Fresh Pasta, Vegan Style
15 Oct 2009 Leave a Comment
in recipes
So, last night I needed a quick dinner and had some really nice tomatoes that needed using up:
1. I sauteed some garlic in Earth Balance, added oyster mushrooms, after they were getting soft, I added a chopped up tomato and let that all cook for about 5 or so minutes.
2. At the last second I threw in some chopped basil. I topped it with a little more basil and some sliced up olives. I poured the sauce over a whole wheat pasta.
3. Easy and yum. Not protein heavy- but I had plenty of protein at lunch.
Will upload pic soon!
Vegan thoughts
14 Oct 2009 Leave a Comment
For anyone who hasn’t heard. G and I are vegan now. (For health reasons, though the ethical implications are important to me, also) It has been and will continue to be an interesting and challenging road as a die hard foodie to re-learn to eat and cook.
There have been enormous positives to becoming vegan: more energy, more mental clarity, we’ve both lost a ton of (unneccessary) weight.
It has been an interesting journey, one where we are learning about our palates. Food tastes really, really different. Some of my old favorite foods are no longer favorites. The Duchess de Bourgogne, my longstanding favorite beer, tastes overpoweringly sweet and cloying. When I grab a soup or a burrito for a quick lunch, I am often turned off by its saltiness. I don’t really know why this is happening or if it happens to everyone, but both G and I have noticed it.
Cooking has been an interesting and challenging, of course. Egg and milk in cooking aren’t that big of a deal, with egg replacer and soy/nut milks available. Working my way around the cheese issue is the big trouble maker. Coconut milk, avocados and olive oil are great sources of umami and create a nice satiated feeling. However, I am working to steer clear of the tofu-stir fry stagnation.
I plan to start posting some of my favorite recipes as I find more and more that work out.
