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resizemeI’ve noticed a lot of people joining my Please Pass the Tofu Facebook page.  It has made me realize that in March it will be three years since I last posted a recipe.  I have to admit that I am now very active and have taken my time and attention off of food and scouring cookbooks and experimenting with casseroles, desserts and such.

I am eating a very simple vegan and clean, low carb and low sugar diet within the Weight Watchers program.  Weight Watchers is making big changes this coming week, and I am really looking forward to it because I have heard through the rumor mill that it is very in tune with the way I eat now.  I have lost almost 85 pounds so far on Weight Watchers and have about 40 more to goal.

I never thought this would be attainable, but I now feel very confident that I can do this.  Making my mind over was key, but it took two years to get here.  If you need to lose a lot of weight like me, be patient, eat well, and be active.  Your mind will slowly make changes along the way, and it won’t be so hard anymore.  Make giving up not an option.

Surround yourself with like-minded supportive people.  I have this wonderful Weight Watchers after-meeting group aptly named the Accountables.  Dayna, Kim, Nannette, and I take the program to a whole new level.  I wouldn’t have come this far without them.  Also my Aunt Karen has been such a wonderful motivator and my biggest cheerleader.  She has been very successful with fitness and diet and has always told me to “eat simple, eat simple, less carbs and sugar.”  She was so right, and I am so happy to have her in my life and part of my journey.  A great Weight Watchers leader ( Sandy) doesn’t hurt either!   (See pictures of my support group below)

Although it took me a few years, I’ve gone from having to have a sugary dessert every night, such as a mug cake aka 321 cake, to eating a great bowl of fruit with toppings.  Trust me, this is so delicious!  I am a big fan of Trader Joe’s, so that’s where I buy my ingredients.  The creamer is wonderful.

Teresa’s Fruit Bowl

1 cup of fresh blueberries or warmed frozen pitted cherries or Honeycrisp apple cut into bite-size pieces.

Top with:

4 tbsp of plain coconut creamer

2 tbsp unsweetened shredded coconut flakes

2 tbsp sliced almonds

Currently this recipe is 3 WW points*

Here’s me before and now (well, I’m almost ten more pounds down now)

Whether it’s wanting to go vegan or wanting to lose weight:

YOU can do this!!!



Here are my partners in crime, the girls who keep me grounded!



My strong and slender aunt!  Yep, she’s pretty awesome.




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I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

  • Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
  • Can of vegan chili (or homemade) (I used Trader Joe’s)
  • We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
  • Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
  • Daiya Cheese Wedge, any flavor
  • Tofutti Sour Cream

To prepare:

  1. Place one serving of french fries on a microwave-safe plate.
  2. Pour 1/2 cup vegan chili over fries.
  3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
  4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
  5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9



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Yum, yum, yum!  I want more!  This is so fast to prepare and so good 😀

What you need:

  • 1 ready-made vegan pizza crust (I used Whole Foods 365 Organic Pizza Crust, original)
  • olive oil spray
  • 1/4 cup barbecue sauce
  • 1/2 onion sliced
  • 1/2 cup Daiya Cheddar Style Shreds

To prepare:

  1. Place pizza crust on a baking sheet.
  2. Spray lightly with olive oil spray.
  3. Spread on barbecue sauce.
  4. Top with onion and Daiya.
  5. Bake according to crust package instructions.
  6. Cut into 8 slices.

4 servings: 2 slices each.  Weight Watchers PointsPlus value: 6

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Hi everyone, I’ve been MIA since I had the kitchen knife accident.  I had surgery a month ago and am still in a big splint, undergoing physical therapy, unable to do my transcription work, and barely cook.  But I had to try to do a post today since it is the day to share our vegan stories:

TODAY, join vegans everywhere by sharing your vegan story! It can focus on how you became vegan or what inspired you, or your whole journey. What obstacles did you face along the way? What helped you stay vegan? We are asking vegans everywhere to become an extension of this Vstream edition.


Write a blog post, send a tweet or post your Vstream story of Change and Transformation on Facebook. Help us continue this trend of growth as the new flock of vegans emerge and as we all continue to be more compassionate beings. Please tag your stories with #MyVegStory so we can group them together for everyone to enjoy! ~Vegan Mainstream

Here is my story, and I hope to be posting a new recipe on Monday.

In 2005, my vegan journey began when I was helping my daughter do a school project about a controversial subject of her choice.  She chose to do it on censorship, but everyone was doing it on that.  So I suggested she choose something different.  I remembered reading an article about both sides of animal testing and suggested it to her. 

While I was doing internet research, I found out the horrors of our commercial society.  My daughter and I discussed this right away and decided we would not use products that were tested on animals nor buy products made from animals to the best of our ability. 

I continued researching after the project was over and discovered lots of information about the animal food industry.  So that day we as a family decided to become vegetarians.  About two weeks later after more research, we became a vegan family. 

Unfortunately as the years went by, my husband decided to go back to eating dairy and fish, but only outside of the home.  My daughter and I are still full-fledged vegan gals.

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Hi all!  It has been a very, very busy two weeks in my life getting things ready for my daughter’s wedding.  I will be back this week with a new recipe, but thought you all would like to see her cute wedding cake created by Megan at Bouteloua Bakery in Seattle.  The cake is inspired from the “Cooking By the Book” episode of the Icelandic kid’s TV show Lazy Town that aired here in America and topped with, of course, Hello Kitty and Dear Daniel in their getaway car.  It was a wonderful vegan dessert wedding and I will post the photographer’s pictures soon.  This was snapped by a family member.  The top and bottom layers were orange cake with buttercream filling, the other two layers were checkerboard chocolate and vanilla and chocolate chip.  It was delicious and so cute.  We also had vegan donuts from Mighty O Donuts and vegan truffles from Amore Chocolates.

Here’s a photo of the bride, my baby, in a recycled vintage dress from the 80s and her Hello Kitty bouquet.


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