For the Kids: Babbling Beetles Over Bananas!

So here's a little something from The Two Vegan Ladies for our younger followers. It's a great breakfast or snack and it's really quick and easy to make. This is something you parents out there can certainly have fun making with your kids. And it's good for them!


Babbling Beetles Over Bananas!


Don't worry, no adorable insects were harmed in the making of this dish! We call them babbling beetles because when you add all the ingredients together you're going to hear something magical!


What you'll need:
One Banana
1/4 Cup Whole Raw Almonds
1/2 Teaspoon of Brown Sugar


First, grab a square of aluminum foil and spread your raw almonds out evenly on it.


Then, stick your aluminum sheet in the toaster oven (or conventional oven) and toast for about 5-7 minutes. If you're using a conventional oven preheat to 375º first and try 8-10 minutes.




Now, while your almonds are getting nice and toasty peel your banana.

Did you know humans are the only animal who open their bananas from the top stem? All other animals pinch either side of the bottom portion and pull the peel apart! Give it a try!




Next, cut or break your banana into medium size pieces and set them in the bottom of a cereal sized bowl.

Are your almonds ready? Don't they smell delicious?



Carefully remove your toasted almonds from your oven or toaster oven and slide them in your bowl on top of your banana pieces.



Now for the last step sprinkle your brown sugar on top, and listen! Do you hear the beetles talking and scurrying around with the bananas? Magic!


With peace, love, and compassion-
The Two Vegan Ladies

Delicious Tofu Jerky

Last year we were determined to get a food dehydrator. We didn't know what we were going to make in it and had never used one before, but for some reason it had become a priority.

So in the winter Jenna's aunt gave us one as gift and the dehydrating experiments began.

We dried a lot of fruits and veggies. Made some kale chips and a few other random creations, but overall the best creation was our jerky. Funny because it's really the easiest and most versatile item you can make.

Not to mention that these little tofu jerkys make fantastic snacks!

If you don't have one already, consider adding a dehydrator to your kitchen appliances. It's really amazing what can be done with them.


The one we have is very easy to use. There is literally one button- on/off. Some of them have temperature settings and other fancy things, but for now this one has suited our needs just fine. If you're looking into buying one here's a link to our model: Nesco American Harvest Dehydrator

Two Vegan Ladies Vegan Jerky

You will need:
A block of firm tofu
Your marinade of choice
Spices (varies by recipe)
1/2 cup water

1. Press your tofu to get out any excess water. You want to do this mostly because it will dehydrate a little faster. Tofu will absorb anything it sets in so when it's removed from the packaging it is full of the water it gets packed in. If you put some paper towels on either side and put a heavy plate on top for an hour or so that should do the trick.

They also sell fancy tofu presses which get ALL the water out,  but the old fashioned will work just fine for this recipe.

2. Cut your tofu into strips. You'll want your strips to be a maximum of about 1/4 inch thick. Any thicker and it will take ages to dehydrate throughly. Keep in mind if you slice them thin they will come out more on the chewy side. This step really depends on how you like your jerky. If you want to rip it with your teeth than thinner may be the way to go. We like them to be easy to chew so we go somewhere in the middle to 1/4 inch thick.

3. Now let's talk marinade. You can really go any direction with this. Spicy, tangy, sweet, fruity, peppery, barbecue, teriyaki, ginger- the possibilities are endless. You can also do any combination of these flavors and create something truly unique! Our favorite is tangy/sweet barbecue. All you need is a vegan barbecue sauce (most barbecue sauces are vegan, just double check the ingredients. Some may use chicken fat or whey, but most will be good to go!), salt, pepper, garlic powder, maybe a little dried basil and then maybe a pinch of raw cane sugar or a drizzle of molasses depending on the flavor you're going for.

Add 1/4 cup- 1/2 water and set your cut tofu strips into a tupperware filled with your marinade creation making sure all are coated.

4. Refrigerate and let sit in marinade for a day or more. We like to give our tupperware a swirl every 12 hours or so just to make sure everything is coated and getting the full flavor. The longer they sit the more the tofu will absorb the flavor, but we would suggest no longer than 3 days or so.

5. When you feel like they are ready remove your strips one and a time, let the excess marinade drip off, and set them on the various racks of your dehydrator. Give them each about an inch of space if you can. You should have plenty of racks to make this possible.

6. Set your dehydrator lid on top (or slide the drawer or whatever your model does) and hit the "on" button! Six hours seems to be the magic number with our dehydrator but it may vary depending on your style or desired texture. We suggest checking on them periodically and flipping them when you feel like they're half way through. Flipping them will give you those cool looking grill marks!

They're about half-way done here.

In about 6 hours you'll have delicious tofu jerky! It will be warm when it first comes out so let it sit for a bit to cool down and let the flavor set.





Now, just pack them up in a clean tupperware and
enjoy! This is a great little snack to share with friends.
Especially the ones skeptical of your vegan diet- because it's
delicious!

This recipe can also be easily expanded so several blocks of tofu and various flavors can be made at the same time. Because undoubtedly you will be getting some requests after the first taste!

With peace, love, and compassion-

The Two Vegan Ladies

The Great Honey Debate

The other day we were very busy bees. We were moving things, gardening, doing some maintenance to the piggy house... it was quite a full day. By the time the sun went down we were mighty hungry and ready to settle in for night. Between the two of us we were just way too tired to stand and cook dinner and too hungry to wait- so we decided on instant and cheap gratifucation. Subway.

Not the best choice, but certainly not the worst when you're talking about quick an inexpensive food prepared outside of your own kitchen. So we made a trip down the road to the nearest Subway to pick up some sandwiches.

Upon arriving we were informed that they were out of every kind of bread except for the 9-Garin Wheat, Honey Oat, and Italian Herbs and Cheese. So obviously we weren't going to get the Italian Herbs and Cheeses, but this left us with the 9-Grain Wheat and Honey Oat which both contain honey.

Jenna is what some people refer to as a "honey vegan" meaning she does not consume animals or animal by-products with the exception of honey. I'm not a "honey vegan". Our opinions differ somewhat on this topic as do opinions within the vegan community.

So here we are, standing in front of the counter at Subway, super tired and hungry and just wanting a sandwich so we can go home and eat... then all of a sudden a simple dinner turns into a moral dilemma. We stood there for a few minutes talking about whether bees were harmed during the honey gathering process. How bees are transported to different climates not familiar to them and often die out in transit or due to new weather conditions... the man behind the counter must have thought we were insane.

The debate was whether I should compromise in this situation and just have bread I know contains honey because of the situation. We were tired, we were super hungry, and the next closest Subway was a good few miles away. Not to mention that we have limited vegan quick-service food options in our immediate area.

A few minutes later we were back in the car on our way to the next closest Subway hoping they would have vegan bread, and although Jenna shook her head the whole way there, she smiled. Exhausted, hungry, and thinking I was crazy- she still drove another 10 minutes to get me a honey-free sub sandwich. This is why I love her.

Some people will say things like "They're insects, not animals." but to me it's one in the same. Life is life. It's the same reason I have a difficult time killing spiders and roaches and other animals people typically consider "pests". In my mind, they all have a story. They all have a family and friends and hopes and dreams. I don't want to be responsible for destroying that. Sometimes it can be difficult to share a house with them and obviously if they attack I will defend myself, but as long as they're respectful house guests I see no problem coexisting or humanely relocating them outside.

Bees make a tremendously delicious creation, honey, but they make it for themselves and their hive. Not us. In theory, even if we are not hurting the bees, we're still stealing from them. It reminds me of the same argument people have when they talk about milk not killing a mother cow. I'm not sure what about not killing the cow makes stealing their milk, keeping them pregnant, and holding them against their will okay, but people seem to be able to justify it with that same logic.



Since our Subway adventure we have done a lot of research about the honey industry. The practices, the mortality rate, the amount of bees it takes to make a certain amount of honey and their overall treatment. Here's an example of some of the information we have found: Why Honey is Not Vegan.

So in closing, last night we were making some Earl Grey tea and we were out of raw sugar and almond milk. Bummer! There were a few rogue honey packets hanging out in our pantry and I pulled them out thinking Jenna might want to use them as a sweetener. She looked them over and shook her head silently.

We both drank our tea plain that night.

Sometimes it can be difficult to make the switch and stop consuming things we have always enjoyed, like honey. Especially when it's blended into something like sub bread. Sometimes you feel it in your heart and other times you need to research and understand the manufacturing process before you can make an educated choice.

But when it comes to the vegan community the great honey debate wages on.




With peace, love, and compassion-
Brandy from The Two Vegan Ladies

Bacon! Bacon! Bacon!

Since going meatless we have been exposed to a wide array of reactions. Some people applaud our choice and express their interest in the lifestyle, but every so often we are met with opposition, and really it is overwhelming how many people become immediately concerned with just one particular thing when we tell them we do not eat animal products. Bacon. We cannot count on fingers and toes how many people stare at us with wide eyes in total disbelief and say "You don't eat BACON???"

We've really never understood the big deal about bacon. Is it really that serious? We've both eaten bacon as children but neither of us have really ever had it on a pedestal. We wouldn't say we miss it. It probably doesn't hurt either that we cohabitate with an adorable pig who makes even the words "bacon", "pork", and "ham" seem strange and wrong.

This is our princess by the way, Peach. She is a rescue pig who is about to turn 3 years old! She loves the outdoors and playing with the pups and has quite the fan club.



Now, we do understand bacon has a fan club as well. There are quite a few people who will not even try a meat-free diet simply because of this one food item. To them, a bacon-less existence is a deal breaker when it comes to their otherwise loving relationship with vegan and vegetarianism.

We're here to tell you... IT DOESN'T HAVE TO BE THIS WAY! Together we can work this out.

We present to you Fakin' Bacon!

Neither of us had actually tried Fakin' Bacon until 6 months ago. Like we said, bacon just wasn't a priority. But veg and non-veg friends kept raving about it and one day we decided this was just something we had to give a whirl. So glad we did. This stuff is amazing! 

For us, there's nothing like a full day of yard-salin' and gardening with a little break for a good old fashioned BLT, or TLT, to be more accurate. Lightlife's Fakin' Bacon is made from organic tempeh, and man, is it scrumptious. Not to mention so easy to make!

How to make the perfect TLT:

Heat a skillet to medium-medium high with a thin layer of oil and add the desired amount of Fakin' Bacon strips. 

Let cook, turning occasionally for 5-10 minutes depending on how cripsy you would like it. (We like it in the middle.)

Once cooked, set on paper towel lined plate to soak off excess oil.

Slice your lettuce and tomato and grab a couple slices of fresh bread. (toasted or not toasted- however you prefer.)

Add some Veganaise to both sides of your bread/toast. 

Then just layer your T with you L and your other T and there you go! 

A delicious TLT sandwich!

(This is not a bagel by the way, but it sure does look like one. The bread we used that day was fresh from the local vegan market and for some reason there was a huge air pocket in the center which created a hole in the middle slices. Gotta love fresh local bread! It was so soft, fluffy, and delicious.)

So you see, bacon does not have to be the thing that keeps you from living a compassionate life. If you are having a difficult time we suggest slowly transitioning by giving Fakin' Bacon and other meatless but meatlike products a try.  


This stuff is so magnificent you'll crave it. When someone says the words "Fakin' Bacon" in your presence your eyes will widen and you'll be trying to calculate the distance to your nearest local vegan market or Whole Foods just so you can get some in your mouth as soon as possible. In a way I suppose it does exactly what bacon does to people... so there you go bacon lovers- make the switch- this TLT is for you!

With peace, love, and compassion-

The Two Vegan Ladies

Mango Salsa

This past weekend was a great time for some spring cleaning. We organized a lot of things in the house and got some much needed gardening done. When we did have time to take a break from the reorganization and composting effort we went inside and made a quick and refreshing snack.

Mango salsa is so easy to make, especially when you have a food processor. Sometimes it can be difficult if you like your salsa a little on the chunky side like we do because a food processor is like a little adorable beast who's first instinct is to puree everything you feed it. Sometimes that can be nice, but if you're like us and want to keep some texture to your fruits and vegetables, but don't feel like chopping all day, then you need to take some extra steps.

You will need:

1 fresh mango

1/2 fresh plum tomato (optional)

1/2 fresh red onion

1/2 fresh red bell pepper

1/2 fresh green bell pepper

3 tbsp fresh cilantro

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1 teaspoon lime juice

1 teaspoon lemon juice

De-seed and then chop all your fruits and veggies into large chunks.

This is the important part- if you want your salsa chunky put each item in the food processor seperately. As in, put in your mango, process to desired size, and set aside. Then do your tomato and so on. You can put them in all together but it will come out a lot thinner. 

Next, mix them all together in a large bowl and add your salt, pepper, and cumin along with your lime and lemon juice. Fresh from the fruit is best here but the pre-bottled stuff will work.

We suggest serving it with chips as a snack or as a topping with tacos or fried tofu.

 Easy and delicious! 

With peace, love, and compassion-

The Two Vegan Ladies