Journey to Vegan

Sweetness Divine

2010-11-27T12:07:00.000-08:00

So... It's been awhile!

I won't mention what my current diet is at the moment but I found the most divine VEGAN bakery! It's mostly online and at weekend fairs but SO DELISH!

It's called Sweetness Divine and you can find them here!

Egg Nog

2008-10-21T10:35:00.001-07:00

It's that time of year again.

At least it is in Canada already. We've already had our Thanksgiving holiday (Oct 13) and the Egg Nog comes into stores right afterwards.

Ahhhh, egg nog...

Most definitely not vegan.

Or is it?

After enjoying a glass of completely unvegan egg nog, I got to wondering if there were alternatives. There seem to be vegan alternatives to everything! So I looked online.

Sure enough, vegan egg nog.

I haven't tried this out yet, but here's a link that looks promising.

Any other fav holiday recipes or tips out there?

Prego Vegetarians

2008-10-09T19:00:00.001-07:00

Any tips out there for a prego vegetarian? :D

Cheesy "Chicken" Pot Pie

2008-09-30T19:45:00.000-07:00

I love Kraft Kitchens.

I get a free magazine full of recipes about 4 times a year from them.

The recipes are usually easy, tasty and normal. Those are all things that matter to me.

This evening, I "vegetarian-ized" a recipe they featured in their latest publication called "Cheesy Chicken Pot Pie" and it turned out fabulously!

All I did was substitute chopped chick'n breasts (fake chicken) for the meat and use cream of celery soup instead of cream of chicken.

Delish!! I highly recommend.

Eggplant

2008-09-29T21:17:00.001-07:00

Eggplant is one of those hardly-used vegetables, like turnips, parsnips and rutabagas. I mean seriously, it's purple and has the word egg in the name. Hardly things one associates with veggies.

The truth is, eggplant is pretty ordinary. It's a great filler, like potatoes. I have no idea of the nutritional value, but it doesn't take much to beat potatoes.

So I've tried a couple of recipes involving them. Nothing spectacular, but they got me more familiar with the properties of the unusual thing.

This eggplant recipe, however, looks quite promising!

Back on the Wagon

2008-09-29T10:43:00.000-07:00

Okay, I had a rough spot there. About a week long. I intermittently partook of meat.

I made some phyllo-wrapped lean ground beef and cheese rolls for the family and indulged myself.

Can't remember my other indiscretions right now, but I'm happy to report that I've caught up with the wagon and hopped back on.

I prefer a meatless diet because then I feel I can indulge in other naughty fat sources. Some chips. Or, my ultimate weakness, pastry. Plus, I like to irritate my in-laws (and others) by not eating meat. ;)

My weight seems to have stabilized and so I feel that I will have to make some fitness goals to get my body more toned. Unfortunately, I do not feel like doing so at the moment. What can I say, I'm a slacker. ;)

Repugnance

2008-09-12T22:11:00.000-07:00

I may have joked before about eating pasta cooked in chicken broth, but today I seriously fell off the boat.

Not only did I indulge in eating chicken, I indulged in the worst possible chicken in existence. Well, maybe the 2nd worst.

I had me some Chicken McNuggets. That's right... From McDonalds.

I seriously disgust myself sometimes.

Ew. Gross.

Not to worry though... It's not like the boat has left me behind.

Almond Milk

2008-09-04T18:06:00.000-07:00

Someone commented on a vegan group on Facebook that they didn't drink soy milk, they drank almond milk.

I've been meaning to try it for ages. Especially in consideration of the soy controversy. It's been difficult to find though I know I'd seen it before.

I was relieved when I finally found some at the supermarket. You see, I've decided I don't really care for soy milk. I haven't been drinking much in the way of milk at all.

Almond milk is waaaaaaaaay better! I highly recommend it to any aspiring vegans!

Listeriosis Outbreak in Canada

2008-08-26T21:04:00.000-07:00

Need a motive to become vegetarian? Chew on this.

On August 23rd, Public Health of Canada and the Canadian Food Inspection Agency confirmed the link between a Maple Leaf meat plant and an outbreak of listeriosis. The article mentions 4 related deaths but since then, the number has risen to 12!

Symptoms of listeriosis are:

nausea
vomiting
cramps
diarrhea
severe headache
constipation
persistent fever

Manifestation of these symptoms may not appear until 70 days after contaminated food consumption!

Those at greatest risk are:

pregnant women
newborns
the elderly
people with weakened immune systems

I can honestly say that I am acutely relieved that my family is highly unlikely to be at risk from this. The majority of contaminated products are, I believe, cold cuts/deli meats and smokies. Being vegetarian, I rarely, if ever, purchase these things. I don't think my husband really appreciates this... He's currently craving large meat dishes. *sigh*

Chicken Broth

2008-08-21T12:04:00.000-07:00

I recall one specific time when I was helping my sister-in-law make supper at her house. I was making couscous and didn't really have much experience on "how." My sis-in-law instructed me to use chicken broth. I don't eat chicken broth. But resignedly, I cooked the couscous in chicken broth.

For supper that night, I was limited to the vegetable side dish. My sis-in-law quite politely refrained from mocking my vegetarian preferences. After all, I had prepared the meal. (In retrospect, I could obviously have used vegetable stock, if she had even had it.)

Last evening, I participated in a meal where I provided the location and someone else provided the food. I turned down the entrée of phyllo pastry-encased chicken, spinach and red peppers, despite the natural salivary reaction to the word "pastry." That left the orzo pasta, carrots and asparagus. I overheard the cook say the orzo was prepared with chicken broth. I weighed my options. I decided I didn't give a crap. I ate the chicken broth-soaked orzo.

I'm not saying this was bad. I'm not saying this was fine. Perhaps I justified it because I didn't prepare it. Whatever.

Concessions

2008-08-20T10:48:00.000-07:00

I came home from work yesterday to the smell of food being prepared. This in and of itself is a miracle. Due to my vegetarian status, I mainained the role of primary cook after returning to work post-maternity leave. Meals have become less elaborate. Heck, meals have become less frequent.

I digress.

I discovered that we had company coming over for dinner. The table had already been set and the meal was on the verge of completion. What was on the menu? Nothing fancy. Just spaghetti and sauce. But my husband had made the meat separately for everyone to add in on their own!

Merci, mon homme! *smacking kisses*

On a sidenote, this meal concept did lead to extensive teasing. Gotta love family!

Vegetarian Vampires

2008-08-19T09:03:00.000-07:00

I recently finished reading Stephenie Meyer's Twilight series (Twilight, New Moon, Eclipse, Breaking Dawn) and was inspired to address the "vegetarian" diet of the Cullen vampires. It is interesting food for thought (pun intended ;) ).

The Twilight series centers around a group of vampires that feed on the blood of animals over the blood of humans. They consider this a "vegetarian" diet. It goes against their natural instincts to do this but it is something that they believe in. It comes across as a respect for life.

Most people shy away from a meat-free diet. It's abnormal, they say. Well, humans are at the top of the food chain and have never thought about it from the perspective of the killed.

What if we weren't at the top of the food chain?

If vampires existed, I know I'd feel more comfortable if they adhered to a "vegetarian" diet. I mean, what if they became organized and started breeding us in a controlled environment?

I'd rather not think about that!

As "evolved" beings, we need to take our power/stewardship seriously and show a little more compassion for the beings we share this earth with. (I'm not saying we shouldn't kill mosquitos. That's definitely self-defense! ;) ) I believe animals are here for our use but within responsible limits.

Chew on that for a bit...

I'm Excellent!

2008-08-18T12:18:00.000-07:00

I was stunned to discover that Amanda from Scarlett in the Bell Jar considers Journey to Vegan one of her favorite blogs! (See her list of nominations here.) I'm blushing! It actually gives me immense satisfaction to know that someone enjoys it and, perhaps, learns from it. As I informed Amanda, I'll have to put some more time into posting here!

The rules dictate that I nominate at least 7 blogs for this award. Since I recently did just this (I nominate Amanda's blog first! ;p ), I don't feel I can do so again. You can see my original list of nominees on my book blog, One For The Books, here.

These are the rules associated with this award:

Put the logo on your blog. (Right-click the logo above and choose Save Picture As… Then upload it.)
Add a link to the person who awarded you.
Nominate at least seven other blogs.
Add links to those blogs on your blog.
Leave a message for your nominee on their blog.

Book Review

2008-08-18T09:21:00.000-07:00

Catch my review on this book here!

Vegetarian-ize This Recipe!

2008-08-02T19:57:00.000-07:00

Any ideas how to vegetarian-ize this recipe? I know there are plenty of vegetarian "meats" out there, but proscuitto??

My First Experience with Tempeh

2008-07-30T11:54:00.001-07:00

Tempeh is compressed fermented soybeans.. Sounds icky but after eating it, I realized that all those fake "meats" out there are pretty much the same as tempeh in taste and texture.

I made Tempeh with Coconut-Peanut Sauce (pg 113) from Robin Robertson's Quick-Fix Vegetarian. If I were to try this again (doubtful), I think I would decrease the amount of cayenne and try and spread out the sauce a bit. It didn't seem to be a "quick fix" of a recipe.

1 12 oz pkg tempeh, cut into 1/2-inch-thick slices
2 Tbsp canola oil
2 Tbsp tamari (soy sauce), divided
1/3 cup creamy peanut butter
3 scallions (green onions), chopped
2 tsp fresh or bottled minced ginger
1 tsp minced garlic
3/4 cup light unsweetened coconut milk [I couldn't find any canned stuff at the store so I used powdered coconut milk, reconstituted]
1 Tbsp lime juice
1 tsp brown sugar
1/4 tsp cayenne, plus additional to taste [I would recommend a sprinkle of cayenne, then more to taste]
1/4 cup chopped peanuts
2 Tbsp minced fresh cilantro

Poach the tempeh in a skillet of simmering water for 7 minutes. Drain and blot dry. Heat the oil in teh same skillet over medium-high heat. Add the tempeh and cook until browned on all sides, adding 1 tbsp of the tamari for color and flavor. Set aside.

In a food processor [enter the handy-dandy Magic Bullet], combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, brown sugar, cayenne, and the remaining 1 tbsp tamari. Process until smooth, adding more cayenne if you prefer spicier food. [I don't mind reasonably spicy food but I found even 1/4 tsp to be too much.]

Stir the sauce into the skillet with the tempeh and simmer until hot, about 5 minutes. [This is where the sauce seemed to be too thick. Perhaps spread it out by adding a bit of water or vegetable stock.] Serve garnished with the peanuts and cilantro.

Quicker Fix: If you make this sauce by combining bottled peanut sauce with the coconut milk, you can save time and elimiate several ingredients as well as the need for a food processor.

Curried Chickpeas

2008-07-30T11:44:00.001-07:00

My mother recently had my family over for dinner. She made it vegetarian especially for me! *smacking kisses*

She prepared a recipe that she found on AllRecipes.com, modifying it as good chefs tend to do.

Curried Chickpeas

INGREDIENTS

1/4 head of cauliflower
3 green onions, cut to 2 inch strips
1 mango, peeled and chucked
1 can of chickpeas
2 cloves of garlic, pressed or finely chopped
1 tsp ground cumin
1 tsp pepper
1 1/2 tsp cinnamon
2 – 3 tsp curry powder
salt to taste
1/4 cup chopped cilantro
(optional) 2 tsp finely chopped fresh ginger root
2 Tbsp vegetable oil

DIRECTIONS

Cut cauliflower into pieces and cook in microwave. DO NOT cook till soft as there is more cooking in store fro the cauliflower.

In large frying pan, heat oil over medium heat and add garlic (and optional ginger). Cook for 1 min, stirring constantly. Add 1 Tbsp flour and stir until mixed well. Add juice from chickpea can and stir until desired consistency for sauce. (May have to add more water). Add rest of spices and cook stirring constantly till well mixed in. This is where you add the salt and more curry if so desired. Add cooked cauliflower, chickpeas and mango. Continue to cook and stir until all ingredients are well blended and cooked through. Just before serving add the green onion fingers and chopped cilantro.

This was just fabulous so I highly recommend it.

Confession

2008-07-30T11:21:00.000-07:00

Even though Sara Kramer, author to many vegan cookbooks, admonishes those who pick up veg(etari)anism to lose weight, I have to confess that this was one of my motivations. Probably one of the biggest. And it has worked!

People continue to tell me how much weight I've lost and how fabulous I look. I feel fabulous! I'm not as reticent to wear knee-length skirts over my preferred ankle-length ones. I'm more distrustful of glass reflections that we all know make you look bigger than you really are. I love telling people that I attribute my weight loss to vegetarianism. They immediately recoil in terror. ;)

Unfortunately, my clothes are sort of baggy. Good excuse to go shopping if I could only convince the husband!

Baby Steps

2008-07-30T11:19:00.000-07:00

My husband recently commented that soy milk is quite delicious as a general beverage. Ever since, I see him frequently walking around the house with a glass of soy milk. Boo-yah!

Portobello Mushrooms

2008-07-17T20:27:00.000-07:00

As Robin Robertson mentions in her cookbook The Vegetarian Meat & Potatoes Cookbook, portobello mushrooms are one of the "steaks" that vegetarians can enjoy. I've never really thought about the process of dealing with them, though, as I have never had them before. I've seen the giant suckers at the store, of course, but never had the nerve, necessity or desire to try them out.

After seeing pictures like this, however, I was excited when I came across Robin Robertson's Portobello Mushrooms Stuffed with Artichoke Hearts and Pine Nuts (pg 147) in Quick-Fix Vegetarian. I even had all the ingredients, minus the mushrooms.

Unfortunately for me, portobellos require a little finesse. Pulling the stem off the first one I tried broke the thing in half. Its tough outer skin held it together, thankfully. I learned to cut into them before pulling off subsequent stems. (I just noticed in the note with the recipe that RR specifically instructs one to "be careful removing the stems so the caps don't break." I'm such a dunce.)

Also, during the "de-gilling" process, I was a little too forceful on the first one and broke it in half the other way. Again, the outer layer kept the poor thing together. For a little while, anyway. Apparently, though, the gills are bitter-tasting and removing them makes the mushrooms taste better. It also makes more room for the stuffing.

This recipe took twice as long to make than it should have because I have kids. One of them was even sleeping and this whole process was an ordeal. I didn't even get to enjoy it hot out of the oven because that's when sleeping-baby had to make a dramatic entrance. Hope your experience is better than mine.

4 large portobello mushrooms, stems chopped and reserved
2 tbsp extra-virgin olive oil, plus additional needed
salt and freshly ground black pepper
1 tsp minced garlic
1 (6 oz) jar marinated artichoke hearts, drained, rinsed, and chopped
1 cup dry bread crumbs
1/4 cup chopped pine nuts

Preheat oven to 375°F. [My oven doesn't take long to heat up so I leave this until later. Good thing, too, what with all the disruptions.] Use the tip of a teaspoon to scrape out the brown gills from the underside of the mushroom caps and discard.

Heat 1 tbsp of the oil in a large skillet over medium-high heat and add the mushroom caps, cut side up, and sear until browned, about 1 minute. Turn over, season with salt and pepper, and cook for 1 minute more. Remove from the skillet and set aside.

Heat the remaining 1 tbsp oil in the same skillet. Add the garlic and the reserved chopped mushroom stems and cook until softened, about 2 minutes. Stir in the artichoke hearts, bread crumbs, and pine nuts. Remove from the heat. If the filling needs a little moistening to hold together, stir in an additional 1 tablespoon of olive oil or water.

Spoon 1/2 cup of the stuffing mixture into each mushroom cap and smooth the top. Place the stuffed mushrooms in a lightly oiled baking dish. Bake until hot, about 15 minutes.

I whipped out my handy new Magic Bullet and went ape-shmit on the mushroom stems, artichoke hearts and pine nuts. Not as easy as one would think to get the MB to chop this type of stuff, but I was glad to have it nonetheless.

The result, in my opinion, was not as good as I'd hoped. My mother-in-law came over for ice cream, however, and devoured an entire stuffed mushroom instead!

I, of course, got my usual stomach pain for all my troubles. Curse you, uneasily-digestible mushrooms!

Mr. Noodles

2008-07-15T11:38:00.001-07:00

I'm a lazy sack. When it comes to making lunches for work, if there aren't any handy leftovers around, I resort to my at-work stash of Mr. Noodles in a cup.

How is that possible, you ask. You're a vegetarian, you remind me.

Well, quite surprisingly, Beef and Chicken flavored Mr. Noodles are vegan! Take a look at these ingredients:

Noodle: wheat flour, vegetable oil (soybean and/or palm and/or cottonseed),
starch, guar gum, sodium carbonate, salt.
Vegetables: textured soy protein, dehydrated green onion, dehydrated
carrots, dehydrated cabbage, freeze dried corn, freeze dried peas.
Soup base: salt, sugar, monosodium glutamate (MSG), hydrolyzed vegetable
protein, artificial beef/chicken flavor, soy sauce powder
(wheat, soybean, sodium benzoate), spices, caramel color, dried leek.

Remember that I said it was vegan, not healthy. There's nothing organic or nutritious about it. Aside from the obvious MSG content, Mr. Noodles boasts 12 grams of fat, 7 of those from saturated fat. That's at least a third of the average daily allowance! The sodium content is 73% of the average daily allowance!

Hmmmm... I need to reevaluate my lunch options...

Chocolate

2008-07-15T08:59:00.001-07:00

I've had waaaaaay too much chocolate lately. In the form of chocolate bars and ice cream (unusual since I don't usually care for chocolate ice cream). Chocolate bars have always been occasional binges. I'm not typically a big chocolate person.

Anyway, I'm giving up chocolate bars for the rest of the year. Seriously.

I've kind of lost track of my pop goal. I'm not as bad as I was before my goal but I've been cheating. I'm okay with this even though I attribute the majority of my weight loss to giving up pop. I'm just going to be sure I don't start buying cases of it.

Veganism in the Newspaper

2008-07-13T15:32:00.001-07:00

I shouldn't have been surprised to see a section of the Calgary Herald dedicated predominantly to veganism today. It claims that veganism is becoming more mainstream. The main article explains rudimentary veganism and listed a couple of restaurants within Calgary. It even mentions the book Skinny Bitch. A section on events mentions venues and websites for Calgarians to meet other vegans and vegetarians. And, of course, there are some recipes, recipes, recipes:

Almond Dukkah

The recipe for this spicy Egyptian appetizer comes from the Almond Board of California.

1/4 cup (50 mL) each corian- der and sesame seeds

1 tbsp (15 mL) black peppercorns

1 tsp (5 mL) fennel seeds

1/2 cup (125 mL) almonds

2 tbsp (25 mL) ground cumin

1 tsp (5 mL) fresh thyme

2 tsp (10 mL) sea salt Pita bread Olive oil

Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, cumin, thyme and salt. Grind until crumbly; do not allow mixture to become a paste. Serve dukkah in bowl or plate, along with dish of olive oil and bread. Dip bread first in olive oil and then in dukkah so it adheres to the olive oil.

Makes about 2/3 cup (150 mL).

My 2-Year-Old, a Vegan?

2008-07-13T12:17:00.000-07:00

My son has always disliked cheese. Strange but okay, whatever.

I've mentioned before that my 2-year-old is a carnivore. Well, not lately. More recently, he hasn't put as much stock in meat, whether it's animal or vegetable.

The most surprising thing, however, is that he refuses every time we offer him ice cream!

I can't imagine what sort of phase my son is going through. Is he just being a randomly picky-eater? Or has a diet of primarily vegetarian fare changed his preferences?

Of course, it hasn't changed his dad's preferences!

"Wendy Meals"

2008-06-14T19:40:00.000-07:00

My stepmother, Wendy, is the most fabulous cook. She coordinates and executes exquisitely delicious and balanced meals, all without looking at cookbooks! She does this on top of a professorship at a university that keeps her insanely busy. I am in awe.

Since my father and stepmother live in Idaho and I in Calgary, I rarely get to partake of her renowned "Wendy meals." Whenever I visit, I've taken great pleasure in savoring her repasts. By "savoring" I mean "inhaling at a barely polite pace." Well, I am now visiting. As a result, I had an internal debate that would rival Parliament.

Cheater Me: Oh. My. Gosh. We're having Wendy's meatloaf tonight. *drool*

Veg-o Me: But I don't eat meat. (purposely ignoring recent indiscretion)

Cheater Me: Did you not hear me just say meatloaf???

Veg-o Me: Oh, dear. Must. Ignore. Pavlovian. Response. *sounds of internal struggling*

Cheater Me: Oh, yeah. Mouthwatering goodness.

Veg-o Me: Doesn't matter. I don't eat meat anymore.

Cheater Me: You're basically on holiday here. Surely you don't have to abide your vegetarian standards while on vacation...

Veg-o Me: This is a lifestyle!

Cheater Me: You've forced me to bring up your recent indiscretion.

Veg-o Me: Nooooooooooooooo!

In my defense, I had been up driving all night with only a 2-hour nap to numb the edges since. Regardless, vegetarianism won. ;)

Better and Worse

2008-06-12T20:21:00.000-07:00

I was quite pleased with myself when I converted a typical family favorite into a vegan meal without a recipe! Granted, it was only soft tacos, but let me have my moment. ;)

I succumbed to temptation today by buying and eating a Spicy Chicken sandwich from Wendy's. After the confidence from my last post, it's rather disappointing how little I fought it.

Hooray for Me!

2008-06-10T20:30:00.000-07:00

Since becoming vegetarian, I've rarely been tempted by meat. There was the one time I had a Teen Burger from A&W and I had a slice of pepperoni pizza. Today, however, I took the kids to Arby's for dinner. I cook healthy vegetarian meals at home but I'm not as strict outside of the home. Anyway, I went there with the full intention of getting myself an Arby's "burger" with the works. But when I was actually at the drive-thru, I found myself an alternative. Not exactly healthy, but a vegetarian choice, nonetheless. Hooray for me! I ended up throwing out my broccoli and cheese stuffed potato. If I'm going to eat cheese, it's going to be the real thing!

Ouch

2008-06-10T20:25:00.000-07:00

Some veg(etari)ans are not as lucky as I in the support department. I've read online (I can't remember where) of a vegan who's grandmother not only refused to take into consideration her granddaughter's eating style but refused to allow her to eat anything else other than what was served! My husband doesn't mind eating veg(etari)an fare. He's just happy he doesn't have to cook. My 2-year-old doesn't know any differently. If we tell him it's meat, that's usually good enough for him.

Sometimes I get excited about a recipe I'd like to try or am proud of how a recipe I tried turned out. I sometimes share this enthusiasm with a certain family member. This family member has recently started scoffing at everything I tell them is delicious. I guess nothing that isn't made with meat can be tasty. It sort of hurts that this family member isn't more open-minded. Veg(etari)anism has opened my eyes to a whole new world of food possibilities. I've broken out of the familiarity of meat and found types of food I would never have otherwise known about. This is all fascinating to me and a family member kind of shot me down.

Most of my family is amazed that I've stuck with this. I'm quite often starting new "projects" that I don't continue for long. Proofreading, Mary Kay, personalized children's books, scrapbooking, knitting, etc. Not that I don't like them, I just find new "projects" that divert my interest. Like blogging. ;) Regardless, I once professed that I would occasionally indulge in meat. Once I actually crossed-over to vegetarian, however, meat no longer enticed me as I thought it would. Though a devout veg(etari)an eventually turned into a "conscious, discerning omnivore," that possibility for me is in the future, not the present.

Tasty and Delicious

2008-06-09T22:00:00.000-07:00

I've never been really impressed by tofu. The consistency is different and I'm picky about textures. That being said, I did like the T-Ribz I tried. However, I tried a tofu recipe from 125 Best Vegan Recipes by Beth Gurny and Maxine Chuck that was almost completely delicious! It's called Italian-Style Baked Tofu (pg 102) and takes a little longer than you'd think simply because the tofu needs to be drained.

1 lb firm or extra-firm tofu, cut in 1-inch (2.5cm) cubes and drained [I'll include the directions below. I actually recommend the tofu be cut smaller than stipulated.]
2 cloves garlic, minced (about 2 tsp)
1 tsp dried oregano
1 tsp dried basil
1/4 tsp salt, or to taste
freshly ground black pepper
1/4 cup prepared Italian salad dressing

To drain tofu: place the cubes on a plate lined with a double layer of paper towels. Cover with another paper towel, then another plate. Place a weight on top of the plate to press the water out of the tofu (I used a couple of cans of beans). Let stand for 30 minutes then drain off water.

In 8-inch (2 L) square glass baking dish [I used a metal pie plate because I
don't own one of these yet], combine tofu, garlic, oregano, basil and salt and
pepper to taste. Drizzle with dressing, then stir until tofu is evenly coated.
Marinate for 1 hour at room temperature. You can also marinate in the
refrigerator for at least 2 hours or for up to 8 hours.
Preheat oven to 350°F (180°C). I used the variation which is served over
pasta: Before baking, add 1 can (14 oz/398 mL) seasoned diced tomatoes [I used
plain diced as well as some paste and premade pasta sauce 'cause I had to use
'em up] to tofu and mix well. Bake, uncovered, for 35-40 minutes, stirring and
turning pieces over after 20 minutes, or until tofu is firm and liquid is
absorbed. [I had actually forgotten to put the tomatoes in until I turned the
tofu over at halftime and it still worked out great.]

My 2-year-old picked all the "meat" out of his pasta. ;)

I also used the Spinach Dip (pg 26) recipe from the same book for a baby shower I had. There were no leftovers for hubby when he came home from work! :p

1 cup soy mayonnaise [I used regular because I won't be getting Nayonaise until it's used up]
1 cup vegan sour cream alternative [again, I used regular because it was what I had]
1/2 cup coarsely chopped green onions (white and green parts)
4 cloves garlic, minced (about 4 tsp)
1 tbsp freshly squeezed lemon juice [yeah right! I used the bottled kind]
1 tsp prepared Italian salad dressing
1 package (10 oz/300 g) frozen chopped spinach, thawed and drained

Combine mayo and sour cream. Add green onions, garlic, lemon juice and Italian dressing and blend well. Add spinach and mix thoroughly. Cover and refrigerate until chilled, about an hour.

This is, of course, put in a hollowed out bread bowl and served with the bread. I always get extra bread for dipping. As a variation, they recommend serving this dip in a clear glass bowl, surrounded by a ring of sliced red peppers for a striking presentation.

This very evening, I made the Shepherd's Pie (pg 84) from this same book. Totally awesome! Results may vary based on the type of ground "meat" you use. I recommend Yves Ground Round.

1 tbsp olive oil
1 onion, finely chopped [I always use less than directed]
1 cup vegetable stock
12 oz soy ground meat alternative [I think I used a bit more than this]
1 1/2 cups frozen mixed vegetables, thawed and drained [I didn't thaw and drain mine but it worked out fine regardless. Perhaps because I had more "meat" absorbing the liquid.]
2 cups Garlic Mashed Potatoes (recipe pg 147) [I just used my own leftover mashed taters]
1 1/2 cups shredded vegan Cheddar cheese alternative [I haven't had the guts to try vegan cheese yet. I used regular Kraft Tex Mex shredded cheese.]
salt and freshly ground black pepper [Hm, the recipe never tells you what to do with this. Probably just to taste on each serving.]
Heat oil in a large skillet, add onion and cook, stirring, for 3 minutes or until softened. Add vegetable stock and cook for 3 minutes. Add soy ground meat
alternative. Reduce heat to low, cover and cook for 10 minutes or until heated
through.
Preheat oven to 375°F (190°C). Add vegetables to skillet and stir well. Cook for 5 minutes or until heated through. Transfer to greased 2L casserole dish and top with mashed potatoes, spreading evenly. Sprinkle cheese over top.
Bake for 25 minutes or until potatoes and cheese form a soft crust on top.

Slow-Cooker Seitan

2008-05-29T20:39:00.001-07:00

This is way too important to leave buried in my comments!

Robin Robertson, the veg(etari)an cookbook chef that I idolize, left her Slow-Cooker Seitan recipe in a comment on my blog!!! You can check out RR's blog, Vegan Planet, for more recipes as well as contests, etc. I reiterate the recipe here:

1 cup vegetable stock
2 cups wheat gluten flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1 1/2 cup water, or more as needed
3 tablespoons soy sauce
1 tablespoon ketchup or tomato sauce

1. Oil the bottom and sides of a slow cooker. Add the stock and set aside.
2. In a large bowl, combine the wheat gluten flour, onion powder, salt, and pepper. Add the water, soy sauce, and ketchup. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the gluten to fit inside your cooker and place it in the stock. Put the lid on the slow cooker and cook on LOW for 4 hours, or until the seitan is cooked.
3. To serve, remove the seitan from the slow cooker. The seitan may now be cut into slices and served or portioned for later use.

More Recipes

2008-05-28T20:41:00.000-07:00

The only other recipes I've tried from Robin Robertson's The Vegetarian Meat and Potatoes Cookbook is the Chili-Topped Baked Potatoes (pg 211) using the Chili con Frijoles (pg 121).

1 tablespoon olive oil
1 (red) onion, diced
1 red pepper, diced
2 garlic cloves, minced
1 14.5oz can diced tomatoes, with juices
1/4 cup tomato paste
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (Who wants to grind pepper into a 1/2 teaspoon measure? I tried. *rolls eyes* Just estimate!)
2 1/2 cups water
1 1/2 cups cooked dark red kidney beans or 1 15oz can, drained and rinsed
1 1/2 cups cooked light red kidney beans or 1 15oz can, drained and rinsed (There are 2 colors of kidney beans? I just used one color: kidney!)
1 1/2 cups cooked pinto beans or 1 15oz can, drained and rinsed

Heat the oil and add the onion, red pepper, and garlic. Cover and cook, stirring a few times, until softened, about 5 minutes. Stir in the tomatoes, paste, chili powder, cumin, oregano, salt, pepper, and water and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the vegetables are just tender and the chile is beginning to thicken, about 20 minutes.
Stir in the beans and simmer for 15-20 minutes longer. Adjust seasonings and add more water, if necessary.

Pretty basic. Spoon 'er onto baked potatoes, if wished.

My First Seitan Experience

2008-05-27T14:06:00.000-07:00

Seitan or "wheat-meat" is the result of condensing the protein found in whole wheat flour and cooking it. You can make it yourself or buy mixes at organic markets or natural food stores. I haven't personally seen these mixes but I've read about them in Robin Robertson's The Vegetarian Meat and Potatoes Cookbook. This book also gives the recipe for Homemade Seitan (pg 127), which I paraphrase:

Mix/knead 12 cups whole wheat flour in a large bowl with 5 cups water. I had to add an extra cup before it was all moistened (this makes the ratio about 1 cup water to 2 cups w.w. flour). I kept the bowl right in the sink.
Completely cover the "dough" with water and let sit for 15 minutes.
Bring to boil 2 quarts water, 1/2 cup tamari or other soy sauce, 1 quartered small onion, 1 crushed clove of garlic and optional 2-inch square kombu sea vegetable (what the heck is that??) in a large pot. Reduce heat to low and keep at a simmer.
Gently knead the "dough" to squish out the starch. That is what that milky-white substance is clouding up the water. Drain the water and cover the "dough" with fresh water and repeat the kneading process. You have to do this over and over until the water stays relatively clear. My experience with this is below.
Bring the pot of gently simmering liquid almost to a boil. Divide the raw seitan into 3 pieces and add to the pot. Simmer for 1 hour; do not boil. Apparently, the longer and more slowly the seitan cooks, the denser the final texture will be. When cooked, the seitan will feel firm to the touch.
Cool the seitan on a baking sheet. I just threw mine on a cooling rack. Makes 3 1-pound pieces. Seitan keeps well refrigerated with its cooking liquid in a tightly covered bowl for 3 to 4 days or in the freezer (still in its cooking liquid) for several weeks. The cooking liquid can be used as a base for soups, sauces, and gravies.

After I had gotten to step 2, I realized that my only large pot was at my in-laws' house. I made the trip (15 minutes there, 15 minutes back) to get it plus stopped at Walmart on the way back for a couple other items. The price I paid, in my estimation, was "dough" that was saturated. It was somewhat difficult to work with. The part that was especially a pain was the kneading, draining, refilling, kneading and draining, mostly because it was so mushy. I finally took out pieces of the dough, squishing out as much water as I could and set each aside until I had done the whole ball. This seemed to help once I resumed my kneading. I finally reached the point where I threw it into the near-boiling liquid.

I will try making seitan one more time to see if there is a difference. If it's always going to be this big of a pain, I would be reluctant to try once more.

My first recipe using my new seitan was Seared Wheat-Meat Tortilla Wraps (pg 292) from the same cookbook. It seemed the simplest (I don't often have time to make Roulades!). Again, I paraphrase the directions:

2 tablespoons olive oil
12 oz seitan, cut into 1-inch-wide strips
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
juice of 1 lime [as if! I threw in a random amount of lime juice]
1 red pepper, thinly sliced
1 (red) onion, thinly sliced
4 tortillas
1 ripe avocado, chopped [oops! I just realized I forgot this when I did it!]
salsa

Heat 1 tablespoon of the oil and sear the seitan on both sides. Add the garlic, cumin, salt, and lime juice. Remove from skillet and set aside.
Heat remaining 1 tablespoon oil in (same) skillet and add the red pepper and onion. Cover and cook, stirring a few times, until softened, about 5 minutes. Add to seitan mixture.
Prepare wraps with mixture and remaining ingredients.

I never actually got to eat these as I sent them with the hubby to work for dinner (evening shift). I did try a piece of the seitan though and it wasn't too bad. The texture is a little more palatable than tofu. It may be better than that normally; will be able to tell once I make seitan again the proper way.

Dairy

2008-05-23T20:36:00.001-07:00

I have to admit that since the weather's been nicer, I've been a dairy-aholic. Milkshakes and soft serve particularly. Since I noticed the dramatic increase, I actually told myself "no more" for awhile. This is not an actual goal to get rid of these tasty indulgences from my diet. Just a conscious decision to decrease and monitor.

Soy Controversy

2008-05-23T20:22:00.001-07:00

I've heard a couple of times now that soy can be bad for you so I did a little web research. I found some pretty good articles:

Since I'm rather impressionable, I've become wary of believing everything I read, etc. I wish someone could just state the facts, not as man sees it but as it really is, and everyone would listen.

In reality, we humans are left to make our own decisions. So here's what I've decided.

I'm going to alternate soy milk with almond milk and/or rice milk.
I'm going to make sure that I'm not relying too heavily on tofu, tempeh and soy protein-based "meats." I'm not a huge fan of tofu anyway, haven't tried tempeh yet and the other tends to be pricier. Other protein sources are, of course, beans and seitan ("wheat-meat").
I'm going to keep my ear to the ground on the soy controversy.

Cookbooks and Recipes

2008-05-23T17:11:00.000-07:00

I've been going through some cookbooks from the library. I've previously mentioned that I really enjoy Robin Robertson. Here are a couple of her books that I'm purchasing (I had to order these online because they weren't kept in stock at Chapters):

Fresh from the Vegetarian Slow Cooker
Quick-Fix Vegetarian
One-dish Vegetarian Meals
The Vegetarian Meat and Potatoes Cookbook

I've also been perusing the following:

Cooking Vegetarian (recipes inspired by the bestselling Becoming Vegetarian) by Vesanto Melina, R.D. and Joseph Forest
Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

There're great tips and reference material in both books. I've been making a list of things to add to my pantry. I've been expanding my vocabulary to include tahini, turmeric, tamari and Sucanat. I've also been learning little tips like 1 tablespoon of flaxseed with 3 tablespoons of water equals 1 egg. Same properties in baking, etc.

I tried a recipe from CV and 2 recipes from Veganomicon.

From CV, I tried a Pasta and Vegetable Salad (pg 72). The salad part was good, wasn't so fond of the dressing. I would substitute a favorite vinaigrette next time. Here's the salad portion:

1 cup diagonally sliced carrots
1 cup snow peas
1 cup broccoli (or cauliflower) florets
2-1/2 cups uncooked pasta, such as colored shells
1 sweet red pepper, diced
1 cup sliced mushrooms
1 chopped green onion
In large pot of boiling water, cook carrots 5 minutes. Add snow peas and broccoli, cook fro 2 more minutes until tender crisp. Remove from pot with slotted spoon or strainer and plunge into cold water to arrest cooking. Return water to boil and cook pasta for 8-10 minutes or until al dente.
Drain vegetables and pasta very well.
In bowl, toss cooked vegetables, pasta, pepper, mushrooms, onions and dressing together. refrigerate 1 hour to blend flavors before serving.

From Veganomicon, I made the Guacamole (pg 69)--I'm always trying new ones out--and Basic Broiled Tofu (pg 126). I wouldn't make the tofu again. It's more for using in other recipes rather than eating it on its own. I've yet to try the guac--will update when I do. Guac:

1 avocado [I doubled this]
juice of 1 lime [I sprinkled prepared lime juice on liberally]
1 small onion, minced (about 1/4 cup) [since I doubled the avocado, I added
a touch extra though I usually decrease the amount of onion called for in
recipes]
Kosher salt [I tried out my new sea salt grinder]
freshly cracked pepper [wouldn't use anything but!]
Optional--add one or more of the following:
3 tablespoons chopped fresh cilantro [check]
1 ripe tomato, seeded and chopped [check]
pinch of ground cumin [check]
1 jalapeno chile, fresh or roasted, seeded and mince [not this time]
1 clove garlic [added a sprinkle of garlic powder instead]
...Mash [up all the first ingredients] with a fork to the desired consistency. Add the other stuff if you really think you need it.* Serve immediately!

*The authors had differing opinions on guac. One was a guac "purist" who likes to keep it as simple as possible, the other "likes to put all kinds of junk in her guac."

********

Update: How was the guac? Let's just say my husband and I ate it all in one sitting and are now "reeking" the consequences...

Another Product Update

2008-05-23T15:08:00.000-07:00

I finally tried the Gardenburger brand of veggie burger. Incredibly similar to a real hamburger patty! At least I could hardly tell the difference when I had it barbequed.

A different type of veggie burger was really good too. I forget the brand but the burger was titled "Bombay style." It got mushy on the BBQ but otherwise tasted neat.

I got a chance to try Yves vegetarian salami. I've been craving salami and sausages so this was an interesting find for me. It wasn't too bad either. I've yet to try the Yves vegetarian roast beef.

Update and Product Review

2008-05-09T21:04:00.000-07:00

Tofu dogs: don't go there. I even barbequed them over other traditional methods of preparation and bleh.

It's All Good Chick'n Strips: amazing! Wouldn't have been able to tell if I didn't know.

Veggie ground round, can't remember the brand but I think it was Yves. Will change if I find out differently. Anyway, verdict: fabulous! The SoyCuisine brand is not that good.

Starlite Cuisine "Chicken" Taquitos: didn't taste like chicken. They were okay. The "Beef" Taquitos were a little better.

Found out that my sister-in-law used to be vegetarian/vegan. She's currently pregnant and eating meat. It's just nice to have someone who understands and supports my dietary style when the rest of my family tends to tease me. She said she'd find me some recipes. Yippee!

Oops

2008-05-07T09:55:00.000-07:00

I've been without meat for weeks. I've been in public settings and stuck by my vegetarianism. Yesterday, however, I threw it all away when my husband got 2 Teen Burgers for $6 at A&W. I love Teen Burgers. I still could have said no. Oops.

Tried Yves veggie beef strips recently. Not bad. In a stir-fry, you can barely tell the difference.

I have several vegetarian/vegan cookbooks from the library. Robin Robertson looks to be my idol. I haven't tried any of her recipes yet, but reading through The Vegetarian Meat and Potatoes Cookbook was very informative. Words like tempeh and seitan are now a part of my vocabulary. I recall trying seitan before. Good stuff.

Product Update

2008-04-28T15:58:00.000-07:00

Soy yogurt... blech! At least the So Nice brand. I still shiver at the thought.

Amy's vegan pizza? Delish! Even my *ahem* frugal husband liked it despite it's cost. Wouldn't get it again, though, for that reason.

Amy's burritos: num!

T-Ribz = tofu. Surprisingly tasty! My 2-yr-old kept asking for "more meat, please!"

I think that's about it for now.

By the way, I think I've officially given up meat! The thought of it kind of turns my stomach. At a family dinner yesterday, I didn't think twice about passing on the turkey and gravy. Instead I filled my plate with veggies, salad and brown rice. And withstood a little ribbing.

I came across an article that I heartily agree with. It's written by a "conscious, discerning omnivore" and a great read.

This cartoon is by Bizarro and really funny and cute!

This Is Why...

2008-04-23T19:41:00.000-07:00

In an earlier post, I wondered why eating organic, free-range meat wasn't condoned by vegetarians/vegans. After a little 'net surfing this evening, I was reminded of 30 reasons to go vegetarian.

Watch more videos at PETA.org

Seeing things like this makes me re-evaluate my assertion that I'm not compassionate...

How Vegan?

2008-04-22T14:57:00.000-07:00

When I tell people I'm "going vegan," the responses aren't that varied. The usual "Why?" accompanied by the occasional "I know someone who is vegan and they're totally psycho" has not been uncommon. On this subject, I agree with Agnes of A Vegan Ice Cream Paradise in this post. She quotes an article on the Vegan Outreach website that is worth the read.

This attitude, however, has caused me to re-evaluate why I'm moving towards Veganism. I've been reading books on the subject. The more I read, the more I think I'm less vegan and more vegetarian. The main reason is that I'm not a person of compassion. I'm not dedicated to bettering the lives of animals. I've expressed from the beginning that I don't intend to give up leather, etc. True vegans don't wear even wool. I'd have to research the reason for that but it may be for the same reason they don't eat honey: method of extraction. I believe that animals are here for our use but that we should not abuse that gift.

I keep wondering why even give up meat? Free-range chicken and beef do exist. I believe the vegan issue isn't just the factory farm living conditions but also the slaughter. There's also (potential) growth hormone and antibiotics within animal feeds, but I believe there are certain criteria in regards to this in certified organic meat. Why can't we all just eat free-range, organic meat? I still like the idea of obliterating (the majority of) meat from my diet because of the saturated fat and the Word of Wisdom. Broad-minded vegans would agree that some conversion is better than none. ;)

Incidentally, look at what PETA is promoting! In vitro chicken! Wow!

I do believe that we as a species eat too much meat. Our meals are based around the meat dish. This is something I've been changing. Last night, I made meatless chili and made sure to have a side of cucumber slices. It was enjoyed all round. Tonight, I made vegetarian pizza. Vegetarian because I had company and didn't want to test run my vegan cheese on them. But the pizza was delish. I highly recommend Kraut Brothers meatless Italian bratwurst (vegetarian, not vegan)!

So even while I deliberate between vegan, vegetarian and mostly vegetarian (different from semi-vegetarian because I would still eat occasional red meat), I am trying out my vegan training wings. I'll try anything once! (Can "cheese" really come from a powder?)

No matter what though, the soy is here to stay. The whole family loves soy milk and I tried soy "ice cream" today and it rocked! I'm totally turned off by the thought of what is in cow's milk...

Veggie "Meat"

2008-04-22T13:51:00.000-07:00

Though a grocery shopping expedition was overdue, I didn't expect to come out of Planet Organic $250 poorer. Regardless, I came out of there with a broader picture of the products out there for vegetarians and vegans. My purchases included the following:

soy "ice cream"
vegan cheese: "cheddar" and "mozzarella" (called VeganRella *snort*)
veggie chick'n strips
veggie burgers
t-ribs
veggie ground round
veggie beef tenders
meatless italian bratwurst
stuffed chick'n cutlets
frozen vegan burritos

Wow.

My 2-year-old son is a near carnivore. He adores meat. When he saw the veggie burgers I was preparing for lunch today, he naturally assumed it was meat. My husband and I did not disabuse him of the notion. We both know he needs more veggies and are constantly conjuring ideas to sneak it into his meals. We cut it up, added the necessary ketchup and mustard to the side of his plate (he loves to dip) and watched for the reaction.

I have to say, we were all somewhat disappointed in The Original Moutain Veggie Burger. It could be that this was only an introduction to what all veggie burgers are like or it could be that this particular brand was so-so. Regardless, my son did eat the majority of his patty, along with some cucumber slices and pickles.

Cucumber has been our son's saving grace. Like the majority of children his age, he enjoys few vegetables and favors fruit. Dipping sauce is also a lifesaver. If he has a little dressing to dip his veggies in, it's a lot more interactive for him. He also enjoys grinding fresh pepper onto his food.

Anyway, I think the main reason we didn't care for the veggie burgers was the chunks of (sunflower?) seeds. If they had been ground up, it would've more closely resembled the texture of hamburger patties. I haven't been discouraged from trying other brands but I will wait awhile before doing so.

I served a tomato and cucumber salad along with the veggie burgers for lunch. It was organic produce that I had purchased on the above-mentioned foray. I've heard a lot of hype that indicated that organic fruit and vegetables taste better than their traditional, commercialized counterparts. I found the opposite. The cucumber's "flavor" reminded me of watermelon rinds. The tomatoes had an incredibly nasty aftertaste. I don't know if this is due to the organic growth method or some other reason, but I think that I will not limit myself to organic produce in the future.

Planet Organic Market

2008-04-17T21:20:00.000-07:00

I live in a city with a million people. Not big by American standards but Calgary is the 3rd largest city in Canada, which has a population of only 33 million (compared to the USA's nearly 304 million!). There are pros and cons to urban living. Con: In regards to food sources, we are obviously far removed. Pro: Organic and farmer's markets.

In relation to my transition to healthier eating, I recalled that an organic supermarket had opened near an apartment we used to live in. My husband told me it had closed down. I was crestfallen. Well, I drove by today and guess what? Still there! My mother and I and two tired young children attempted to get a preview of what is available. It was an understandably quick trip.

Still, it was exciting! Fruits, vegetables, cheese, dairy, free-range chicken, bakery, deli, cereals and the like. Vegan products that I had heard of but hadn't yet seen. I'm trying out soy yogurt and vegan "buttery" sticks. They also had makeup, lotions, perfumes, shampoos, cleaning supplies, etc. I could spend hours there just familiarizing myself with what's available! Mom and I agreed that we'd found our new grocery store.

Balance

2008-04-16T14:06:00.000-07:00

I continue to find that meat has lost its appeal. Today for lunch, the boys had hamburgers. I've never cared for the smell of cooking meat--especially whenever I'm pregnant--but this time, I decided I wasn't going to partake. Instead I had 2 pieces of toast (homemade bread, yum!). I then went in search of a veggie to add to the "meal," but got distracted. I think the hardest transition will be not only be remembering the veggies but also to balance with veggies.

Because of my sensitive stomach, I'm very wary of eating raw vegetables. Chewing thoroughly sometimes helps but I still end up being aware of something not quite right in the epigastric region. Antacids, acid suppressors and, occasionally, proton-pump inhibitors are my best friends. Regardless, I must obviously get over this semi-phobia!

I enjoyed the most delicious salad on Sunday. I will have to get the exact recipe but it contained black beans, tomato, green pepper, green onion and cilantro. I love cilantro. The several helpings made the necessary antacid pill worthwhile.

Honey

2008-04-16T14:01:00.001-07:00

I remember when I first read that vegans didn't eat honey. I really couldn't understand why. Sure, it's an "animal" by-product, but it's a completely natural by-product. What I discovered today was that the issue is not with the honey but with commercialized honey practices. I found a very informative and well-written (which is always a bonus) article here. I found the link thanks to Vegan for 180 Days blog.

I'm in complete agreement with Laura's assessment. I shall immediately seek out organic honey sources. ;)

Evaluation

2008-04-13T22:15:00.000-07:00

After visiting a grocery store where all the soy milk was gone, I picked some out at another store with someone who was an experienced soy milk drinker. Yeah, insider info! Silk is the best (I tried the Vanilla and it rocks!) and then comes So Good. Apparently, So Nice is funny tasting. Even the husband enjoyed the soy. Looks like we'll all be changing! ;) We were analyzing the nutritional differences between cow's milk and soy milk and were pleasantly surprised to see omega fats, less sugar (we drank skim milk) and the same amount of calcium and vitamins A and D, as well as extras such as fibre and iron.

I went out of town this weekend with my husband's brother and his wife and enjoyed dinner out together. I was choosing between two perfectly delicious-sounding vegetarian dishes and at the last second, went with a meat entrée. I didn't feel too guilty at the time because I haven't given up meat specifically yet. However, I've regretted it since. I had some great alternatives available and disregarded them. Hm. I ordered a Wendy's salad the next day which has, of course, chicken in it. I didn't feel great about eating that chicken. It seemed so unappetizing. I think I'm converting on the inside and haven't come to grips with it externally yet.

I've been reading The Complete Idiot's Guide to Vegan Living by Beverly Lynn Bennett and Ray Sammartano. It discusses the vegan's life of compassion. It says that strict vegan's don't even eat honey. It states:

This concept [compassion] actually forms the basis of what being vegan is all about: being aware that there is suffering, feeling a responsibility to do something about it, and acting upon that feeling.

I'm not like that at all. As I have said before, I'm not terribly concerned with the welfare of animals.

The book also discusses the difference between vegans and vegetarians. I think I may be changing my goal from Vegan to Vegetarian. I really feel the need to discuss this with other vegans and vegetarians. I'm in a couple of groups on Facebook and noticed there are a couple of social networks on Ning. As soon as I have some time, I'll throw my concerns out there.

Weight Changes

2008-04-09T21:55:00.000-07:00

The authors of Skinny B swear that if you follow their regimen, the pounds will just melt off.

I am not one of those people that has to work to keep weight on. I know several people like that. I know it's not their fault so I have a little sympathy. On the other hand, I'm not terribly overweight. I'm lazy when it comes to eating--I think making a sandwich is too much effort. That can be bad because I end up snacking on whatever's around but I generally don't eat a whole lot (unless I'm pregnant). I am, however, 7 months postpartum (second child) and wouldn't mind seeing some of those unsightly pounds come off.

With that in mind, my journey to Vegan isn't completely based on weight loss. As I've said before, I simply haven't been able to eat the same since reading that darn book. It's been great to have a specific kind of goal in mind to get me to make better/healthier food choices.

I went through the grocery store's "health nut" aisle for the first time today. The first thing I noticed was the organic toothpaste. When I had first read about organic toothpaste, I had thought it would be difficult to find. Not that I was determined to make that radical of a change. My idea of Vegan is diet, not lifestyle. Still, I can't explain the irrational surge of giddiness that I felt when looking at such organic products as deodorant, facial cleansers and moisturizers, eye makeup remover and baby products. I know there's even organic makeup out there. So will I use products like this? Hey, I'll try (almost) anything once. (Again, I'll wait until my current products are used up. I'm not a waster.)

So I picked up a few organic snacks and drinks. As long as my husband doesn't find out that that six-pack of fruit juice spritzer cost almost $10, I'll try it once. Surely these aren't precluded by my "no pop" rule. Regardless, they weren't really worth it.

My minor diet changes may or may not have contributed to my recent 4-5 pound weight loss. I've reached my pre-2nd-pregnancy weight and I'm still nursing my child. That's significant because even after weaning my first child completely, I still never lost that last 3 pounds before becoming pregnant with my second. That could potentially mean that when I do stop breast-feeding, I will have attained my pre-1st-pregnancy weight. I still have unsightly stretch marks and a pooch that will only disappear courtesy of a tummy tuck but I was astonished when I stepped on the scale and my weight looked oddly familiar. Perhaps it's due to mucle loss or brain shrinkage.

I've gone down one pant-size. Was I even that size before my first pregnancy?

Adding On...

2008-04-08T20:13:00.000-07:00

I've added onto my list of things I'm getting rid of: milk and eggs. Only by themselves though. If it's an ingredient in another item, I'm not worrying about it. At least for now. But when it comes to drinking and cereal, it's gonna be soy. I don't use alot of eggs except in baking, so I will start using egg replacer there. As soon as all the eggs my hubby bought before Easter are gone, that is.

Here's inducement to stop eating meat: I recently visited family in the States. I stopped to capitalize on Subway's campaign for $5 foot-longs. I should have ordered the Veggie Delight but instead, got my usual Sweet Onion Chicken Teriyaki. On my second bite, I got a giant hunk of bone in my mouth. Now I already have an issue with eating meat off of the bone. Ask any of my family. They think I'm weird. Chicken wings, ribs, steak, pork chops: if there's bone in it, it's not on my plate. The only exception I make is Swiss Chalet's rotisserie chicken. Mmmmm, Swiss Chalet. Anyway, this mouthful of bone triggered my gag reflex and even though I didn't puke, it was enough to make anyone swear off of meat for good!

I'm still having a hard time eating. When I make pasta and meat sauce for dinner, I'm not eating anything. I tell myself I'll have some later but never do. Instead I made some carb-rich dessert and followed it up with a honkin' bowl of ice cream. (I've given up milk, not ice cream yet.) Needless to say, I would've been better off with the pasta.

I ate really well while visiting family. My stepmom is one heck of a chef. I even managed to eat one Vegan meal. They were serving salmon and I hate seafood. I filled up on the sides: brown rice and veggies. Yum!

Realizations

2008-04-04T21:52:00.001-07:00

I've realized several things while reading ingredients and pronouncing things Vegan or Vegetarian.

1) Vegetables give me heartburn. I usually avoid certain raw veggies like the plague: mushrooms, peppers, broccoli and cauliflower. Cooked completely and totally: fine. Raw: knife-twisting epigastric pain.

2) I hate fruit. Yeah, you read that right. I have a deep-rooted psychological fear of bugs residing in fruit. I also hate seeds and pulp. Probably a texture issue. And pineapple affects me the same way the above-mentioned veggies do. Yowch, I have my work cut out for me! I do like cantaloupe. Seed-free, pulp-free, protective rind. And I'll eat grapefruit though I've never tried it without sugar...

I also realized every time I eat something that is primarily dairy that alternatives are not replacements. *sigh*

Visiting the United States brought me face-to-face once again with the vexingly alluring Hostess Raspberry-Filled Donuts. Chemical diet-killer if I ever ate one. My idea of moderation is one box rather than one bite. Or even one donut.

But I haven't had any pop or french fries! And I obviously need water to live so I'm not doing half bad on my current goals. When am I going to up the ante?

Several people have pointed out that being Vegan is a lifestyle, not a diet. As I pointed out, I'm not giving up leather. I'm not going to kill myself looking for organic toothpaste. I am simply working towards replacing the majority of animal products in my diet.

So my next goal is pure Vegan. I'm going to replace my milk with soy milk. Considering I haven't even tried the stuff yet, I'm feeling pretty brave. Hooray me!

In The Beginning...

2008-03-31T17:26:00.000-07:00

As I stated in the About Me box, reading Skinny B changed the way I think about food. In fact, ever since I've read it, I've had a hard time eating anything at all! Everything seems to upset my stomach. (I'm not alone in this, I think it's a bug).

To quote my review linked above:

Perhaps I'm an easy sell. I didn't think I cared about foodchain livestock conditions. They're just animals and I'm pretty heartless. But we eat those animals. And it's pretty obvious that their issues become our issues. ... If someone had told me that I would seriously consider becoming Vegan after reading this book, I would've laughed in their face and ordered a steak. Truth is, I am considering Veganism!

For those who don't know, vegans don't eat (or even wear!) any animal products, one of the reasons usually being that they're avid animal activists. Let me just say, I'm not going so far as to give up leather. I ride a motorcycle, people. And I like leather shoes and furniture, etc. However, when I thought about it, I didn't care about meat that much, I'm not addicted to cheese and have never been a huge milk drinker. I do enjoy my ice cream though... Anyway, the authors list all sorts of alternatives for all these things. I could do this.

Having decided this, I still wasn't going to be an ardent Vegan. If I went to someone's home for dinner and they put milk or cheese in a sauce, or baked a cake with egg in it (not many people are particular about using organic ingredients), I wasn't going to turn it down (or point out that is wasn't Vegan-friendly). I admire people with that much integrity but wasn't going to be one of them.

So, what the heck is this called, this selective Veganism? It sounds more like Vegetarianism. Vegetarians aren't opposed to milk, cheese and eggs. I bet they even wear leather belts (the horror!). But Vegetarians still don't eat meat. I may indulge in a bit here or there. (I'm not talking 32 oz steaks!)

Wow, I guess I can't say that I'm going Vegan considering I've just contradicted all of their beliefs, right? Wrong! Truth is, I'm just being honest. Even the authors of SB admitted they aren't perfect. While their downfall may be the occasional ice cream or beer bong, mine will be the very occasional extra-fine slice of pot roast and the above-mentioned considerations. The key is: one step at a time. If you tell yourself never, you're going to break down. The important thing the authors mention is to pay attention to how you feel physically after these "indulgences."

The most important consideration/obstacle: I have 2 children and a husband who immediately indicated that he would NOT be giving up meat when I told him my plans. I reassured him he didn't have to but that I was the one cooking. That won't be the case for long as I will be returning to work from maternity leave soon. Regardless, I'm not about to cook 2 meals or have 2 meals cooked. Fortunately, this doesn't have to be. All I have to do is cook extra veggies and I'm set. (This will be a miracle because I'm lucky if I remember the veggies as it is!)

As a sidenote, for anyone who knows my 2 year old son, cutting meat out of his diet would NOT go over well... He'll eat anything that you tell him has meat in it.

So, baby steps.

The first things the authors mention to get rid of, I don't have to worry about. I am alcohol, cigarette and caffeine-free baby! (Not even a little coffee or tea!)

These are my first goals to becoming a Skinny B:

No more pop. Clarification: no more pop as a beverage. When I buy a case of pop you can bet it'll be gone in less than a week. That's me drinking it all by myself (my hub refuses to drink Cream Soda... his loss). I decided, after making the "no pop" goal, that I will still indulge in the occasional root beer float. Of course, once I get rid of ice cream, I guess that'll go too. I'm not optimistic that ice cream alternatives will go well with root beer.

Drink more water. This has got to be the easiest thing ever but I've always had issues keeping my fluids up.

No more french fries. One of my favorite "foods" is the barely-qualifying vegetable deep-fried in trans-fat rich cooking oil. Kicking an addiction that started in high school won't be all bad. Wendy's offers side salads though they got rid of their Veggie Burger.

Start looking for organic products when grocery shopping. I was surprised at how many organic products there are. Ever heard of organic toaster pastries? They're even labled "Vegetarian." And I found canned soup labled "Vegan." How much easier could it get?

Aside from that, I've been taking the authors biggest advice to heart: Read the ingredients. Everything I put in my mouth is done with full consciousness of its ingredients (if I'm eating at home). For some reason, milk does not list its ingredients. ;)

My sis-in-law is into some pretty healthy stuff and so I tried her Vanilla Rice Dream "milk" and her peach mango dessert tofu. Um, the Rice Dream was okay (she said soy milk is better) and the tofu had a nice flavor but I'd really have to get used to the texture.

While the SB book was my main motivation, I have another reason for pursuing Veganism. I quote from my review:

An LDS Perspective
It’s amazing how in sync this regimen is with the Word of Wisdom. I actually hauled out my quad to compare what the authors were saying with D & C Section 89. I’ve always wondered about the “they are to be used sparingly” thing in regards to meat in verse 12 and then again in verse 15. Eliminating them completely isn’t exactly what I’d pictured (even though verse 13 says “…it is pleasing unto me that they should not be used…”) but I’m sure I’ll eat a touch of meat regardless...

I had never noticed that part in verse 13 before. Selective reading, I guess. Or absolute denial. How on earth could anyone not eat meat?! One thing I know is that back in 1800s, cows weren't pumped full of hormones to get them lactating 100 gallons of milk a day instead of the normal 10 gallons. All animals were free-range with natural diets. Meat was killed and eaten as necessary since refrigeration was incredibly primitive. The Word of Wisdom is divinely inspired.

Stay tuned for my next step in the journey to "Vegan."