We have surprised our dearest this weekend; yes indeed we have. Our dearest was informed some weeks past that she would return to vegetarian eating. We also advised that her life partner, Keith, would also become a vegetarian food connoisseur in time. This information delighted our dearest because for a decade, or so, our dearest ate as a vegetarian and enjoyed the flavours very much indeed.
As an individual who appreciates that all consciousness is doing as arranged, it was not for the sake of not eating animals, per se, that enticed our dearest to forego meat eating. No, Dear Ones; our dearest appreciates that she is a part of a fantasy being enjoyed by her soul and, as such, does not have a sentimental / emotional reason for eating vegetarian / vegan foods; no indeed. Our dearest enjoyed, during her decade of non meat eating, the freedom that was felt within her digestive function.
Yes, Dear Hearts; our dearest does not digest meat as easily nor as enjoyably, so to speak, as she does non meat products.
We hasten to add, Dear Ones: It matters little what is eaten in the ‘consciousness’ aspect. You will remember that all foods taken within have been, as it were, a living consciousness.
Be that as it may we have now instructed our dearest that the time for eating non meat products is at hand. We will, at another time, venture into the reasons for this as it progresses. That is, Dear Hearts; we shall speak upon the truth of a culture venturing into the aspect, long awaited, for the Earth Fantasy of ‘no harm’. This will take quite a good deal of time, Dear Ones. Once again we ask that you do not hold your breath.
Our dearest’s first foray into vegetarian / vegan eating was highlighted by the following recipe. We suggest that if you haven’t tried this delightful recipe, Dear Hearts, that you ‘give it a try’. You may find it as delicious as did our dearest.
© 2019 Carolyn Page & The Collective Consciousness
ABC of Spirit Talk
Tofu Breakfast Scramble – 2 Servings
- 2 teaspoons olive oil / or better still, use a few tablespoons of water
- 1/2 cup onion, diced
- 1 small clove garlic, minced (optional)
- 2 cups diced vegetables (I used one small zucchini, one small tomato and 2 mushrooms. However, whatever is on hand ((and loved)) will suffice.)
- 200 grams (7 ounce) block of extra-firm tofu
- 2 tablespoons tahini
- 2 teaspoons low-sodium tamari or soy sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon turmeric
- 2-3 tablespoons nutritional yeast – found in your supermarket health foods isle, on-line, or from your health foods store.
- 1 cup baby spinach
- 2 tablespoons fresh parsley, minced
- 1 pinch black pepper, plus more to taste (optional)
- Heat a large skillet or wok over medium heat. Add the oil (or water) and sauté the onion until it’s soft and cooked through; about 5 to 6 minutes.
- Add the garlic and cook for two minutes. Add your vegetables of choice, and cook till they’re tender. If using water to sauté the vegetables, refresh the water as needed, so as the mixture remains moist whilst cooking.
- While the vegetables cook, crumble the tofu with your hands so that there are still some visible pieces, but it’s broken up quite thoroughly. Whisk together the tahini, tamari, mustard, and turmeric.
- Add the tofu to the skillet, along with the tahini mixture. Mix the ingredients together thoroughly and cook till the tofu is warmed through, about 4 minutes or so. Add the nutritional yeast and mix it in well. Finally, add the spinach and cook until it’s just wilted. Divide the scramble onto two plates and top each with parsley.