For this last nutrition blog, I chose the topic Plant Based vs. Animal Based diets.
A Plant Based diet is described as a diet where people only eat non-animal products such as Meat, Eggs, Fish, and Dairy. People who eat this way are called “Vegetarians” who may drink/eat dairy and eggs but do not eat any meat products. And “Vegans” who refrain entirely from eating ANY animal products/ products produced by animals, they may even also not use/buy anything made from animals like real leather, real fur, products that were tested on animals.
I’ve actually tried to do a “plant-based diet” a couple of years ago just because I wanted to try it out. I was Vegetarian for a month and only ate meat twice. When I started it, I totally forgot that I was doing that and near the end I didn’t want to struggle finding things that I could eat at family parties because Filipinos love their meat products.
Some health benefits of eating an all plant based diet are:
- Decreases chances of heart disease, high cholesterol, high blood pressure, and type 2 diabetes
- Less saturated fats
- More nutrients like vitamin
- Better for your heart
Other benefits in a plant based diet would be:
- Water and air pollution suffer greatly in the environment with a meat based diet due to livestock feeding and production.
- Meat based diets promotes the production of methane gas which is one of the main causes of global warming
In the future I do see myself using veganism mainly because I find it interesting and would love to try new recipes without using any animal products. More recently, like in the last 4-5 years I’ve been making more vegan desserts because my God-sister is allergic to dairy, nuts, eggs so when I make her desserts or treats I always have to keep that in mind.
So for the dishes that I’ve made were Cauliflower “Spicy Wings” AND tofu “Chicken Nuggets”(These recipes will be at the end of the post.) I’ve made these “chicken nuggets” many times and my family absolutely love it! These “wings” are a new recipe that I’ve found and love how it cooks a lot better than my last recipe I used.
The tofu nuggets recipe I saw on snapchat in the Tastemade page a while back. This is what I did:
I cut the tofu in half and cut them into squares; I placed them on a sheet pan with paper towel lining the tray. Then placed another sheet of paper towel, placed another sheet tray over top and a cast iron pan to squeeze out all of the water and moisture from the tofu squares.
To coat these after they were squeezed for about 20 minutes, I had seperate bowls of miso paste with a bit of water, nutritional yeast and panko. I dredged the nuggets first by dipping them into the miso paste then the panko with nutritional yeast. Then I placed them back on the tray and into the freezer so that the breading stayed on while I cooked them.
I deep-fried them but after I did that, I realized that I should’ve just baked them because when I deep friend them the panko started to burn and fall off, so baking them I think would keep the breading on and dry them out more to be more “chicken nugget-y.”
For the Cauliflower
Here I mixed the batter ingredients together and placed bite sized pieces of cauliflower into the batter to coat them then I rolled them in panko breadcrumbs.
I then placed them onto a tray and put into the oven at 350 degrees for about 20-25 minutes. I then made a spicy BBQ sauce so that once the “wings” finished I tossed them in the sauce and put it back into the oven to caramalize.
For dinner I made a coslaw type of salad and the “wings”
Tofu “Chicken Nuggets”
700g extra firm tofu
5-10 tbsp miso paste
3-4 tbsp water
1/2 – 1 cup nutritional yeast
1/2 – 1 cup panko breadcrumbs
24 fl oz. Oil, to fry in
Salt and pepper to taste
- Cut tofu into nugget looking shapes or cut them into squares (approx. 1 in. By 1/2 in. )
- Place onto sheet tray lined with parchment paper and paper towel. Layer the tofu nuggets with paper towel till all are on the sheet tray. Place next sheet tray on top and a heavy item to weight it down, squeezing out all of the liquid from the tofu.
- Once drained, about 20 minutes, start coating them in the miso paste+water mixture then into nutritional yeast and panko breadcrumbs.
- Then place back onto tray and into the freezer for 10-15 minutes.
- Heat oil to 350 degrees and fry the nuggets (or place into an oven at 350 degrees lightly oil the tray and bake for about 10-15 minutes, flipping half way)
- Once done sprinkle with a little bit of salt and you’re set!
Cauliflower “Spicy Wings”
1 head Cauliflower