Pad Thai

My latest creation. I have to say it was an interesting one, too! And here I go again with only providing estimates, as I did not measure.

Ingredients

quinoa, cooked according to package directions
1 block tofu, cubed
5-6 green onions, chopped (all parts)
2 tbsp safflower oil
4 cloves garlic, sliced
ground mustard
Sheryl's Duck Sauce
liquid aminos
Thai chili sauce
peanut butter
peanuts, chopped (for garnish)

Saute tofu in garlic and safflower oil; add a few dashes of liquid aminos and sprinkle on a little bit of ground mustard; cook until slightly brown. Add green onions and cook until soft, but do not burn them! Add a few dollops each of Sheryl's Duck Sauce, peanut butter, chili sauce, and more liquid aminos if necessary; mix well. Add quinoa to the pan and continue to cook; the amount is up to you. I used quinoa as a noodle substitute and because I had so much leftover that I needed to kill! I poured the entire mixture over some cooked, seasoned kale, and then topped the dish with the chopped peanuts. What a splendid meal, choc full of flavor! Who needs noodles anyway??? :o)

The Last 3 Days

19, 20, 21...the end...or is it only the beginning?

The reason I committed to the 21-Day Vegan Kickstart was to get myself back on track by making more of my own food, focusing on eating more fruits and veggies, and cutting down on fat content. Yes, as a vegetarian it is easy to just grab something quick and meatless, but that does not certify it "healthy." In the past, I found myself eating too much processed food and not enough live food. Believe me, I immediately felt the difference once I started the Program. Cutting out the "filler" foods and dairy (mainly cheese) gave me more energy, and I never felt like food was weighing me down.

I lost 6 pounds on the Program, which is awesome! I still need to lose more, but that's where the workout comes in, and I need to force myself to do that most of the time as it is difficult for me to focus. Most importantly, I feel better overall, mentally and physically. I also learned some new ways to cook foods I used to be leery of and found some really cool vegan alternatives I had never sought previously.

The last 3 days of the program I ate healthy, but honestly did not document the food I ate...sorry, got busy with school. I know I ate the Asian Bake at least 2 more times since I made so much initially. And, ya know, it tasted better as leftovers! The juices really had a chance to absorb and the flavor was unbelievable!

On Day 21, I did make something new with random ingredients I needed to use up. It was my own version of Pad Thai which will follow in the next post.

So, to answer the question "the end...or is it only the beginning?" It is only the beginning, my friends. While my current lifestyle may not be vegan in entirety, my eating habits will remain as close to vegan as possible. It really is not all that difficult, it just takes more time and creativity, which I have!

Day 18

DAY 18
Breakfast: 1 cup Cascadian Farms Hearty Morning cereal with Silk soy milk

This has become my breakfast of choice when I need something quick and don't feel like investing a lot of time first thing in the morning.

DAY 18
Lunch: Tofurky, Cheese and Romaine on Spelt Bagel with my special Sun-Dried Tomato & Cilantro Mayo (of course)

Again, something quick since I was knee deep in cooking and making fruit smoothies!

DAY 18
Dinner: Asian Bake

Please refer to the post before this one for the recipe. It was a crafty, tasty way to use up a bunch of veggies before their time was up!

***

So far I have lost 6 pounds even though I am no longer following the Kickstart Program. It was a good way for me to get started, trying out new, healthy recipes from PCRM, and investing time in learning about alternatives to all that is dairy. Again, I was not a huge dairy freak as a vegetarian. What this has taught me is that I can live without those things as long as I take the time to experiment with the alternatives!

Asian Bake

Here's a little something I threw together to clean out my fridge. High in fiber, protein and plenty of other essential nutrients...and tasty to boot!

Ingredients

1/2 head green cabbage
2 heads fresh broccoli, cut into pieces
2 green peppers, cut into squares or larger chunks
1 vidalia onion, cut into chunks
1 sm. pkg white mushrooms, cut into chunks
2 cups cooked quinoa
8 oz. tempeh (I used the Lightlife Organic Flax variety)
Newman's Own Low-Fat Sesame Ginger salad dressing
2 cups vegetable broth
2 tbsp liquid aminos
2 tbsp maple syrup
1 tbsp wasabi powder (optional)
1 tbsp minced garlic
1 tbsp sesame seeds
spray olive oil

Boil cabbage in large pot. Cook quinoa according to directions.

In large wok-type pan, steam broccoli, green peppers, onions and mushrooms in about a cup of water...I cover the wok with a round cookie sheet, because I am unconventional like that! Steam until the onions become translucent. Drain excess water. Add the following to the veggies: vegetable broth, liquid aminos, wasabi powder, and minced garlic. Cook until coated, but do not overcook since the entire dish will be going in the oven. Set aside.

Slice tempeh thinly, similar to filleting a fish - sorry, I could not liken it to anything else! You should end up with 6-8 thin slices depending on how you do it. In medium fry pan, add enough Sesame Ginger salad dressing to coat the tempeh slices. I would estimate 3-4 tablespoons...I did not measure; I just eye-balled it. Keep turning the tempeh until all liquid is absorbed and temped appears slightly burnt and caramelized.

Spray large glass casserole dish with olive oil. Line the bottom of the casserole dish with large pieces of cabbage. Spread the cooked quinoa evenly over the cabbage. Add 2-3 more tablespoons of the Sesame Ginger salad dressing to ensure juiciness. Lay slices of tempeh over the quinoa. Top with vegetable mixture. Drizzle on maple syrup. Throw on the sesame seeds. Bake uncovered in oven at 350 for 20 minutes. Then switch to high broil for about 10 minutes. Serve and enjoy!

I know this sounds like a lot of prep work, but it is actually quite simple. The lengthiest part is waiting for the cabbage to cook! Again, some of my measurements might be off since I did not document the recipe while I was constructing it, so you may want to adjust it to your liking!

Day 17

Well, one thing's for sure...when I don't eat enough or regularly, my memory suffers! I honestly don't remember what I ate on Sunday, which was Day 17. I remember eating a So Delicious (which is my new favorite line for yogurt, coffee creme and ice cream!) yogurt at dinner time because I was not all that hungry, but I have no clue what I did for lunch! I think I had some cereal for breakfast at least...

It was actually a lazy day for me. It was my dogs' 5th birthday, I was done with all my homework and I felt like veggin' on the couch watching TV and movies. Finally, a day I was not focused on the computer...it was nice! And, of course, the Golden Globes were on, so I had to watch them! :)

Happy 5th Birthday to Parker and Payton, my "kids"!

Pumpkin Soup

With 2 cans of pumpkin staring at me from my cupboard, I decided it was time to make something with it. It is winter here in Michigan, so wouldn't soup be just perfect? Of course! This luscious soup is now in the freezer to be eaten on one of those days where I just do not feel like cooking. Served with a side of steamed, seasoned kale sounds perfect to me!

Ingredients

2 15 oz. cans pumpkin
2 cups vegetable broth
3 med-large carrots, sliced
6 green onions (whole onion), sliced/chopped
2 tbsp olive oil
4 tsp maple syrup
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp sea salt
1/2 tsp white pepper

Cook onions and carrots in olive oil in a pan for 5 minutes. Once cooked, transfer to a pot; add remainder of ingredients to pot. Cook covered for 45-60 minutes. Mix and throw in blender to puree. Serve.

This is a good way to use up green onions and carrots that have been sitting in the fridge waiting to be featured in a spectacular dish!

Sloppy Joes

Here is the recipe for my own Sloppy Joes, which I just threw together last night. This is the "meat" I used in my taco salad dinner last night.

Ingredients

1 pkg Boca meatless crumbles
1/2 cup vegetable broth
1 tsp granulated garlic
1 tsp ground cumin
4 tsp minced onion
2 tsp vegan worcestershire sauce
1 tsp liquid smoke
2 dashes ground cayenne pepper
3 tbsp tomato sauce

Cook Boca meatless crumbles in pan until brown and no longer frozen. Add vegetable broth, stir. Once liquid is absorbed add remainder of ingredients, tomato sauce last, as you want to other items to soak in first. Add more tomato sauce for a "sloppier" effect; mine was not so sloppy with only 3 tbsp tomato sauce. Use this mix for sloppy joes, chili mac, as a taco salad topper, or whatever you please. This "meat" has a very distinct flavor and is the perfect substitution for ground beef!

Day 16

I know, I was bad and did not eat breakfast on Day 16. My mom already yelled at me for it! I drank 2 cups of coffee with hazelnut coconut creamer (my latest obsession), does that count? Well, I was busy working on my design project and helping fellow classmates with theirs, so I deserve a pass this one time!

DAY 16
Lunch: Amy's Tofu Scramble

I took the easy way out did not prepare my own lunch. And I have to admit this little meal from Amy's was pretty good! Of course, it was not as low-fat as it should have been for being in "the program", but my overall intake for the day was pretty low.

DAY 16
Dinner: Taco Salad

No chips required. Romaine lettuce placed on bottom. I added my own "sloppy joes" mix (see next post for recipe) for some protein and zip! I cut 2 slices of vegan American cheese into strips and placed them on top of the "meat" so they would melt slightly. Then I surrounded the bowl with the last of my homemade salsa for some fresh fruit and veggies. In lieu of sour creme, of which I was never a huge fan anyway, I added a dollop of my homemade sun-dried tomato & cilantro "mayo" to the top. Talk about a fantastic little Mexican meal!

The PCRM kickstart program outlined a handful of days where we could eat out: Mexican, Japanese, or whatever. I never ate out once. I controlled all my food. This whole time I have known exactly what I have been eating, which is wonderful and refreshing. However, it almost makes me apprehensive to go out to run-of-the-mill places. What will I eat? How is it prepared? Questions I will ask constantly. I just wish there were more vegetarian-vegan options in my community. Unfortunately, my middle-class, heavily blue-collared side of town does not partake in healthy living. Makes me want to move in the biggest way. Not just west of my city; west of this hopeless state of Michigan. But guess what? I own a house. Guess I am stuck for a while and will just have to make do with the resources I have for now!

Day 15

DAY 15
Breakfast: Green Goodie Smoothie

A repeat, I know...but ever so yummy!

DAY 15
Lunch: Tofurky and "Cheese" on Hemp Bagel

So, I was heading out to the coffeehouse to do some homework, job searching, blog updating, etc. and needed to take some lunch with me. I bought these ridiculously expensive hemp bagels the other day, and I only say this because they are...but holy crap, they are way cheaper online! Anyway, I had to try them for all the nutritional value they provide:

• 13g fiber
• 19g protein
• 20% Iron
• 10% Calcium
  

I added a couple slices of Tofurky lunch meat, a slice of vegan cheese and spread on a little bit of my own "mayo" for a tasty, high-protein sandwich! Unfortunately, I did not get to eat it at the coffeehouse since my stay was cut short due to server connectivity issues. Seriously, their modem had to be reset 6x while I was trying to update my blog yesterday...not fun times! Needless to say, I finished the blog at home and devoured my super hearty sandwich in the comfort of my own kitchen!

DAY 15
Dinner: Creamy Broccoli Soup and Puree of Roasted Garlic and White Vegetables

I finally killed off the broccoli soup and vegetable puree! Now on to some solids. At least I know what types of food to make if I ever need a liquid diet! ;o)

Days 11, 12, 13, 14...

Have I ever told you it is difficult for me to stay on track with anything I do? I always find something to distract myself with or decide to take an alternate path...I'm afraid it's the blessing and the curse of being Aquarius! But I would not take myself any other way.

So that leads me to my discussion about updating my blog. I have been absent for 4 days. Yeah, I know, I suck. The truth is it is rather boring for me to tell you what I ate, when I ate and how much I ate. All I know is I have been eating healthier than ever and am down 5 pounds in 2 weeks, which is really good for me considering I am not an exercise queen! Truth be told, I have not been strictly following PCRM's diet plan as many of the meals do not interest me and I am trying to use the ingredients I have on hand at the moment. You see, they published the latest batch of recipes the day after I went shopping...and I am not about to go back to the store for onesy-twosy items that are the main focus of a meal. Therefore, I create my own, which is fine since I love to cook and create my own unique dishes.

Alright, enough babble. While my food updates are not super extraordinary, I must publish them, so here goes...

Breakfast: All days (11, 12, 13, 14)
1 cup Cascadian Farms Hearty Morning cereal with Silk soy milk

This is the first time I have tried this cereal and I am so glad I did! It is super tasty and really good for you with something like 8g of fiber in a 3/4 cup serving which is CRAZY! I thought it would taste like twigs and branches and might need some fruit to kill the fiber taste, but I was mistaken...it was a pure delight and has now become my cereal of choice!

DAY 11
Lunch: Sweet Russian Cabbage Soup - you already got the recipe for this one from Day 9!

DAY 11
Snack - Edamame Beans - and lots of 'em!

DAY 11
Dinner - Seasoned Tofu & Veggie Marinara over kale with a whole grain & flax roll

For this meal, I used the leftover ingredients from the Vegetarian Swiss Steak meal the other day, cooked up some diced tofu and threw it all on top of some freshly steamed kale (seasoned with rice vinegar of course). I added a whole grain roll from Alexia which was super hearty and full of healthy goodness!

DAY 12
I made a luscious Fruity Seitan Salad for lunch and would go on to eat it a couple more times over the next couple days. Here is the recipe, and don't forget all "measurements" are estimates since I don't like the metric system:

Fruity Seitan Salad

Ingredients

whole wheat rotini or similar pasta
Seitan (I used 1/2 pouch of Westbrae seitan)
10 oz. pineapple chunks, drained and diced, save pineapple juice
15 oz. sliced peaches, drained and diced
2 tablespoons raisins
1/4 cup + 2 tbsp. reduced sodium soy sauce
1 1/2 tbsp. curry powder
2 tbsp. orange juice
optional - chopped pecans

Cook pasta according to package directions; rinse with cold water and drain. I did not use a lot of pasta in this dish, so gauge your noodle content once you have prepared all other ingredients. In a small pan, add seitan to 2 tbsp. soy sauce. Once the liquid is absorbed, add 2 tbsp. orange juice and 1/2 tbsp. curry powder. Heat and stir until seitan has absorbed juice and curry powder. This only takes a couple of minutes. Drain pineapple and peaches, dice and place in a large bowl.

Add pasta, seitan and raisins to the fruit mixture. In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp. curry powder and 1/2 cup pineapple juice. Pour over pasta mixture; toss to coat. Cover and refrigerate for 2 hours. Optional: stir in pecans just before serving.

DAY 12
Dinner: Seitan and Sun-Dried Tomato Cilantro "Mayo" with My Fresh 'n Sweet Salsa-Topped Kale

I had a couple chunks of seitan left over after making the Fruity Seitan Salad so I decided to make a meal out of it. I simply warmed the seitan and served it with steamed kale and topped it with the salsa I made the other day. On the side, is a dollop of my Sun-Dried Tomato Cilantro "Mayo" for seitan dipping. I know this is a mish-mash of food, but it was all really good together and I need to use what has already been made before it goes bad, right?!

DAY 13
Lunch: Leftovers - Fruity Seitan Salad

DAY 13
Dinner: OMG I don't remember...something healthy though :)

DAY 13
Snack: Flackers and "Sheryl's Own" Duck Sauce

I found these phenomenal "crackers" on my most recent trip to Whole Foods. These Flackers are rather pricey but WOW! there is nothing like 'em! Check out the specs on these bad boys...they are so good for you. Worth every penny! Bye-bye crackers! And because I made so much "duck sauce", which is actually more like an apricot chutney because of the thick consistency, I dipped my Flackers in it for a sweet and savory little snack. 100% goodness, my friends!

DAY 14
Lunch: Edamame Beans - was not too hungry

DAY 14
Dinner: Creamy Broccoli Soup and Puree of Roasted Garlic and White Vegetables

This is the same broccoli soup I ate in Week 1; had some left in the freezer. I also had a bowl of the yummy Puree of Roasted Garlic and White Vegetables again, and I have to say it is such a refreshing alternative from mashed potatoes. This dish has the most interesting flavor that I cannot put into words. You just need to try it sometime. Who would have thought parsnips and turnips could taste so good? Certainly not me, but I am glad I gave them a shot and am excited to try them in even more dishes someday!

DAY 14
Snack: Green Goodie Smoothie

This hearty smoothie was designed for a breakfast meal but I used it as a snack on this day because I needed something sweet. Since I did not have pineapple juice on hand I substituted it with cranberry-pomegranate, and also used ProGreens powder in place of spirulina since I obviously do not keep spirulina in stock! I made a huge batch - enough for three snacks or breakfast meals. Seriously, who wants to keep dragging the blender out every day, in addition to all those ingredients? It's all about saving time and resources. And while I do not currently have a job, it does not mean I want to spend all day in the kitchen, that's for sure!

I believe I have finally caught up...phew! Hopefully I will be more diligent over the next few days and update this thing in a timely fashion. Of course, that could be a lot to hope for...don't hold your breath, people! Anyway, cheers to you and yours and I hope you have enjoyed my blog so far. PCRM would probably be mad at me for not following their "diet" day-by-day but I have never been able to follow directions...you know, it's that "march to the beat of your own drum" thing for me...slainte! :)

Sun-Dried Tomato Cilantro "Mayo"

This is my last post for tonight. My fingers are cold. Heat is only set at 62 degrees so I can save some cash, plus it is bed time. Besides, who needs a lot of heat when you can bury yourself underneath a warm, corduroy quilt and be sandwiched by these adorable little guys -->>

So, yesterday I decided to do something with my huge clump of cilantro before it went bad. By the way, can anyone tell me why grocery stores have to sell parsley and cilantro in such huge bunches? I am only one person, and cannot possibly eat that much of one herb before it turns to black mush. Too bad my garden is under tundra, as I would love to pull my own cilantro right now!!!

Anyway, I threw the following ingredients into the food processor, and made my own fantastic vegan mayo:

Ingredients

1 box silken tofu
plain soy milk
cilantro
sun-dried tomatoes (which take forever to blend, by the way! chop in advance to make it easier on yourself)
ground mustard (not a ton)
turmeric - tiny bit for color

I think that was it. Unfortunately, the tomatoes I used had been in olive oil, so there will be more fat in this recipe than is necessary, but that's fine. It gave the "mayo" that silky taste to make it feel like an indulgence! Use this on any veggie burger, "chicken" sandwich, or whatever you choose. The cilantro/sun-dried tomato combination gives this mayo a taste you will treasure!

My Fresh 'n Sweet Salsa

Our Kickstart diet calls for Salsa Fresca to be eaten with Simple Bean Tacos. I made my own version of this fresh salsa, incorporating peaches and pineapple since I love sweet salsa. Here's how it goes:

Ingredients

3/4 of a 28 oz. can diced tomatoes (these were leftover from my Vegetarian Swiss Steak dish)
1/2 vidalia onion, finely chopped
1/2 bell pepper, seeded and finely chopped
1/2 red pepper, seeded and finely chopped
1 cup chopped pineapple (I used canned chunks and cut them into smaller pieces)
1 cup chopped peaches (I used canned peaches and cut them into smaller pieces)
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
1 cup chopped fresh cilantro (I probably used more because I LOVE cilantro - it makes the salsa)
1 tablespoon cider vinegar
1 teaspoon ground cumin
juice from 1 lime
1/2 teaspoon sea salt

Just throw it all together and refrigerate. It's that easy, and boy is it full of flavor! I love salsa because you can use it on anything, and you can freeze it for later. And you know I'll be doing that since I made a huge batch! You cannot get more colorful than this creation. It is all about the color, my friends!

"Sheryl's Own" Duck Sauce

I love apricots. I love apricots. I love apricots. Did you hear I love apricots? What better way to use them than to make my own duck sauce! It's not like I cook Asian a lot or would even venture to try making spring rolls, but I have had this craving for duck sauce lately. Who knows what that means! I have to say, the way I made it (thick and chunky), it could also be used as a chutney for an Indian dish. Here's the scoop - but remember, I don't measure, so these are only estimates from what I can remember:

Ingredients

apricots - enough to hide under the water in the saucepan!
1 cup water
3/4 cup apple juice concentrate
apple cider vinegar (don't remember how much)
1/4 cup organic raw sugar
2 pinches crushed red pepper flakes
1 tsp sea salt

Simmer apricots in 1 cup water until soft. Add the remainder of the ingredients to the cooked apricots, stirring frequently. Once mixed well, transfer to food processor and puree until smooth. The results will be thick, so if you want a thinner duck sauce, you may want to add additional equal parts of the 3 liquids. Mine was super "apricot-y", which means I used way more apricots than liquid, but it tastes FABULOUS! Oh my gosh, isn't it just gorgeous? Look at that brilliant color. I cannot wait to enjoy it!

The Long-Awaited Updates...

...I know, with baited breath, right? Seriously, not much to tell the past few days, as I have been eating leftovers and was busy with school and the job search. I did make some new dishes which I will share, of course. Here goes...

DAY 7
Breakfast: Fruited Breakfast Quinoa

This was a very tasty and filling breakfast. I underestimated the power of quinoa! According to www.whfoods.com:

"Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis."

While I know the Fruited Breakfast Quinoa is nutritionally very good for me, I discovered I can only eat a tiny amount of quinoa at one time, as it appears to be too much for my system (if you know what I mean). But overall, it was quite yummy and satisfied the sweet craving I have been experiencing lately!

As for lunch, dinner and snack for Day 7, I honestly don't remember...leftovers? I know it was nothing new because I did not document anything or take pictures.

DAY 8
Breakfast: Banana Oat French Toast

Oh my gosh, this was the most amazing french toast I have ever made! What I truly enjoyed and appreciated about this french toast is that it did not taste "egg-y." In my opinion, there is nothing worse than entrees or dishes that have that egg taste...ick!

Just look how beautiful it turned out! Moist, yet crisp, with banana flavor where the "egg" used to be...gotta love it! I had some leftover batter and used it for Day 9's breakfast, but this time I added some cinnamon to the mix and it made it even better. A drizzle of agave nectar made this the perfect little breakfast. Darn it, now I want some! Lunch and dinner, you ask? Yeah, I don't recall...a little of this, a little of that. All I know is my fridge has since been rid of leftovers, and is now stocked full of new fresh fruits and veggies to start creating once again.

DAY 9
Breakfast: Banana Oat French Toast (again)

DAY 9
Lunch: Sweet Russian Cabbage Soup

Now here is something I am exceptionally proud of. This is one of the best soups I have ever made. I snagged the recipe from www.allrecipes.com. I obviously had to make some substitutions since the recipe was designed for meat eaters. In place of ground beef I used Boca crumbles. In place of beef boullion and water I used vegetable broth. I did not follow the recipe entirely when it came to the amount of liquid to use, and next time will add a second round of vegetable broth so the soup is not so chunky. This soup was sweet, as the name implies, and reminded me of my mom's stuffed cabbage (not the meat part, of course). I love it and am so glad I made a huge batch of it to share with my parents and to have it whenever I want it. I shall never grow tired of the flavors in this soup!

DAY 9
Dinner: Amy's Veggie Loaf Meal

Saturday was grocery shopping day, and by the time I got home, I just wanted something quick for dinner. So, I opted for a fabulous entree by Amy's Kitchen. Now that I read the ingredients online, I realize it is not entirely vegan since it contains honey, but my focus right now is on eliminating dairy, so this meal was OK for my program.

DAY 10
Breakfast: Fruited Breakfast Quinoa (again)

DAY 10
Lunch: Vegetarian Swiss Steak

I followed this recipe all except for the seitan part. In place of this "steak" I used 2 vegan veggie burgers from Boca. I'm sure it would have been even better with seitan, but I did not have any so I had to improvise. I think it turned out pretty well. It was a good mix of veggies with tasty seasoning...but next time I will add a bit more miso for flavor enhancement.

DAY 10
Dinner: Sweet Russian Cabbage Soup & Puree of Roasted Garlic and White Vegetables

For dinner tonight, leftover Sweet Russian Cabbage Soup, which I will eat and eat and eat until it is gone! With this fantastic soup, I also enjoyed a recipe from a fellow vegan blogger who posts a new recipe everyday! She is a true inspiration with her food choices and knowledge of vegan food products.


I highly recommend trying Puree of Roasted Garlic and White Vegetables, as it is a great alternative to making simply mashed potatoes. I altered the recipe slightly by adding parsnips to the mix, and I did not add "creme" since the mixture was creamy enough and I did not want to end up with soup. The root veggies provided this potato dish with the most wonderfully unique flavor I cannot even describe. Again, it is something you should check out. In fact, check out R Starr Lemaitre's Everyday Vegan blog at http://veganeveryday.blogspot.com/ if you would like some new and interesting recipes!

Slacker!

Yeah, I know...you're wondering where I have been. The truth is, I have been eating a lot of left overs and have only made a couple new dishes in the past few days. As soon as I finish my school project tonight or Sunday, I will catch up.

I did go shopping today and bought lots of yummy stuff to start creating more dishes, so be on the lookout for some new items! And, by the way, I have lost a few pounds so far and feel great! Of course, if I exercised regularly like I should I would be losing even more...

See ya soon!

Gardein Garden Protein

OK, can I tell you how excited I am about Gardein Garden Protein ? A fellow Kickstart participant was talking about how good Gardein products are, which makes me anxious to try them! The next time I hit Whole Foods I plan on checking them out for sure! Check out their Web site if you would like to learn more about these meat substitutes.

Cherry Dessert Hummus

Here's a fun recipe for a sweet hummus from PCRM. I had never thought of this before, and it sounds quite good. Cannot wait to make it sometime soon!

Cherry Dessert Hummus

Makes 2 servings

6 ounces cooked pinto beans
3 ounces fresh sweet cherries
1 tablespoon maple syrup
3/4 teaspoon vanilla extract
1/2 teaspoon cinnamon

Remove cherry pits before roughly chopping. Combine all ingredients in a food processor or powerful blender and puree. Refrigerate overnight to better meld the flavors.

Per serving:

180 calories
1 g fat
0.0 g saturated fat

7.5 g protein
36 g carbohydrate
8.5 g fiber

Source: Vegan Done Light; recipe by Erin Dame.
http://www.pcrm.org/health/recipes/diabetes/cherry_hummus.html

Day 6 - All Meals

DAY 6
Breakfast: Blueberry Buckwheat Pancakes & Breakfast Homefries

Again, breakfast was more like early lunch since I got a late start on eating. Therefore, I killed the rest of the Breakfast Homefries I made yesterday and used up the rest of my Blueberry Buckwheat Pancake batter.

Since "brunch" was so hearty and filling, I only snacked on a couple bites of this Asian Pasta Salad I made with the leftover whole wheat noodles from the other day. I just threw together noodles, red cabbage, onions (of course), sliced almonds, raisins, chopped apricots, a dash of sesame oil to give it some Asian flair, seasoned rice vinegar, agave nectar, light sea salt and ground white pepper. This little recipe of mine is simple and would be good as a picnic or potluck dish!


DAY 6
Dinner: Creamy Broccoli Soup & Hoppin' John Salad

Glad the salad is finally gone because it was my least favorite of all the dishes I have made thus far. The Creamy Broccoli Soup on the other hand was magnificent! I actually made a large batch last week, and froze it in thirds. I placed one container of the soup in the fridge yesterday morning in preparation for today's dinner. This soup was creamy, yet light. I love the flavor the basil lent to the soup...very different. While the recipe called for a Sesame Seasoning, I was unable to make it since I have not stocked up on nutritional yeast yet. I cannot wait to keep thawing and eating my broccoli soup - YUM!

Day 5 - All Meals

Day 5 was yesterday. I slept in, made some coffee, messed around on the computer for a bit, showered, and then realized I had not had breakfast. The time: 11:00 a.m. On to lunch...

DAY 5
Lunch: Zucchini Scramble and Breakfast Homefries

This combination was actually meant to be served for breakfast, but I thought it sounded quite rich, so I made it for lunch instead. This meal was packed with flavor, no doubt because of all the onions...and I LOVE onions! Onions in the Zucchini Scramble, onions in the Breakfast Homefries, and green onions on top! Thank goodness I did not have to get close to anyone yesterday - HA! I added a piece of whole wheat toast to the mix since I had not had bread in who-knows-how-long, and topped it with a little Earth Balance spread. Super yummy and way-filling...good thing I saved it for lunch!

DAY 5
Dinner: Vegetable Stir-Fry with Seasoned Tofu

Leftovers from the night before. I honestly think this dish tasted better the second time around as the flavors settled in!

DAY 5
Snack: Fantastic Fruit Smoothie

I know I already made this Fantastic Fruit Smoothie, but DARN! is it ever tasty and satisfying! I am so excited to have created my own "soy"gurt from scratch, too...it tastes far better than any you can buy in the store.

Day 4 - All Meals

DAY 4
Breakfast: Apple Cinnamon Oatmeal

Had a little bit left from the day before...even better the second time around! :o)

Here's the recipe for Apple Cinnamon Oatmeal again if you're interested. It truly is a great breakfast dish!

DAY 4
Lunch: Hoppin' John Salad and Kwick Kale

Killed the last of the bean salad and cooked up the rest of my kale stash. Sorry, I know this is not super exciting, but I am not about to waste food! I'm gonna have to go shopping soon...running out of veggies!

DAY 4
Dinner: Vegetable Stir-Fry with Seasoned Tofu

I made my own stir-fry with seasoned, broiled tofu strips. It was basically a mix of onions, mushrooms, broccoli, one Roma tomato and leftover brown rice sauteed in a little bit of olive oil and lots of garlic.

In a separate pan I prepared my "super secret recipe tofu" strips and then placed them under the broiler to get them nice and brown and crispy. YUM! Maybe I will share my tofu recipe if you're lucky! The truth is, it changes every time I make it...

As for a snack, I had a handful of Terra root chips. I promise to make and post some new stuff soon!

Day 4 - How I Feel

So we are now on to Day 4 of the Kickstart and I am feeling good! What I have noticed is that I am full after eating, but I do not feel like there is lead in my stomach. The food feels good, and I can tell it's good for me. When I get hungry, I eat. I don't wait for a certain time of day and then eat all at once. Eating smaller portions of food rich in nutrients has really been working for me. If I get hungry "in between" meals, which is not very often, I just snack on a little something (bean dip, mushroom pate, soynuts, root veggie chips, etc.).

I have not been craving sweets either, which is a good thing especially after the holidays! I have even been drinking my coffee black with a little stevia. I am not saying I will never use a "creamer" of some sort, like Silk, again, but I am trying to accept coffee for what it is finally! I hope you enjoy your day today as I freeze in my house waiting for the furnace guy to fix a bunch of gas-related items! More later...

A Dairy Discussion

Many disagreements arise when the topic of dairy comes up. I will be the first to admit that I love and have always loved cheese. Giving up cheese might possibly be the most difficult thing I ever give up when it comes to food. But let me set the record straight: I have not been a huge consumer of eggs and dairy since becoming a vegetarian 20 years ago. I think milk is disgusting and completely unnecessary; I opt for soy milk or rice milk instead. Eggs? I do not seek them, but they happen to be in a lot of foods we eat.

I don't want to argue with people about the way I choose to eat. I do what I do, you do what you do. No matter what they say, I will always know dairy is not healthy, nor is it necessary to our diet. I would like to share an article entitled Health Concerns about Dairy Products published by PCRM that may help answer questions you might have about dairy. I am not preaching, just sharing. Thanks for reading! :)

Day 3 - Dinner

DAY 3
Dinner: Whole Wheat Pasta with Simple Marinara Sauce and Kwick Kale

Due to my latest obsession with kale, and the fact I still had some in my fridge, I added Kwick Kale as a side dish to the pasta dinner.

Since I added the kale, I was able to reduce the portion size of my pasta dish, because we all know how "bad" pasta can be, even if it is whole wheat and full of vitamins and minerals! One of my biggest problems with food has always been portion size, so you can imagine how difficult it was for me to not over-serve myself with pasta...but I was good!

I followed the recipe for Simple Marinara Sauce to a "T", but then put my own twist on it to make it more flavorful. I added some dried basil and oregano to the mix since the original recipe included no herbs, which surprised me because I never make pasta sauce without Italian herbs! I also added more garlic, as usual, since I am a garlic FREAK! As for the red wine, here's something funny...I had to use Witches Brew from Leelanau Cellars, which is a spiced red wine, since I had no other red wine on hand. Surprisingly, it still turned out pretty good.

This was quite the filling meal, mostly because of the kale. KALE! KALE! KALE! Cannot get enough!!!

Day 3 - Snack

DAY 3
Snack: Mushroom Pate and Sesame Tamari Organic Rice Cakes

This fantastic snack is one of my own creations I have been making for years. I do not have a photo to share at this time; you would probably say it looks like a grayer version of the baby diaper bean dip anyway - HA!

As for the recipe, I can tell you the ingredients but I am not sure of the exact counts and measurements since I don't measure anything when I make my own dishes. Here's the gist:

2 packages of mushrooms (nothing fancy), sliced
1 vidalia onion, chopped
raw blanched almonds (not sure how much - small handful?)
safflower oil
dried thyme
dried sage
sea salt

Saute mushrooms and onions in a little oil. Once they are soft, place in blender or food processor. Add almonds and oil to the mushroom/onion mixture and blend until smooth. The consistency should be semi-thick, not runny, so use oil sparingly. Once blended, add a dash each of thyme, sage and sea salt. You may adjust the seasonings to taste...I am constantly tasting as I create, so I know if it needs more of "this" or "that."

Servings: ? Plenty (I imagine leftovers can be frozen, though I have never tried)

I mostly cook with olive oil, but I also like to use safflower oil because it is a great source of Vitamin E and provides a good boost to the immune system. I enjoyed this flavorful dip with 2 Lundberg Sesame Tamari Organic Rice Cakes, which are the best tasting rice cakes I have ever had. They are so good you can eat them plain!

Day 3 - Lunch

DAY 3
Lunch: Easy Bean Dip with Sea Salt Pita Crisps

No comments! I realize any photo of bean dip is going to resemble a baby's diaper, but I can guarantee the Easy Bean Dip does not taste like one! Who would have thought blending black beans with salsa could be so yummy? Again, I typically do not make bean dishes, but this one was so simple and tasty, especially with the Newman's Own peach salsa I used. Sidenote: you need to check out Newman's Web site for a great selection of vegan and vegetarian recipes...can never have too many options!

The original lunch plan for the Kickstart called for Oven-Baked Tortilla Chips to accompany the bean dip. However, I opted for pita crisps with sea salt since I do not have good luck buying tortillas...the mold factor is too "iffy" if you ask me!

Day 3 - Breakfast

DAY 3
Breakfast: Apple Cinnamon Oatmeal

After eating pancakes and "bacon" 2 days in a row, it was nice to try something different. Mind you, I am not complaining because that breakfast meal was INCREDIBLE! I have a whole new appreciation for tempeh!

Today, I was finally able to make my Apple Cinnamon Oatmeal since I remembered to thaw the apple juice concentrate. I have to say I have never made oatmeal "from scratch" before, but now will not make it any other way. What a spectacular flavor this oatmeal had! The recipe called for raisins or currants; I opted for the currants. And I finally put my McCann's Irish Oatmeal to good use! And of course I added more cinnamon than the recipe called for because of its many health benefits. YUM is all I can say! You might say, "um, it's just oatmeal, why are you so excited?" Truth be told, I have never been a huge oatmeal lover, which makes me mad because I know how good it is for me. With this recipe, I now have a reason to get excited about oatmeal!