Sesame Ginger Kale with Tofu and Cashews

2009-12-01T15:15:00.000-08:00

Okay. Don't be scared. No, no, no. Calm down. It's the tofu, isn't it? If you've never tried it, it can be a big turnoff. If you've tried it in an instance where you or the chef didn't know what the heck to do with it, you understandably never want to revisit that experience again.

This is where I come in. Stay cool. This meal is stupid easy to make. It costs next to nothing. It's crazy good for your hot bod. And it's MAD DELICIOUS. I'm talking shovel it in, savor every moment, nutritional body buzz, let's go again, i want it now, you're blocking the tofu aisle, get the hell out of my way lady...scrumptious.

Now...I want you to know that I'm going to be compiling a list of VEGAN STAPLES. When I complete said action, you will know it, as VEGAN STAPLES will magically transform into a link. Is it doing it yet? Then it's not ready. If it's doing it though...Boo ya!

Okay. Moving on. Here's what you're gonna need to do to make some magic in yo kitchen:

Sesame Ginger Kale with Tofu and Cashews

Ingredients:

2 TBS Olive or Canola Oil- whatever you prefer
1 clove finely chopped garlic
1 tsp grated ginger
1 1/2 tsp red pepper flakes
1/2 package extra firm tofu, cubed
1/2 bunch of fresh kale, washed, dried, and torn up with the stems removed
2 TBS soy sauce or tamari
2 tsp sesame oil
1 handful of raw cashews...cashews are delicious. Raw cashews are simply the best. To get raw cashews or other delicious and healthy raw food, GO HERE.
1.This is a one kettle meal. You will want this kettle to have a lid, since it will help fuse the flavors and cook the kale down more quickly.

3.This meal is going to cook very quickly, so it's important that you have the kale ready, and the tofu cubed. You will throw those in and slam the lid down, which will keep the garlic and ginger from sticking.

Directions:

In a decent sized kettle, combine the oil, garlic, ginger, and red pepper flakes over low heat. Let the oil heat up and soften the garlic. Stir gently. The heat will also allow the pepper flakes to get spicier, and for the flavors to combine nicely.

When the garlic is soft, toss in the tofu and cashews and give it a stir. Then throw in the kale. It's going to look like A LOT of kale, but it will cook WAY down. Add the tamari or soy sauce. Slam the lid on the kettle, taking it off every ten or fifteen seconds to give the goodies a stir.

You want to make sure that the bottom isn't sticking. If it is sticking, I like to add a bit of water to coat the bottom rather than adding more oil.

As soon as the kale is cooked down, remove the kettle from the heat. Stir the ingredients and scoop some into a bowl. Drizzle some of the sesame oil on top, and enjoy.

You can decide for yourself how much soy sauce or tamari to use. It's really best to use a small amount and build up to your liking, since too much will ruin it and make it too salty. Same thing goes with the sesame oil. I am in love with sesame oil, so I probably use it too much, but that's just me.

TOFU TIP: My wonderful friend Shawn taught me this. If you freeze tofu, and then let it thaw, it develops a much "meatier" consistency. Also, when you thaw it, you can actually press the water out, and it soaks up any flavors and sauces you use like a sponge! It also doesn't break apart as much when you cook with it. Give it a try.

GINGER TIP: Ginger can be frozen, and it will keep forever. Throw it in your freezer, and then just take it out and grate however much you need. Then toss it back in the freezer until you want it again!

BUT HOW MUCH DOES THIS MEAL COST?

Well, it's likely you already have some of these ingredients in your cupboards or fridge. Soy sauce, sesame oil, and tofu are a few VEGAN STAPLES that I mentioned earlier. A small bottle of sesame oil will run you anywhere from $4-6. But a little goes a LONG WAY.

Tofu: $2
Kale: $1-1.50
Cashews: Buy them bulk and get a cup for $2 bucks. Or get them online by going here.

This meal will cost you under $6 and the best part about it is that you have enough ingredients to MAKE IT TWICE.

BAM!

Hope you enjoy this easy dish. I'm sure you can all think of variations, so feel free to let me know how you like it, and how you've put your own spin on it.

Thanks for reading! Have a great weekend!

What the hell is veganism, anyway?

2009-12-01T10:46:00.000-08:00

Ah, to be vegan. To some, we are freaks. To others, we are viewed as vegetarians who "take it too far". We are often misunderstood, or misconceived. Stories are told about us. Hypotheses formed. We are the stuff of legends. The stuff of nightmares. We are just plain nuts.

Okay. Any or none of the above may be true. In my two years of being a vegan (minus a brief lapse period...I will get to that later), one thing I've discovered that IS true is that informing someone that you are a vegan almost ALWAYS warrants a five minute conversation on your dietary preferences, your personal reasons for choosing such a lifestyle, and explaining what in god's name you EAT!

This conversation is typically kicked off when someone with good intentions offers a vegan food that contains meat, dairy, or any other animal product. We vegans don't eat these things. When we politely refuse, we are pressed for a reason. While in the process of explaining our reason, two things may likely happen:

1. Our friend or coworker's eyes widen; they begin to tremble, and for the next 10 seconds they are only able to see this disturbing image:

2. Whatever outfit you are wearing, no matter how stylish or professional, whatever hair style you are wearing, no matter how neat, and no matter WHAT shoes you have on, the impression you have on others is suddenly replaced with this:

And somewhere, in the darkest recesses of our minds, we hear Desi Arnaz shrieking, "LUCY!!!!!YOU GOT SOME 'SPLAINING TO DO!"

And we explain. And explain. And then we are told to eat enough protein. And we're all friends again.

This is all meant in good humor, of course. The purpose of this blog is to inform. To inform non-vegans about what we eat, to inform vegans on maintaining a healthy and nutritious lifestyle, and to provide TONS of recipes for doing just that...but ON THE CHEAP.

Being a vegan can be done. It can be done well. It can be done deliciously, easily, and with very little cash. Welcome to my blog! Now let's have some fun.

Vegan On The Cheap!

Sesame Ginger Kale with Tofu and Cashews

What the hell is veganism, anyway?