Fa Hairstyle

I'm back! But before I can begin to show you any new Bahamas pictures I still need to unpack my camera, download and sift through all of them. So instead I have this super easy tofu scramble recipe to share with you. We tend to forgo going out for Brunch often since there are few places that serve a vegan brunch, and the places that do well, most of them have a tofu scramble on the menu. This, my friends, is super easy to make at home. The ingredients can be swapped to suit your taste buds and the measurements can also be to revised to your liking. But if you're new to a tofu scramble, here's one to get you started. Ingredients: 1 pkge of firm tofu (I like to use the extra firm as it has less water) 1 tbsp Braggs (or soy sauce will work) 1 tbsp olive oil 1/2 cup mushrooms, chopped 1 cup spinach 1/2 red bell pepper, chopped 1 small onion (red or yellow), finely chopped 2 garlic cloves, minced 1/2 cup cheddar "cheese", shredded 1 vegan sausage ( I like field roast ...

{My Surroundings} Oh, guess who had time to take pictures today?! Actually, I took so many pictures today it started to feel a little cray cray. I'm heading out of town on Monday for work stuff so I know that I won't have time to take any outfit pictures until Friday when I get back. So as to not leaving you guys hangin' I'll have a few posts to go up. It'll be like I never left. I promise. One of our new weekend afternoon pleasures is to head over to Champs Family Bakery and have ourselves I little vegan snack. It's just a few blocks away from us and gives us a reason to leave the house when the sun comes out! So today I thought why not take my camera and take you along! We each had a brownie {pictured,toasted coconut chocolate cheesecake}  and an Americano, {which is my coffee of choice} and then made our way back home. We're having such a great time discovering our new neighborhood. I've been working so much these past few weeks so these weekends are...

Eco-Friendly Lifestyle: 7 Simple Tips on Staying Green! By Tina Jo Stephens #1: Use glass whenever possible! Storing your food in glass is an eco-friendly and healthier alternative to plastic. Plastics contain harmful chemicals which leach into our bodies, our water supplies, and the soil. There are huge islands of plastic floating around both the Pacific and Atlantic oceans. The Great Pacific Garbage Patch, composed of plastics, chemical sludge, and other debris has grown to be twice the size of Texas! If giving up your Ziplocs is not an easy task, I understand. Try Debbie Meyers Green Bags. I love these and use them all the time! They are a great alternative to the average plastic food storage bag. They are reusable up to 10 times thus saving money and waste, the company claims that they reduce vitamin loss of produce up to 50% and that they are designed to keep certain produce fresh for up to a month. Nothing ever even lasts that long in my house but in my experience, they do seem...

I just want to start off by saying that I've never really had a non vegetarian Picatta. The original way to make it is with chicken and served with pasta but I guess I just never made it that far before becoming vegetarian/vegan. So with that said, since this recipe doesn't have chicken, nor does it contain pasta, can it really be called a Picatta? This recipe is super easy but I suggest that you keep it for when you need to cook for friends, or a special someone as you'll knock their socks off. It's a really grown up entree and I suggest you serve it with a lovely white wine. Now here's the recipe: I served this dish over mashed potatoes so while they were cooking, I worked on the Picatta part. 1 tsp. olive oil 1 cup thinly sliced shallots 6 cloves of garlic, thinly sliced 2 tbl sp. breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A dash of black pepper A dash of dried thyme 1 16oz. can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tbl...

A little while ago, I made a few treats for some guests we were having over for a brunch/ birthday gathering. Since I know that not everybody has a sweet tooth like myself and Soner, I tried to find some breakfast item that was more savory than sweet. I came across this recipe for these vegan Rosemary & tomato Scones that were just the perfect addition to the spread. The recipe can be found in Vegan Brunch. Servings: 12 scones Ingredients: 3 cups all-purpose flour 2 tablespoons baking powder 1/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon ground pepper 1/3 cup olive oil 1 14oz. can tomato sauce 1 tsp. apple cider vinegar 2 tblsp. fresh chopped rosemary Directions: Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and pepper. Measure the olive oil in a large measuring cup, and whisk in the tomato sauce, vinegar, and rosemary. You can mix it all directly in the measuring cup as to not dirty another dish. ...

When I talked about starting to chronicle my food adventures, this was not the type of meal I thought I'd be sharing. I've been following recipes from Veganomicon , The Kind Diet and The Garden of Vegan for a couple of months now but this one is one of my own creations...muah hahaha. All kidding aside, I made this one night by throwing whatever I had in my fridge together. Yes, these are actually ingredients I have laying around. Since it turned out so delicious, and I actually made the same thing the very next night, I decided it was blogworthy. Quinoa and tofu wrap What you'll need (keep in mind this is definitely negotiable depending on what sort of stuff you have already): 1x whole wheat tortilla wrap 1/2 cup quinoa (uncooked) cubed tofu braggs, or soy sauce 1/2 cup kale 3 mushrooms 1 garlic clove 1/4 tomato, chopped 1/4 avocado, chopped vegan cheese (optional) 1 tblsp veganaise 1. Cook the quinoa as directed on package. Quinoa is such a great alternative to r...