Vegans and vegetarians often start as meat eaters and for a number of reasons choose a lifestyle change. That change leaves them with old recipes, often from families and friends, and new recipes from a varsity of sources. Whether a choice to eat different or a moment of “what will I do now!!??”. There is help! The Physicians Committee for Responsible Medicine is my fall back site – lots of research based facts and studies, as well as really amazing recipes and facts. Today I found this handy Ingredient Substitution Chart by PCRM.
Substitute 1/2 banana for an egg
Check out the chart and experiment with old and new recipes.
Hint: I keep a box of Ener-G Food egg replacer in my pantry for when I’m substituting a recipe for guest or I don’t have time to experiment.
Fresh from Proctor Farmers’ Market
Excited about all the products, although the peppers were a bit out of my comfort zone. I use lots and lots of jalapeño peppers, but have been cautious on experimenting with pepper hotness. This is the week – no time to be weak!
Seattle pi featured a blog post by Nick Eaton: More Seahawks-themed food unveiled at Century Link Field. 2014 post, but awesome is awesome
What are vegans to do? Do what we always do, read about the food and begin veganizing the recipes and ideas. I suggest decorating with blue and green and leave the blue and green out of your food – unless it is naturally blue and green.
Going to the game? The Veggie Happy Blog
shared that Century Link now features a veggie frankfurter and burger that is vegan. Thanks Veggie Happy for helping to facilitate the change in the menu and getting vegan options for visitors.
I love getting in the spirit – we were a sea of blue and green at work today. Tomorrow will veganize “The DangeRuss Dog” and prep my very own Seagal Salad. Will share next week – tomorrow is all Hawks.
BOOM! Stay Tuned and Stay True. GO HAWKS
When I decided to try a vegan diet, recipes were mostly in cookbooks, a few apps and on some blogs and websites. What about cooking videos? Well, back then there was Vegan Black Metal Chef and he is still creating recipes and making videos.
Sometimes a video is helpful. Today on Facebook I saw an ad for Chef Steps (not vegan) in Seattle, WA. I don’t click on Facebook ads, so Goggled them and found a great cooking site with fee based and free classes (that include videos), but they are not vegan. They do have a couple of technique classes I would like to take. Sent the site to a few friends who might be interested and then wondered if there are more vegan cooking videos online – free, I like free.
I found sisters Heather and Jenny at Spork. Check them out and watch their videos if it helps you cook, be inspired, or just love to watch cooking videos. Need someone with lots of energy and easy lunches, check out Meghan and her Healthy Lunches on YouTube. I love her idea putting everything in a mason jar and then you have lunch…done and done. I’m listening to Cooking with Plants‘ video as I finish.
Print or Video – try both.
Toward the end of December 2014, I decided that I needed to discontinue this blog. I began this blog to help me become Vegan and to see if it would improve my health, and it did in many ways. I had high hopes for my blog, but have been very busy with a second Masters degree.
Today I logged on to put an end to blogging my vegan thoughts for a few good reasons. First, there are tons of vegan bloggers today and lots. Second, there are lots of vegan recipes on the web and blogs. Third, my stats are horrid. So, even though I thought it was a great idea, I am going to stick with it!
Why? It makes me a better vegan! It keeps me aware, connected and wanting to do better. That and I haven’t tasted the ultimate vegan chili that soothes my soul.
2015 – it’s going to be an epic year!!!
Why – because I said so and it will be as good as we put our minds to be. So, let’s be E P I C ! ! !
Vegan for her: The woman’s guide to being healthy and fit on a plant -based diet by Virginia Messina, MPH, RD with JL Fields
I had gotten to a point where I was questioning what I was eating and was it optimal for my health. I felt that it was, but was my diet lacking. That and then I found a page of Facebook, “What Fat Vegans Eat” and it reminded me that I was increasingly eating processed vegan food. I work full time and am working on my second Masters degree, so my eating habits have been lacking. There, I admitted my diet had become processed once again and I could lose a few pounds. This book has a section on “When Vegans are Overweight” p. 132. The bottom line is that a vegan diet is more compassionate, advocate centered and respectful. I think it’s more than that when whole foods are eating and it becomes better for the body to process and gain nutrients. I’m just about to chapter 10: Healthy Aging. I’m there! Aging is happening – the healthy part is my latest challenge.
There is also a section of recipes that I am going to begin preparing, resources for vegan women, a metric conversion table (always handy if you love to purchase cookbooks when you travel for find on the internet).
Here’s a link to an interesting blog post by Vegetarians of Washington regarding an Octopus post: Octopus – Don’t beat it, don’t eat it!
The 21 Day Vegan Kickstart is about to begin – now they start the 1st of every month. Just goes to show that I haven’t done one for quite sometime. But it’s time to get back to basics and cleanse the palate and gut with new foods and spices.
Here’s the grocery list for the Kickstart – if you’re allergic to certain foods, don’t buy then just substitute a similar food plant based food from that food group. Organic is best cause we don’t want any extra chemicals or altered food in our body. Food is our medicine to help us live at optimal health.
Join me in 21 days of changing up our food choices and eating a plant based diet (I already do that). If the list looks too tough, then just start shopping (except for the fresh food) a bit at a time and start next month.
21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site.