My on again off again relationship with vegetarianism/how to survive food

Recently I have gone back to being a vegetarian SHOCKING ( …not really actually) I have had an on again off again relationship with vegetarianism (is that a thing?) since late middle school. I first learned about vegetarians in middle school when two girls in my class informed me that they did not eat meat. I was super interested! How do you do that ? So what do you eat? What about the rest of your family? They answered all my questions and even brought up the idea of how they love their pets and animals so much why would they eat them if they don’t have to. (Fish are friends not food– I adopted that motto after Finding Nemo) I thought about this a lot I started researching and going to different websites and ordered vegan and vegetarian starter kits. These kits were really helpful in informing you about what you may already be eating that is vegan and things you can substitute. They also usually included some sort of information on different companies that were either doing animals right or adding to the cruelty and exploitation of animals.

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Let’s Talk About…

Chorizo!

I have a confession to make. I never enjoyed chorizo. It’s super greasy and was always too I don’t know, too something (maybe meaty). One day however I did decided to try soyrizo (vegetarian chorizo). BOOM hooked! Love the stuff I could seriously eat it everyday and not be sick of it. I normally make mine with potatoes and onions sometimes bell peppers, eggs if I really feel like it (I’m not big into eggs they are actually quite gross) or just some tofu to stretch.

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Spicy Slow Cooker Tortilla Soup

Alright, the weather is all over the place right now, so here’s a recipe for tortilla soup that I altered from anunrefinedvegan.com, for those days when it decides to be winter…ish.

Ingredients

olive oil                               1 sweet onion                2 cloves garlic

28-oz. can diced tomatoes    3 tbsp. tomato paste         4 cups vegetable broth

a lime                                  1 tsp. cumin                      1/4 tsp. chile powder

pinch of dried oregano                                1 tiny can chipotles in adobo sauce

                  15 oz. can of each (frozen or dried works as well use about a cup)                    cannellini beans    corn        black beans

 corn tortilla chips             your favorite hot sauce 

               cilantro                               avocado                             red onion

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