Rice Noodles with Spicy Peanut Sauce

Rice Noodles with Spicy Peanut Sauce

Instant Vermicelli Rice Noodles - about half a container 

1 package of flax tempeh, chopped into small 1/2-inch cubes

1 Tbsp olive oil 

1 yellow onion, diced 

5-6 cremini mushrooms, sliced

1 large carrot, sliced

1 1/2 cups broccoli, chopped

Peanut Sauce (modified from Vegan on the Cheap by Robin Roberston):

1/2 cup crunchy honey roasted peanut butter 

1/3 cup Braggs Liquid Aminos

3 Tbsp rice vinegar

1 1/2 Tbsp light brown sugar

2 Tbsp toasted sesame oil

2 tsp grated fresh ginger

1 1/2 tsp Asian chili paste

water

For the sauce, mix the peanut butter, Braggs, vinegar, and sugar. Add the oil, ginger, and chile paste and stir until smooth and well blended. Taste to adjust seasonings - we like it hot, so sometimes we add some cayenne pepper too. Add some water to achieve desired consistency - we like it to be fairly thick but wet enough to coat all of the veggies and noodles. 

Next prepare the tempeh - preheat a non-stick skillet over medium heat. Once the skillet is hot, add the tempeh cubes and brown on each side. Set aside. 

Using the same skillet, heat some olive oil and add the onions. Cook until translucent and then add the carrot. Cook until tender, and add mushrooms and broccoli, cooking through. 

Cook the rice noodles according to the package instructions. 

Mix a little bit of the sauce in with the rice noodles to coat. top with vegetables and more sauce. 

Vegan Laptop Lunchtime!

Golden beet salad from Whole Foods (Justin hates beets so I don't usually cook them; have to treat myself once in a while!); Slow Cooker Seitan Roast with Veggies from Robin Robertson's Vegan on the Cheap; homemade trail mix; plum

Chilly weather is on its way - it's crock pot season! If you have Vegan on the Cheap, I absolutely recommend this super easy recipe for seitan and veggies. We added a turnip the veggies and included some rosemary and it is delicious! And you can't beat the wonderful aromas coming from the crock pot as the veggies and seitan are slowly cooked for 8 hours. We went out on some errands yesterday afternoon and came home to a complete dinner all ready to go. If you don't have a slow cooker - go get one! They're not too expensive if you find one used at Goodwill or online. I inherited mine from my grandmother and it must be 5-10 years old. They last forever if they're made well and they're so worth the money when it's chilly outside and you come home from work tired and just want to relax. BAM! Dinner is ready. How sweet is that? 

Last night's dinner; not shown, small salad with fig dressing

Vegan Laptop Lunchtime!

Herb salad mix with cucumber, summer squash, grape tomatoes, yellow bell pepper, assorted seeds, cranberries, and balsamic; some plain hummus; doctored up Tofu Fried Rice from Robin Robertson's Vegan on the Cheap

Top 10 Money Saving Tips for Going Vegan

At the request of my friend Liz and because I hear it so damn often, this will be a post about how to be vegan and save money. So often I hear people telling me, "Oh, I'd go vegan/vegetarian if it didn't cost so much, but it's so expensive I just can't do it." I want to laugh when I hear this. Are you kidding me? Switching to veganism is WAY cheaper than consuming meat, but only if you are a smart and conscious shopper. Sure, you can go to Whole Foods and purchase pre-made seitan, wheat balls, veggie burgers, polenta, etc. And yes, your shopping bill will be high. No doubt about it. But if you follow these few tips, you'll find you'll be saving money in no time!

Christi's Top 10 Tips for Saving $$ on a Vegan Diet:

1. Avoid fancy specialty items. They're packaging is enticing and their easy to use but they will jack your bill up, so be prepared. We do purchase Tofurkey deli slices on a regular basis and we'll often buy Field Roast. But we know they're more expensive and we can afford it right now. These aren't vital items to be a good vegan cook and you can totally make amazingly delicious food WITHOUT them. I promise :) You can also find recipes that tell you how to make them. Homemade seitan is far more cost-effective than pre-made store bought seitan. Homemade veggie burgers are way cheaper and you don't have to worry about egg whites being included.

2. Plan your meals in advance. Every Saturday I sit down with our cookbooks and pick out 4-5 meals for the week. I write out my shopping list based on these meals and I write down the meals, cookbooks, and page numbers and stick it to the fridge for the week. You're thinking, "I see how this would save time, but money?" But it does! By creating a shopping list around the things you plan to eat for the week, you won't be tempted or even need to purchase things that are not on your list (ALWAYS food shop with a list). You'll also find that you're buying the appropriate quantity of food for you and your family and you aren't wasting food by letting it go bad. If you find that food is still going bad, make smaller shopping trips.

3. The bulk aisle is your best friend (most of the time). For the most part, items in the bulk section will cost less than buying that fancy Bob's Red Mill's bag of polenta (we don't buy his products anymore and you shouldn't either!). Your bulk aisle will likely include polenta, flour, sugar, beans, spices, nuts, and many grains. But make sure that the cost is less. Last week, I wanted to buy a good amount of cranberries to use in my baking. I checked out the price per pound in the Whole Foods bulk section. In the same aisle they sell packaged bulk items, and the packaged cranberries cost less per pound. So goo thing I checked!

4. Beans, Beans, Beans. I know it's a pain in the ass to buy dry beans, but MAN do they cost less than canned. Seriously! So here's what you do...you buy your beans on the weekend and on Sunday afternoon, soak a big batch, boil them, drain them, and put them in tupperware and stick them in the freezer. You're set for a while if you do a good amount and a variety. Beans are an awesome source of protein and numerous vitamins - so eat 'em up!

5. Shop Local. Farmers Markets, road stands, local orchards are a fantastic way to save money. Check out some of my earlier posts with shots of all the food I've gotten for $10. It's incredible and it's fresh and local and so much better for you. Think about how far some of our food travels to get to us, how it's banged around, gets dirty....local food at the Farmers Market traveled up to an hour on the back of a truck and the person who grew that tomato is handing it to you. Fantastic! I don't know why you wouldn't shop there :)

6. Use substitutions in fancy recipes. So your mushroom risotto recipe uses morels which are like $5.99 for a small bag. Substitute! You don't have to use morels. The amazing thing about veggies is how versatile they are. You should use recipes as a guide and not feel tied to them. If your recipe calls for expensive mushrooms, substitute with criminis or white mushrooms and you'll save $3. You have a recipe that tells you to deglaze the pan with red wine but you don't have red wine or can't afford it, use veggie stock or water instead.

7. Choose your proteins wisely. Many people, when they first become vegetarian or vegan, feel that they need to buy meat substitutes to replace the protein they were getting from animal foods. Not true! There are many, many, MANY other sources of protein that, at times, have more protein than the meat subs. Here are some examples of protein content from plant food from Vegan for Life:

• 3 ounces of seitan = 22.5 grams 
• 1/3 cup of soy protein powder = 23 grams
• 1/2 cup of soy beans (edamame, if you will) = 14.3 grams
• 1/4 cup of peanuts = 8.6 grams
• 1/2 cup of firm tofu = 20 grams (firm has a higher protein content than soft)
• 1 cup of soy milk = 10 grams
• 1/2 cup of quinoa = 4 grams
• 1/2 cup of frozen spinach = 3.8 grams
• 2 Tbsp peanut butter = 8 grams

You don't need soy meat alternatives if you learn about nutrition and make smart choices throughout your day. If you understand the nutrition behind it, you'll save a great deal of money! I can't stress that enough - you really need to learn nutrition and make sure you're doing vegan right - you'll save money and ensure your health. Don't be a junk food vegan (french fries and Oreos). 

8. Waste not - make stock. We're getting back into soup season and I cannot stress enough how silly it is to buy veggie stock. Seriously - don't make me come over there to give you a swift kick in the pants. Here's the trick - as you're cooking throughout the week, keep a large tupperware container in your fridge and add any veggie odds and ends - carrot peels, onion ends, avocado skins, kale stems  - you name it, if it's veg, throw it in! Then, at the end of the week, throw all the ends into a big pot with a little olive oil and saute them. Once the veggies are warmed and smelling good, add water, a bay leaf, some fresh ground pepper and 1-2 tsp of soy sauce or Braggs. Cover the pot; bring it up to a boil and then simmer for a few hours. After you turn it off, allow it to cool so you can work with it and strain the liquid into a pitcher or large container you can store in the fridge. Squeeze the veggies to get excess liquid out (it's crazy how much liquid they hold). And now you've got stock for the week to make soups, cook rice and other grains, use in sautés, etc. If you have a composter, throw the veg in. Sadly, we don't have one, but at least we're getting as much food as we can out of the veggies we buy. 

9. Make your own snacks. Snack foods are so tempting to buy. If you're dieting right, you know you need a snack or two throughout your day, but snack foods like granola bars, veg chips, trail mix, etc. can get really pricey. So make your own! Make a nice big batch of granola bars - there are tons of great recipes on VegWeb and there's a great one on The Vegan Stoner. Make your own trail mix by purchasing a some nuts, seeds and raisins or cranberries in the bulk section and then just mix them together. Ta-da! Trail mix. Make your own veg chips - you've got an oven! If you buy kale chips, I will smack you. They are SO much cheaper to make at home and you can do fun things like add a good amount of cayenne pepper and sea salt or coconut...Google kale chip recipes and you'll find tons of combinations. 

10. Set a take-out/dine-out limit. This rule applies to all diets but it's easier when you're vegan because there are less dining options to begin with! Set a rule for your household limiting the number of times you eat out or order take out. Our rule is 2 times per month and we seriously save a good chunk of change. It's hard to stick to this rule when you've got a lot of friends pulling you in all different directions, wanting to dine with you. Don't fret - just suggest small dinner parties at your houses. The setting is more intimate, you can actually hear what people are saying, and there is something so satisfying about cooking for the people you love. In other cities, there are a lot more dining-out options for vegans than in Portland, Maine, but you should still limit your meals out. Think about it, often times the bill for a dinner for 2 is equal to your week's food shopping trip. And you only get one meal out of it. If you don't believe that it will help you save money, start tracking how much you spend, not only on eating out, but record every time you purchase a latte and how much it cost you. It's so easy to drop a few bucks here and there, but then when you track it and look back at your months expenses, you'll be shocked to discover that you've spent maybe $50 on coffee. $50?! That's a food shopping trip providing food for a week! 

So all of these tips are awesome, but maybe they don't answer the question at large - is veganism cheaper than being an omnivore? Well, let's look at the cost of ground beef, pork chops, and chicken.

Average cost of ground beef, per pound, in August 2011 = $3.21
Pork chops, bone in per pound, in August 2011 = $3.65
Chicken, boneless per pound, in August 2011 = $3.25
Tofu, with a price that rarely fluctuates, 14 ounces = $1.69 (365 extra firm tofu)

Ok so, a pound is 16 ounces, so the beef is 20 cents an ounce, the pork is 23 cents, and chicken is 20 cents.  Tofu is 12 cents an ounce. Maybe you don't think that's very much, but it all adds up! And these prices on meat are averages, the region you live in and store you're shopping at can cause major fluctuations. As I noted above, the price of tofu very rarely fluctuates and so we always know how much we're going to spend.

Here's some additional reading if you want more info:

MSN: Go vegetarian to save money
20 Something Finance: Frugality through Vegetarianism - How to Save $2-$3K per Year & the Planet by Moving Away from a Meat - Based Diet
Vegan on the Cheap by Robin Robertson

Laptop Lunchtime!

Yellow bell pepper and zucchini with hummus, tabouli, strawberries, and Sunday Supper Frittata from Robin Robertson's Vegan on the Cheap

Samosa Pie

Since last Friday, my fiance and I have been battling an awful viral infection. I'm talking coughing, sneezing, runny noses, ear infections - the works. It has not been pleasant. In that time, though, we have adopted a new kitty - the one year old, short hair domestic "Bob," and have cooked our way through a few new and wonderful meals.

Meet Bob the Cat

In our sickness, we've only been in the mood for comfort food. Something warm and cozy, and really healthy. On Monday night I broke out Vegan on the Cheap and decided to try the Samosa Pie recipe. Now, if you've never had samosas before, you're missing out. They are delicious little hand pies filled with a spicy little mix of veggies. Robin Robertson takes inspiration from these little pies and transforms them into one large savory pie. Although her notes say that the pie is "quick and easy" to prepare, let's be honest, pies are not a quick dish and you will need to set aside some time to prepare this. 

Taste - the pie has wonderful flavors, though I'd add a bit more spice (my fiance and I are spice lovers though, so you'd have to adjust it to your own tastes). We also felt like it needed a nice sweet chili dipping sauce, something often served with samosas. It's certainly something we'll try again though! 

Samosa Pie - from Vegan on the Cheap

1 lb. baking potatoes, peeled & cut into 1-inch dice (We used red potatoes and did not peel them. The skins added nice flavor and texture and they have a lot of nutrients so don't trash them!)

8 oz green beans, trimmed and cut into 1/2 inch pieces

1/2 recipe Double Pie Crust (see below)

1 Tbsp canola oil

1 large yellow onion, finely chopped

1 medium carrot, finely chopped

1 tsp grated fresh ginger

1 Tbsp hot or mild curry powder

1/2 tsp ground coriander

1/2 tsp salt

1/4 tsp ground cumin

1/4 tsp ground cayenne

1 1/2 cups cooked or 1 can chickpeas, drained & rinsed

1 cup thawed frozen peas

Steam the potatoes until just tender, about 12 mins. Set aside. Steam green beans until tender, about 8 mins. Set aside. Preheat oven to 400. 

Roll out the dough on a lightly floured surface. Fit the crust to the bottom of a 9-inch pie plate or quiche pan, crimping the edges. Bake the crust for 10 minutes, then remove from the oven. Set aside. Reduce oven temp to 350. 

In a large skillet, heat oil over medium heat. Add the onion and carrot and cook until soft, about 7 mins. Stir in the ginger, curry, coriander, salt, cumin, and cayenne. Remove from the heat. Add the steamed potatoes and chickpeas, stirring to mix well and mash the potatoes and chickpeas coarsely. Add the peas and steamed green beans, stirring to mix well. Taste and adjust the seasonings, if necessary. 

Spread the filling mixture evenly into the prepared pie crust. Bake until the filling is hot and golden and the crust is browned, about 45 mins. Serve hot (but it tastes great cold for lunch the next day too!).

Double Pie Crust

3 cups all-purpose flour

1 1/2 tsp sugar

1 tsp salt

2/3 cup cold vegan margarine, cut into 1/4 inch dice (we love Earth Balance)

1/2 cup cold water

*The author, Robin Robertson suggests making this in a food processor. We do not own one, so I used our Kitchenaid mixer. You can do either. I'm including her food processor steps below, but if you use a mixer, just do the same thing using the mixer!

In a food processor, combine the flour, sugar, and salt and pulse to blend.

Add the margarine and pulse to cut the margarine into the flour mixture until it resembles coarse crumbs. 

Add the water and process just until the dough holds together, adding a splash more water if needed. 

Turn the dough out onto a lightly floured work surface and use your hands to shape it into a ball, then divide the dough in half. Shape each half into a ball and flatten each into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes before using. Properly stored, it will keep in the fridge for up to a week or in the freezer for up to 2 months. 

Caldo Verde

My boyfriend is away for the next two nights and I was home sick today so I thought it would be a good night to make nice comforting meal - soup of course! So I cooked up some Caldo Verde from Vegan on the Cheap, and it certainly did the trick.

The soup included Vegan on the Cheap's Smoky Tempeh Bits, though I didn't liquid smoke in my pantry to make it as the recipe calls for. I did, however, have a fresh package of Lalibella Farm's homemade tempeh in my fridge. So I modified the recipe. I'm not 100% happy with the results, mainly because I used the amount of soy sauce in the recipe without remembering to halve it (for some reason, all of the recipes in this book use an absorbent amount of soy sauce). 

So take the recipe and modifications and make your own changes and let me know what you come up with! Enjoy!

Caldo Verde - modified from Vegan on the Cheap by Robin Robertson

1 large onion, chopped

2 garlic cloves, minced

1.5 lbs potatoes (the recipe calls for russet, but I used a mixed bag of gourmet which included red, purple, and yukon potatoes - and I must say make the soup look more colorful!)

8 cups veggie stock or water (make your own stock!)

1 tsp dried marjoram

1/2 tsp crushed red pepper

Salt to taste

1.5 cups cooked or 1 15.5 oz. can white beans, drained & rinsed

6 cups finely chopped kale

1/4 cup dry white wine

Pepper

1/2 cup Smoky Tempeh Bits (see recipe below)

In a large pot, heat olive oil over med. heat. Add the onion, and cook until softened, about 5 mins. Add the garlic and cook 1 minute longer. Add the potatoes, stock, marjoram, crushed red pepper, and about 1 tsp of salt, and bring to a boil. Reduce heat to medium and simmer for 20 minutes. 

Stir in the beans. Taste and adjust the seasonings, if necessary. (You might need to add more salt if you used water instead of stock.) Keep the soup at a low simmer. 

In a large skillet, heat olive oil. Add the kale and the wine, if using. Season with black pepper to taste. Add 1/4 cup of the stock from the soup. Cook, stirring until the kale is wilted, about 5 minutes. Stir the kale mixture into the soup and simmer for 10 to 12 minutes or until the vegetables are tender and the flavors are well blended. 

When ready to serve, stir the tempeh bits into the soup. Serve hot. 

Smoky Tempeh Bits

8 oz. tempeh

3 Tbsp soy sauce

3 Tbsp water

1 1/2 tsp liquid smoke

1 Tbsp olive oil

In a medium saucepan of simmering water, cook the tempeh over medium heat for 20 minutes. Drain and pat dry. Crumble or chop the tempeh into small bits and set aside. In a small bowl, combine the soy sauce, water, and liquid smoke (I didn't have liquid smoke so I used the soy sauce, water and added some Dijon mustard. I liked the mustardy flavor but the soy sauce was very over-powering, so I'll need to play with this next time I make it!). Set aside. 

In a med skillet, heat oil over med-high heat. Add the tempeh and cook, stirring until nicely browned, about 5 minutes. Add the soy sauce mixture, stirring to coat the tempeh. Continue cooking until the liquid is absorbed and the tempeh is evenly coated. Remove from heat.

Cover and refrigerate or freeze what you don't use, until needed. Properly stored, it will keep in the fridge for 3-4 days or in the freezer 3-4 weeks

Shepard's Pie and Corn Bread

So when I told my boyfriend I was making vegan Shepard's Pie for dinner last night he laughed and shuddered. We both remember the dreaded Shepard's Pie dish as the stereotypical lower middle class cheap meal; our moms would layer cheap ground beef, peas, and other assorted frozen veggies and top it all off with a heaping helping of mashed potatoes. It was bland, but warm on a cold winter's night. I never complained (can't speak for my boyfriend, though).

I was paging through Vegan on the Cheap and found this recipe for Smoky Southwestern Sweet Potato Shepard's Pie and was intrigued. The ingredients included carrots, onion, black beans, sweet potatoes, and corn. Things we like, yes? So I went for it! Here's the recipe for you - enjoy!

Smoky Southwestern Sweet Potato Shepard's Pie, adapted from Vegan on the Cheap
2 chilies in adobo
2 Tbsp water
3 sweet potatoes or yams, skinned, and cubed
2 Tbsp Earth Balance or other margarine
1 yellow onion, finely chopped
2 medium carrots, chopped
2 cans black beans
1 1/2 cups mild/spicy salsa
1 1/2 cups frozen or fresh corn (defrosted if frozen)
1 tsp cumin
Salt & Pepper

Set oven to 350 and grease a 9x13 inch pan. Set aside. Steam the sweet potatoes for about 12-15 minutes until they are soft enough to mash. In a blender, blend the water and chilies until smooth; set aside.

In a large skillet, cook onion and carrots in olive oil, covered, until softened, about 10 minutes. In the mean time, mash the sweet potatoes and add Earth Balance, salt & pepper, and half of the chilies mix. Mix well.

Put the onion/carrot mixture into the prepared pan with the beans, salsa, corn, cumin, the rest of the chile mixture, salt and pepper. Mix well and then spread the mashed sweet potatoes on top in an even layer. Bake for 40 minutes.

Someday I'll get a better camera :P

We served this with a small spinach salad and vegan corn bread from my new book, The Joy of Vegan Baking (thank you Amanda & Erin!). The Shepard's Pie takes a long time to prepare so I wouldn't make it on a hectic night but it was well worth the wait and was certainly a fresh twist on an old, tired out dish.

We've only been vegan since January 1st, so almost two months now, and I have already lost about 9 pounds without really making a strong effort. I've started feeling healthier and have thoroughly enjoyed researching and learning about what I'm putting into my body and what it will do there. I'm actually glad that cheese is beginning to repulse me, since I was craving it everyday in the very beginning. The more research I do on milk/dairy products and the industry, the more disgusted I get....more on that later!

Burrrrrrrrrr-eeee-toes!

Man oh man is it chilly out! I walked home from work today and thought my face was going to melt off when I walked into our warm kitchen. It's crazy, but even my teeth hurt from the cold!

Annnnnyway, I was talking to my friend Liz today and she mentioned that when she thinks of eating burritos, she can't imagine them without cheese. She recently had a sweet potato burrito and was amazed that it didn't have or need the cheese! Huzzah! Tonight just felt like burrito night so my man and I rolled up our sleeves and got to work. I must say, while I do enjoy cooking solo, there is something so satisfying about cooking alongside my boyfriend. We have such a great time in the kitchen, talking about our days at work, laughing, tasting, smiling...it's great. It certainly makes the time go faster too - a major plus when you're as hungry as I seemed to be tonight.

So we made up a beautiful fresh salad using spinach leaves, cucumbers, plum tomatoes, sweet pepper, sprouts, dried cranberries and dressing made from lemon juice, olive oil and salt & pepper, and served it with Barbecue Black Bean and Tofu Burritos. Here's the recipe - it's a keeper :)

Barbecue Black Bean and Tofu Burritos (modified from Vegan on the Cheap)


1 yellow onion, chopped
1 Tbsp ketchup
1 Tbsp molasses
1/2 Tbsp soy sauce
1 tsp brown sugar
1 tsp chili powder 
salt & pepper
1 can black beans, drained & rinsed
1 container of firm tofu, drained and dried well, then cut into 1/4 inch thick strips
whole wheat burritos, the smaller dudes, I think they're 6 or 8 inches

In a pan, cook the onion over med heat in olive oil. Cover and let them soften for about 5 minutes. Add the ketchup, molasses, soy sauce, sugar, chili powder, salt and pepper and mix. Add in the beans and cook over medium heat.

In another skillet (nonstick is best because these suckers WILL stick), heat some olive oil over med-high heat. Add the tofu strips and cook until golden brown, flipping half way through.

Lay a tofu strip in the center of a burrito, top with the bean/barbecue mix and roll! No cheese needed and I promise they're delish!

What a crock!

Sunday - I looked at my calendar for this week and felt anxious. A stressful work week, several after work obligations, etc. Something I've learned as I've embarked on this vegan journey is that I cannot just "wing-it" for dinner. I need a plan in place. Whether it's a recipe from our coveted Vegan on the Cheap, something we've made up in the past, or homemade pizza, I need a plan. So I looked at our busiest nights and the nights I thought, "Wow, I am not going to want to come home to cook" and I remembered my faithful old crock pot.

Now I had always thought that crock pots were for cooking meat balls, or sausage, or chili, or beefy stew. But low-and-behold, Vegan on the Cheap's got an entire slow-cooker section and just do a search on "slow cooker" on VegWeb and the possibilities are endless!

My yellow and maroon crock pot, handed down to my from my grandmother, was sitting below a shelf on our kitchen floor collecting dust. This old girl may not be new and flashy with all of the nicer amenities like a timer or alarm, but I knew she'd get the job done. I set my alarm for 6:20am the next day, hopped out of bed and threw a bunch of veggies into the deep marroon basin - onion, carrots, black beans, kale - some spices - cumin, salt, pepper, paprika - 5 cups of homemade veggie stock, and set the dial to low.

9 hours later, I'm greeted at the front door by a hungry crying kitty and an amazing aroma filling every space of our apartment. I had forgotten how wonderful it is to come home to the smell of food that's been cooking all day and know that all you'll need to do is wash the dishes. Exhausted from a long day at work, my boyfriend and I grabbed bowls and ate the hearty stew like Black Beans & Kale Soup while watching LOST in bed. A perfect end to a tiring day.

Satisfaction!

I just spent the morning playing with our Wii Fit -- yes, it does make exercising fun for those of us who hate, hate, hate it. I'll admit I haven't been using it every day as I had planned, but I am using it at least 2-3 times a week, which justifies the purchase :) I am happy to report that when I stepped on the board today, I discovered that I've lost 8.5 pounds since starting to use it on the 3rd, the day we switched to vegan eating. I haven't been doing a lot of exercise because I have a herniated disk that has decided to be unruly again, but I have shoveled a few times and again I've been using the Wii Fit on and off....I think though, I need to credit the loss with being vegan! My goal is to lose 20 pounds within 6 months- which I've done before in much less time- but the goal is to not think of it like a diet, but as a way of life.

It feels so gratifying to know what's going into my food; to know that the ingredients I'm cooking with are fresh and the majority of them unprocessed. I'm feeling healthier, more alert, more active- and it feels good! I'm still at the point where I'm craving cheese and desserts, but I think if I just continue to avoid cheese for a few months it will become a thing of the past and as for desserts, I'm learning not to deprive myself, but to concoct healthier alternatives like fruit salad or a mug of hot chocolate.

Last night I was starting having only eaten a muffin I grabbed on the go (which was not vegan, but I was in a rush and unfortunately most places don't have vegan options) and an apple all day. My boyfriend suggested we us our second "out to dinner" pass (we get 2 a month- a decision made to save money and to make eating out a special thing rather than a habit). He passed out on the couch and I wandered into the kitchen to search through the cabinets for inspirations.

We had a butternut squash left over from the Portland Winter Farmer's Market and a recipe in Vegan on the Cheap for Linguine with Lentils and Roasted Butternut Squash. I bit my lip and wondered if I should risk making it. My boyfriend is NOT a fan of lentils, though I prepared a lentil soup for him last winter that he loved and said was the first time he'd had them and liked them. Looking around our empty fridge and cupboard, it looked like this was my only option.

I'm glad I took the risk! He loved it and so did I. It's a great recipe though it does take quite a while to prepare which isn't optimal when you're as hungry as I was! Nevertheless, here's the recipe with a few modifications (the writer of this book LOVES garlic, and I'm Italian too but I don't need to ward of vampires for a month!). Enjoy!

Linguine with Lentils and Roasted Butternut Squash adapted from Vegan on the Cheap


1/2 cup green lentils
1 med. butternut squash, peeled, halved, and seeded (this takes forever and I'd suggest just buying on that's already dismantled at the food store)
Salt & pepper
Olive oil
1/2 cup minced yellow onion
1 garlic clove, minced (she uses 4...I used 1, try what you'd like!)
2 tsp crumbled dried sage (I'm going to try using fresh next time as I think the flavor will be...well fresher!)
1 (14.5 oz) can diced tomatoes, undrained
1 cup veggie stock (make it yourself!)
12 oz linguine

Bring a pot of salted water to boil over high heat. Add lentils, return to boil and then reduce to low. Cover & cook until tender, about 45 mins. Drain & set aside.

Preheat the oven to 400 & lightly oil a 9x13in baking pan. Cut the squash into 1/2-in dice and spread in the pan in a single layer. Drizzle with some more oil and season with salt & pepper. Roast until tender, turning once halfway through, about 30 mins. Set aside.

In a large skillet, heat some oil. Add onion, cover and cook about 5 mins. Add garlic and cook about 30 secs. Stir in the sage, tomatoes, and cooked lentils. Stir in the stock and season with salt and pepper to taste. Simmer to blend the flavors, about 5 minutes. Stir in the squash and keep warm over low heat, adding more stock if needed for a saucelike texture.

In a large pot, boil salted water and cook the linguine over med-high, stirring, until al dente about 10 minutes. Drain the pasta and return to the pot. Add the lentil-squash mixture and toss gently to combine. Serve hot.

Polenta Pizza...you heard me right.

My walk home from work put me in a nasty mood last night because most of the neighborhood hadn't shoveled their sidewalks and my usual 10 minute walk turned into 20 minutes. I walked into the house to find a sink full of dishes and felt defeated. I had NO desire to cook, however, my boyfriend and I have enforced a new rule that we are only allowed to dine out twice a month (take out included) and I didn't want to waste our second dine out pass on my nasty mood. My wonderful boyfriend hiked up his sleeves and got to work on the dishes while I casually flipped through Vegan on the Cheap without much intention of cooking.

I came across Robin's recipe for Polenta Pizza and was intrigued. Polenta is one of the easiest grains to cook. It's super cheap, but very filling and tastes great if seasoned well and paired with veggies. We didn't have all of the ingredients to make Robin's version, but we figured we'd wing it and see what happens!

Results: Not too bad! But I'd like to try my hand at it again. I don't think we seasoned the polenta enough (interestingly Robin's recipe doesn't call for anything other than salt, but that still leaves the polenta tasting fairly bland). Also, although it's called "pizza" you still need to eat it with a fork unless you want to make a crazy mess on your lap. I'm going to experiment with various sauces and toppings next time...but for now, I'll give you the basic recipe so you can try it at home!

Polenta Pizza adapted from Vegan on the Cheap

3 cups water
olive oil
1 cup corn meal (polenta)
salt
herbs....basil, Italian spices, experiment!

Boil the 3 cups of water with some salt and olive oil. Add in the polenta, stirring the whole time. Reduce heat to Medium and cook for about 12-15 minutes. BE CAREFUL! Polenta is a crazy beast that likes to bubble and pop and make a mess on your stove if you aren't keeping a watchful eye on it and stirring constantly.

Once it's finished and seasoned to your likings, spread it out in a thin layer, about 1/4 inch thick, in the bottom of a 9x13 pan (pre-oiled so it doesn't stick when you're all done). Bake at 425 for 12 minutes so that it becomes nice and firm.

After that---add your toppings! We sauteed some veggies (spinach, broccoli, onion sauteed in white wine & olive oil) but you could also do a layer of tomato sauce with veggies on top; roasted veggies; seitan...the possibilities are endless!

Then bake it for another 10-15 minutes....and serve!

Breakfast for dinner? Heck yes!

Last night, after spending about an hour shovelling our driveway with the neighbors, my boyfriend and I came in from the cold, dripping wet and exhausted. I was starving and it was already 8pm. Something I've been learning as I've been cooking vegan and cooking more in general is that we don't really have an quick go-to recipes for a quick on the fly dinner.

Well, the recipe I'm about to share is not an on the-fly quick recipe, but let me tell you, it was worth the wait! This fluffy, souffle like tofu frittata was the best kind of comfort food for a cold winter storm night. I never knew that you could prepare tofu so that it comes out airy and fluffy and now I'm excited to experiment more!

We served the "frittata" hot with a salad of fresh spinach, orange bell pepper, purple onion, purple grapes, and sunflower sprouts topped with homemade honey Dijon dressing (honey is a debatable animal product, but my boyfriend and I have decided we're okay with using it). Try it and let me know what you think (but I already know you'll love it!).

Sunday Supper Frittata greatly modified from Vegan on the Cheap

1 yellow onion, diced
2 Tbsp olive oil
2 cups chopped fresh spinach
1 cup white mushrooms, chopped
1/2 orange bell pepper, chopped
5-6 purple potatoes, washed, chopped, & cooked (or whatever potatoes you've got laying around)
1 package firm tofu, drained
1 Tbsp plain soy or almond milk (or a little more to get the right consistency)
2 Tbsp nutritional yeast
1 tsp cumin
1/2 tsp ground fennel
salt

Preheat oven to 425 and grease a 2-3 qt casserole dish. In a large skillet, cook onions in olive oil over medium heat, covered, for about 10 minutes. Add mushrooms and peppers & cook for 3 mins more. Add spinach and cook 3 more minutes. Add the potatoes and cook until heated through.

Meanwhile, in a blender, blend tofu, milk, nutritional yeast, cumin, fennel and a pinch of salt until creamy. Add more milk if needed; mixture should be thick but creamy.

Put the veggie mix in the bottom of the casserole dish and then pour the tofu mixture on top. Cover with a lid or foil and bake for 30 minutes. Remove the lid/foil and bake 10 more minutes until the top becomes brown.

I know where my cabbage came from, what about you?

I am a huge advocate of the Portland Winter Farmer's Market. If you have access to local produce- USE IT! I took a little trip over last Saturday and, although it's mostly root veggies (and unfortunately a whole lotta animal products), I was still able to snag a few goodies. I ended up coming home with a delicious package of Lilibela Farm's black bean tempeh (which I used on Sunday in my Tropic of Tempeh dish), Hollis Honey, a GORGEOUS head of purple cabbage, butternut squash, 2 yellow carrots, & 2 purple carrots. The timing of the market is perfect because I create our weekly menus on Sundays, so of course I was able to incorporate almost everything I got into our menus so NOTHING goes to waste!

Last night my boyfriend and I made Korean Cabbage Salad with Tofu, a recipe from Vegan on the Cheap (yes, you're picking up on a theme, and yes, you should purchase Vegan on the Cheap!). We used the gorgeously vibrant purple cabbage which had an beautiful maze like pattern when cut in half and I marvelled over how something from nature can look so beautiful- like a piece of modern art. We also used the 2 yellow carrots and after shredding both the cabbage and carrots into a large bowl, the colors were just incredible, I had to stand back and admire it! I've actually learned to take the time to admire the beauty of food, which makes you really appreciate what you're consuming and the effort it took to not only prepare it, but for the farmers to grow it.

Needless to say, the meal was a winner and we will definitely be making it again. I hope you'll try this one out! It's crisp and tangy and very refreshing. Try it and let me know what you think!

Korean Cabbage Salad with Tofu from Vegan on the Cheap, with my modifications included
Makes 4 serves (or more depending on how you're using it)

1 lb. extra-firm tofu, drained & patted dry
1/2 cup soy sauce (I'd use a little less in the sauce next time)
5 cups shredded cabbage (she doesn't specify type- but purple looked beautiful and tasted great so I'd recommend using that. We just used the whole head and didn't measure)
2 medium carrots, shredded (We used 2 yellow carrots and one orange)
3 green onions, minced (I still can't find these at WF so I used 1/4 of a yellow onion, diced)
2 garlic cloves, minced (I used 1 and it was potent enough!)
1 Tbsp minced fresh ginger
1 Tbsp light brown sugar
1 tsp Asian chili paste
1/4 cup rice vinegar
3 Tbsp toasted sesame oil
3 Tbsp water

Preheat oven to 375 & lightly oil a baking sheet. Cut the tofu into 1/2 inch slabs and press to remove excess water (this is really important b/c it will crumble and just fall apart if you don't). Cut the slabs into 1/2 inch cubes and toss with 1/4 of the soy sauce. Arrange the tofu on the prepared baking sheet and bake for 30 mins. Remove from the oven and set aside to cool.

In a large bowl, combine the cabbage, carrots, and onions. Set aside.

In a small bowl, combine garlic, ginger, sugar, chili paste, remaining soy sauce (I'd use a little less than a 1/4 cup), vinegar, oil, and water.

Pour dressing over the cabbage mix and toss to combine. Taste and adjust seasonings, if necessary. Let the salad sit for 15-20 minutes to allow flavors to develop. Serve topped with tofu.

Chocoholics Unite!

I'm trying so hard to stay on track....seriously. I'm not calling this a diet, because whenever I do that, I stay with it for a few weeks/months, lose some weight, then fall off the wagon. Lamesauce. In going vegan, I'm convincing myself that this is a lifestyle, not a diet (despite the fact that I have weight loss goals, shhhh, don't let my brain connect them!).

Thus far, I have spent 1 week of purely eating vegan and have been loving it. I've been sick though, which is really frustrating and is causing me to crave things I don't really need to eat...like cheese or sweets. It's probably not the sickness that's causing the cravings, but the fact that I've been couch-bound for a week and am utterly bored. Boredom = Cravings = No good.

I was going crazy for chocolate on Friday night, so I consulted the Vegan on the Cheap cookbook for an idea to satiate my needs for chocolate in a mildly healthy way. There, towards the back of the book was this recipe for no-bake vegan chocolate peanut butter oatmeal cookies, and let me tell you man, these things are awesome. I am not allowing myself to make them again any time soon though, because between me, my boyfriend and a friend, we finished off the whole batch in a night! Yikes!

Anyway, here they are, but be careful- the are super easy to make and wicked addictive! Enjoy and let me know what you think!

Vegan Chocolate Peanut Butter Oatmeal Cookies (From Vegan on the Cheap)
1/3 cup of vegan margarine (we LOVE Earth Balance)
1 cup of sugar
1/3 cup soy/almond milk, plain or vanilla flavored
pinch of salt
3/4 cup of peanut butter
1 tsp vanilla
2 cups fast cooking oats
3/4 cup vegan chocolate chips

Heat the vegan margarine in a med. sized saucepan over med. heat. After it melts, add sugar & milk. Cook until it almost boils then remove from heat. Add in the PB, salt & vanilla, mix to incorporate. Then add oats and chocolate chips. Spoon out by the heaping Tbsp full onto a wax-paper covered baking sheet. Allow cookies to harden for about 30 mins---we put them in the fridge but you don't have to. Makes about 24 cookies.

Welcome!

Why hello there! I've started this blog to catalogue my journey into the vegan lifestyle, which began with the new year. Why vegan, you may ask. Well, I can think of 3 reasons off the top of my head:

1) Health benefits. Although I've been vegetarian on and off for several years and fairly strictly in the last year, I'm still feeling sluggish, gaining weight, getting migraines, and colds. Although I tend to love dairy products (ice cream and cheese are my vices), they leave me feeling bloated and sick. The vegan diet, which cuts out all dairy/animal products, has been known to improve health. As I continue blogging, I'll fill you in on more of these benefits!

2) Environmental benefits. Studies have shown that the vegan lifestyle is not only healthy but is also a diet that benefits the environment! More details to come :)

3) Cost benefits. Animal products are pretty pricey these days. There seems to be a misnomer that vegan products are as well, and yes, they can be, but if you're savy, you'll end up saving money!

So let's get to the good part. The last three days of vegan eating have been superb. My boyfriend bought me a lovely cookbook for Christmas called "Vegan on the Cheap" by Robin Robertson and we've tried 2 recipes so far. I'd like to share a day's menu with you. Enjoy and please tell me your thoughts...I'd love to know if you try these recipes out!

Breakfast: Super Delish Fruity Shake- Serves 2
2 Frozen bananas or fresh (whenever we have bananas or other fruit that's ready to go bad, we stick it in the freezer to use for shakes so that it doesn't get wasted!)
Almond Milk about 2 cups
365 Everyday Value Vanilla Protein Powder with Spirulina- 2 heaping scoops
1 Kiwi
1 Apple
1 cup of frozen mixed berries

Just blend it all up and drink! Delicious and really filling breakfast that provides the protien, fiber and nutrients you need to get your day started.

Lunch: Cucumber-Avacado Rolls- Serves 1
Cucumber, sliced thin
Avacado, sliced thin
White or Brown Rice, cold
1 sheet of Nori
Sea Salt
Soy Sauce

Lay down a piece of nori, rough side down. Put a handful of rice in the middle and spread it out with a spoon into a thin layer. Lay cucumber and avacado in a thin layer towards the middle. Roll! Wet one end of the nori to seal the roll shut. Put it in the fridge for several minutes so that the roll dries. Run the blade of a sharp, unserrated knife under water, and gently slice through the roll, creating 4-5 sushi rolls.

In addition to these rolls, I packed celery with peanut butter :o)

Dinner: Tofu Fried Rice, Serves 4 (From Vegan on the Cheap, with modifications by me in red!)
1/4 cup soy sauce (I'd use less- maybe half this amount)
2 Tbsp ketchup
2 Tbsp rice vinegar (We didnt have this, so we used white vinegar)
2 tsp sesame oil
1 Tbsp canola or some other neutral oil
1 medium yellow onion, finely chopped
2 medium carrots, thinly sliced
4 garlic cloves, minced (I'm Italian and love garlic, but this was WAY too much- try using 1-2 instead!)
4 oz white mushrooms, chopped (splurge a little and use crimini mushrooms...they're only a few more cents per pound and have a lot more flavor)
1 tsp grated fresh ginger
8 oz extra-firm tofu, drained, dried, and crumbled
3 cups cold cooked rice (we used hot brown rice and it was fine- try white or brown!)
1 cup thawed frozen peas
Salt & pepper and Crushed red pepper
1/2 cup diced pineapple

In a small bowl, combine the soy sauce, ketchup, vinegar, & sesame oil & set aside.
In a large skillet, heat canola oil over med. heat. Add onion & carrots, cover, and cook until softened, about 5 minutes. Uncover, and stir in garlic, mushrooms, & ginger. Add the tofu and cook, stirring for 4-5 mins. Add soy sauce mixture, stirring to coat.
Add the rice and peas. Stir-fry until well mixed and heated through. Mix in pineapple. Season with salt and pepper and crushed red pepper. Serve immediately.

Dessert: Fruit Salad- Serves 4
1 Apple
1 Kiwi
1 Orange
1 Apricot
2 Tbsp lemon juice
1 cup of frozen mixed berries, microwaved for 1 minute

Chop up everything and mix it all together; add the berries last after they've cooled off a bit. Don't drain off the juice from the berries- mix them in!