Vegan Stuffing

Stuffing is one of my favorite holiday dishes so I was very happy to find some vegan versions online.  This recipe is a fairly common one with slight variations to my own tastes.

Vegan Stuffing

6 cups of bread, diced (I used French and just kind of tore it into pieces)

2 TBSP vegan margarine (I used Earth Balance)

1 medium onion, diced

2 stalks celery, sliced (more if you love celery; I don't especially)

2 large carrots, sliced thin

1/4 tsp thyme

1/4 tsp sage

1/4 cup fresh parsley, chopped

small-medium apple, chopped

1/4 cup walnuts

1 1/2 cups vegetable broth

salt and pepper to taste

Preheat oven to 350 degrees  Place the diced bread in a baking pan and place in the over for 15 minutes until it's toasted.  Meanwhile, melt the margarine in a saucepan and saute the onion, celery and carrots until tender (onion should be translucent). 

Remove bread from the oven and add veggie mixture and all the herbs, apple, nuts (you can also add pecans and raisins if you like) and mix well.  Drizzle with vegetable broth and toss gently. 

Bake uncovered 20-30 minutes.  

Serves 6-8

While this didn't quite meet the standards of my mom's fabulous stuffing (alas, non-vegan) I still enjoyed it.  My husband liked it, too.  I'd definitely make it again but there are so many other vegan stuffing recipes out there I'd like to explore when I have more time.  Meanwhile, I wanted to share this with everyone at the Vegaloca Weekly Vegan Cooking Challenge

Vegan Pumpkin Pie

It was a pleasure celebrating my first almost-vegan Thanksgiving.  Everything I prepared was vegan and I enjoyed exploring new recipes without completely sacrificing traditional favorite dishes; and, while they didn't taste *quite* the same as the old recipes, they were still delicious.

I think my favorite was the Vegan Pumpkin Pie courtesy of VegetarianTimes.com.

My variations on the recipes were:

1) use completely all-purpose flour (as I didn't have pastry flour)

2) use all granulated sugar

3) use all rice milk

4) instead of the spice combination they used, I just used 2 tsp of Trader Joe's Pumpkin Pie Spice Mix, which I love!

I was really happy with the resulting recipe and enthusiastic to share it for the Vegaloca Weekly Vegan Cooking Challenge.  The left-over pumpkin filling "batter" was yummy enough to eat by itself, without being cooked (I know most of you will probably find that gross, but I loved it!) and the finished pie was so tasty. Not as creamy as the traditional pie with milk and all, but still very nice flavor and my sister really enjoyed it, too.  

Stay tuned next week for my vegan "stuffing" results :-)

French Lentil Soup with Tarragon and Thyme

Mmm!  Few things make me feel more cozy and culinary-content than hearty soup on a cold day.  And I happen to love lentils.  So, as I was looking for a new recipe to try for the Vegaloca Weekly Vegan Cooking Challenge, I was excited to find the French Lentil Soup with Tarragon and Thyme recipe in Veganomicon by Moskowitz and Romero.  It was so easy to make and quite delicious!  I enjoyed the variety of herbs and the carrots and tomatoes added nicely to the dish without being overpowering.  I'll definitely turn to this recipe again when I'm in the mood for something easy, hearty and deliciously warm this season.

Cauliflower Poppers

Last night, I made Lee's Cauliflower Poppers.  I've seen so many tempting recipes thanks to participating in Lee's Vegaloca Weekly Cooking Challenge but this is the first one I've actually tried making myself.  It was really tasty!

I added a little less chili powder as I wasn't sure how hot it would be, but it ended up being quite mild and I think I will add the full amount last time.  This was also my first experience with nutritional yeast; I know it is great for vegans so I plan to cook with it more often.

I will definitely try this recipe again and am already thinking of ways to modify it for summer (it gets so horribly hot where we live that I try never to turn on the oven from mid-May to mid-October)  such as steaming the cauliflower and then mashing them and adding the sauce as a sort of "gravy" seasoning.

Thanks, Lee, for the great recipe! :-)

Tofurkey: To Gobble (it) or Not to Gobble (it)

I've known about Tofurkey for years.  It seems to be the staple cruelty-free centerpiece at veg*n Thanksgiving dinners... but I don't know if this is actually true, or just good marketing on Tofurkey's part.

So, what do you prepare instead of "the big bird" for your holiday meals?  Have you tried Tofurkey and what do you think?  (I've tried their "lunchmeats" which are pretty tasty, but only an occasional with me as they are so full of sodium and I try to avoid processed soy.)   Do you try to replicate the whole turkey-stuffing-cranberry sauce in some way, or just go with a variety of other side dishes to fill your craving for sweet and savory?

Fresh Rosemary Focaccia

Having decided that our hand-me-down breadmaker has finally baked it last loaf, my husband and I tried our hands at bread the old-fashioned way with wonderful results!  We selected the Fresh Rosemary Focaccia from Veganomicon by Moskowitz and Romero and happily munched the results all evening ;-)  So, I decided to share it for this week's entry in the Vegaloca Weekly Vegan Cooking Challenge

Our only variation was using whole-wheat flour instead of the all-purpose (or half all-purpose, half whole-wheat) the recipe called for.  My husband is pretty much a whole-wheat fanatic and, while I admit part of me longed for the empty calories and full-scale tastiness of the actual recipe, the whole-wheat did turn out better than I expected.  It was a little dense, of course, and I think the rosemary flavor would have been more robust without the whole-wheat flavor, but the bread was still delicious especially when paired with some EarthBalance "butter" ;-)  Mmm,  mmm!

Vegan Thanksgiving, Pumpkin Pie, etc.???

I relish the holidays and all the culinary traditions in our family but realize I'll have to modify some things this year; though, worth it for feeling good heart-wise for the animals! 

Just wondering if any of you have suggestions for items to add to a vegan Thanksgiving menu? 

I'm especially eager for a pumpkin pie recipe as that is one of my favorite things about Thanksgiving! ;-)
I found this one online that appears to have received positive reviews, Vegetarian Times Vegan Pumpkin Pie

Thanks!

Cauliflower and Mushroom "Potpie" (without the crust)

I was feeling under the weather, so my awesome husband made our new vegan dish for the week since we'd already got all the ingredients for it.  I'd been so tempted by the heavenly-sounding Cauliflower and Mushroom Potpie with Black Olive Crust in Veganomicon by Moskowitz & Romero but knew I wouldn't have the time to put the while recipe together and wasn't sure if my husband would like the black olive crust.  So, I intended to make just the "filling" for the Vegaloca Weekly Vegan Cooking Challenge and, ohmygosh, is it delicious!!!

As they say in the book, "Fresh cauliflower teams up with succulent mushroom in a velvety leek and herb gravy."  Mmm, mmm,  mmm!  The result is a sweetly savory side dish (or main meal if you're like us and can't help eating two bowls full at one sitting!)  with a consistency rather like a risotto.  

We will definitely make this again!  My husband said it was relatively easy to prepare and the hardest part was just stirring together the margarine and flour for five or six minutes into the gravy paste.  It really has a hearty, comforting consistency and warmth and the spices remind me a bit of the savory stuffings at Thanksgiving.  I think we've just found our vegan side dish to take to the family "turkey day."   Hooray!

Embarrassingly Easy "Rice Pudding"

It's been a crazy week with a car in the shop, subbing extra ballet classes, etc. so had little time to hunt for new recipes or go grocery shopping.  Thus, last night, when I was craving something sweet and comforting (too close to bed-time to crank up the oven), I had to get creative.  My result is a lightning-fast and super easy "rice pudding" that I actually loved (full disclosure: hubby was only so-so on it, though).  It is so simple, it should hardly count for this week's entry in the Vegaloca Weekly Vegan Cooking Challenge but I doubt I'll have time to come up with anything else given it's Halloween tomorrow, so without further excuses, here it is (this is for two servings):

Embarrassingly Easy Rice Pudding

1 cup cooked rice

5 TBSP* almond milk (unsweetened) 

3 tsp agave nectar

Stir and microwave appx. 2 minutes or until hot

Sprinkle with cinnamon 

*Or more, to taste, if you like a little more liquidity

That's it!!!  It's certainly not the most gourmet dish, but it's fast, easy and satisfying.  I love the sweetness and comfort-food warmth. 

Vegan Pumpkin Soup

For today's entry in the Vegaloca Vegan Cooking Challenge, I was inspired to make pumpkin soup after reading Helen Cooper's charming picture book Pumpkin Soup (its sequel, Delicious, is pictured below since I had to return PS to the library).  I set out to find a vegan recipe since the one in the book called for dairy.  After perusing several recipes online, I modeled my own version after one that appeared on dairy-free cooking at about.com.  Here it is:

Vegan Pumpkin Soup

1 TBSP margarin

1 medium onion, chopped

15 oz can pumpkin puree

1 cup vegetable broth

2 cups almond milk

1/2 tsp nutmeg

1 tsp sugar

salt and pepper to taste

In a soup pot, saute onions in margarine until clear, then add other ingredients and simmer 15 minutes.

Easy-peasy!

Overall, I was pleased with the results.  Most recipes I found online called for soy or rice milk, but I prefer almond milk and thought the nutty flavor would go well with the sweetly-savory ingredients and it did.  I would like a little more sweetness, or a little more "kick" next time; there are lots of other recipes that add spices for more of a peppery or curry flavor and some very sweet ones with coconut milk and I am really curious to try those.

Overall, this is not my favorite soup ever but it's tasty enough.  My husband liked it okay, too--just, like me, felt it could use a bit more flavor.  If I can't find a better recipe I would definitely make it again though since it's so easy to make, cooks up quick and is nice for blustery, rainy days like today. 

To gently look a gift horse in the mouth...

So, I'm all about kindness--to people, to animals, and to the planet.  So, as I face my first holiday season since embarking on my vegan journey, I'm curious about navigating the holidays vegan-style.  I thought this would be reserved for Thanksgiving and Christmas, but already well-meaning office friends drop little Halloween chocolates in my box so it's got me thinking--what is the best way to deal with such situations?

I certainly want to be respectful and appreciative of my friends' kindness, but as the holidays approach (a key time for giving food as gifts!)  I don't want them spending their money on something I am not going to use/enjoy (and, in the process, supporting an industry I am trying not to support!)  But at the same time it's not very easy to slip my new vegan journey into everyday conversation.  As of now, simply passing along the goodies to my non-vegan family members seems like the kindest and least awkward/embarrassing way to go...

What about holiday parties--especially dinner parties?  Do I simply mention, with the RSVP, that I do not eat any animal products so no need to factor me in for turkey portions, buttery mashed potatoes, etc.  And offer to bring along a vegan side-dish to share with everyone?  

Bottom line:  I'm not going to freak-out if I happen to eat a potato chip at a party, only to find it is a sour-cream flavored one!  I've eaten animal products all these years years, if I inadvertently eat something with butter or milk in it I don't feel like I'm ruining my body or going against my principles so long as I'm trying to be mindful and choose vegan foods.  The main thing is that I want to avoid awkward situations (and wasted food and money) especially at formal dinners as opposed to buffets.  

If any of you wish to share your strategies, I'd be most grateful!

Wheat-Free Vegan Chocolate Chip Cookies

These were one of the many highlights of my (mostly) vegan birthday party.  My sister Ann made these for me from a recipe I forwarded to her but since I was totally pampered all weekend and didn't have to do any cooking/baking myself, I thought I would go ahead and post so I don't get too behind on these recipes.  These are super yummy!!!  I really love that they feel very "light" and aren't overly sweet and the fact the oats are in a flour means you get the delicious oat taste without the heaviness.  The best part is that we manged to make something sweet that my gluten-intolerant mom and my vegan-minded self could both enjoy!

Wheat-Free Vegan Chocolate Chip Cookies 

from Veganomicon 

by Isa Chandra Moskowitz & Terry Hope Romero

1 3/4 C Oat Flour

1/2 tsp baking soda

1/4 tsp salt

1/4 C brown sugar

1/2 C granulated sugar

1/3 C canola oil

1 TBSP ground flaxseeds

1/4 C soy milk (I would use almond milk)

1 tsp vanilla

3/4 C chocolate chips (these should be milk-free, though)

Preheat the oven to 375 degrees.

Sift together oat flour, baking soda and salt

Separately, whisk together flaxseeds and soy mil.  Ass sugars and stir, add oil and vanilla, and whisk vigorously until all ingredients are emulsified (about 1 minute)

Mix the wet ingredients into the try; fold in the chocolate chips.

Drop batter by the tablespoon on an ungreased baking sheet leaving 1 1/2 inches of pace between the cookies.  Bake for 10-12 minutes. 

Remove from oven and let cool 5  minutes on cookie sheet, then transfer to a cooling rack.

The lone vegan at the BBQ

I'm still here!!!  Not giving up, just busy! 

We had company for the past week or so and thus stayed with tried-and-true recipes rather than foisting our vegan recipe experiments on our guests' plates (I managed to stay vegan the whole time, though, which was goo).  I also survived my first BBQ with my husband's family (brother-in-law is BIG into BBQs and is quite good at them, actually) with my little Sunshine Burger while everyone else was eating chicken breasts or ribs.  Fortunately, I have absolutely zero craving for meat and watching the nieces and nephews eat the ribs kind of grossed me out, so I was very happy putting some BBQ sauce on my meatless burger and chowing down!  

I'm hoping to be back with a new recipe soon.  But, it's my birthday on Friday so I'll be pampered with others preparing food for me on the weekend, lucky me! ;-)   I'm a major traditionalist with birthday/holiday stuff, so  it's been an interesting challenge trying to adapt favorite family recipes my vegan guidelines.  We'll see how successful it is, but I'm excited to be starting on a "kind diet" path for my big 3-0!

That reminds me, if any of you have a great recipe for mushrooms, let me know!  On special occasions usually do baked mushroom caps with lemon and butter in the caps--they were my grandpa's favorite!--and I would really love to find something vegan to do with mushrooms either baked or sauteed.  Thanks!

  

My New Mascot

Meet my new mascot, Teaggy (he's a distant relation to Mrs. Tiggy-Winkle)! 
There really is a hedgehog in the kitchen ;-)

Vegan Cooking Challenge: Spicy Lemon Pepper Pasta with Broccoli

Tonight we enjoyed Spicy Lemon Pepper Pasta with Broccoli, courtesy of the "VeganYumYum" app my husband so kindly downloaded for me.  We both enjoyed it, especially for a light summer pasta dish, so decided it would be a great entry for the Vegan Cooking Challenge on Vegaloca.

RECIPE:

Dried Fettucini, enough for one

2 tsp Olive Oil (to start)

1 1/2 cups fresh broccoli flourets

1/4 cup sliced sundried tomatoes (oil packed)

1/2 tsp red pepper flakes

1 tsp fresh lemon juice, or more to taste

1-2 pinches of salt

black pepper, to taste

lemon zest for garnish (optional)

While the pasta is cooking in well-salted water, chop the broccoli flourets into small pieces (about the size of a nickel).  Slice the sundried tomatoes.  When the pasta is nearly finished cooking, heat a wok over medium heat until it's quite hot.  Add oil and broccoli and toss to coat, adding more oil a little at a time, if needed.  After 1-2 minutes, add tomatoes and pepper flakes.

Let cooked undisturbed for another two minutes, then toss.  Repeat this process until the broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender.  Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed).  Add lemon juice and salt and taste, adjusting if necessary.  Plate and add fresh black pepper over the top, adding lemon zest if desired.  Serve immediately.

The trick to this dish is balancing the salt, lemon juice and oil.  You want enough oil to distribute the flavors over the pasta but not so much that it's greasy.  There shouldn't be any oil pooling in the bottom of the pan or on your plate--you want just enough to coat the pasta and no more.

The salt and lemon juice should even each other out; you should taste both without either being overwhelming.

 This was a very yummy dish.  We used angel hair pasta (cooks so much quicker!) and made enough for two people--by the time the water is boiled for the pasta you have everything chopped and ready for the wok and once the broccoli is done, the pasta is, too (the angel hair cooked in about six minutes).  Our sundried tomatoes weren't in oil, so I think that would have enhanced the flavor even more, but it was still a very tasty and light dish.  It would be good hot or cold.

Vegan Cooking Challenge: Sautéed Kale

Sautéed Kale

This dish is so easy to make I’m almost embarrassed to use it for the Vegaloca Weekly Vegan Cooking Challenge.  But, I LOVE it so I want to share it with you all.  I’ve been making it for about a month now.  I love eating kale—it’s like I can feel myself getting healthier with each bite, like Popeye with his spinach, haha!

Okay, so there aren’t really any set measurements here, it’s all to taste.

Sautéed Kale

Sauté one clove of garlic, sliced, in olive oil until just brown. 

Add dash of red pepper flakes to taste

Add kale leaves (remove stems) careful to avoid splattering

Pour vegetable broth over the kale until it’s dampened (about 1/4 - 1/3  cup or so)

Spritz with lemon juice.

COVER and steam until kale is vibrant (lighter) green and just limp.

Add a little salt and enjoy!

I had a terrible time getting a photo of this dish.  They all make it look like some sort of green slimy sludge.  But, trust me, it’s so yummy! :-)  Enjoy!

"These are a few of my favorite things..."

Monday the 13th marked the one-month anniversary of my commitment to veganism!  Of course, the celebration was slightly marred by the fact I had to eat a few milk products during my travels over the weekend, but other than that I am really proud of my tenacity in staying dairy-free.  (I'm still doing eggs and honey on occasion given other dietary restrictions that limit me from consuming a lot of grains or soy--as that works itself out, I plan to eliminate eggs next.) 

To celebrate, I thought I would highlight a few of the yummy things I've discovered as a joyful look at the sensory delights of veganism (never mind how good it feels to the spirit!) rather than looking at foods I've had to give up.  I read in a prologue to The Conscious Cook cookbook that one described being vegan as "eating everything except animal-based products." I thought that was such a refreshing way of saying it in a positive way rather than "I don't eat this, this, this, this or that..!" 

A few of my favorite things:

Rice Dream Mint Carob Chip "Frozen Non-Dairy Dessert'  SOOO yummy, I don't know why I'd ever want to go back to ice cream again!  Mint chip has always been my favorite flavor so I'm really, really happy that I will no longer miss the taste of Ben and Jerry's (let alone the calories, haha!)

I also fell in love with some scrumptious hemp ice cream sandwiches while we were in the Denver area over the weekend.  Alas, a local company makes them so it will have to remain a distant, treasured memory now but it did encourage me to try the hemp frozen dairy dessert next time I'm at my local natural foods store.

Sunshine Burgers   I was delighted to come across these tasty "burgers" made with sunflower seeds and rice.  I sometimes love the "burger" feel, with a nice bun, slathered in spicy mustard, with pickles and all the trimmings.  But, I don't like eating processed soy very often and I also try to stay away from wheat gluten. So, I was really happy to find these. I got the original flavor and they are so tasty with a wholesome, nutty goodness and herb flavor but mild enough that it works well with mustard, etc.  Next time I'm at Whole Foods, I'll try more flavors!

I'll post again with more of my favorite finds as the weeks progress. Although I try to make my meals from scratch as much as possible, sometimes it just won't do.  So, let me know if you have any favorites I should check out!

Traveling Vegan

I'm behind on my cooking challenge posts as my husband and I were out of town for a long weekend.  Thus, rather than cruising through my kitchen creating some groovy new vegan dish, I navigated the strange new waters of being a traveling vegan!  (Well, a wanna-be vegan, at this point.)   Overall, it was pretty smooth sailing, I'm happy to say :->

We were fortunate that we had access to some nice natural foods stores and I could easily find vegan products there.  I think my favorite was a Thai spring roll--yummy!--and a hemp ice cream sandwich that was fantastically delicious!!!  Restaurants were a bit more problematic.  For example, the veggie burger contained milk so I got a pizza with no cheese--however, I don't know if the crust contained milk or not.  Since I am new to veganism, I feel okay with myself if I just try to do my best and not purchase any animal products outright and I do have my little tiered system for what I will and won't eat as I ease into the diet (i.e., absolutely no meat products first and foremost, then no milk, and finally no eggs or honey.)  My husband is such a good sport about my diet, but I don't want to take up all our travel time trying to find or get to vegan restaurants, so I just do the best I can and don't beat myself up over it if I'm not 100% sure about that piece of bread so long as I asked for the sandwich with only veggies--no meat or cheese!  (You should have seen the guy's face at the Safeway deli when I asked for that, haha!)

The worst meal was probably at one of the B&Bs we stayed at.  I had specifically requested vegetarian breakfast (figuring vegan was just too darn hard for them) but my lovely stuffed croissant French toast came with a neat little side of sausage links.  Gurrr!  Moreover, you know there was lots of butter in the croissant and then it was stuffed with cream cheese!  Of course, it tasted heavenly but I only ate one croissant to get myself through the morning and gave the other piece to my husband.  I figured it was already served to me, so I wasn't saving any animal suffering by not eating it, but I was worried it would upset my tummy.  I couldn't bring myself to even touch the sausage, though.  I realize this may have been an oversight on the part of the B&B owners, but when they have a specific section for "dietary requests" on their reservation form and then serve meat to a vegetarian, well, I was more than a little miffed!

The only time I knowingly botched my diet was at the airport.  It had taken forever to get through security and we were running late, so I had only time to grab something at a little bagel shop.  I knew a bagel alone wouldn't be enough for the evening ahead, but the sandwiches all came with meat and/or cheese and were unbelievably expensive.  So, I got a bagel and... yogurt :-(  Again, I tried to be gentle with myself and know that I could have made so many more poor choices during the trip (there were LOTS of temptations!) and just be thankful I was able to have such a healthy and vegan trip, overall.

If any of you would like to share some tips for staying vegan on the road, I'd love to hear them!  Thanks :-)

Weekly Vegan Cooking Challenge* "Jambalaya"

Jambalaya!  

Mmm, mmm, spicy goodness!  :-)  

This is a collaborative cooking venture in that my husband came up with the recipe (he pulled the best of a variety of recipes) and I helped prepare it.   Picture doesn't really do it justice!

Ingredients

chopped:

1 large onion

1 bell pepper

4 celery stalks

3 tomatoes

combine with:

2 cans (6 oz each) tomato paste browned

4 cups vegetable stock

2 cups rice (uncooked)

stir in seasonings:

1/2 tsp Jamaica Me Crazy Spice Mix

1 tsp thyme

1 tsp marjoram

1/2 tsp celery seed

1 tsp cayenne pepper

1 tsp black pepper

Meanwhile, slice 2-3 Tofurky sausages and fry lightly in just a hint of oil.

(we used the Kielbasa flavored sausages) 

Add everything but the sausages large soup pot, simmer until rice is cooked (it will absorb most of the vegetable stalk; consistency should  be a bit "sticky" but not at all watery)  

When cooked, add Tofurky slices, stir and serve.

Makes 4-6 servings, maybe more depending on how hungry you are.  It's great as left-overs, too, even spicier the next day.

My husband and I really enjoyed this dish.  I must say it was just a tad spicy for my palate, but perfect for his, so adjust the pepper accordingly.  Also, if you don't have Jamaica Me Crazy (or another "jerk" spice mix) then just add a dash of paprika and sugar.  

Also, I had never browned tomato paste before, and am not sure how successful I was with it so I'd recommend checking out some how-to sources online if you're unsure as I am not the best person to give advice!

This is definitely a hearty dish with a great variety of veggies, protein and grains and it is one we will definitely prepare again.

*My second entry in the Weekly Vegan Cooking Challenge, headed by my friend Lee over at her blog Vegaloca.

Weekly Vegan Cooking Challenge--First Entry!

I'm very excited to join my friend Lee on her deliciously fabulous blog,Vegaloca, for the Weekly Vegan Cooking Challenge.

Since we've been enjoying some unseasonably cool, crisp mornings here, I felt like some cozy-warm soup for lunch.  I turned to How it All Vegan by Tanya Bernard and Sarah Kramer for what sounded like a perfect blend of autumny-comfort and exotic spiciness:

Auntie Bonnie's Curried Apple Soup.


1 large onion
1 apple, peeled and chopped
2 tbsp olive oil
2 tsp curry powder
3-4 cups vegetable broth or water
2 cups "Anything Goes" vegetables, diced (e.g., broccoli, zucchini, asparagus)
1/4 cup rice
salt & pepper (to taste)


In a medium pot, sauté the onions and apple in oil on medium heat until onions become translucent.  Sprinkle with curry powder, stir well.  Pour in the vegetable stock and bring to a boil.  Add the vegetables, rice, salt and pepper; cover and simmer on low heat for about 30 minutes, until rice and vegetables are tender.  In a blender or food processor, blend 1/2 or all of the soup until smooth; return to pot and reheat.  Serves 4-6.

Overall, I really enjoyed this recipe.  I used broccoli and didn't add a full two cups because I wanted more of the onion-apple sweetness.  I still would have liked the overall dish to be a tad more sweet, the spiciness of the curry powder was a bit overpowering for my taste, but overall it was still hearty and delicious.  It's a great way to use up veggies and also to get rid of some left-over rice (I actually think it would be better to add pre-cooked rice as my veggies were all well-cooked before the rice got tender--this would also save time!)   My non-vegan husband also enjoyed the soup.  I'll definitely be returning to How it all Vegan! soon.

Week One: Breaking up with Dairy & My Love Affair with Carob

It has now been a week since I had a yummy piece of cheese or some of my favorite boysenberry yogurt (Cascade Farms, I miss you!) to keep me company. But, gosh, I feel SO happy about breaking up with dairy!  Now, I am very lucky in that we didn't use a lot of dairy in our house to begin with, and my husband doesn't eat it much even now, so it's not like I have a tub of Ben and Jerry's staring me in the face each time I open the freezer.  But, still, there were a few times I really wanted a nice, creamy piece of cheddar or some butter on my veggies.  Still, it's worth it!

On Saturday, we made a special trip to Whole Foods Market so I could get some "comfort food" vegan-style to help me over the first week of my split with dairy.  Of course, my goal is to continue with my current devotion to using processed foods only sparingly, and trying to cut out all sugar except for occasional treats, but this weekend I just felt like being a bit naughty.  So, I splurged on Rice Dream's "Mint Carob Chip" frozen dessert and, WOW, was it heaven in my mouth!  I can't see how I would want real ice cream after that. My husband also brought me a treat home from his business trip: some carob, coconut and seed "bars" for me from the natural foods store in Santa Rosa and, mmm, mmm,  mmm!  I've always had a rather love-hate relationship with chocolate.  I think I should love it, like all women are supposed to, but I've just never really fallen for it in most forms (though I love brownies) and I always opt for vanilla ice cream.  Besides, chocolate never made me feel good--I left me irritable and sometimes headachy.  Yet, sometimes I just wanted something with that more heavy-body sweetness and nothing else seemed to fill it.  Now, in walks carob and I'm smitten!  And it's much easier for me to find that in vegan foods, so I'm thrilled.  I think this could be The One I've been waiting for ;-p

It felt super awesome to pay at the check-out and know that I wasn't contributing to any cruelty to cows through purchasing dairy products.  I haven't gone off eggs yet, but that will be next up on my list.   I don't think I will notice any changes in how I feel until I come out of my naughty sugar-foods binge and start again with more raw foods this week.


I got some vegan cookbooks from the library and had fun choosing some recipes over the weekend.  I'll see how they go this week and post back with some results.

 

Commence Countdown to Veganism

 On Monday, August 16th, I began my "Countdown to Veganism"  

I've been welcomed so warmly into the vegan community (even if I'm still a wanna-be vegan!) by my few vegan friends and they have inspired me to join the blogger community and share some of my cooking adventures.

 I decided to call my blog The Hedgehog in the Kitchen because, when I think of cute animals, it will help me avoid temptation and remember why I'm giving up so many "yummy" foods.  I love hedgehogs!  I love all animals.  I want to be good to myself and to nature.  That's why I'm embarking on a journey into veganism.  This is my place to share my trials and triumphs with the recipes I make. 

(Image used with permission from the artist: http://www.janethillstudio.com/ also on etsy.com)