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HAPPY 2013!

Hope you had wonderful holidays and a fabulous New Year’s Eve, complete with party hats, noisemakers, joy, and bubbly!

Guess what?! Santa left me Go Max Go vegan candy bars in my stocking, just like I wanted (I think he had a hint)! YUM!

After chowing down on all of those (and licking my chocolatey fingers), I made a New Year’s Resolution to work out each weekday, Monday through Friday. Going well so far. Sore but well.

Speaking of New Year’s Resolutions, did you make any veg related ones to ring in this New Year right?

– Eat More Veggies!

– Go Meatless Monday!

– Go Vegetarian!

– Go Vegan!

If you did, then you also pledged to improve your health, take care of the Earth, and help animals this year.

All that in one resolution! You super hero, you!

If you didn’t, it’s not too late. It’s never too late! Choose one of the above and go for it!

No matter what your reason – health, environment, or animals – you can make a gigantic difference in 2013 by eating fewer animal products.

Tell me what your veg resolutions are in the comments below. I want to hear all about them and give you the props you deserve!

Did you know that on New Year’s Day, it’s traditional to eat black eyed peas for good luck in the year ahead?

Apparently a lot of people knew this because they were sold out of black eyed peas at Whole Foods. Hanes and I headed to Publix, bought a can, and whipped this up:

Black Eyed Peas Bowl

This is our Lucky New Year beans and greens bowl, with brown rice, sauteed kale, black eyed peas, and Buffalo tofu.

It looks fancier and harder to make than it was. It was so tasty, in fact, that it might just become one of our weekly go-to recipes.

Here it is:

  • 1 cup cooked brown rice
  • 1 bunch kale, sauteed until bright green in 2 tablespoons Earth Balance butter and salt to taste
  • 1 can of black eyed peas, cooked in a sauce pan over medium high heat for 20 minutes with spices of your choice (we used salt, pepper, red pepper flakes, garlic powder, oregano, and basil to taste)
  • 1 package firm tofu, pressed and cut into triangles, then browned in a tablespoon of oil in a saute pan over medium heat (be careful not to burn it). Once browned, add 2 tablespoons of Buffalo sauce and saute for another minute or so.
  • 1 batch of Buffalo sauce (Mix together 1/4 cup melted Earth Balance butter, 1/4 cup Cholula hot sauce, 2 teaspoons Tabasco hot sauce, 2 teaspoons vegan Worcestershire sauce, dash of pepper, dash of salt – adjust to taste). Drizzle the remaining sauce over the assembled dish.

That’s it. Good luck coming right up!

Rock the Veg in 2013!


P.S. Here I am rocking the veg in the Florida Keys (I’ll be blogging about all the wonderful vegan food there next!). Stay tuned and keep on rockin’ your resolutions!

Key West 44