Vegan Sushi… It’s not a paradox

I am lucky enough to live in a city where there are vegan restaurants on almost every other corner, and most of them even deliver. I am spoiled, I know, and I am very aware of this because every time I leave Los Angeles I have to pack an arsenal of vegan snackies. Some people would argue that I make things more difficult than necessary because I don’t like to eat at restaurants that serve meat and dairy (I had some bad experiences with cross contamination, like, sour cream on my guacamole!! I am forever paranoid now). But it makes me all the more grateful to get home and order vegan sushi… Only in LA friends. It’s not a paradox. It’s part of the cult.

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M Cafe makes some killer sushi, but it’s super easy to make at home…

1 cucumber or zucchini
1 carrot, grated
1 avocado
Nori (seaweed) sheets
Sprouts
Soy sauce, Braggs, or your favorite sauce for dipping (I combine a tsp of miso paste with a tbsp of nutritional yeast and a little water for my sauce)

Thinly slice cucumbers or zucchini.
Lay a few slices on a sheet of nori, top with carrots, avocado and sprouts. Feel free to include rice for a heartier meal. I also like to spread my sauce inside the sushi instead of dipping. Roll that baby up into a cone shape and grub. Chew well, then repeat. Join the cult.

Is it Vegan? Organic Lollipops

This is a new segment inspired by Sam, Lunchbox and Dylan (and Hansol, too!)

I was at work and just happily working away when I heard someone call my name.

“Hey, Meggan! Is this vegan?”

I turned around to see who was asking me and assumed it to be the beginning of a joke, like perhaps they were holding up a picture of a dog licking another dogs butt. But there sat a group of my favorites, looking bright eyed and oh-s0-innocent holding up a can of Kern’s nectar or Goldfish pretzels or lollipops or some other random food item.

“Let me see the ingredients,” I replied.

After examining the slightly disturbing list, I paused, deliberating over how exactly to deliver my answer.

“Well…. it is technically vegan, but I still wouldn’t eat it.”

“What? Why? Is it because it’s not organic?”

“Yes… But also mostly because of these 2 words: natural flavors.”

Dude, natural flavors are far from natural. Those 2 words can contain 28 or more different chemicals, compounds and fragrances.

“A natural flavor,” says Terry Acree, a professor of food science at Cornell University, “is a flavor that’s been derived with an out-of-date technology.” Natural flavors and artificial flavors sometimes contain exactly the same chemicals, produced through different methods. Amyl acetate, for example, provides the dominant note of banana flavor. When it is distilled from bananas with a solvent, amyl acetate is a natural flavor. When it is produced by mixing vinegar with amyl alcohol and adding sulfuric acid as a catalyst, amyl acetate is an artificial flavor. Either way it smells and tastes the same….
A natural flavor is not necessarily more healthful or purer than an artificial one. When almond flavor — benzaldehyde — is derived from natural sources, such as peach and apricot pits, it contains traces of hydrogen cyanide, a deadly poison…. Natural and artificial flavors are now manufactured at the same chemical plants, places that few people would associate with Mother Nature.
-Eric Schlosser, in his book Fast Food Nation.

Either way… Eating something that has added flavoring, “natural” or otherwise, indicates you are eating a highly processed food…. Which as a level 10 vegan, I just can’t do.

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Vegan Mac n’ cheez

I used to love cheesy noodles, all warm and melty… Lately I’ve been craving something comforting like Mac n’ cheese, but I can’t hang with that boxed stuff, even if it is technically vegan. So I whipped up some delicious gluten free pasta with a cheesy sauce I created. If you are expecting this to taste exactly like salty cow fat, get over it. It doesn’t. It tastes like warm, nutritious deliciousness and I can totally hang with that.

Boil water for pasta. Cook pasta. When pasta is just cooked add chopped broccoli and zucchini, then drain immediately.

While pasta is cooking
Combine in blender:
2 tbsp hemp seeds or cashews
1/4 cup nutritional yeast
1/3 small red bell pepper
Dashes of pink salt, onion and garlic powders, or whatever spices you like
Turmeric for color
Enough water to get to your desired consistency, about 1/4 to 1/2 cup

Mix everything until smooth. Pour over noodles and vegetables. Stay a child forever.

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