If you've ever clicked on my other blog, you know I'm a Jesus follower. So no, I'm not converting to a different religion or even another denomination. What I'm hoping to convert is my family...and honestly, finish converting myself.
I'm still really struggling with the complete elimination of dairy (mostly butter) and eggs. There are some recipes that just aren't the same...like the pumpkin pie that just came out of my Christmas baking oven. For a while, I've told myself "I'll just make this for the family", "I'll just let them have this (insert bad food or drink item name here)" or even "I'll work on them later, after I've gotten it all down pat". Tonight, I'm just telling myself I can't have any of the pie. But by this time next year, my prayer is to have an entirely Vegan dinner for all of us! I don't really want to fix turkey, ham or even chicken for anyone else. If I don't believe it's good for me, why should I cook it for them??
So here's to getting more creative, positive and determined! I never make New Year's resolutions, because I don't like to knowingly set myself up for failure. But these are changes that will only bring positive results.
The tricky thing is...I just can't announce to them that I'm doing it (unless I want a minor rebellion)...it just has to happen & a few weeks down the road maybe they'll realize that they haven't really missed the butter, eggs and excessive sugar anyway!
Saturday, December 25, 2010
Saturday, December 18, 2010
I Don't Need Any More Convincing
It's been very difficult for me to completely eliminate dairy so far. If I'm cooking/baking at home, it's easier than if I go somewhere. Dining with family, friends or even buying something pre-made at the store (i.e. packaged anything!), has been really hard to have no milk, butter, cheese or eggs (although I know they're not dairy).
But, I have greatly reduced the amount of dairy that I've had and when I have some, like my Starbucks indulgence this last week, I can tell that it causes the "fuzzy brain" feeling that I've struggled with for several years. I can't say for sure that this was always the cause, but it's definitely been the reason for lack of focus and that occasional "drunk" feeling since I've made my dietary changes.
Yet, I've been dallying back and forth with the dairy elimination...until now. Last night, my daughter (who is a great cook/baker) made some spinach artichoke dip. I wanted to taste it to encourage her efforts and it tasted great. Problem is...I didn't stop with just a taste. I by no means ate what I would have in the past, but I apparently had more than enough.
I'll spare you the details, but intestinal issues and fuzzy brain were just the beginning. I woke up feeling lethargic & it took a good few hours, a litre of water and a good cleanse to start feeling right again. Not to mention that during my exercising this morning I had to stop a couple of times to attempt to cough up the huge phlegm balls that were trying to dislodge themselves from my sinuses. (That may have been more detail than necessary, but you get the point!)
Where does this leave me? With even more determination to eliminate dairy. I even made a dessert for tomorrow night when we have company, that I know I won't be able to eat. And actually, I'm okay with that. Knowing that something is off-limits because of my dietary exclusions actually makes the choice for me...at least it helps.
My renewed efforts to eliminate dairy will hopefully extend toward choices for the rest of the family too...3 of the other 5 had stomach aches this morning, I'm guessing from the pizza they had last night. I'm hoping it's just a matter of time before they make the connection and the switch too!
But, I have greatly reduced the amount of dairy that I've had and when I have some, like my Starbucks indulgence this last week, I can tell that it causes the "fuzzy brain" feeling that I've struggled with for several years. I can't say for sure that this was always the cause, but it's definitely been the reason for lack of focus and that occasional "drunk" feeling since I've made my dietary changes.
Yet, I've been dallying back and forth with the dairy elimination...until now. Last night, my daughter (who is a great cook/baker) made some spinach artichoke dip. I wanted to taste it to encourage her efforts and it tasted great. Problem is...I didn't stop with just a taste. I by no means ate what I would have in the past, but I apparently had more than enough.
I'll spare you the details, but intestinal issues and fuzzy brain were just the beginning. I woke up feeling lethargic & it took a good few hours, a litre of water and a good cleanse to start feeling right again. Not to mention that during my exercising this morning I had to stop a couple of times to attempt to cough up the huge phlegm balls that were trying to dislodge themselves from my sinuses. (That may have been more detail than necessary, but you get the point!)
Where does this leave me? With even more determination to eliminate dairy. I even made a dessert for tomorrow night when we have company, that I know I won't be able to eat. And actually, I'm okay with that. Knowing that something is off-limits because of my dietary exclusions actually makes the choice for me...at least it helps.
My renewed efforts to eliminate dairy will hopefully extend toward choices for the rest of the family too...3 of the other 5 had stomach aches this morning, I'm guessing from the pizza they had last night. I'm hoping it's just a matter of time before they make the connection and the switch too!
Friday, December 10, 2010
Marinated Pasta Salad
This recipe came from my husband's great aunt. Her original recipe called for three times the amount of oil, vinegar and sugar that I use. I will add her amounts to the notes section. Judge for yourself how much marinade you would like.
1 pound pasta (for gluten free, use rice or quinoa pasta)*
1/2 c. oil**
1/2 c. vinegar***
1/2 c. evaporated cane juice crystals
2 Tbsp. mixed seasoning****
sea salt to taste
Cook pasta following package directions until al dente. Drain. Add to marinade and keep in fridge 1 hour to overnight giving the flavors as much time to "meld" as possible.
Just before serving, add any combination of chopped veggies you would like. Some of my favorites are tomato*****, onion, celery, peppers (green, yellow, red, orange), cucumber and carrots.
Serve well chilled.
Notes:
*I prefer small pastas...macaroni, rotini, wheels, shells, ziti, especially "piccolini" sizes.
**I use the oil that would work best with the flavor I'm trying to achieve. Canola for Mexican, Olive for Italian or Sesame for Asian.
***Again, I use the vinegar that would work best with the flavors I'd like to blend. Red wine vinegar for Italian, rice wine vinegar for Asian. White vinegar, apple cider vinegar or white wine vinegars work well too!
****Any combination of herbs will work well, just remember to compliment. Garlic, basil, rosemary, oregano blend for Italian; cilantro, dried chili peppers, garlic, cumin for Mexican; Sprinkle with sesame seeds or slivered almonds for Asian.
*****Tomatoes do get mushy if you have leftovers...and this does make a lot of pasta salad. I usually leave the tomatoes out and add just before I serve.
Remember to have fun and experiment with different flavors. Play with it, mix it up and it will be different every time. Honestly, I have yet to make a bad combination. If you're hesitant, you can probably google good seasoning ideas for different blends. Also, mix up the veggies to compliment the salad. You can use what you have on hand, or specifically add some that go with the "theme". Snow pea pods would be great for Asian! I've even thought about trying jicama in a Mexican blend.
Last note- original recipe called for 1 1/2 cups each of oil, vinegar and sugar, but I've never used this much.
1 pound pasta (for gluten free, use rice or quinoa pasta)*
1/2 c. oil**
1/2 c. vinegar***
1/2 c. evaporated cane juice crystals
2 Tbsp. mixed seasoning****
sea salt to taste
Cook pasta following package directions until al dente. Drain. Add to marinade and keep in fridge 1 hour to overnight giving the flavors as much time to "meld" as possible.
Just before serving, add any combination of chopped veggies you would like. Some of my favorites are tomato*****, onion, celery, peppers (green, yellow, red, orange), cucumber and carrots.
Serve well chilled.
Notes:
*I prefer small pastas...macaroni, rotini, wheels, shells, ziti, especially "piccolini" sizes.
**I use the oil that would work best with the flavor I'm trying to achieve. Canola for Mexican, Olive for Italian or Sesame for Asian.
***Again, I use the vinegar that would work best with the flavors I'd like to blend. Red wine vinegar for Italian, rice wine vinegar for Asian. White vinegar, apple cider vinegar or white wine vinegars work well too!
****Any combination of herbs will work well, just remember to compliment. Garlic, basil, rosemary, oregano blend for Italian; cilantro, dried chili peppers, garlic, cumin for Mexican; Sprinkle with sesame seeds or slivered almonds for Asian.
*****Tomatoes do get mushy if you have leftovers...and this does make a lot of pasta salad. I usually leave the tomatoes out and add just before I serve.
Remember to have fun and experiment with different flavors. Play with it, mix it up and it will be different every time. Honestly, I have yet to make a bad combination. If you're hesitant, you can probably google good seasoning ideas for different blends. Also, mix up the veggies to compliment the salad. You can use what you have on hand, or specifically add some that go with the "theme". Snow pea pods would be great for Asian! I've even thought about trying jicama in a Mexican blend.
Last note- original recipe called for 1 1/2 cups each of oil, vinegar and sugar, but I've never used this much.
Basmati Pilaf
1 c. rice
2 c. veggie broth or equivalent of veggie bouillon
1 Tbsp coconut oil
1 bay leaf
Combine together in a pan with tight lid. Bring to a boil, reduce to low and cook 50 minutes.
Additional ingredients:
1 Tbsp. coconut oil*
1 c. chopped onion
1/3 c. thin sliced celery
1/4 c. raisins (optional)**
1 tsp. fine chopped fresh ginger
1 tsp. cumin
1/2 tsp. ground coriander
fresh ground pepper, to taste
1 Tbsp. soy sauce (optional- or may substitute tamari or Bragg's liquid aminos)***
When rice has about 10 minutes left, saute onion in a separate pan for 3 minutes. Add celery, raisins and spices (except soy sauce) and cook 2 minutes.
Stir into cooked rice. Add soy sauce and remove bay leaf.
Notes:
*I prefer cooking with coconut oil because of its high heat threshold and it does not oxidize when heated like other oils. But any preferred oil can be used.
**I did not add raisins to our yummy rice. I just have a thing about raisins in my food. Can't get over the idea that they belong in cookies, muffins or oatmeal and the like. But that's just my preference.
***I did not add any form of soy sauce because the rice smelled so good I didn't want to load it down with soy sauce (although this is a small amount). I left it out and my husband added just the amount of soy sauce he wanted to his portion.
This is a delicious recipe. One of my girls went back for 3 helpings!
2 c. veggie broth or equivalent of veggie bouillon
1 Tbsp coconut oil
1 bay leaf
Combine together in a pan with tight lid. Bring to a boil, reduce to low and cook 50 minutes.
Additional ingredients:
1 Tbsp. coconut oil*
1 c. chopped onion
1/3 c. thin sliced celery
1/4 c. raisins (optional)**
1 tsp. fine chopped fresh ginger
1 tsp. cumin
1/2 tsp. ground coriander
fresh ground pepper, to taste
1 Tbsp. soy sauce (optional- or may substitute tamari or Bragg's liquid aminos)***
When rice has about 10 minutes left, saute onion in a separate pan for 3 minutes. Add celery, raisins and spices (except soy sauce) and cook 2 minutes.
Stir into cooked rice. Add soy sauce and remove bay leaf.
Notes:
*I prefer cooking with coconut oil because of its high heat threshold and it does not oxidize when heated like other oils. But any preferred oil can be used.
**I did not add raisins to our yummy rice. I just have a thing about raisins in my food. Can't get over the idea that they belong in cookies, muffins or oatmeal and the like. But that's just my preference.
***I did not add any form of soy sauce because the rice smelled so good I didn't want to load it down with soy sauce (although this is a small amount). I left it out and my husband added just the amount of soy sauce he wanted to his portion.
This is a delicious recipe. One of my girls went back for 3 helpings!
Friday, December 3, 2010
Blueberry Spelt Muffins
Found this on Whole Foods' website. My family can't get enough when I make them. They're easy to double and freeze the leftovers. Also, remember, spelt is not gluten-free but is easier to digest than wheat & is sometimes well-tolerated by people with gluten sensitivities.
4 Tbsp softened coconut oil (run outside of container under lukewarm water to soften)
2/3 c Sucanat
1/3 c unsweetened applesauce*
2 egg equivalent of egg replacer or flax meal**
1/2 c orange juice***
2 tsps Organic vanilla extract
2 c spelt flour
2 tsp baking powder
1 tsp grated orange zest
1/4 tsp sea salt****
2 c fresh or frozen blueberries
Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a large bowl, cream together coconut oil and Sucanat. Stir in applesauce, egg replacer/flax meal, orange juice and vanilla.
In a second bowl, combine flour, baking powder, zest and sea salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into lined muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, or about 30 minutes.
Notes:
*I use an apple or apple/carrot pulp that I have left from my juicer. Spelt is usually damp anyway so no liquid from applesauce is okay. If your batter seems dry, add a Tbsp of water at a time until it looks like muffin batter. Also, remember the berries will lose juice into the muffins as they bake too.
**See previous post on flax meal if this is your option. Remember it's 1 T flax meal/3 T water whisked together to equal 1 egg.
***I read years ago of this tip. Keep a can of orange juice concentrate in your freezer and when you need orange juice, scoop out 1/4 of the amount of o.j. needed and mix with 3 parts water to get the amount you need. i.e. If recipe calls for 1/4 c orange juice, use 1 Tbsp concentrate & 3 Tbsp water. Honestly, I don't worry about it being exact. You're going for flavor here, it's not an exact science.
****I have never used the exact amount of salt called for in any sweet recipe. I usually just dash the salt shaker over my bowl. In fact, if I put in the full amount, it usually tastes too salty to me.
4 Tbsp softened coconut oil (run outside of container under lukewarm water to soften)
2/3 c Sucanat
1/3 c unsweetened applesauce*
2 egg equivalent of egg replacer or flax meal**
1/2 c orange juice***
2 tsps Organic vanilla extract
2 c spelt flour
2 tsp baking powder
1 tsp grated orange zest
1/4 tsp sea salt****
2 c fresh or frozen blueberries
Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a large bowl, cream together coconut oil and Sucanat. Stir in applesauce, egg replacer/flax meal, orange juice and vanilla.
In a second bowl, combine flour, baking powder, zest and sea salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into lined muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, or about 30 minutes.
Notes:
*I use an apple or apple/carrot pulp that I have left from my juicer. Spelt is usually damp anyway so no liquid from applesauce is okay. If your batter seems dry, add a Tbsp of water at a time until it looks like muffin batter. Also, remember the berries will lose juice into the muffins as they bake too.
**See previous post on flax meal if this is your option. Remember it's 1 T flax meal/3 T water whisked together to equal 1 egg.
***I read years ago of this tip. Keep a can of orange juice concentrate in your freezer and when you need orange juice, scoop out 1/4 of the amount of o.j. needed and mix with 3 parts water to get the amount you need. i.e. If recipe calls for 1/4 c orange juice, use 1 Tbsp concentrate & 3 Tbsp water. Honestly, I don't worry about it being exact. You're going for flavor here, it's not an exact science.
****I have never used the exact amount of salt called for in any sweet recipe. I usually just dash the salt shaker over my bowl. In fact, if I put in the full amount, it usually tastes too salty to me.
Pasta e Fagioli
I was in Half-Price Books today browsing for some Vegan cookbooks...didn't find any! But, one vegetarian cookbook had a recipe for this Italian veggie soup that I've liked in the past. Came home & googled the name, but came up with about 10 different websites for recipes of Olive Garden's version...sorry, don't want to make anything that requires 9 quarts of chicken broth.
Then I remembered my Rachael Ray cookbooks. Surely, she had a usable version! And as always, Rachael didn't disappoint! I have a habit of marking my cookbooks so I know if I've tried something and if we liked it. Turns out, I had "very good" underlined at the top. So here's my modified vegan version.
2 cloves garlic, minced
2 Tbsp EVOO (RR says "two times around the pot")
1 carrot, peeled & finely chopped
1 medium yellow onion, peeled & chopped
2 stalks celery, tender pieces (from the heart?), chopped
2 stems fresh rosemary, left whole (I had to sub about 2 tsps dry)
Several sprigs fresh thyme, leaves stripped from stems & chopped, about 2-3 Tbsp
coarse salt & black pepper, to taste
16 ounces tomato juice or sauce (my sauce is home canned, so it's more like thick tomato juice)
30 ounces vegetable broth (I used the equivalent of bouillon)
1 can Organic kidney beans, drained (can use cannellini too!)
1 cup pasta (I used Barilla piccolini wheels. To make gluten free, use quinoa or rice pasta, etc.)
Heat garlic in olive oil over medium heat in a Dutch oven (deep pot). Add veggies, herbs and salt & pepper. Cover & cook 5 minutes, stirring ocassionally. Add broth and bring to a boil. Add beans and pasta. Reduce heat to a simmer and cook 10 minutes, until pasta is al dente.
Paired this with a salad and homemade crusty bread dipped in olive oil & herbs. Yum!
**My whole purpose in looking for this recipe was because I'd thawed some previously frozen chili for the family and wanted to have a hearty soup/stew for myself...it's cold here! But the smell & appearance was so tantalizing that all but 2 of the family dove into the pasta e fagioli. I had to get aggressive to have a 1/2 cup of it left for my lunch tomorrow!**
Then I remembered my Rachael Ray cookbooks. Surely, she had a usable version! And as always, Rachael didn't disappoint! I have a habit of marking my cookbooks so I know if I've tried something and if we liked it. Turns out, I had "very good" underlined at the top. So here's my modified vegan version.
2 cloves garlic, minced
2 Tbsp EVOO (RR says "two times around the pot")
1 carrot, peeled & finely chopped
1 medium yellow onion, peeled & chopped
2 stalks celery, tender pieces (from the heart?), chopped
2 stems fresh rosemary, left whole (I had to sub about 2 tsps dry)
Several sprigs fresh thyme, leaves stripped from stems & chopped, about 2-3 Tbsp
coarse salt & black pepper, to taste
16 ounces tomato juice or sauce (my sauce is home canned, so it's more like thick tomato juice)
30 ounces vegetable broth (I used the equivalent of bouillon)
1 can Organic kidney beans, drained (can use cannellini too!)
1 cup pasta (I used Barilla piccolini wheels. To make gluten free, use quinoa or rice pasta, etc.)
Heat garlic in olive oil over medium heat in a Dutch oven (deep pot). Add veggies, herbs and salt & pepper. Cover & cook 5 minutes, stirring ocassionally. Add broth and bring to a boil. Add beans and pasta. Reduce heat to a simmer and cook 10 minutes, until pasta is al dente.
Paired this with a salad and homemade crusty bread dipped in olive oil & herbs. Yum!
**My whole purpose in looking for this recipe was because I'd thawed some previously frozen chili for the family and wanted to have a hearty soup/stew for myself...it's cold here! But the smell & appearance was so tantalizing that all but 2 of the family dove into the pasta e fagioli. I had to get aggressive to have a 1/2 cup of it left for my lunch tomorrow!**
Good Egg Replacer Recipe- Flax Meal
1 cup flax seeds
4 cups water
Process in blender until thick and almost gelatinous. It will set up more after refrigerated. I've read that it should be stored in the refrigerator in a dark container to preserve its nutrients. This substitutes great in baking & I add it to all my smoothies now.
For the equivalent of 1 egg, whisk together 1 Tbsp of this flax meal with 3 Tbsp water.
I was even doing this in incorrect proportions and it still worked. My family never notices this switch or even when it's added to their smoothies.
4 cups water
Process in blender until thick and almost gelatinous. It will set up more after refrigerated. I've read that it should be stored in the refrigerator in a dark container to preserve its nutrients. This substitutes great in baking & I add it to all my smoothies now.
For the equivalent of 1 egg, whisk together 1 Tbsp of this flax meal with 3 Tbsp water.
I was even doing this in incorrect proportions and it still worked. My family never notices this switch or even when it's added to their smoothies.
Thursday, December 2, 2010
It's Just Not the Same
Have had two back-to-back days with eating out & not being near home. I've still eaten Vegan (as nearly as I can tell), until last night. I had a weak moment & bought a loaded potato pizza for the family from a local place we like. It is one of our family favorites, but is a little pricey, so we don't have it very often.
Even though I knew this wasn't part of my lifestyle change, I told myself I could pick off the bacon & if there was any cheese, I could find pieces without much. The pizza gets here, and it's covered in cheese...but I persisted with my mouth watering! I grabbed the piece and the corner that I felt had the least bacon, picked it off, ignored the ranch dressing & milk that is undoubtedly in the mashed potatoes & sunk my teeth...into the most bland, mushy tasting concoction I think I've ever had. Yuck!
At the same time, I was thrilled that my taste buds have changed to the point that this pizza that used to make me salivate now holds no power over me. Makes quick meals out less enjoyable and frustrates me a little that I can't really have any restaurant cook for us anymore, but it will definitely save us money and the family's just going to have to enjoy fruits, veggies, breads, etc. as the alternative for "Mom's not cooking night"!
Even though I knew this wasn't part of my lifestyle change, I told myself I could pick off the bacon & if there was any cheese, I could find pieces without much. The pizza gets here, and it's covered in cheese...but I persisted with my mouth watering! I grabbed the piece and the corner that I felt had the least bacon, picked it off, ignored the ranch dressing & milk that is undoubtedly in the mashed potatoes & sunk my teeth...into the most bland, mushy tasting concoction I think I've ever had. Yuck!
At the same time, I was thrilled that my taste buds have changed to the point that this pizza that used to make me salivate now holds no power over me. Makes quick meals out less enjoyable and frustrates me a little that I can't really have any restaurant cook for us anymore, but it will definitely save us money and the family's just going to have to enjoy fruits, veggies, breads, etc. as the alternative for "Mom's not cooking night"!
Thanksgiving Update
I'm a little late getting this out, but Thanksgiving wasn't as bad as I thought it would be. I went prepared and did okay. I still ate too much and did have some dishes that included eggs & dairy, but I just couldn't get my brain around only eating fruits, veggies & bread for Thanksgiving. There were a few odd looks at the mention of my bringing baked beans, but I didn't care...they were good!
Later found out two of my daughters also had no meat for the Thanksgiving dinner...and I think the youngest one only had a bite or two of some turkey. Converting them wouldn't be as difficult as I think it would be...I just need to give them time to process & let their taste buds change.
Interestingly enough though, as much as I felt like I overate and got down on myself for overindulging, two days later, I'd not gained any weight. But I did get what I call the "fuzzy brain" syndrome which I think is caused by dairy or too much sugar. (Still can't place my finger on why this happens, because it's started to happen at Chipotle some also...and that frightens me that I might have to give up my favorite indulgence!)
So another lesson learned...I can eat Vegan at a holiday/family gathering if I arrive prepared. And really, it wouldn't have been that much of a stretch to stay away from the eggs & dairy if I'd been better prepared mentally. Now, back to the daily grind of trying to stay away from these two...they seem to be the most difficult to purge because of all the baking I love to do!
Later found out two of my daughters also had no meat for the Thanksgiving dinner...and I think the youngest one only had a bite or two of some turkey. Converting them wouldn't be as difficult as I think it would be...I just need to give them time to process & let their taste buds change.
Interestingly enough though, as much as I felt like I overate and got down on myself for overindulging, two days later, I'd not gained any weight. But I did get what I call the "fuzzy brain" syndrome which I think is caused by dairy or too much sugar. (Still can't place my finger on why this happens, because it's started to happen at Chipotle some also...and that frightens me that I might have to give up my favorite indulgence!)
So another lesson learned...I can eat Vegan at a holiday/family gathering if I arrive prepared. And really, it wouldn't have been that much of a stretch to stay away from the eggs & dairy if I'd been better prepared mentally. Now, back to the daily grind of trying to stay away from these two...they seem to be the most difficult to purge because of all the baking I love to do!
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