What I Eat In A Day| Balanced Vegan Diet

Deborah Madison’s Vegetarian Cooking For Everyone has a seemingly endless variety of recipes to look through and try out, and every one of them is absolutely delectable. At over 800 pages, it will take you years to try them all out, so you definitely get your money’s worth with this investment.

I was a hungry and inquisitive teenager when there was an unexpected eruption of Indian pubs popping open around me; ripe time for new flavours and surroundings. I mean pubs that served Indian food. On the menu was a whole, liberated jumble of deep-fried breads, dosa’s (probably with cheese) pizza’s (of course with chilli and maybe even paneer) and then chips that had been doused in chilli sauce (I inhale deeply and regretfully at the memory of that tart chilli) and most notably Indo-Chinese Food.

Most of my friends turn their noses up at the mention of Tofu. ‘Bland’, ‘tasteless’ and ‘feels like a sponge.’ I’ve heard people complain about its plain appearance. ‘Oh’, my impassioned cried start off, ‘the best bit about it is that it is like a sponge’. Protein packed tofu is absorbent. It soaks up and retains juices and flavours and is illuminous with all with the colours of the concoctions you cook it in.

Vegetarians can feel cash strapped at the grocery store, too. There are some simple tips you can take to start saving money on your food – you’ll end up eating healthier, too!

Every tried tofu? It probably didn’t taste extraordinary. But if you cook it properly it can be delicious. What is the secret of cooking tofu?