Our culture unfortunately pairs meat with masculinity in a way that discourages many men from taking steps towards making their diet more healthy and ethical. This blog is geared toward the average man who did not grow up learning how to cook, has a need for sports nutrition, but also wants to take steps toward a healthy and cruelty-free lifestyle. Most of these RECIPES therefore are quick, cheap, protein dense, and delicious. You will also find "KNOWLEDGE DROPS" for vegan FAQs I commonly hear from men, and also vegan sports supplement reviews. There are also TRANSITION STORIES from real men for motivation and inspriation. Good luck to all: if I can do it, you can do it. Fear not my enculturated brethren! Of course, this blog is equal opportunity and people of all genders will hopefully enjoy these recipes!

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Recipe of the Week (7/21/14): Amazing Homemade Vegan Tahini Sauce

There’s a place in Greenwich village (The Hummus Place) that the best Tahini sauce ever. And being that I went there often just to get their Tahini hummus, I decided to start experimenting with internet recipes to make it like theirs. So here you are. It keeps for a week or two, but I’ve never not eaten it all in about 3 days. Great as a spread on sandwiches, a topping for hummus, or even to dip things in (is that just me who does that?).


What you need:

  1. garlic cloves
  2. 1/2 tsp sea salt
  3. 1/2 cup tahini / ground sesame paste, store-bought (can make your own by grinding up sesame seeds and putting in some oil until the consistency matches that of tahini paste
  4. 1/4 cup water
  5. 1/4 cup extra-virgin olive oil
  6. 1/4 teaspoon cumin 
  7. chopped up parsley for garnish (optional if you’re like me and hate parsley)

What to do:

  1. In a heavy-duty blender or food processor, grind all ingredients up until it becomes smooth in texture and white in color as pictured.
  2. Put in a bowl and serve as a sauce, topping or dip! I even dipped my pizza in it and it tasted great. I think I might be obsessed though.

Contains a lot of: iron, magnesium, vitamin b-6

Total cook + prep time: 10 minutes

Recipe of the week (6/23/14): Make your own vegan pesto in 5 minutes

Basil is easy to grow inside near a window, it’s tough to kill. With it you can make an awesome pesto sauce that will take your sandwiches, or pizzas (as pictured below) to the next level. Or whatever you like pesto on. Check out how we made ours below (it’s really good):


What you need:

  1. 2 cups purple or green basil
  2. 2 garlic cloves
  3. 1/2 cup olive oil
  4. 1/4 cup raw sunflower seeds (you will be roasting them on a pan)
  5. 2 TB nutritional yeast
  6. 1/2 Tsp salt
  7. Your favorite vegan parmesean cheese (optional)
  8. Red pepper flakes (optional)

What to do:

  1. Throw the raw sunflower seeds on a pan on high heat with no oil. Eventually the sunflower seeds will start to roast (they will smell like popcorn). This is when you take them off the pan - be careful not too burn them! But if you cook them just right they will taste markedly different than plain sunflower seeds, they will have a popcorn taste
  2. Put the toasted sunflower seeds and all other ingredients into a blender or food processor and grind up until its one substance
  3. optional: Add vegan parmesean cheese and / or red pepper flakes to taste if you like some kick

Total cook + prep time: 5-8 minutes

Contains a lot of: Vitamin A, Vitamin E, Selenium, Protein, Iron

Vegan Recipe Basics: How to make your own creamy nut milk

VCFM arises from the depths. These days you can find a variety of nut milks pretty much anywhere. A lot of them are even fortified with things like cow milk is nowadays. This is good because nut milk is much better than cow milk - its free of the bad hormones, and it isn’t robustly linked to cancer like cow’s milk is (see my other posts on such matters). Moreover, nut milk (especially that made at home) actually has more calcium and good fats than animal milk and, depending on what type of nut you use, equal or more protein. And best of all, no animals are harmed in the process.


Some advantages of making your own:

  1. You can customize the taste and nuts used (see below)
  2. its SUPER CREAMY compared to store bought (I’m guessing more fat is preserved or something?)
  3. The soaking / sprouting process ensures that you get the most nutrients and absorption out of your nuts

Here’s what you need:

  1. 1 cup raw nuts (e.g. almonds, cashews, brazil nuts, sunflower seeds - or get creative and do 50/50 blends - my favorite so far is almond - brazil nut blend)
  2. 3 cups fresh water (not the water you soak the nuts in)
  3. 1 nut milk straining bag…buy one cheap here: http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU) or cheese cloth probably works fine
  4. High power blender (e.g. Vitamix) preferable, but not necessary
  5. 3 pitted dates
  6. Splash of agave (to taste)
  7. 1 teaspoon vanilla extract or vanilla bean (again, to taste)


Here’s what you do:

  1. Put your nuts in a bowl of water so they are completely submerged and soak for at least 8 hours (just do it when you sleep!)
  2. When nuts are soaked, strain and rinse them
  3. Add nuts to blender as well as 3 cups of fresh water (not your soaking water)
  4. Add sweetners (dates, agave, vanilla).
  5. Blend on highest settings for 1 minute (if using high powered blender) or a bit longer with regular blender until everything looks fully blended
  6. Get out a bowl and dump the blender contents into the nut milk bag OVER THE BOWL (the bag will drain into the bowl with your milk)
  7. Squeeze out the nut milk bag from top to bottom (ironically, sort of like milking a cow) into the bowl for a few minutes until you get all the liquid you can from it
  8. Pour your fresh milk into a container for pouring / serving!


  • You can get creative with sweeteners and experiment - maybe try some cocoa powder, syrup, cinnamon, etc
  • You can save the fiber left in the nut milk bag for deserts or things

This post is brought to by Sagan, my cat who loves Nutritional Yeast and nut milk


Recipe of the week (4/13/14): Make your Own Hemp Tofu

This is a really cool idea, and since I still have been too lazy to blog my backlog of recipes, I’ll start getting things going again by posting someone else’s recipe. Check it out and let me know how it goes!

Vegan Cuts - Discover the best vegan products

Get awesome new vegan snacks delivered to you! Good way to learn about new products. They have a vegan cosmetics box that can be delivered as well!

Al Gore Goes Vegan

Al gore can finally call himself an environmentalist

marladastrange asked
Is there a website to meet with other vegans? I want some vegan friends offline.

Good question. Really depends on where you live. For example, in NYC the are a lot of vegan / veg festivals and pop-up food fairs. This probably isn’t typical however.

A lot of rural areas have a farm sanctuary near by for helping escaped or used farm animals that would have been slaughtered otherwise. These are great to volunteer to help the animals and also meet like-minded people!

In terms of online I would try MeetUp.com and look for vegan / vegetarian meet ups. I’ve heard of people either hosting one or going to one with good success. 

Go to veg restaurants! A lot of times people go specifically for the veg food because they are either interested in the diet or have been doing the diet.

If all else fails, sometimes you might just meet people randomly. This might not be hard as you think. As a joke goes, “You know how to know someone is a vegan? They’ll tell you about it”.


propraetor666 asked
Hey there. I just decided to make the vegan switch and I found your blog while looking for recipes. Just wanted to know, how well does your seitan recipe freeze,once you've made the "slabs"?

Freezes pretty well. Just might make the texture a bit more chewy in my experience . Good luck!

mbjamm asked
Hi, I'm new to this site, but really like the recipes I've seen so far. Question: in the Massaman Curry you use TB which I assume is tablespoon; however you say a TB or handful of tofu, which is not a tablespoon. Please clarify. Thanks

Use either a small handful of 1inch cubed tofu or scoop a tablespoon of the cubed tofu. It’s about the same amount but you can add as much or little as you like it’s mostly preference . Best of luck


The facts have been in, but now the facts are really in. Controlling for family history of cancer, smoking, drinking etc vegan women had 34% lower rate of cancer compared to meat esters AND vegetarians. Non vegan women placed on a vegan diet for only 2 weeks suppressed the growth of 3 different types of breast cancer. Men with similar results related to prostrate cancer….

Veganism in the news: Bestiality in Factor Farming

Recipe of the week (10/20/13): The best Veggie Burger of all Time

This is the best burger I’ve ever made or eaten. And I live in New York. Props to the cookbook “Best Veggie Burgers on the Planet” by Joni Newman. I basically used her recipe and changed it to make it better according to my taste. The other one’s I’ve used out of the book have been pretty hit or miss but you should check it out for yourself.

Serves 4-5 people

What you need:

  1. 1 cup dried TVP
  2. 1 cup vital wheat gluten
  3. 1 cup veggie broth
  4. 1/4 cup mock bacon bits
  5. 1/4 tsp liquid smoke
  6. 1/2 cup nutritional yeast
  7. 1 TB garlic powder
  8. 1 TB onion powder
  9. 1/4 cup peanut butter
  10. 1/8 cup maple syrup
  11. 1/4 + 1/8 cup veggie oil
  12. 1/2 cup bbq sauce of your choice
  13. salt and pepper

What to do:

  1. Get a pot and bring the broth to a boil.
  2. Pour the dried TVP in the boiling broth, mix it around and turn the heat off (the TVP will soak up the broth).
  3. While you let the TVP cool down, get a big bowl for mixing ingredients
  4. First, add everything except the nutritional yeast, vital wheat gluten and TVP into the bowl (bacon bits, liquid smoke, garlic powder, onion powder, peanut butter, syrup, oil, BBQ sauce, salt + pepper
  5. Mix everything up.
  6. Now add the nutritional yeast and TVP, mix for a second
  7. Now add the vital wheat gluten and mix very well
  8. Start kneading the newly formed amalgamation for FIVE MINUTES (don’t skimp on this it changes the texture!)
  9. Best technique: get a chopping board, smush it like a big pancake, then fold it back on top of each other, repeat
  10. Let the big mixture sit for 2 minutes…it will thicken
  11. Form into FIVE patties
  12. Cook each patty on a grill pan if you have it…put a little oil down…cook about 3-4 minutes on each side or until it gets crispy


  1. Serve on a toasted bun with your favorite toppings…my best combo: jalapenos, Daiya cheddar cheese (melted), mushrooms, veganiase, ketchup

Total cook + prep time: 20 minutes

Contains a lot of: protein, iron, thiamine, vitamin E

This post is brought to you by Frederick the baby Cheetah. 

Frederick says: “Prrr I love you! Go Vegan pleaseee Prrr”

VCFM is still ALIVE….

Dear friends!

VCFM is NOT dead…I’ve been making tons of stuff but haven’t had time to post whole recipes in a while. I am going to get on it VERY SOON. But for now, to show you all the stuff I’ve been eating and making, I made an instagram where you can see stuff more daily.


if I post something that looks good feel free to drop me a line here for a recipe request


Authentic Vegan Thai Cooking Post #1: VEGAN MASSAMAN CURRY

So I’ve been traveling in Asia (new excuse for slow posting) and while in Bangkok I had the wonderful opportunity of taking a cooking class with a famous vegetarian chef there (well, there aren’t many there I assume): May Kaidee.

Lucky for you I paid attention and will post two of my favorite recipes. That’s right, learn how to make real thai food straight from the source. Also you can check her out: http://maykaidee.com/ she has a cookbook!


VCFM on facebook


What you need:

  • 1 TB vegetable oil
  • 1 TB carrots, shred them up
  • 1 TB onion, chop it up
  • 1 TB tomato chopped
  • 1/2 tsp red chilli paste
  • 1 tsp curry powder
  • 3 TB water
  • 8 TB coconut milk
  • 2 tsp sugar
  • 1/2 TB soy sauce
  • 1/2 TB reduced sodium soy sauce
  • 1 handful of cooked vegetables (we used potatoes and it was really good, but you could use cabbage or mushrooms, etc)
  • 1 TB / handful of cooked tofu (e.g. fried in pan for 5 minutes)
  • 1 tsp lime juice

*A note on red chilli paste: this is a very important part of the recipe. I’m going to post for my second Thai cooking post how to make your own, so STAY TUNED next week or so. For now, you can go to your local asian market or china town to get it and it will suffice. Don’t buy some american crap, you don’t want to skimp on this

What to do:

  1. Put the carrots, onion, tomatoes chilli paste in curry powder into a wok/pan
  2. Cook in the oil until the vegetables get soft, add water if the paste seems to be burning
  3. Add the water and 6 TB of the coconut milk
  4. Cook until the new mixture thickens
  5. Now add the soy sauces, sugar and handful of vegetable and tofu
  6. Mix it up
  7. Add another 2 TB of coconut milk, and stir until mixture gets thick again
  8. Add the lime juice
  9. Pour into your serving bowl and then add roasted peanuts to garnish and the the last TB of coconut milk (could add more coconut milk to make creamier)

Total cook + prep time: 20 minutes (the actual cooking only takes 5 minutes, but preparing the veggies, etc will take a little depending on what you are using

Contains a lot of: protein, iron, vitamin C, calcium, antioxidants, potassium

This post is brought to you by May Kaidee, she’s SUPER awesome go buy her cookbook