Vegan = Healthy

Since I've become vegan I've noticed that a lot of people automatically think that vegan equals healthy. This is really not true. Not in the least.

 I brought in cupcakes to work and more than one person has said... "Oh, they're vegan. So they're healthier than a regular cupcake." Nope. Still a crap ton of sugar, flour and oil.

The whole thing that started me becoming vegan is because it is easier to maintain and loose weight when following a vegan diet, that, and eating meat never really sat well with me. I just chose to ignore it. The losing weight part has proven true for me. Since becoming vegan I have fluctuated, but as a whole have lost weight. And as the recipe below will tell. I don't eat healthy all the time. I try to get in my veggies, but like most people. I know I could be doing better.

Yesterday my sister invited me over for dinner. They were all have battered fish an shrimp with the usual fixin's (potatoes and veggies). I've had my sister's fish before and Oh Lordy is it good. So, my sister being the kind and loving sister that she is, took me into consideration and she said she'd make me fishy fried tofu. She has been buying tofu to keep around the house and she's actually started eating it when I'm not around, which is great! I encourage everyone to start up a "Meatless Monday" every little bit helps animals and the planet, plus it starts you exploring other options. But I digress. So she has tofu and she's also bought flax to keep around for me as well.

The flax seed carries one of the biggest nutrient payloads on the planet. And while it’s not technically a grain, it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust. ( http://lowcarbdiets.about.com/od/whattoeat/a/flaxinfo.htm )

Flax seeds make a great substitution for egg washes. I didn't believe it at first but if you take one tbsp ground flax and mix it with 3 tbsp of water and then let it sit for half an hour, it will actually turn into an egg like goo. And then you get to reap all the awesome benefits of flax as well! Yay!

Warning: Don't use in baking unless the recipe calls for it. Baking really is chemistry, so... don't mess around with it. (Ferdi's birthday cake: Not so yummy!!)

Then for the Tempura Batter she made:

3/4 c Flour
1/4 c Corn Starch
1/2 tsp Baking Powder
1/4 tsp Baking Soda
2 Egg whites (replaced with flax mixture)
1 tsp Salt
1 c Water
1/2 tsp garlic powder
2 tsp Parsley
1 tsp Paprika

• Mix all the ingredients together.
• Wash whatever you're frying: fish, shrimp, etc. If using tofu, it is already wet so you just need to drain it and slice it. We used firm tofu but I think next time I will try it with extra firm.
• Coat your pieces in flour
• Dip into the tempura batter
• Fry till crispy golden brown. (Medium high heat. Around 7 - it shouldn't be spitting, but it definitely should start to sizzle when it hits the oil. If it just kind of lies at the bottom of the pan with a few bubbles around the edges the oil isn't hot enough.) If using a pan instead of fryer make sure there is enough oil for it to be able to float.

Here was the end result of the tofu:

 I've heard that using kelp granules will give a fishy flavour. I have yet to pick some up, but if I find them I'll give you an update on whether or not it does the trick for fishiness.

We ate our fried foods with homemade Pina Colada Sauce (especially good on the shrimp, or so I'm told) and Tarter sauce.