September 14th, 2007


Long story short, my nutritionist says I have to eat more protein. Basically my goal is to try to eat something protien rich at each meal. Lunch and dinner I can handle, breakfast, on the other hand, isn't so easy. Basically I'm almost always eating breakfast in a hurry and usually only have time to grab something quick. This is pretty much left me eating toast with peanut butter every single day. I've had just about all of that I can take.

Soooo, does anyone have any ideas for quick and easy protein rich breakfasts. Or protein rich breakfasts I could make in advance and just grab in the mornings?

Thanks in advance!
teddy kiss

vegan shakey cheese recipe (or: vegan parmesean)

i admit, i do miss shakey cheese you put on sketti. it's easy, it's salty, it's yummy and it's also a pretty garnish on italian food. so i modified the tofu-basil ricotta recipe from "vegan with a vengeance" the other night just on a whim and i like how it came out.


1 block of tofu, frozen and thawed, pressed (I used trader joe's extra firm)
2 tsp lemon juice
1/2 tsp salt
dash black pepper
1 tsp basil
1/4 c. nutritional yeast
2 tsp olive oil

crumble the tofu into little pieces, and squish it with your hands till it gets like coarse bread crumbs. add the lemon juice, salt, pepper, and basil, and keep mixing/squishing with your hands till it's pretty well mixed. add the nutritional yeast and olive oil and mix with a fork (it'll be too sticky to do with your hands).

spoon onto pasta and sauce :)

if you make it with fresh unfrozened tofu (as in the VWAV recipe), it's more of a ricotta cheese consistency and it's yummy in stuffed shells (and i bet lasagna too). but this is all crumbly and dry and like shakey cheese :)

i suspect this worked so well because the trader joe's tofu i used is MUCH firmer than the nasoya we tend to buy, but even if it's more "ricotta"-like, it'll be quite yummy.

i have the leftovers in the fridge, and i bet they'll keep for a week or so, but you can always refreeze it.