Las Vegas Columnist Goes Veg
Columnist John Katsilometes blogs about vegan summer.
By Brooke Still
Columnist John Katsilometes of the Las Vegas Sun has set out on a 90-plus-day excursion into veganism for the entire summer, and he is documenting it in a blog called: “Viva Las Vegan.” Katsilometes was inspired by documentary filmmaker Morgan Spurlock, who embarked on his own dietary in the film Super Size Me, eating only McDonald’s for 30 days. A month into veganism, Katsilometes reports that all is going well, writing, “there is something to be said for your body feeling clean and lean.” Katsilometes is also blogging and tweeting about his newfound favorite vegan-option restaurants in the Las Vegas area, such as the Red Velvet Café.
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Posted: Jul 30 2010 07:40AM By Shonia
Tofu Scramble Recipe Ingredients: 1 package of Firm Tofu (I prefer Nasoyo) 1/2 cup of diced yellow onion 1/2 cup of diced green,yellow, and red peppers fresh spinach leaves (as much as you desire) 1/2 cup of sliced baby bella mushrooms 1 small diced tomato 1 cup of Daiya cheddar cheese Seasoned Salt, black pepper, garlic powder, onion salt to taste Veg Oil Spray 1 tablespoon of vegan butter Preparation: 1.Spray a non-stick cooking pan with Veg Oil Spray 2.Open Tofu package and drain water (don't dry out tofu too much unless you prefer a dryer taste) 3. Place Tofu in the hot pan and use a spatula to break it into pieces small or large, whatever you prefer like scrambled egg texture. 4. Season Tofu with the seasoning ingredients listed above to your taste 5. Once Tofu begins to get hot in the pan (5 minutes), add onions and peppers and stir ocassionally 6. Let onions and peppers get soft. 7. Add mushrooms and stir until soft. 8. Add spinach and let wilt. 9. Add tomatoes, and Daiya cheese. 10. Stir mixture, then reduce heat to low and let cook for an additional 5 minutes. 11. Add additional seasoning if desire. It's truly a great substitute for scrambled, cheese eggs. It's also great with smothered potatoes and onions. ;-)
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