Well the third week went well. We've been making a lot of the same recipes as the second week. I don't know if that's laziness, or just liking the feeling of getting into a groove of knowing a recipe we will like. In any case, we had far too much pasta salad, chili, and oatmeal this week!
It certainly has been a challenge to increase the amount of cooking we're doing and still have time for our overly busy schedules!
Also, we've decided to keep eating vegan for now. There are several vegetarian (not vegan) items in the fridge from three weeks ago that we will use up, rather than waste.
I'm excited for this new adventure in my life! It means more cooking and shopping, but I should really be doing that anyway! There's something crazy about a lifestyle that leaves no time for the simple joys of cooking! It's time to slow down a bit.
Thursday, January 21, 2010
Tuesday, January 19, 2010
Eden Alley Cafe
We ate at a most gorgeous cafe yesterday: Eden Alley, in Kansas City, MO. A quaint little cafe in the basement of a temple. What a fun experience! Our starter was vegan bread with agave butter. I ordered the sweet potato burrito and Dave had the vegan burger with sweet potato slices. I drank Ethiopian coffee and Dave had Lemon Dew by Steaz. It had a cafeteria vibe and a book store next door. We entered the temple and wove around to find the stairs to the basement, thinking we should have a mini map; we found the cafe around a few turns. How delish!
Thursday, January 14, 2010
21-Day Vegan Kick-Start Week Two
I feel lighter. Weight-loss was never an intended consequence of this experiment, but my clothes are looser. I don't own a scale, but I have the sense that I've trimmed down a little.
Here are a few of the recipes we have used in this second week of eating vegan food !
Here are a few of the recipes we have used in this second week of eating vegan food !
Missing Egg Sandwich
Makes 6 sandwiches
These sandwiches have the flavor and appearance of egg salad without the saturated fat and cholesterol.
1/2 pound firm low-fat silken tofu (about 1 cup)
1 green onion, finely chopped, including green top
2 tablespoons pickle relish
2 tablespoons veganaise or other dairy- and egg-free mayonnaise substitute
2 teaspoons stone-ground mustard
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
12 slices whole-grain bread
6 lettuce leaves
6 tomato slices
1 green onion, finely chopped, including green top
2 tablespoons pickle relish
2 tablespoons veganaise or other dairy- and egg-free mayonnaise substitute
2 teaspoons stone-ground mustard
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
12 slices whole-grain bread
6 lettuce leaves
6 tomato slices
Mash tofu, leaving some chunks. Add green onion, pickle relish, Tofu Mayo or other dairy- and egg-free mayonnaise substitute, mustard, soy sauce, cumin, turmeric, and garlic powder. Mix well.
Spread on whole-grain bread and garnish with lettuce and tomato slices.
Spread on whole-grain bread and garnish with lettuce and tomato slices.
Almost-Instant Black Bean Chili
Makes 6 1-cup servings
This is a perfect make-ahead recipe, since this chili is even better the second day.
1/2 cup water
1 medium onion, chopped
2 medium garlic cloves, minced
1 small bell pepper, seeded and finely diced
1/2 cup crushed tomatoes or tomato sauce
2 15-ounce can black beans, undrained
1 4-ounce can diced green chilies
1 teaspoon ground cumin
1 medium onion, chopped
2 medium garlic cloves, minced
1 small bell pepper, seeded and finely diced
1/2 cup crushed tomatoes or tomato sauce
2 15-ounce can black beans, undrained
1 4-ounce can diced green chilies
1 teaspoon ground cumin
Heat the water in a large skillet or pot. Add onion, garlic, and bell pepper. Cook over high heat, stirring often, for about 5 minutes or until onion is translucent. Add crushed tomatoes or tomato sauce, beans and their liquid, chilies, and cumin. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.
Corn Bread
Makes 9 servings
This delicious, crumbly cornbread is made with barley flour, which is sold in natural food stores and some supermarkets.
1 1/2 cups fortified soy- or rice milk
1 1/2 tablespoons white or cider vinegar
1 cup cornmeal
1 cup barley flour
2 tablespoons sugar or other sweetener
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil
1 vegetable oil spray
1 1/2 tablespoons white or cider vinegar
1 cup cornmeal
1 cup barley flour
2 tablespoons sugar or other sweetener
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil
1 vegetable oil spray
Preheat oven to 425°F.
Combine non-dairy milk and vinegar and set aside.
Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a separate large bowl.
Add non-dairy milk mixture and oil. Stir until just blended.
Spread batter evenly in a vegetable oil sprayed 9"×9" baking dish. Bake until top is golden brown, 25 to 30 minutes. Serve hot.
Combine non-dairy milk and vinegar and set aside.
Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a separate large bowl.
Add non-dairy milk mixture and oil. Stir until just blended.
Spread batter evenly in a vegetable oil sprayed 9"×9" baking dish. Bake until top is golden brown, 25 to 30 minutes. Serve hot.
Thursday, January 7, 2010
Week One of the Vegan Kickstart
Wow! It takes substantial time to cook.
The first three days of the kickstart I was zooming to the grocery store each day to buy all my groceries and spending up to three hours cooking. That didn't last long! I'm still sticking to a vegan diet, but not sticking to the meal plan offered by the PCRM. I need a splash of convenience with my lifestyle! So there were a few days when I got vegan dishes from the Main Squeeze, our local vege restaurant, and had many a snack of trail mix.
Cost so far: $180. That's more than I thought it would be. But then again there were three trips to Main Squeeze at around $20 each. Oh, and that's for two people.
The recipes for the kick start can be found here: 21-Day Vegan Kickstart. I don't know if that link will be valid forever, but here are a few of the recipes I did cook.
Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots (I used dried cranberries!)
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt
In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
I really loved this couscous salad! This recipe was a huge batch that lasted several days.
1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.
Roast bell peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.
Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
In this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy- or rice milk
1 cup fresh or frozen blueberries (I used cocoa powder instead!)
1 vegetable oil spray
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Wow. Only one banana in this recipe and it was the dominant flavor! And, I decided to put cocoa in it instead of blueberries. YUM!
I want to have time to cook each day. It really is fun!
The first three days of the kickstart I was zooming to the grocery store each day to buy all my groceries and spending up to three hours cooking. That didn't last long! I'm still sticking to a vegan diet, but not sticking to the meal plan offered by the PCRM. I need a splash of convenience with my lifestyle! So there were a few days when I got vegan dishes from the Main Squeeze, our local vege restaurant, and had many a snack of trail mix.
Cost so far: $180. That's more than I thought it would be. But then again there were three trips to Main Squeeze at around $20 each. Oh, and that's for two people.
The recipes for the kick start can be found here: 21-Day Vegan Kickstart. I don't know if that link will be valid forever, but here are a few of the recipes I did cook.
Couscous Confetti Salad
Makes about 8 1-cup servingsCouscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.
1 1/2 cups dry whole-wheat couscous
2 cups boiling water
3 - 4 green onions, finely chopped, including tops
1 red bell pepper, seeded and finely diced
1 carrot, grated
1 - 2 cup finely shredded red cabbage
1/2 cup finely chopped fresh parsley
1/2 cup golden raisins or chopped dried apricots (I used dried cranberries!)
1 juice of 1 lemon
1/4 cup seasoned rice vinegar
1 tablespoon olive oil
1 teaspoon curry powder
1 1/2 teaspoons salt
In a large bowl, combine couscous and boiling water. Stir to mix, then cover and let stand until all the water has been absorbed, 5 to 10 minutes. Fluff with a fork.
Add green onions, bell pepper, carrot, cabbage, parsley, and raisins or apricots.
In a small bowl mix lemon juice, vinegar, oil, curry powder, and salt. Add to salad and toss to mix. Serve at room temperature or chilled.
I really loved this couscous salad! This recipe was a huge batch that lasted several days.
Carrot and Red Pepper Soup
Makes 4 1 1/2-cup servings1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.
Roast bell peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.
Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
Blueberry Buckwheat Pancakes
Makes 16 3-inch pancakesIn this recipe, buckwheat and blueberries team up to make a terrific-tasting, health-protecting breakfast.
1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy- or rice milk
1 cup fresh or frozen blueberries (I used cocoa powder instead!)
1 vegetable oil spray
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.
In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in blueberries and add a bit more milk if the batter seems too thick.
Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Wow. Only one banana in this recipe and it was the dominant flavor! And, I decided to put cocoa in it instead of blueberries. YUM!
I want to have time to cook each day. It really is fun!
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