First off, there are different types of diets:

1. ovo vegetarian – includes eggs but no dairy
2. lacto vegetarian – includes dairy but no eggs
3. ovo-lacto vegetarian – includes dairy, eggs and other animal products like honey
4. pescatarian – includes fish and some other seafood
5. vegan – nothing that comes from animals
6. raw veganism – fresh and raw seeds, fruit, vegetables. Excludes animal and animal products as well as anything cooked above 48 degrees Celsius

Now there are different reasons why some people choose these diets:

1. Some are against animals being killed
2. Some think eating a dead creature is gross and unhealthy and might still wear animal products
3. Some are against factory farming and the conditions in which animals are kept. I fall mostly under this category and despise corrupt factories and how they abuse animals to horrifying degrees.
4. Some are for religious/cultural reasons
5. Some (actually) just don’t care about food enough to think of it more than simply what gives their body energy
6. Some diets maybe chosen and or forced due to allergies or diseases such as Celiac, Chrons, Colitis

Now if you know someone who is vegetarian/vegan do not assume the following:

1. That they love PETA. because I don’t. Fighting animal abuse with sexism isn’t everyone’s cup of tea, fyi.
2. That they need a lecture about their nutrition and how the lack of animal is going to just RUIN THEM! Tis’ simply not true.
3. That they eat seafood, dairy or eggs!! Just ask them, if you are going to or plan on cooking for them.
4. THEY “MISS” MEAT. This is sooooo much NOOOOO that I cannot even explain. While there might be room for this tangent with a first year vegetarian, but others are a no. There’s a reason we don’t like it to never eat it again. It’s in fact the polar opposite, I promise. So stop being sorry because most will probably feel it’s belittling.
5. and almost forgot, the idea that we don’t have anything to eat. This blog is a testament to that erroneous myth. Unless you don’t know how to cook, then maybe, but there are plenty meat eaters who don’t know how to cook and I don’t know how they live.

NOW NOW NOW, this post is genuinely not aimed at anyone, except maybe my dad (stop offering me steak! lawd hammercy, lol). So please, do not think that! I made it only because more and more people are becoming vegetarian and it seems that a lot of people out there really don’t know these little fundamental details. In some instances it makes people uncomfortable because they are unsure or are scared of doing something wrong. Of course you need to be clear with people you cook for on what they do eat. Jon and I are different vegetarians and this throws people A LOT. I am pescatarian technically, but I am not proud of it and I definitely would never eat lobster. Jon is ovo-lacto vegetarian, so no, he is not going to dig in on the fish and shrimp.

Everyone is different so there is no rule book here really, just make sure to communicate when you are friends with someone who has a non meat diet. But I think some basics are to cook with separate pots and cleaned if cooked with meat, separate utensils (if there are meat dishes cooking in the same area). Ask how they feel about butter/dairy/egg, fish/oyster/clam sauce, white sugar, yeast and veggie broth (some vegans might be against this).  Just to be safe and confident that there won’t be a big awkward moment while you are eating. Most people will be more than understanding, I doubt they are going to have a melt down, but you never know. But this is really just extra information I am throwing out there! Most vegetarians like me are not going to want anyone going out of their way for us. We can fend for ourselves! Unless we make an actual plan to go out to eat together as one on one, don’t be wringing your hands about us. And if it’s not anything at all planned or important, we can stay home or eat by ourselves elsewhere, no hurt feelings. Basically, just be open-minded and understanding that we are used to having limited options and carving out our own path if need be.

I know at this point a lot of you need to get some fresh air or lay down because this post is probably too much for you, but I hope not. I thought I would get some perspective out there for the omnivores to help understand us better. We have our bad days. Not checking food carefully and finding you ate pork fat is a bad day. And not to mention a whole lot of Tums  :{ Then there are times like when I went out with friends and ordered a “shrimp” udon from a sushi place and found giant chunks of chicken while I was eating. Of course I didn’t want to be that person who RUINED everyone’s great time with a big awkward moment and sending food back, so I kept eating around it and acting cool. What I really wanted to do was bitch out the management for not including that literally massive hunks of chicken should be noted in a description of a soup listed as a seafood soup. but instead I went home and cried my eyes out for having ingesting the very thing I want no part of in order to not look like the “crazy-high-maintenance-vegetarian person”. It was truly my own fault and me telling this story wasn’t to get sympathy, but honestly just to get solidarity. Vegetarians aren’t out to ruin anyone’s good time, or be better than others. We don’t want to be talked down to or mocked for simply having an innate belief that to us, is as important and private as religion or politics.

I’d rather see more dialog from vegetarians out there instead of people believing the horrible stereo types presented in the media: pale, hipsters/hippies, bones showing, eating tons of peanut butter, a screaming Peta supporter, total emasculation, ugh …. you get it. I’ve seen/heard it all, those who flat-out rolled their eyes about having to accommodate me to some saying “I thought vegetarians were skinny.” The more you know folks.

and I don’t know how to tie this post up so I will just use a gif.

Its almost been two years since we’ve last eaten it and I could not hold out any longer.  There are a lot of steps, but it’s really easy and oh so very delicious. Even Jon thought it was better than the restaurant versions! I really urge you to get all the ingredients and not cut any corners because they are key to making this taste so lovely.

Tofu Marinade:

• 3 tbsp of soy sauce
• 1 tbsp brown sugar
• 1 tbsp water
• 2 garlic cloves, crushed
• 3 tsps fish sauce
• 2 small Thai chilies
• 1 block tofu, thawed and sliced into strips (visit this post for info if you are confused)

• small handful of cilantro, Thai basil, mint leaves (about 2-3 tbsp worth for each one). Combined together, washed, dried and minced.
• 1 1/2 cups chopped lettuce
• 1 cup mung bean sprouts, washed
• 1 carrot sliced, julienned or shredded
• 1/2 cucumber in slices
• 8 oz vermicelli (rice sticks, should be about the size of angel hair)
• 1/2 one large onion, sliced
• 1/2 cup crushed or chopped peanuts

• 3 tbsp white sugar
• 1/2 cup water
• 3 tbsp fish sauce
• juice of 1 lime
• 2 small garlic cloves

Now first off, the tofu in blocks that have no water and come either cold or warm cannot be used for this. The blocks of tofu, sans water, are silken and should be used in adding to soups or added last for whatever your eating because it will break apart with one tiny touch.

I like to buy the tofu labeled firm or extra firm and usually low fat. I don’t really have a brand preference, but don’t buy pre-cubed, its a lot less tofu for your money.

The stir fry tofu comes in liquid and is always cold. Once you get it home, put it directly in the freezer. The tofu will develop tiny little holes from all the water within it during the freezing process. This is what will end up giving the tofu its chewier texture. It can be frozen up until it expiration date and even a week after in most cases.

When you are ready to cook with it, defrost the tofu and wash the plastic surface with dish/handsoap.  Take a small knife and cut around half of the edge of the container, careful to not stab the tofu. Leave two edges  uncut to prevent the entire tofu from sliding out. The red highlighted portion in this picture to give you an idea.

Place your hands on the top and bottom of the container and squeeze the liquid out, gently! Don’t use death grip! Tofu is soft, does not require a lot of muscle or any really. Once all the liquid has drained, cut the remaining edges, remove tofu carefully and place on cutting board.

I like to cut into strips like a loaf of bread, about 5-6 slices. Don’t go thinner than 1/2 inch because you run the risk of it being thin enough to crumble. I slice again making strips that are about an inch to an inch and half long. This isn’t really set in stone, do what you prefer but just remember nothing too skinny. This web page and recipe shows a picture of an ideal size to cut.

At this point, you can either marinate the tofu in a mix of soy sauce, bottled sauces, veggie broth, herbs or spices and put it in the fridge for an hour. (Just be sure it isn’t more than 1/4 cup of liquid or you are over soaking it with liquid). Or you can hop right to the next step of cooking and season while doing so.  Either way, you want to have a hot pan with 3-4 tbsps oil ready on med high heat. Place the tofu in and make sure its all laying flat. The first few mins will be the water evaporating, then it will brown. While the liquid is bubbly, you can sprinkle spices or add soy sauce. Keep checking for when all liquid disappears and it starts to brown. Then turn all the slices so that is evenly browned. Once its at a uniformed brown or golden on two sides, you can start tossing with a spatula. It takes about 15 mins, maybe longer if you really want it crispy/tougher. Keep in mind tofu retains a lot of moisture so be patient if takes a bit.

Once its nice and crispy/browned, you can set it aside and then add it to whatever stir fry or food in the final steps.  The texture and flavor is ten times better than cooking tofu right out of the package and it won’t crumble nearly as much or at all.

This is how I cook my tofu because it isn’t “squishy” soft or bland. It gives it a lot more “bite.” I know it may sound like a lot, but it really isn’t. Its about the same effort given in preparing most meat dishes that are frozen. and if you want to cut your time in half, you can always saute the tofu a day in advance and just store it in the freezer all ready to go! It will be even better!

This was an excellent and tasty side dish/salad that I tried from a new Vegetarian/Vegan cookbook that Lori got me. Its got lots of interesting recipes with things I have never seen before.  I even made a tasty fennel and white bean soup a couple of weeks ago but failed to record it. Anyhoo, I made this and it was really good, a little time-consuming but really tasty.  Essential cool summer salad.

• 1 cup quinoa
• 1 tbsp olive oil
• fresh corn kernels from two ears of corn (boiled about 10 mins)
• 1 cup sliced firm tomato, about 2 med size
• 1/2 cup scallions chopped, white and green parts
• 2 ripe avocados cut up, (drench in lime juice and do last to prevent browning)
• 1/2 cup of  finely chopped cilantro

Dressing ingredients:

• about 2 tsp ground cumin
• 4 tbsp olive oil
• juice of 4 limes
• 1 garlic clove , crushed
• seeded and chopped jalapeno, optional
• salt and pepper

I’ve always liked Debi since she is type cast as evil women in movies (due to those stinging electric blue eyes). But in real life she seems like a  sweetheart and she has come a long way from one of the singing/dancing gals in Madonna’s True Blue video. The show is just the two of them eating, cooking, talking about Italy, shopping for the freshest ingredients, delicious things, etc etc. I guess I am a food junkie, but it’s totally awesome. I can’t imagine having a husband who makes all the amazingly delicious things he does. I’ve resolved that it is probably all for the better. I don’t think I’d be able to walk if I had food like that always around. But alas, I have no access to this show now and it makes me cry.

The other thing I found at my parents house was this perfect issue of Bon Appetit:

It was beautiful and inspiring, with a whole section about what to seek while in Italy and some drool worthy recipes I have yet to tackle. The other terrific thing was an article all about Houston and its dynamic varieties of food. The fourth largest city in the US guarantees an authentic dish from just about any country you pick and the writer of the article attempted to hit them all.  Crawfish, banh mi, curry, Thai, pho, biryani, fajitas, oysters and lots of alcohol were all included.  Houston is tasty I tell you. Class act issue, unfortunately I can’t say the same for the June issue with rich girl Paltrow on the cover.  wtf? She can go straight to hell. and I mean that.

In other news I have two different jars of honey, from different countries on my desk. This was an update brought to you from the Food Junkie. ty.

Well, I never updated about all my eating for Easter…. so better late than never! I saw an amazing garden cake featured on the Martha Stewart website and immediately had to make it. It was a simple chocolate cake that didn’t even require the mixer. Followed by a chocolate icing made on the stove top. But the real work was the night before when us art students (Jon and I), did our best with the sticky marzipan to make tiny vegetables to go in our “garden.” Of course Jon was better at this than me with his thousands of hours of practice with tiny sculpting. He knew to make the teeny tiny leaves and more complex veggies like broccoli and celery. I only did the carrots, radishes, a couple of cabbage heads and tomatoes.  Michael helped with the watermelon, the half eaten one :}  My mom bought the precious bunny candle and my sister iced the cake and piped its green grass border. Oh and of course, my ocd mom made the white picket fence the night before too.  We are nuts. But it was gorgeous and tasted great!

Jon and I were mostly pleased with the turn out but agreed that the marzipan was way too sticky and fondant would have been a much nicer medium. From closely reviewing the pics on Martha Stewart, I’m convinced they used fondant and just said marzipan so that no one would out do them. But we also hypothesized that there are different grades of marzipan dough and maybe we don’t have the right one. But still, same difference and still the same wrench thrown into the original directions. but hey, we made it.

Not be confused with regular fried rice! My sister and her friend piqued my interest with their quest for a Thai fried rice similar to one they enjoyed from a restaurant. Ordinarily I would have said a firm “no thanks” to anything with pineapple or raisins, but my sister assured me, its delicious – seriously. So that was enough for me.

I just happen to have bought a gigantic and glorious bag of jasmine brown rice from Super Cao and decided it must be made. My stomach and brain were hungering for a festival of sweet, super rich and just as importantly, spicy. The recipe btw, does not especially have to  be jasmine brown rice, just jasmine.

So I made the jasmine brown rice a few days ahead. Is there nothing better than the smell of jasmine rice warming throughout a house? It might be one of my favorite things in life. Then a few days later, I finally made the luscious entrée to which Jon and I gave it a name like Mouth Party or something like it…. So decadent and amazing, I have been missing out. Never frowning at pineapple or raisins again.

This is the link directly to the recipe, I added an extra garlic clove, shallot and green onion. It’s like Christmas morning I tell you!!

p.s….. I also used coconut oil for a little extra something which I think is wonderful for Thai and Indian food.

• Smores-  TBA…..
• Magic Brownies- TBA…
• Red Velvet-  TBA…
• Late Night Snack- Oh yea, its got little potato chip pieces in it. Really tasty and perfect for that sweet and salty craving. Surprisingly good! 4 stars
• Cake Batter- Meh, not so great. The so-called frosting is barely that at all, it looks like chocolate syrup swirled in. To make it worse, it has a gritty texture that I can’t understand. Really, terribly disappointing. 1 star
• Pumpkin Cheescake Swirl-  Omg, this is so damn good. Even Jon couldn’t deny it. Totally delicious, hard to stop eating. 5 stars
• Creme Brulee-  D E A R   G O D. SO CREAMY, SO SWEET, SO ADDICTIVE. If you love vanilla ice cream and really creamy custard like ice cream, this is where it’s at. I seriously cannot put this down. There is little crystallized brown sugar swirled in, its very sweet. It’s almost a faint taste of cotton candy. This is going on my shelf of dangerously addictive (up there with Haagen dazs passion fruit). You better believe I spoon a mouthful about a dozen times before finally finding the strength to put it back in the freezer. 7 stars!

Hiyayakko is cold silken tofu dressed with spring onions, soy sauce and various other toppings. I used a packet of furikake with sesame seeds, bonito flakes (typical) and dried wasabi. It’s not the intent of the seasoning but I didn’t have enough imagination/energy to try to find something more traditional. I think it tasted pretty good!

Watching Japan endure so much tragedy is absolutely heartbreaking. I can’t begin to list or explain the things about the country that I adore and had secretly hoped to visit. I still remember that early Friday afternoon I saw the breaking news of  the earthquake on the computer screen; it felt like an actual punch in the chest. If you haven’t donated to Red Cross Japan, I greatly urge you to. Even if you think $10 or $15 isn’t that much, donate it anyway. Anything is  better than nothing. Please urge others to give support as well!

I already received my Tokidoki, 100% profit donated, T-shirt and tote bag! They’ve sold out but I wish it was still going on since so many people loved it. Simone Legno totally reaffirmed my once lost appreciation for his art.

Hang in there Japan! Ganbare Nippon!!