This is a communal blog to share recipes, meal ideas, questions, support and knowledge about eating and living a meat and/or dairy free lifestyle. It's also a place for omnivores to learn more about healthy ways to cut animal products out of their diets. Submissions encouraged!
We're two sisters and lifelong herbivores (one vegan, one vegetarian). We promise not to bicker too much.
Green Garlic has come! Easy to miss, this little-known flavor vessel looks like a fat green onion or a skinny leek, and will make your food taste fragrant, but not metallic. It’s available at farmer’s markets in the early spring (which comes extra early if you live in Cali), and is good with pretty much everything: in stir fry, on pizza, with your egg or tofu scramble…
2T grease of choice (margarine, olive oil, coconut oil…)
Veggies, cut into bite-size morsels (I like broccoli but anything goes)
1/2 cup veggie broth
1T Tamari or soy sauce
Veggie protein of choice, cut into bite-size morsels
Hot Sauce (optional)
Lemon wedge (optional)
When it’s rolling, add noodles and rest a strainer full of veggies over the water. Cover with lid so the veggies steam while the noodles cook. Keep an eye on this pot as you continue, as the noodles may finish cooking before the veggies.
Cook green garlic on medium low heat with grease of choice for 2-3 min.
Add veggie protein of choice, sauté until golden brown.
Strain noodles and veggies, add to pan.
Add veggie broth and Tamari, saute until liquid is gone.