I’ve been on a vegan GF diet for 14 days. I honestly didn’t think I could do it without slipping at least once, but I did! I’m so proud of myself!
Today I had papaya for breakfast, another wonderful fruit!
My mother in law sent me a kale chips recipe, and oh so good they turned out! I used one bunch of Kale, 1TBS olive oil, 2TBS nutritional yeast, 1/4 tsp garlic powder 1/4 tsp smoked salt, 2 pinches of chipotle pepper. What?… I love the taste of anything smoked! 🙂
I took the kale leaves off the stems and put them in a big bowl. The rest of the ingredients I mixed all together in a little bowl, and then mixed that with the kale leaves. I used my hands making sure all the leaves were coated. I put them in a single layer on a parchment paper covered baking sheet.
I baked them at 300F for 30 min . They are addictive! The nutritional yeast gives them a cheesy flavor.
Today I had one of my favorite fruits: naseberry! You’re probably wondering where in the world would you find naseberry in the middle of January in Calgary, Canada? Thanks to my father and mother-in-law I have a “stash” of dehydrated frozen naseberries . All it takes is a little bit of water and 10 hours in the fridge and I have “fresh” naseberries for breakfast!
It’s a wonderful fruit, if you ever come across it, try it! I even use cosmetics that contain naseberry.
For lunch I wanted a BLT! Obviously I cannot have the “B” so I added a “J” instead- pickled jalapeños! So I had a JLT!
I used GF bread, vegenaise, romaine lettuce, sliced tomato and few pickled jalopenos. Yummy !
For dinner I’m so excited about making tacos!
I sautéed green pepper and onion with a little bit of taco seasoning.
I sautéed veggie chorizo, and soy “ground meat” with 1TBS of taco seasoning, and 1/4 cup water. I cooked it like i would ground beef.
I used GF plain tortillas.
I warmed the tortilla up for 20 sec on each side.
Served it with pico de gallo, guacamole and veggie cheese.
I was going to have a glass of wine or a beer after that but I’m stuffed!!!!!
Skiing/snowboarding was so much fun today! We went to Sunshine Village in Banff and the mountains again took our breath away.
We needed a snack when we came back so I roasted sweet potatoes. I rough chopped them, added 1 tsp olive oil, salt and garlic pepper.
Baked them for 25 min at 450 F.
Last night at The Coup we had sweet potato fries with miso gravy. We bought their cook book and I was so excited about making this but got home and realized under miso gravy it says:”it’s still a secret!”. I researched the web and here is what I came up with:
Miso tahini sauce:
2tbs miso paste
2 tbs tahini
2 tbs lemon juice
3 garlic cloves crushed
Enough water to make it have a sauce consistency.
I mixed all the ingredients and this is the delicious result. It”s not like what I had last night but it came out very good.
This was the perfect snack while we watched the Golden Globes 🙂
Detoxification this morning!
Orange, kiwi, kale, banana, apple and half cup water.
For lunch I tried vegan chorizo and I honestly loved it.
For dinner, my husband and I went to the hottest vegan/vegetarian restaurant in Calgary, The Coup. We started on the lounge side called Meet and a met a few new people while we waited for our table. We had the cashew yam burger, mine was GF. It was awesome.
After spending eight days in the kitchen, I decided to take a break. First day out and I had a great time and was able to stay the course!
Especially since this is how I started dinner:
I ordered a cheese free, gluten free, artichoke, tomato, olive and mushroom pizza. The waitress was confused about the no cheese. “How about goat cheese?” she said, but I said I would rather have no cheese at all. It was a 6 inch square pizza. Is it still a pizza if it has no cheese?
Today I made cauliflower curry!
I found a slice of mango and few cubes of pineapple in the fridge, so they went in the curry.
First I sautéed a chopped onion, 4 chopped garlic cloves and 1 chopped carrot in 2 TBS of light olive oil for about 3 minutes. After that I added 1/3 cup of water and let it simmer for 5 more minutes.
I added the cauliflower florets, curry powder, 1 thumb size piece of ginger grated, 1/2 tsp turmeric, 2 TBS sesame seeds, turned down the burner and cover for about 15-20 min until the cauliflower wass tender.
I added the pineapple, mango, 1 1/2 cups of coconut milk, salt,and the juice from half lemon and let it simmer for another 3-5 minutes.
For dinner I made zucchini spaghetti using The Spiralizer!
For sauce, I sautéed mushrooms, one chopped onion, 4 chopped garlic cloves in 1 TBS of light olive oil.
I roasted an acorn squash for 45 min in the oven at 350F.
I peeled and roughly chopped a sweet potato and boiled it until tender. I puréed the cooked potato and the acorn squash flesh in the Vitamix with half cup coconut water and 3 TBS soy creamer. I added the purée to the mushrooms.
The zucchini I sautéed in 1 TBS of coconut oil for 3 minutes and then added them to the sauce with salt, pepper, and oregano.
What a great feeling to wake up in the morning knowing that I am healthier than I was the day before! My husband “turned” vegetarian/vegan about 5 years ago and I couldn’t do it, even though I cooked for him. But here I am 6 days into this challenge feeling wonderful!
Today I made my daughter’s favorites: green salsa and guacamole.
I roasted tomatillos and a jalapeño, puréed them in the Vitamix along with a quarter of a small onion, 1 large garlic clove, about 1 tbs cilantro and salt.
I got to use my stone bowl for making the guacamole.
I decided to give it a try to chicken flavored tofu. I marinaded it for more than 24 hrs. The marinade was vegan and it tasted like chicken stock. The first two bites did taste like chicken, but after that…. lets put it this way: next time ill buy it!
I replied to a message yesterday that I see eggplant in my future. I love eggplant! In Romania we make and eggplant salad that’s absolutely delicious. At least all the Romanians I know, think so. Picking the right kind of eggplant is the key. I always make sure it is shiny dark purple, firm to the touch and no bruises.
I roasted my eggplant straight on the flame of my stove… its -15C outside and the grill doesn’t look very inviting right now! I roast it until the skin is charred .
I cut it lengthwise with a knife on a cutting board and scoop the flesh out with a spoon. After that, I let it drain for at least one hour. I always use a plastic colander.
After it drains and it’s cold I chop it!
Normally, I would make mayo from scratch, but this time I had to use Vegenaise, which I have to admit it”s pretty good. There is no exact ratio of mayo to eggplant. I started with a tsp and added one more, then salt and a a bit of finely chopped onion. To make it really appetizing, I stuffed a tomato with some of the eggplant salad. Voila!