Our Top 100 favorite things about being vegan (celebrating our 100th post!)

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HAPPY 100th POST TO US! It’s been so much fun sharing our food, laughs, and life with you over the past year and we are excited for hundreds of more posts to come! As a tribute to what plant-based lifestyle has done for our lives, we are breaking the barrier of our normal hump-day laziness to share our top 100 reasons for being vegan (in no particular order).

100 Favorite Things About Being Vegan

  1. Having enough energy to workout, work long hours, cook delicious meals, write a blog, plan and partake in adventures, and live passionate life.
  2. Saving 50+ animals a year

    We found a magical snow elephant snowshoeing this weekend!

    We found a magical snow elephant snowshoeing this weekend!

  3.  All the amazing, compassionate, open people we have met because of our interest in plants
  4. Losing over 60 pounds between the two of us
  5. Creating and re-creating favorite meaty & cheesy meals
  6. Kayrn’s on Green (oh man – our fav)
  7. VooDoo Donut Apple Fritters
  8. Quick recovery time after hard workouts
  9. Discovering new substitutes (and proving that vegan cookies are breathtaking)
  10. MindBodyGreen
  11. Taking a more mindful interest the role each meal plays in the quality of my life
  12. Helping others to discover their healthiest, happiest selves (even a few more plants is great!)
  13. Yumm sauce
  14. Veg-fest’s galore: Portland, Chicago, San Fran

    Rockin' Out at Chicago Veg-Fest 2011

    Rockin’ Out at Chicago Veg-Fest 2011

  15. Eating Animals – good for thinkers of going veggie
  16. Papa G’s

    Deli of vegan deliciousness in Portland

    Deli of vegan deliciousness in Portland

  17. Portobello
  18. That sweet potato fries can be considered a meal
  19. Cruelty free products not tested, or made with, sweet fuzzy loving animals
  20. Daiya – we lika the cheeze!
  21. Post Punk Kitchen
  22. Coconut Bliss Ice Cream
  23. Veganomicon
  24. Predictable and extraordinary poops
  25. Millennium
  26. Vegetarian House

    All vegan chinese restaurant in downtown Portland - and right across the street from VooDoo Donuts!

    All vegan chinese restaurant in downtown Portland – and right across the street from VooDoo Donuts!

  27. Tofutti Cream Cheese
  28. Farm Sancutuary
  29. Food, Inc
  30. Vegan Essentials
  31. Clear skin (not for everyone, but most see an improvement)
  32. Lara & Halo bars
  33. Vegucated
  34. Sweet and Sarah marshmallows
  35. The Vegan Sourcebook
  36. Forks over Knives
  37. Trader Joe’s Vanilla Almond Milk
  38. Mastering the art of making our own meats
  39. Scott Jurek
  40. Sizzle Pie – Spiral Tap Pizza will bring you so much joy100_sizzle
  41. Finding veggie friends using Meetup.com
  42. Asian markets
  43. The Green Owl Cafe

    Where our love from BBQ Jackfruit was born

    Where our love from BBQ Jackfruit was born

  44. Vega products
  45. Soy milk commercials
  46. Food coop’s (and getting memberships to actually support them!)
  47. The China Study
  48. Happy Herbivore
  49. Planning vacations around restaurants, and maybe fitting in some other things
  50. Trumpet Blossom (get dessert peeps!)
  51. Vegan MoFo (vegan month of food)
  52. Chef Chole Coscarelli
  53. Babycakes
  54. Vegan Cuts – sign up for their monthly vegan snack box
  55. Diet for a Small Planet
  56. BBQ Jackfruit (and knowing what Jackfruit is – never would have ordered before going veggie)
  57. Tofu scramble Sunday brunch
  58. The Vegan Stoner
  59. Herbivore clothing
  60. The day that you can feel your body begin to crave vegetables more than junk food
  61. Vegan with a Vengence
  62. Isa Chandra Moskawitz
  63. The Joy of Vegan Baking (best.cookbook.ever)
  64. Taking our love for all beings to another level
  65. Warrior Force protein powder
  66. Sage’s Cafe – and Salt Lake City
  67. Mad City Vegan Fest
  68. No more cholesterol!
  69. Two Beans or Not Two Beans
  70. The Shop ‘N Kart (Our new favorite grocery store.)
  71. Getting creative at Thanksgiving and blowing your families mind
  72. Cinnaholic

    The best part of Berkley after the people watching

    The best part of Berkley after the people watching

  73. Meat is for Pussies  – veggies for bros!
  74. Vegan Brunch (another favorite – you can tell by the amount of pancake batter between the pages)
  75. Finding new and interesting ways to use tempeh
  76. Rich Roll
  77. Juicing – and having your body show you how happy it can really feel
  78. Prepping ourselves for our first visit this summer to NYC as vegans
  79. Dandies marshmallows
  80. Thunderbird Energetica Bars
  81. Chocolate-Covered Katie

    I love a girl that loves cupcakes:)

    I love a girl that loves cupcakes:)

  82. Upton’s Natural’s Seitan
  83. So Delicious coconut milk egg nog (that’s right, I said egg nog mofo!)
  84. Kickstarter funded veggie cookbooks like The Lotus and the Artichoke
  85. Earwax Cafe  – the place it all began for Evan, and we are still mourning it’s loss
  86. Cocomels – sea salt are the bomb
  87. VITAMIX!!!

    The day we finally got rid of our old blender and bought a Vitamix. We had feelings.

    The day we finally got rid of our old blender and bought a Vitamix. We had feelings.

  88. Dr. Caldwell Esselstyn
  89. Thai food – especially Tom Kha with Tofu NOMS!
  90. Veggie Superbowl menu planning!
  91. Bearded brother’s bars100_beard
  92. Moo Shoes
  93. Cornbread Cafe – I could curl up and live in their menu

    Cornbread Cafe in Eugene - sandwiches of the gods

    Cornbread Cafe in Eugene – sandwiches of the gods

  94. Sea vegetables on everything
  95. Babycakes cookbooks
  96. Slowly beginning to use coconut oil for literally everything
  97. Food Democracy Now
  98. Fat, Sick, and Nearly Dead
  99. Bare Escentuals  – cruelty free beauty
  100. Getting to do this amazing blog for you amazing people every day – we hope you enjoy reading it even half as much as we love sharing it with you. LOVE!

Saturday brunch: Eggless Benedict

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Brunch benedict at Portobello in Portland, OR makes me feel both happy and inadequate at the same time…much like my high school years.

Brunch is just simply wonderful. A Folger’s-esque morning of flannel PJ’s,  slow drip coffee, and reading the newspaper supine on the couch still saturated in Friday’s musk. We flip through recipes, write down ingredients, take a quick trip to the store, come home, turn on Paul Simon’s Graceland on LP, and create a masterpiece.

The one downside to brunch that people don’t tell you is that you’re f’n STARVING by the time you get around to eating, and few things make me a more unpleasant person then being hungry. Evan is like my mother and always makes sure to have snacks stashed on his person to whip out when the wrath begins to swell. Besides running for your life from a murderer, nobody has more terror in their eyes then Evan when I say I’m getting a little hungry. Terror.

An actual murder almost happened this morning as brunch wasn’t completed until after 11:00 AM, and the buck-standard signs of a spiral were taking place – beginning with heavy sighs and progressing into my uttering of dark, sarcasm laden questions like, “You know what I love Evan? Doing your laundry then seeing it still piled up on the washer.” So instead of taking beautifully staged photos of our Tofu Benny to share on the blog, Evan’s unsteady hand was desperately handing me my plate and positioning the camera with a few fingers, taking one awful picture…thus the post of the tofu benedict from our trip to Portobello in Portland a few months back. Just for your comedic viewing pleasure, I will put the picture at the bottom of the post – that way you don’t have to become ill until after you see the ingredients. You are very welcome.

TOFU BENNY (from Vegan Brunch

Ingredients:

  • English Muffins (we like Ezekiel brand)

Hollandaise Sauce

  • 2 tbsp olive oil
  • 1/4 cup minced shallots
  • 1 1/2 cups unsweetened almond (alt) milk
  • 2 tbsp plus 1 tsp arrowroot
  • 1/4 cup white wine
  • 3 tbsp white wine vinegar
  • 1/4 tsp turmeric
  • 2 tbsp vegetable broth powder
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/4 tsp salt

 Marinade

  • 1 tbsp soy sauce
  • 1/2 tsp ground mustard
  • 1 cup vegetable broth
  • 1/4 tsp arrowroot
  • 1 tsp black salt
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil

Tomatoes

  • 6 large slices beefsteak or heirloom tomatoes
  • Smoked salt to taste (or 1 tsp liquid smoke and a sprinkle of salt)

Prepare the tofu

Combine all the marinade ingredients in a large mixing bowl. Gently press the water out of the tofu then lay it on its narrow side and slice into three pieces lengthwise. Use a 3-inch cookie/biscuit cutter to cut out circles in the tofu. Marinate the tofu for at least an hour, but overnight is best. Begin to cook tofu while hollandaise sauce is cooling . Just pre-heat a cast iron pan over medium heat, coat with olive oil, and cook until golden brown on each side – about 15 minutes total.

Hollandaise Sauce

In a small pot, saute the shallot in oil over medium heat for about 3 minutes. In the meantime, mix the milk with the arrowroot in a measuring cup and stir until the arrowroot is dissolved then set aside. Add the white wine and vinegar to the shallots. Bring to a boil and cook for about 5 minutes until the liquid has reduced to about 2 tablespoons. While it’s reducing, add turmeric and broth powder to the mixture. Once it has reduced, add the milk to the pan and lower to medium heat. Whisk consistently for 5 – 7 minutes until the sauce thickens, otherwise it will be lumpy. Once thick, add the nutritional yeast, lemon juice, and salt. The best taste is if it sits for 20 minutes, as the milk will mellow out and the flavas will marry.

Get yo stack on!

Toast the english muffins then put on the plate with tops up. Place the tomato on the english muffins and sprinkle with smoked salt. Now place the tofu on the tomato and pour the hollandaise over the top. Use your favorite herbs to garnish (we used chives).

Now eat before your girlfriend rips your face off.

Yikes. Even photoshop didn’t help this ‘masterpiece’. Tastes like heaven though.

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