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Another Thing I’m Taking Back…

Ok after eating this awesome mess of vegan hash—shredded fried potato, onion, and vegan breakfast sausage—I now see that it would not be so hard to be a fat vegan. This and the deadly chocolate cake I made last week are ample proof.

Vegan Lasagna

Not necessarily the most flattering photo (I told you I suck at food pics) but this was so good I think I like it better than the real thing. Actually I know I do, because I don’t care much for ricotta and therefore tend to like less cheese in my lasagnas. I used Isa‘s pizza sauce recipe and then her basil tofu ricotta, which is a mix of firm tofu, basil, garlic, lemon juice, and nutritional yeast. Obviously I could’ve used more sauce–typical mistake when you use no-boil lasagna noodles. Which I guess aren’t vegan so I guess this is not entirely a vegan recipe. Oops. I guess I will allow the exception of pasta because I can’t live without this dish.

Next time I’m adding sauteed spinach and mushrooms.

Vegan Update

After week one I’ve lost 4 lbs and I smell like a flower. Stay tuned for more developments.

I Take It Back

Vegan desserts can be amazing.

I used the Fauxstess Chocolate Cupcakes recipe, though I made a cake as I don’t yet have cupcake pan, and it’s YUM. One tip: I used agave nectar instead of maple syrup, simply because it was way cheaper than real maple, and it worked just fine. Here’s someone else’s pic of the fauxstess cupcakes, since mine is just a boring-looking (but delicious) black-chocolate cake:

Cheeseless Pizza

Sauce is always the most important element in a pizza if you ask me, and Isa’s recipe is simple and absolutely perfect. Smashed tomatoes, olive oil, garlic, a bit of oregano and thyme, and that’s it. And if your toppings are flavorful enough, you won’t miss the cheese. Here we have broccoli, red onion, salty olives from the olive bar, and “Green Garden Puree”, also from the book, which consists of a bunch of green stuff pureed together with garlic and almonds and tofu. It rocks. But it makes a TON, so I will be eating Green Garden Puree for days and days and days. I will also say that most of the recipes in the book are a bit heavy on the salt, so I tend to halve the amount and it turns out right every time.

Also I have tried many times over the years to make my own pizza dough but just can’t get it right, so I use whole wheat pitas instead, which do just fine.

So far so Good

My primary goal with the vegan diet is not weight loss but I lost two pounds after the first day, I won’t complain about that. Today was leftover black-eyed pea and wild rice croquettes w/leftover mushroom gravy (yum) for lunch and then roasted potatoes and green beans w/tempeh sausage gravy for dinner. I took pics but I haven’t figured out the trick to taking good food pics so I won’t bother sharing them. Here’s a pic of my fresh beet juice, for example, which I photographed so you could see the gorgeous purplish red color, but it just looks like drained blood:

The beet juice is not in the cookbook but I’ve been juicing for several months and this is one of my faves–beet, carrot, and apple. I actually detest the dirt-like taste of beets but they are SO good for you I have been training myself to tolerate them. It’s working.

Also I have been chastized for disparaging vegan desserts—apparently they can be wonderful, despite my experience, so I’m going to try the chocolate cupcake recipe in the book to gather more data and reformulate my thesis. I will return to share my results.

Nectar of the Gods


That would be roasted garlic. My lunch today. That’s right, an entire bulb of roasted garlic spread on some whole wheat pita. Heaven. And vegan. And cheap—what does garlic cost, like 24 cents a bulb? Throw it in the oven with a drizzle of olive oil and you’re done.

Dinner was supposed to be Quinoa and Black-eyed pea Croquettes with Mushroom Sauce, but I’m not a fan of quinoa so I substituted wild rice, and decided I was too lazy to form the croquettes so I just made the sauce and the rice.

Bad blurry photo but it tastes better than it looks! The sauce is perfect, and I’ll be using the leftover rice to make the croquettes tomorrow, when I hope to be less lazy…

Adventures in Veganism

I’m starting an 8-week plan to go vegan and will be keeping track of my progress here. Several reasons, all health-related. First, I’ve heard tell that getting dairy out of your diet will help with allergies, and my sinuses are out of control lately. Second, my cholesterol needs some thinning and I had some weird chest pains the other day that had me swearing off meat. Third, I’d like to prevent myself from becoming morbidly obese. There may be fat vegans out there but I imagine it’s much harder to do with no butter, cheese, cream, eggs, or meat. Have you ever tried a vegan dessert? There you go.

This will be my main tool for the vegan plan:

That’s right bitches, Joan Jett knows what she’s talkin’ about. I’ve already tried a few recipes and they are awesome. Ask Serpico, he sampled the Spanakopita I made from here and it was divine.

So I’m going to be back here daily sharing pics of my latest creations from this book (and some others). Right now I’m off to the grocery store to stock up on veggies …