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Message: <blockquote data-quote="Pielorinho" data-source="post: 974737" data-attributes="member: 259">stares hungrily at MarkYou're made out of meat. . . .droolsC'mon, folks.  He asked for advice on becoming vegan, not for an out-the-butt critique of his nutritional/philosophical choice.  If you eat meat, good on ya!  but don't tell him he's making a poor choice unless he asks.That said, I'm not a vegan.  I tried in college a few times, but even when I paid close attention to my diet, I ended up feeling very weak and almost fainting.  Some people, obviously, can do it well, and some hard-core athletes (including Triathlon champions, world-class weightlifters, and others) thrive on a vegan diet, but other people don't.  Still, most of the meals I cook are vegan or close to vegan, with only a little cheese to mark it as non-vegan.Are you a good cook?  Now's a great opportunity to learn.  Some vegans slap some nutriitonal yeast on some whole-wheat noodles and call it Vegan Mac 'n' Cheese.  Don't be one of these guys:  it'll make life depressing.Instead, I'd recommend choosing a cuisine you like, and learning to cook it.  Many Asian cuisines are easily adaptable to vegan needs, obviously, but you can also do decent Italian and Mexicali food pretty easily.Here's my all-time favorite vegan recipe, invented by yours truly.  Unapologetic carnivores find themselves licking their plates clean when I serve this stuff.Spicy Ginger Tofu and Kale in Peanut Sauce.1 block tofuGarlicGingerRed pepper flakesTamari or soy sauceWaterOlive oilSesame and peanut oil (optional)Natural peanut butterKaleCooked rice (preferably brown)-Chop a block of tofu into bite-sized pieces and put it in a microwave-safe bowl.-Pour about a quarter-cup of tamari (or soy sauce) into the bowl.-Add enough water to just cover the tofu.-Throw in a handful of hot pepper flakes, three to six cloves minced garlic, and about 2 tablespoons grated ginger.  (Obviously, vary these according to your tastes).  Stir it all together:  this is your marinade.-Put the bowl in the microwave for about 7 minutes.  This gets the tofu to absorb the marinade's flavor quickly.-Put your wok on the stove; you can also use a big soup pot for this.  Add in a couple tablespoons of olive oil; if you have peanut oil and/or sesame oil, add a bit of these for good flavor.-Drain the tofu, reserving the marinade.  Heat the oil up and throw the tofu in, sauteing it until it's starting to get golden.-Meanwhile, throw a couple giant spoonfuls of natural peanut butter into the hot marinade, and whisk it around until it's dissolved.-Pour the peanut sauce into the tofu.  Reduce the heat to medium and cook it, stirring frequently, until the sauce is thick and creamy.-Tear up a bunch of kale (Lacinato kale is extra-good) and throw it into the wok/pot.  Stir it around a bit, and then cover it.  Cook it until the kale is dark green and tender.-Serve over brown rice.It's rich, spicy, gingery, full of flavor.  The tofu doesn't taste bland, but rather absorbs all the other good flavors.  The kale is a nice refreshing contrast to the creaminess of the sauce.Now I'm hungry!Daniel</blockquote>

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