Vegan food doesn't have to be bland, boring or banal. Love banal meaning unoriginal, lacks freshness or novelty. Which is what all the Not-Know-It-All's think. My take is that I look at my Vegan Eating plan and the preparation of food as learning to cook another culture's food. Food that looks great and even tastes better. Food with an amazing offering of complimentary spices and hurbs. Food that will never be like the country you left... the meat and dairy land. But one that will open your eyes and pallet to exotic newness.
I never use the word "diet" because it is a trigger word. It means failure. It means a way to eat until you meet your goal and then you can be normal again. Nope, normal never lasts. We go back to the habits that got us to want to change, loose weight, be healthier. Another diet, another yo-yo and no satisfaction. I prefer "eating plan." Also I am plant powered sounds good, too.
Becoming vegan was necessary for me with two TIA strokes in two years in my medical history. But I did not like it. No, not one bit or bite. I had to lower my cholesterol and loose at least 50 pounds. One bite, one recipe, one great supportive husband, one helping friend, one blog, one movie at a time. And it worked then as it still is today.
I have a few new recipes for my cravings. I actually have found an acceptable solution for all my cravings but one. Cheese. Don't care what others put up with. Nothing tastes like cheese but cheese. . But on Vegan Land, it is just not an imported commodity. Forget about it!
SOME NEW KITCHEN EQUIPMENT
THE BULLET This is a mini blender. The standard has two blades and two sizes of containers. They go up in pieces and prices from there.
THE INSTANT POT Think safe pressure cooker. Electric no less! Changed our lives for the better with its short cooking time and great tasting meals. Yumm-0h. It is electric and comes in a few sizes. Chef A. J. travels with hers. She puts grains and potatoes in it and brings it on the plane as hand luggage. Recipies below.
DATE PASTE. Good for many dishes that call for sweetness.
INGREDIENTS:
- One pound of pitted dates
- One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)
Instructions:
Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and liquid until completely smooth. Store date paste in the refrigerator.
PARMESAN CHEESE
3/4 cup sesame or sunflower seeds
3T nutritional yeast
Pinch of salt
1/4 t garlic powder
Mix in Bullet Refrigerate for 5-7 days if it last that long.
EDAMAME AND PEA HUMMUS.
1 cup frozen shelled edamame
1 cup frozen peas
1/3 cup Ground sunflower seeds
3 Tablespoons fresh lemon juice
2 garlic cloves, roughly chopped (Garlic and Onion power)
1 teaspoon cumin
3 Tablespoons water (Veggie stock)
3/4 teaspoon salt
Chopped flat-leaf parsley, for garnish
Assorted crudité or crackers, for serving
Directions:
Bring a medium pot of salted water to a boil. Add the edamame and cook just until tender, 3 to 5 minutes. Remove the edamame to a colander. Return the water to a boil, add the peas, and cook just until tender, about 1 minute. Transfer the peas to the colander with the edamame to drain.
In the bowl of a food processor, pulse together the edamame, peas, sunflower seeds, lemon juice, garlic, cumin, water and salt until smooth, scraping down the sides of the bowl as needed.
Taste the hummus and season with additional salt and pepper. Transfer the hummus to a bowl, top with chopped parsley and serve immediately with assorted crudité or crackers.
BLACK BEAN DIP
For the black bean hummus:
1 can black beans, rinsed and drained
1½ cloves garlic, roughly chopped
1 Tablespoon freshly squeezed lime juice
1½ teaspoons balsamic viniger
¼ teaspoon Kosher salt
¼ teaspoon black pepper
In a food processor or blender, combine the black beans, garlic, lime juice, balsamic viniger, Kosher salt and pepper.Pulse the ingredients together until they form a smooth paste. Serve with pita chips.
Happy living.... happy cooking.
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