GLAD YOU FOUND ME AND WELCOME

This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



Quote

WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at Ieatplants.com

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THE ONION

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OK, this has nothing to do with the onion vegetable, but The Onion satirical magazine.  This is really a funny article about this strange new diet involving healthy food. 
Read about it here at The Onion Website

RICOTTA CHEEZE - TOFU WFPB

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The creaminess of ricotta really adds to an Italian dish whether it be lasagna, manicotti or just added to your favorite WFPB Marinara.  Using a bit of a twist on traditional tofu, I used previously frozen Extra Firm tofu as the base that gives it the chunkiness of ricotta.
 
Ingredients:
 
Freeze, then thaw 14 oz of Extra Firm Tofu.  When it thaws, press out the excess water
12 oz silken soft tofu
2 teaspoons onion powder
1 teaspoon garlic powder
1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon Sea Salt
1/2 teaspoon crushed white pepper
1/4-1/2 teaspoon liquid smoke (optional)
 
In a food processor, pulse the Extra Firm Tofu until you get a uniform texture that looks like white Soy Texture Protein.  Add the remaining ingredients and pulse until well mixed. 
 
You can also put all of this in a nut bag or a sieve lined with cheese cloth to obtain a less runny ricotta. 

 
 Pulsed Extra Firm Tofu on the left, after adding silken soft tofu on the right.
 
 
 HANGING WITH A NUTBAG
 
 

ONE DAY OF COOKING........

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Mayo (Aioli), Cream Cheeze, Sour Cream
 
 
 
 
Egg Salad, Eggs and Bakn' bits (Tofu Scramble)
 
 

Preparing the Spicy Mint Chikn' and Nepali Lentils
 

Pasta with garlic marinara and spinach, Chikn' and Cranberry Salad, Spicy Mint Chikn',
4 grain Brown Rice
 

Nepali Black Lentils

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