|Faux Chicken Nuggets, pork, and beef.|
This is the reason I load up my freezer with this food. In 3 minutes I have a decent vegan meal that satisfies a craving from a past life. I know, I know, I'll be eating 3 salads a day, Dr. Fuhrman, for 3 days straight to pay for this meal nutritionally but still ... sometimes you gotta do what you want to do because you did what you had to do when you had to do it.
|All of these products are available from May Wah Vegetarian Food Inc.|
I shop here every other month or so. Tons of vegan foods. I don't recommend these as a complete source of nutrients but it's nice to have stuff in the freezer if you can't or don't want to cook.
Now onto the Tofurkey ... but first, from a cookbook I just received called, "The Best of Vegan Cooking," by Priscilla Feral, (Friends of Animals if that is important to you), a recipe from Marc Bittman that I used for a general idea.
Sauteed up the onions and garlic, added fresh thyme and chopped dried rosemary, salt and pepper. Let saute for a few minutes and tossed in almost a whole can of pitted black olives, drained and chopped. Then drained a jar of artichokes and dumped them in. Chopped up a fresh tomato and in that went. Covered and simmered for another 5 minutes. Voila.
|Does this veggie dish make up for my microwaved chinese meal?|
And now for the Tofurkey, out of season, with a pan mushroom sauce, roasted carrots and a sweet potato.
Who says it can't be Thanksgiving every day of the year when you're eating vegan?
Hope you had a great Thanksgiving, enjoyed Vegan MoFo, had a Happy Chanukah, will have a Merry Christmas, Kwanza and of course, New Years seems just within reach and we can all get back to the business of our regularly scheduled lives.