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!
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.
OMG! I was at Spring professional development/council meetings last week. Well, at a few meh moments of listening to speakers I was on my iPad searching for Vegan stuff – mostly food recipes to get ideas of what I might eat in Leavenworth, WA. Oh, they do speak Vegan there; although, I was worried in the front end of the week what I might find in their German themed city…that’s another post for another day.
I may be 60, but I do have a pretty good sense of humor and some swearing still makes me laugh my head off. We all have a bit of a dark side, right!
The recipes look amazing – havent’ tried them yet (I just got back from Leavenworth), but am going to try Tuscan Tempeh Pasta minus the tempeh and adding black beans. Allergic to soy! I laugh my head off every time I read one of the posts – if it offends you just don’t go back. I’m a new fan and get to be happy in the process = better health.
Check out Thug Kitchen and here’s their link to Tuscan Tempeh Pasta.
I have found myself lingering and cooking again in the kitchen. I have been so busy with life these past few months, that fast vegan food has been my diet. Although a diet of fast vegan food is better than some diets, isn’t as nutritious for the body long-term as cooking whole organic vegan meals. Finding the time to cook isn’t easy, but am trying.
I found a wonderful recipes, Arabian Lentil and Rice Soup, in Isa Chandra Moskowitz’s book Appetite for Reduction. Personally it didn’t have the variety of vegetables to qualify for a soup – just my taste!! So, adapted it as a dish to pour over rice
Arabian Lentil Sauce
2-3 T. water or vegetable broth for sauteing
1 medium diced onion
6-8 cloves of garlic (depending on size)
pinch or two of freshly group black pepper
1/2 tsp. salt (add more if you like salt)
1 T. ground cumin
1 tsp. ground coriander
1 c. dices or slivered carrots
1 c. dried red lentils
6-8 cups of vegetable broth (depending on prefered thickness)
about 1/4 c. freshly squeezed lemon juice
4-quart pot for stove use
Saute the onions and garlic in water/vegatable broth then add the spices and cook another minute. Add the rest of the ingredients expect the lemon juice. Bring to a boil and reduce to simmer – cook about 40 minutes. When the lentils are fully cooked add the lemon juice and spices as needed to taste. Let sit 10 minutes and serve over rice.
adapted from Isa Chandra’s Moskowitz’s recipe: Arabian Lentil and Rice Soup
Check out Isa’s blog, Post Punk Kitchen.
I was checking Twitter this morning and came across a promising website Thrive Forward. It will officially begin operating in January 2013 (54 days from today) , although if you sign up now you will get a spiffy e-book: Thrive Forward 101. It’s 21 pages of a preview of a book I am certain will be coming out soon. If you have been a Vegan for a while you may already be familiar with the information, although it is easy to read and a good reminder that if you are dedicated to eating a plant-based diet, then the base should be plant-based.
I can’t fully recommend this site yet, although I signed up and will keep reporting. What do you have to lose? weight, your health…. Skip on over, sign up and download your preview e-book.
Holiday meals should be a good blend of family classic recipes with a twist of new recipes – my opinion.
Today in the e-mail inbox I found a recipe for sugar-free cranberry sauce. “Oh no, now what sweeter is used – can’t be good!!” I was wrong – good food of the earth… from Lani Muelrath. Check out her webpage ASAP as she is featuring a webcast with Lindsay S. Nixon about cooking for the holidays and will be introducing her new book: Happy Herbivore Abroad .
Now back to Lani’s recipe:
- 2 1/2 cups fresh cranberries
- a dozen pitted dates (doesn’t matter what variety, I used a mix of medjool and deglet noor)
- soak the dates overnight in the orange juice (you can probably skip this step if in a hurry – if so, maybe cook them a little to soften!)
- blend the dates with the juice and water
- put the dates/juice/water in a pot with the cranberries, bring up the heat quickly to get it hot and then and cook over medium/low heat for 15 minutes.
There you have it! You may need more or less water, depending on how juicy the orange, dates, and cranberries.
The holidays are upon us and many of us Vegans consume alcohol.
Today, while grocery shopping, I spotted Peabody Jones Vodka from the Woodinville Whiskey Company, Woodinville Washington, USA. I was feeling pretty smug to find a Washington state vodka – the family is fond of vodka martinis. When I got home I realized that I had no idea if it was vegan friendly. So, I flew onto the internet to see what Barnivore and Popular Spirits Etc. had to say about Peabody Jones – nothing. Next will be an e-mail to the Woodinville Whiskey Company to see if I will be partaking in the Peabody Jones Martini this Thursday – Thanksgiving in the US.
Check out this video regarding the Harvard Nurses’s Health Study at NutritionFacts.org. The #1 killer for women is heart disease, which I don’t feel gets enough attention. I haven’t read the whole study, but am very interested.
This caught my eye on my Facebook post from the 21 Day Vegan Kickstart page with a link to the study and this post:
What Women Should Eat to Live Longer:
1 egg = 5 cigarettes a day;
1 cup of oatmeal = 4 hours of jogging a week.
The above info came from the Harvard Nurses’s Health Study video on Nutrition Facts (see above links).