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How My Silk Soymilk Garden Grows

Silk Soymilk containers used to protect plants.

Start saving those Silk Soymilk containers for your very own Silk Soymilk garden fortress. For years we’ve used our Silk cartons (and others we’ve had on hand) as protectors for our herb seedlings that we plant near the house. Our very large and hungry resident bunnies love these sweet little plants and will devour them in no time.

The Silk cartons work great because we can cut off the top (with the pour spout), cut the bottom down the middle, spread out the two resulting flaps and use them to anchor the carton in the dirt surrounding the seedling. Additionally, if you want to start compiling the cartons now, once you perform the above surgery you can fold them flat and store them out of the way until you need them.

The cartons last a long time. We’ve been known to keep them around some plants, like chives, all season long. Our bunnies are very into chives. The cartons never turn into mush, withstand direct watering, rains, sun, high winds, and even a few clumsy foot falls. When we’re done with them we just pack them up for recycling.

Yep, our little soy garden has intrigued many a person over the years and is always a conversation starter. The conversation quickly turns from plants to soy products to veganism. Of course we’re then asked how we use herb x in a vegan meal, and we’re off spreading the vegan recipe love to another willing adventurer.

Silk Soymilk containers used to protect plants.

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Vegan Tuna and Spicy Fries

We can’t say enough great things about Delicious TV’s  “Totally Vegetarian” with host Toni Fiore. She makes you see simple ingredients in a whole new way.

One of our favorite recipes is for “mock tuna.” It is so very yummy and easy to whip up. Fair warning: if you have a cat, she will gather at your feet when you make this dish. Ours does at least. She loves garbanzo beans, artichoke hearts, and seaweed, so when she smells all those tasty bits hit the pot she makes certain she close at hand for any offerings we may kindly pass her way.

We haven’t had “real” tuna in over 12 years, and this recipe always shocks me at how close it is to the real thing. It is as close as I ever want to be. Another added benefit? No mercury.

To accompany this great mock tuna recipe, we like to make our Spicy Fries.

Spicy Fries Recipe

Preheat oven: 400°F

Ingredients:

4 – 5 Potatoes – good ol’ russet scrubbed clean and cut into 1/4 inch sticks, we leave the skins on, but feel free to peel

2-3 tablespoons of oil (we like grape seed or olive oil)

2 tablespoons garlic powder (we like a lot, but feel free to use less)

1 tablespoon onion powder

1/2 – 1 tablespoon Seasoned Salt (make your own or buy one without MSG)

1 tablespoon red pepper flakes

All of the above ingredients can be adjusted as needed for personal preference and taste. Experiment and see what suits you.

Simply combine all the ingredients into a bowl and toss until everything is well mixed and the potatoes are evenly coated.

Turn out the potatoes onto a large cookie sheet, spreading them into a single layer.

Bake for 20 minutes. Flip the potatoes. Bake for another 20 minutes or until crisp on the outside and cooked through.

Serve immediately.

Mock tuna on a home-baked savory onion roll with a side of spicy fries.