A (Seasonal) Vegan Update

         I know the first day of spring is still a few weeks away, but having survived an entire winter as a vegan (wooo 3 1/2 months under my non-leather belt) I am extremely excited for the arrival of a new season, as I try my hardest to eat seasonally, and this  means a new crop of fruits and veggies to choose from! I like the Natural Resources Defense Council’s website to find what is seasonal and local, as you can look your food up by region. Here in VA,  March for me means lots of great greens. I love greens so much that sometimes I actually crave them, which is great as they contain fantastic levels of folic acid and B12’s. I like to saute them up with a little garlic and olive oil and just enjoy as is, or stuff them in tofu  like my great recipe from my favorite vegan cookbook, The Best of Bloodroot, which I got as a ‘merry Christmas/welcome to veganism’ gift. As we continue on through spring I am excited for the arrival of local asparagus ,  which I will munch (steamed, baked, sautéed, souped) as I wait patiently for the best time of the year (in my opinion) for produce; summer.

Veganism is still going really well.I still feel great; my energy levels are up, nearly all my symptoms of PMS have disappeared (sorry, too much info?), and I am sleeping better. Also I get to spend a ton more time in the kitchen, and luckily have not exhausted my creativity thinking of ways to maintain the diet while living the life of a college student, two things that do not exactly go hand-in-hand. Lucky for me, vodka is completely animal-friendly…that was a joke. I’m in bed by 10pm every night.


About SexyTofu

Good food. Good sex. Good fun.
This entry was posted in Food and tagged , , , , . Bookmark the permalink.

One Response to A (Seasonal) Vegan Update

  1. Annie says:

    Don’t forget greens best friend: GOMASIO!!! Make your own easily just by sauteing sesame seeds in a saute pan until golden brown and beginning to pop and then grind them in mortar and pestal or pulse quickly in food processor or spice grinder with some sea salt till most seeds are “broken”…don’t over grind or you will make salty tahini! Yum…also delicious on any grains, ciao Annie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s