I actually returned from Key West, Florida last Tuesday shortly after midnight, but with jet lag, working the rest of the week, and then traveling again over the weekend I feel I am returning to a regular work week. I haven’t had the change to cook for the 21 Day Vegan Kickstart India, but am going to get into the cooking and blogging mode.
This evening I cooked a cup of brown rice and red quinoa, because I am too tired to shop tonight. Going to start the week with a green salad, quinoa and black bean salad and brown rice. Next I will shop and cook some Indian dished. My palate is yearning for the Indian flavors.
Also I am turning 60 in 10 weeks and have a goal to lose 10 lbs. I will be blogging about my countdown to 60 – Woo Hoo!
This may be your first of one of many kickstart – I’ve done a few (3 or more). I suggest you print out or download the PDF from the menu page. I tried to download the grocery list, but it must not be active yet. I suggest you look through the recipes for the first week and consider buying spices before next week hits. Don’t want to have grocery bill shock as you start out – it really isn’t bad, but being prepared works.
I love the Kitchen Replacement List and the Meal Plan Glossary. Spend a bit of time looking them over or printing (mine are in a notebook). Get ready to transform your diet and kitchen – the smells and flavors are divine.
Yum! We all know how hectic the holidays can be and then we slip a bit and grab fast or overly processed food. No need with a quick Lentil soup packed with Indian flavor.
I was having one of those evening. I needed to stop and return a gift after work and was longingly looking at all the restaurant on the outskirts of the mall. Sigh! I headed home and was so hungry. The last think I wanted to do was cook dinner. I love soup and found what appeared to be a quick easy soup recipe. Quickly, I added water and red lentils to my soup pot and added an onion and spices. Cooked for 30 minuted and added the juice of a lemon. Easy breezy and so very tasty.
I am back from the funeral and back to work at my day job and my kitchen cooking. So nice to be home. Currently trying to get my Vegan Christmas menu stably paired with wines and breads, but am not quite there yet.
This week I attempted to make Tofuless Matar Paneer for the 21 Day Vegan Kickstart, but quickly realized I didn’t have all the ingredients (ha – has that ever stopped me before). I made a different version. I added spinach instead of potatoes and peas and only had the mustard seeds on hand.
One of the pleasures of experimenting is the new learning. I haven’t roasted mustard seeds until they popped before and almost gave up because they weren’t popping and I was afraid they would burn. Suddenly they began hopping and popping around the pan. So very cool and they browned up beautifully. I need a bit more work on this recipe before I share my rendition.
Today I cooked yellow split peas with peas and gravy – my rendition of Soy with Peas and Gravy. I made it a bit spicy – the green chilis hide behind the peas and surprise – heat!!! Very good! I also cooked up balsamic brown rice to add to my lunches this week. I still want to make the cucumber salad to add to my salad this week as well. Then with a few more Indian dished this week my menu should be pretty rounded out.
I haven’t had time to try the breads yet, but am looking forward to mastering them. I love bread and the simplicity of homemade breads. The store-bought variety have lost the essence of baking is small batches with minimal ingredients and having fresh bread, dare I say, daily. The texture and smell of fresh bread is essential to the sensuousness of food and our palates.
Seriously, I have been my own worst enemy. I love Indian food and have wanted to try it for years – over 20. My two barriers were Ghee (clarified butter) & Paneer (cheese) – they always stopped me dead in my cooking tracks. Fast forward 20 years and I have prepared my first Paneer minus the cheese (is that possible) – Vegan style. How? 21 Day Vegan Kickstart India
I prepared Tofu Palak Paneer actually minus the Tofu because I am allergic to soy, although did add 1/3 cup of Soy Yogurt at the end and it didn’t appear to bother me. Aside from it tasting so good – I had no idea spinach could have an after burn. I love love love spinach made this way. Next time will leave out the soy.
The first week and know that working full-time and teaching Yoga I won’t be able to prepare all the recipes, but am on my way.
Thanks PCRM’s 21 Vegan Kickstart India for breaking my fear and making Indian cooking doable.
Remember this is not an all or nothing – it took me three tries before I made it though the 21 days of going vegan. If you make it 21 days then your habits have changed and you palate is use to the change. What do you have to lose? Please join, try new recipes and hear from others also using the message board – you will find me there as Jump for Joy. You are not alone on your journey.