By Lily Donofrio<\/p>\n
My family has evolved from radically against vegetarianism to open
\nmindedness about veganism. They have thoroughly researched the lifestyle
\nand have created a plan to stay on top of me about my nutrition. They
\nremind me to incorporate protein sources into every meal, and they have me
\nmake shopping lists, adding in their own suggestions to ensure optimal
\nnutrition. They often plan meatless meals and they are willing to try
\nany vegan food that I make. I love and appreciate my parents acceptance
\nof my diet.<\/p>\n
I\u2019m always experimenting with vegan foods. I love to share my creations
\nwith friends and family. They are always honest about how they feel
\nabout the foods, which I greatly appreciate. What with my two parents
\nhaving full time jobs, I often find myself helping them out with making
\ndinner. These are the nights where I get to share my vegan recipes.
\nWe’ve had some great meals, and some not so great ones, but we always
\nfigure out ways to improve a dish. In the past, I’ve made southern
\ncomfort foods, tacos, build your own pizzas, breakfast spreads,
\ndesserts, and so much more.<\/p>\n
Recently, I made a few items for my family to try, with the hopes of
\nreceiving helpful feedback. I made Asian tofu on a stick, lentil sloppy
\nJoes, and chocolate mug cake. My mom loved the tofu, which she typically
\ndoesn’t enjoy, and the sloppy Joes. She said that my mug cake was a
\nlittle dry, but flavorful. My dad said that the lentil sloppy Joes
\ntasted similar to the meaty variation. He liked the tofu’s flavoring but
\nthe texture wasn’t expected. He enjoyed my mug cake. My boyfriend
\nparticipated in the tasting and enjoyed the tofu and the sloppy Joes but
\nagreed with my mom in that the cake was too dry. He ended up topping his
\nwith coconut\/peanut butter.<\/p>\n
The general synopsis of the tasting was that they enjoyed trying out
\nthe different vegan foods and that the exercise broadened their vegan
\nknowledge even further. I hope to improve upon these recipes and to
\ncreate even more enlightening vegan meals for my family.<\/p>\n
ASIAN TOFU<\/strong><\/p>\n 1 block of extra firm tofu, cut into chunks Marinate tofu chunks in sauce. Saute chunks until SLOPPY JOES <\/strong>(yields 2\u00bd cups)<\/p>\n 2 cups cooked lentils Cook lentils fully and combine with sauce. Serve on vegan bun SINGLE SERVING CHOCOLATE CAKE<\/strong><\/p>\n 2 tbls flour Combine ingredients into a microwaveable mug. By Lily Donofrio My family has evolved from radically against vegetarianism to open mindedness about veganism. They have thoroughly researched the lifestyle and have created a plan to stay on top of me about my nutrition. They remind me to incorporate protein sources into every meal, and they have me make shopping lists, adding in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7517","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=7517"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7517\/revisions"}],"predecessor-version":[{"id":7518,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/7517\/revisions\/7518"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=7517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=7517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=7517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nMarinade:
\n3 tbsp Soy sauce
\n2 tbsp Hoisin sauce
\n\u00bd tbsp fresh grated ginger
\n\u00bd tbsp Garlic<\/p>\n
\nall water is gone. Serve on a stick \u201ckabob\u201d style or
\nregularly on a plate.<\/p>\n
\nSauce:
\n1\/2 can Tomato paste
\n2 tbsp Yellow mustard
\n2 tsp chili powder
\n1 tbsp Apple cider vinegar
\n2 tsp onion powder
\n1 tbsp garlic
\n2 tbsp olive oil
\n2 tsp smoked paprika
\n1 tsp red pepper flakes<\/p>\n
\nof choice.<\/p>\n
\n2 tsp almond milk
\n1tsp Olive oil
\n2 tsp sweetener
\n1 tsp cocoa powder
\n1\/4 tsp baking powder<\/p>\n
\nMicrowave for 2 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"