Seitan Buffalo Wings

We have both been huge fans of spicy foods, and prior to going vegan, we enjoyed buffalo wings for their flavor. I did some scouring of the internet and found a recipe for Seitan Buffalo Wings, and we decided to give them a try! They were a hit! I changed the recipe a bit, from the linked recipe above, as I didn't want to make such an extravagant sauce...maybe we'll try their sauce next time!

Seitan Buffalo Wings
Seitan Ingredients:
1 cup flour
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp sugar
3 cups "chicken-style" seitan
2 Tbsp oil

Sauce Ingredients:
6 Tbsp vegan butter (Earth Balance)
6 Tbsp Franks hot sauce
Pinch of cayenne
1 Tbsp vinegar


Directions:
Preheat oven to 400 degrees.

In a large bowl, combine the dry ingredients for the seitan, whisking well. Add the seitan pieces and toss well. Place coated seitan pieces on a baking sheet and drizzle with oil. Bake for about 25 minutes until the coating is crisp, turning them over once, halfway through baking.

While the seitan is baking prepare the sauce. Melt the vegan butter in a saucepan, then add the Franks hot sauce, stirring well. Add a pinch or two of cayenne and the vinegar, stir well and keep warm until the wings are done.

Once the wings are done, toss them in the sauce to coat and serve hot, with carrots and celery or your favorite side dish. We enjoyed ours with some homemade oven fries.

These were pretty darn tasty! Next time I will do the sauce differently, as it became a little too thick for my preferences once the wings were tossed in it, but Xavier loved them! Maybe next time we can do something with some spicy BBQ sauce. Mmm...


Stay warm, friends!

Wild Rice and Mushroom Soup

I love soup. It's easy to throw together and easy to heat up the leftovers. It is comforting on chilly nights, and makes the house smell fantastic.

Wild Rice and Mushroom Soup
1 Tbsp olive oil
3 carrots, diced
1 yellow onion, diced
3 celery stalks, chopped
1 small bunch of celery leaves, torn into small pieces
3 cloves garlic, minced
1 box shiitake mushrooms, sliced (optional, but they provide good flavor)
2 boxes button or baby portabello(portabella?) mushrooms, cut into pieces (I diced mine)
1 box or large can of vegetable stock
1 tsp thyme
1 tsp sage
1tsp oregano
1tsp basil
Salt
Pepper (I used ground white pepper for this)
12 oz wild rice (I believe I used a blend of sorts)
Water (this will vary)

First off, get a large pot and drizzle some olive oil in it. Once that's heated, toss the carrots, onion, and celery in and get it simmering. Cook until the onions start to become translucent and the carrots seem a little tender or look like they're getting a little browned. Add the garlic and cook for a minute. Then add the mushrooms and cook until they start to become softened. Then add the vegetable stock and bring to a simmer. Add the rice and seasonings. If it isn't covered with liquid, add water. Maintain a simmer, stirring every so often, and checking to make sure there is water covering the vegetables and rice. You don't want it to get too thick. Continue cooking for 35-40 minutes, maybe longer, depending on the temperature and frequency of stirring. Taste the rice after 30 or 35 minutes to check for tenderness. You don't want it to be mushy, but you also don't want it to stick to your teeth. This is also a good time to adjust seasonings. If you need to cook it longer, go ahead and do so. You can adjust the thickness of the soup to your preference. I like a heartier soup, but some people prefer a more brothy soup. Use your discretion. Enjoy warm with a nice piece of bread.

Rilo

As many of you know, we have a new member of our household. Her name is Rilo. She isn't vegan - we just want her to be happy and healthy!

My buds on the ride home from Aberdeen.
So much to see! It's a big world out there!

She eventually settled down during the long
ride back to our home.

We have wanted a dog for quite some time now, and we had been talking about timing of things (house, kids, dog, etc.) and we started to do some research on different breeds that would be good for our lifestyle. We found Rilo's picture and knew that we had to visit her. We originally were going to wait until the Spring to get a dog, but we are so thankful to have her in our lives. We adopted her from the Aberdeen Humane Society just before Thanksgiving. They didn't have much information about her, but she seemed to be well behaved and mild mannered, so we took a leap of faith. We have been working on some things with her (like how protective she is of our "pack"), but after having her for about a month, we can't imagine life without her.

Rilo hates pictures - which typically results
in me making goofy faces.

Pre-Haircut

When we first brought her home, she needed some serious TLC and gentle grooming. I went to work with a scissors and cut a lot of her dreads and matted hair, and we worked on brushing her. We had to wait about a week to bathe her because she had just been spayed and we wanted to get her stitches removed and ensure proper healing before putting her in water. I tried bathing her by myself, which was a total disaster, but when Xavier got home from work, we were able to get the job done.

Those paws!! 

Thinking about it now, I'm glad we adopted her when we did. The winter months in South Dakota can get to be so dreary and draining, and Rilo does really lift our spirits. I feel so strongly that dogs can have a very positive effect mental health - some doctors even "prescribe" dogs to people with emotional turmoil or instability because they provide an outlet or something else to focus on besides "all of my terrible, awful, horrible problems." I'm not saying that I feel like I have emotional distress, but come Spring semester when I'm getting ready to defend for my Masters Degree, I will probably be very high stress, and it will be good to take Rilo for a run or just snuggle with her.

We weren't going to allow her on the
furniture, but we caved (only if we have a
blanket for her to lay on).

Bedtime Stories.

Xavier and I have had such a blast with our little pup. She is always making us laugh or making our hearts sing. I saw a car magnet a week or so ago and it made me smile - it said "Who Rescued Who?" Perhaps the grammar is a little wonky (I'll have to consult my husband on that), but I just loved the saying.

"Ruff" Life.

Updates Coming Soon!

Good afternoon, dear friends! I have fallen into a bit of a black hole since my last update. I've been so incredibly busy with work and school that I haven't had a chance to write a decent blog update. However, I do have a list of topics and recipes that I plan to share with you very soon! I have one more final exam to take (likely this afternoon or this evening), and then I will be a free woman for a few weeks!

Stay tuned! A blog update may come as early as tomorrow!

Vegan Potstickers, Miso Soup, and Vegan Chocolate Chip Cookies, OH MY!

I came across a recipe on Pinterest and made it my mission to make something similar as soon as possible. The recipe was for Vegan Mushroom Potstickers. My brother and sister-in-law used to make Potstickers every once in a while and I always enjoyed them, but thought they were too hard to make. I was wrong. Granted, they do take some time, but they are easy (and so dang good!).

I adapted the recipe a bit because I found some great vegan sausage. Next time, I think this will be a fun meal to prepare together.

I also made some vegan chocolate chip cookies the other night and they are phenomenal. It had been so long since having a chocolate chip cookie that I went a little crazy and gave myself a tummy ache, but in moderation, they are just perfect! I made them with a little tablespoon-sized cookie scooper and they are just the cutest little things! I'll post the recipe below the Potsticker and Miso Soup recipes.


Vegan Potstickers
Makes 40-60 Potstickers, depending on how full you get them.
The link above has the original Mushroom Potsticker recipe, but this is how I adapted it. 
Ingredients:

• 2 containers fresh shiitake mushrooms, sliced thin
• 1 pound vegan sausage substitute
• 4 cups loosely packed shredded cabbage
• 1 bunch green onions, chopped (green and white parts...save some of the green parts for garnish)
• 4 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1/4 cup tamari sauce
• 1 tablespoon toasted sesame oil
• Pinch of sugar or more to taste
• 30 wonton wrappers (I used square ones and almost used a whole package)
• 2 tablespoons canola oil, adding more if necessary
• Sesame seeds (sprinkled on top as a garnish, if desired)

Directions:

1. Heat a skillet over medium and cook your vegan sausage (or regular sausage if you eat meat). Try to get it in small pieces so it will fit better into your wonton wrappers. Meanwhile, chop the shiitakes, shred the cabbage, chop the green onions, and grate the ginger (or chop it finely). 


2. Once the sausage is done, add the shiitakes and about 1/2 cup water. Once the shiitakes start to soften, add the cabbage, onions, and ginger and cook for about 10 minutes, stirring often so the cabbage softens. Drizzle the sesame oil and tamari, stir well, and taste. DO NOT OVERDO THE SESAME OIL. Sesame oil is delicious but it has A LOT of flavor. Add a little sugar if desired (a little goes a long way, and it makes a huge difference in flavor).


3. Fill a wonton wrapper with a scant tablespoon of mushroom filling.


4. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a triangle, pressing the edges together. You can crimp them however you like, as long as they are fully sealed.


5. Repeat with remaining wonton wrappers and filling. As I was filling mine, I set them on a piece of parchment until they were all ready for cooking.


6. Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.


7. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. They don't take long at all to cook.


8. Serve potstickers warm with your favorite Asian dipping sauce. We had a chili sauce and peanut sauce.

Miso Soup

This made about 6-8 servings. Feel free to adjust to your needs.

Ingredients:

8 cups water

1 russet potato cut into cubes, skin removed

2/3 cup miso

3 green onions, chopped

2 sheets of nori, shredded/chopped/crumbled

*2 Tbsp tamari sauce (or soy sauce) (optional)

*1/2 tsp sesame oil (optional)

*you may also use 1 blog firm tofu cut into small cubes, I did not use it this time because our potstickers had protein already.

Directions:

Bring water to a slow simmer and add seaweed and potato. Allow to simmer for about 10 minutes. The longer you simmer the seaweed, the less of a "fishy" flavor it has. Reduce heat to very low and add the rest of the ingredients. Stir the miso until it is dissolved. Do NOT boil. Boiling miso can change the flavor and alter the healthy properties of the miso. Do not add any salt/pepper/etc. This is a very mild, broth-like soup that is meant to be very simple. Your first sip might taste bland, but the more you sip it, the more you will enjoy it. 

 

Vegan Chocolate Chip Cookies

I doubled the recipe, but the ingredients below should make a couple dozen. When I bake cookies, I like to bake a big batch and freeze half (less work later down the road when I'm really craving a little something sweet).

Ingredients:

1/2 cup coconut oil

1 cup brown sugar

1/4 cup almond milk

1 Tbsp vanilla

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup vegan chocolate chips

Directions:

Preheat oven to 350 degrees. 

Cream together the coconut oil and brown sugar, then add the almond milk and vanilla. 

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. 

Combine the wet and dry ingredients, then fold in the chocolate chips (or walnuts, or whatever you like). 

Roll into Tbsp sized balls or use a cookie scooper and place on a cookie sheet lined with parchment. Bake for 7-10 minutes until lightly browned. I did mine for about 9-10 minutes. 

Take care, friends! It's looking like it will be a beautiful day...get out and enjoy it!

Squash Risotto

I have been a terrible, terrible blogger recently. When we first began our journey, it was so new and exciting that I could hardly wait to write my next blog post.

Now that we're SIX WEEKS into this journey, it is becoming much more routine (which is certainly not a negative thing). I am still excited to try new recipes (or adapt old favorites), but it doesn't seem like such a "big deal" anymore. Being this far into it, we rarely have to think about our food choices and we both feel so good about how we are fueling our bodies that the healthier choice is the easy choice.

In addition, I have been incredibly overwhelmed with school and my two jobs. I'm coming to the end of my graduate schooling and I am realizing I have more anxiety than I anticipated (for a number of reasons, several of which are out of my control). As for work, in a nutshell, I'm ready for just one full time job. Lately, I'm less concerned with blogging, and more concerned with trying to get all of my ducks in a row for school, work, and potential future career path(s). The free time I do have, I've been spending with my loving and encouraging husband.

I cooked an acorn squash the other day, and since Xavier isn't a fan of squash, I decided I would transform it into something he does enjoy. I do like squash and I ate as much of it as I could handle, but I had to "shake it up." I turned to a recipe that I used to use before we became vegan, adapted it to fit our needs, and it turned out beautifully! It's perfect for this weather.

Squash Risotto
Ingredients
1 quart vegetable stock
1 cup water
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cups Arborio rice
1 cup dry white wine (I used Mad Housewife Chardonnay)
10oz cooked squash (I used Acorn but the recipe calls for Butternut...use what you like)
Nutmeg to taste (probably 1/4tsp...it's best to start out with a very small amount and add more if you want to...it's pretty strong)
1/2 tsp sage (give or take...again, start out with a small amount and add more if you want)
Salt and pepper to taste

Directions
Bring vegetable stock and water to a simmer in a pot and then reduce heat to low.
Heat a medium skillet over medium-high heat with olive oil. Add the onions and garlic and soften for a few minutes. Add rice and toast for 2-5 minutes. Add wine and cook it out completely, stirring occasionally. Ladle in stock in intervals, a couple ladles at a time. Allow liquids to evaporate each time, while stirring. Risotto will cook for about 18 minutes, total, from the first addition of liquid. Add the squash during the last few minutes of cooking. Taste your risotto around the 18 minute mark to determine tenderness. You may need to add more liquid (I ended up having to add about 1/2 extra water to get it done how I like). Season with nutmeg, sage, salt, and pepper. Enjoy warm.

FAQ

A few people have asked some questions recently that I'd like to address.

What do you eat for breakfast?
A typical breakfast (for me) would be homemade granola with almond milk and fruit (a banana, orange, or whatever we have on hand). Xavier usually also has a piece of toast with almond butter or Earth Balance (vegan butter). When we have extra time (like a weekend day we don't work), we might make scrambled tofu (tastes and looks similar to scrambled eggs, if you do it right) and breakfast potatoes (again, with some fruit). Some store-bought cereal is okay, but you have to really be careful about reading the ingredient text. We've found it to be cheaper and more rewarding to make our own granola, so we usually stick to that.

What do you eat for lunch?
Sometimes we have leftovers from dinner (which ranges from pad thai to lentil stew). I've also been trying to keep eggless egg salad in the fridge at least every other week (we'll have that on bread or with crackers...again, read those ingredient texts!). We also buy vegan sandwich "meat" every so often. It can be rather dry, so I don't care too much for it, but it's not bad with veggies and hummus or Veganaise and mustard. It's more of a textural dislike for me, though. But it's fairly inexpensive, so give it a try if you want!

How do you have time to do everything?
We work really well as a team. I couldn't do this alone. We have a pretty good system down, I think. Recently it seems like I'll make bigger batches of things that will last us the week (like lentil stew, eggless egg salad, etc.) and he will jump in and make delicious evening meals to fill in the gaps. I usually do stews and granola on the weekends because I have more time. It's really about multi-tasking and time management. When I got done with work today, I whipped up a batch of chewy granola bars (hopefully they're good!), a batch of granola, sauteed some kale that needed to be used up asap, and made a big batch of hummus. All within about an hour and a half...but I have a pretty good handle of what order to do my "staples" to maximize productivity ;) What it boils down to is planning your week. What meals are you going to make, and when will you have leftovers? Can you divide the tasks between people, or do you want to alternate weeks?

Do you keep any snacks on hand?
Yes!! We typically have hummus, veggies (for dippin' or munchin'), fruit, nuts (almonds, pecans, peanuts) and pita chips or bean chips. We also like to make popcorn on the stove for movie nights. Mm mm!

Can you have any desserts?
Oh yes, we can! It's pretty easy to find vegan dessert recipes online. Some of them call for "weird" ingredients that we rarely (never) have on hand, so I usually scour the internet for a recipe that has more "normal" ingredients. We're hooked on snickerdoodles and chocolate-pumpkin muffins. BUT...just because it's vegan, doesn't mean you should eat a boatload of it! Everything in moderation :) 

What is your biggest tip so far?
First and foremost, before you buy anything, read the label to make sure there aren't any hidden milk/egg products. Seriously. You might look like one of "those" health nuts reading labels in the aisles, blocking all of the (insert general product here), but it is worth it. I had a very disappointing experience on Monday when I went to Target and bought some yummies that I assumed were vegan...when I got home, I read the ingredients as I was about to tear the boxes open, and I was sorely disappointed when I saw "eggs" and "milk" in the text. Now I have to trek back to Target and explain that I was a dummy and didn't realize it wasn't vegan and beg for my money back...(okay, maybe not beg).



Those are all the questions I can remember currently. If you have any other questions that you'd like me to address, feel free to ask! I'm NOT an expert, but I am certainly becoming more and more comfortable with this lifestyle.

Take care, stay warm, and be kind!

(!!!) Four Weeks (!!!)

Hello lovely readers!

I can't believe it, but we've soared past the 4 week mark! We're settling into this lifestyle and realizing that it is becoming "normal." I don't feel like I'm thinking about the vegan lifestyle constantly at this point, but it's more of a habit now.

I apologize for not being ontop of updating lately. Grad school has zapped most of my energy. It's that time in the semester where I wonder what the heck I'm doing, why I've taken on so many responsibilities, and would rather run and hide than try to tackle the mountain of work I have. I just need to get over the "hump." Grad school has certainly been a learning experience, to say the least. I can hardly wait for May 2014 (graduation!!).

In my last post, I promised some photos and a recipe for vegan cupcakes.

Cupcakes

1 cup flour

2 tsp baking powder

pinch salt

1/2 cup sugar

1/4 cup flavorless oil (I used canola because that's what we had on hand)

3/4 cup non-dairy milk of choice (I used almond milk)

1 tsp vanilla

1/2 Tbsp apple cider vinegar

Pre-heat oven to 365 degrees. Line a pan with 10 cupcake liners (I made mini cupcakes, and it made quite a few because I doubled everything). In a mixer bowl combine flour, baking powder, salt and sugar. Mix on low for a few seconds to combine. Add remaining ingredients and beat on medium till well blended and no lumps remain. The batter will be pretty runny.

Fill the cupcake liners with the batter and bake for 20 minutes, or till a toothpick tests clean and cupcakes bounce back when lightly pressed.

Remove cupcakes from pan and cool completely before frosting. At this point, unfrosted, they taste like little pancakes!!

Frosting

2 cups powdered sugar

1/2 cup melted and cooled vegan butter (Earth Balance is great)

2 tsp vanilla

Combine all ingredients in a mixer bowl. Beat on low till well combined, then increase speed to medium-high. Beat till light and fluffy. If frosting is too thick to pipe or spread, add more melted butter – a tablespoon at a time – till it reaches the right consistency. If it is too wet, add a little more powdered sugar. I also added food coloring to make them orange to fit the party (although food color may not be vegan...hmmm).

Pipe or frost as desired; serve immediately or keep covered in the fridge. After a few days, they'll get pretty dry. I bet you could make the cupcakes and freeze them and thaw as needed desired. 

Ready for prom!

I decided to change into lounge clothes :)

Now that I'm somewhat caught up with the blog, I should get back to my schoolwork. I'm waiting for the big winter storm they've predicted so that I have an excuse to stay home tonight. I'd rather not drive to and from Brookings in a blizzard.

Stay warm and be kind, friends!

THREE WEEKS!

We are proud to announce that we've been going strong for three weeks! THREE WEEKS! Yeah!

Looking at the big picture, three weeks isn't terribly long, and it has been a pretty easy three weeks, but I am still so proud to have made it this far. I'm also very thankful for my loving, supportive, and very handsome husband.

We had our first-ever Halloween Party on Saturday and it went so well! Xavier and I had plenty of vegan food to keep us away from the non-vegan goodies (we asked that people bring something to share, but we didn't want people to feel like they had to bring something exclusively vegan).

The day after the party, Sunday, I decided to hop on that dreaded scale again to see what the "damage" was. To my surprise, the vegan cupcakes, hummus, and bread had no adverse effects...I have actually lost a grand total of 10 pounds so far! I was shocked (and still am)! This lifestyle change wasn't targeted towards weight loss...we had hoped to get more energy and feel better...so the weight loss is a little perk!

A few people told me that my face was looking thinner, and since I see myself every day, I couldn't really tell, but I did a side-by-side comparison and can see it a bit now.

I don't have a lot of time to post recipes and pictures today because I'm going to be on the road all day for my Graduate Assistant job, but here are a few things you can look forward to:

• A couple photos from the party.
• A recipe for vegan cupcakes (and photos...they were delicious!).
• A recipe for Jerk Sloppy Joes (maybe on Xavier's blog).

That's all I have time for. I just wanted to share the good news about our three week "anniversary", our party, and weight loss success!

Have a great day, everyone! Stay warm!

Snickerdoodle Cookies

Hello!

It's Xavier's turn to cook dinner, and he chose a recipe for Mango Fried Rice. I'm sitting at our kitchen table, watching him wince and hold back tears because he's chopping an onion. Happy tears...right?

People having been asking loads of questions about the vegan lifestyle, and I'm loving it! For the record, I so appreciate hearing feedback and sharing our experiences.

With this weather, I think one of the biggest challenges is being surrounded by fall-flavored-goodies (pumpkin bread, molasses cookies, gingersnaps, etc.). I love spiced goodies in the fall and winter, especially with a hot cup of tea or coffee. It isn't that I feel deprived of the wonderful treats at work, because it is a conscious choice. It isn't that I can't have it...I just choose not to. And that has made my job (at Coffea) much easier.

Anyway, the point of bringing this challenge up is this: I found a fantastic recipe for Snickerdoodle Cookies. When Xavier got home from work, I was in the middle of baking them, and he was incredibly excited. Little did I know, they're one of his favorite cookies.

These cookies are rich, slightly crisp on the edges, chewy in the middle, and packed with flavor. Our kitchen table is covered with cooling racks, littered with these delights. I plan to freeze at least half of them so we can enjoy them longer (and because they're that good...I need them out of sight, out of mind).

I adapted the recipe from Post Punk Kitchen. I used some different spices than the PPK recipe called for, but feel free to check out their recipe! Everything we've made from their website has been fantastic!

Snickerdoodle Cookies
For the topping:
1/2 cup sugar
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/8 tsp cloves

For the cookies:
1 cup canola oil
2 cups sugar
1/2 cup pure maple syrup
6 Tbsp non-dairy milk (I used unsweetened almond milk)
4 tsp vanilla extract
4 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Directions:
Preheat oven to 350 degrees.

Mix the "topping" ingredients in a small bowl and set aside.

In a large mixing bowl, combine the oil, syrup, non-dairy milk, extract, salt, and cinnamon. Mix well. Add the sugar and mix well. Then add the flour and baking soda and mix until well combined. The dough should be soft, but firm enough to form into a ball. If it won't hold shape, add a couple tablespoons of flour and mix again. Using a small cookie scoop or a small spoon, form into balls, about the size of a walnut. Roll in the sugar topping and place on parchment lined cookie sheets. They'll flatten out, so be sure to give them enough room to spread out. Press them down a little bit before placing them in the preheated oven. Bake for 10-12 minutes until the edges start to become golden brown. Remove from the oven, cool for a minute, and transfer to a cooling rack. This recipe makes 4 dozen. You can very easily cut it in half (if you don't want to do the math, go to the PPK web link provided above). ENJOY!

Have a great week, everyone!

BBQ Tofu Cutlets

Hi friends!

FYI: I wrote a draft of this post yesterday, and I don't want to go through and edit the "today"s to "yesterday"s, so bear with me.

What a lovely Fall day. My husband woke up early to begin his Halloween Movie Marathon, I slept in (only until 8:30), and I've been busy with homework and researching lots of vegan "things"(did you know that it's possible to make vegan caramel? It's true!).

Earlier in the week, I had a complaint about store-bought bread. Instead of sulking, I decided to use our bread machine and make our own vegan bread. Everything was going well...until the bread machine broke. I didn't waste the dough, as it was unharmed, but I followed my gut and wound up baking an absolutely delicious loaf of bread (in the oven). Now I am trying to re-create that hearty delight.

On the menu:

• BBQ Tofu Cutlets
• Boiled, smashed, and baked baby red potatoes
• Roasted brussels sprouts

For the BBQ Tofu Cutlets:
Ingredients:
1 package extra firm tofu
3/4 cup BBQ sauce of choice (find a quality brand with vegan ingredients)
3 Tbsp Soy Sauce
1 Tbsp sriracha (optional)

Remove the tofu from the packaging and wrap with several layers of paper towels. You'll need to remove as much excess water as possible. To do this, set the tofu on a plate and place something heavy on top. Refrigerate overnight.

Cut the square of tofu in half so that you have two rectangles. Flip the rectangles up and cut them in half (so you have thinner rectangles). Then cut those rectangles diagonally so you have triangles. Now, I'm sure you could cut them into any shape you desire, but be sure to get them thinned out! After last night, I'd even get them thinner next time. At this point, I poured a layer of BBQ sauce in the bottom of a baking dish lined with parchment paper. I arranged the tofu on top, in one layer, and covered them with more BBQ sauce. They don't need to be swimming in the sauce, but make sure they have a nice spread. I let the tofu marinade like this, covered, in the fridge for several hours.

When you're ready to bake the tofu, preheat the oven to 375 degrees. Bake the tofu for 30 minutes, flipping halfway through baking. Remove the tofu from the oven, drizzle the cutlets with more BBQ sauce and bake for another 10 minutes.

For the potatoes:
Ingredients:
Baby red potatoes (or yukon gold)
Olive oil
Garlic
Salt
Pepper

Boil the potatoes in salted water until they are tender (check doneness with a fork). Remove the potatoes from the water and place on a cookie sheet, lined with foil or parchment paper. Using a potato smasher (or cup, bottle, anything you can press on the potatoes with), press down on the potatoes until they split and flatten out a bit (you're not making mashed potatoes, so don't be too rough on them!). Drizzle with olive oil, sprinkle with garlic, salt, and pepper. You could also put other herbs or spices on if you'd like (parsley, rosemary, etc.) but they are just fine with the basics, too. Place in an oven preheated to 400 degrees for 20-25 minutes or until golden brown and slightly crispy.

For the roasted brussels sprouts:
Ingredients:
1lb brussels sprouts
Olive oil
Salt
Pepper
Garlic

Rinse and dry the brussels sprouts. Cut the ends off and cut in half, lengthwise. Place in a bowl and toss with a couple tablespoons of olive oil. Spread on a baking sheet lined with foil or parchment. Sprinkle with salt, pepper, and garlic. Place in a 400 degree oven for 20-25 minutes, stirring halfway through baking. Check after 20 minutes, as ovens may differ. They make take more time. They are done when they start to look browned. They should be crisp on the outside and tender on the inside.

Eggless Egg Salad

Xavier mentioned this on his blog and referenced my blog, explaining that readers could find the recipe here, so I thought I better make sure it was readily available!

Eggless Egg Salad

1 lb firm tofu
1/4 tsp onion powder

1/4 tsp garlic powder
1/2 tsp turmeric
2-3 celery stalks, finely chopped

2 whole carrots, finely chopped or shredded

1 red bell pepper, finely chopped1 bunch green onions thinly sliced
1/4 cup fresh parsley chopped (we rarely have fresh parsley, so I use dried)
2 Tbsp sweet pickle relish 
1/2 cup Vegan Mayonnaise 

Salt and pepper to taste

Squeeze block of tofu over sink or press between paper towels to remove as much water as possible. Crumble tofu into a large bowl. Add remaining ingredients and mix well. Chill overnight for optimum flavor. Enjoy on a sandwich, on crackers, with pita chips, or by itself!

Day TEN.

Hi folks.

We're ten days in and loving it!

Some of the perks we're experiencing:

• Clearer thinking (I don't feel so scatterbrained...I think my memory is improving, but I can't remember - ha!!)
• Feeling less bloated
• A more positive outlook
• Heightened sense of taste and smell (wow, real food is GOOD!)
• More creativity in the kitchen
• Better meal planning (less waste, better money management)
• I've lost 5 pounds (!!!!)

The more documentaries I watch, the more reading I do, the more I listen to my body and realize how good it feels, the more enjoyable this is becoming. I may have mentioned this in an earlier post, but this vegan "thing" is so much easier than I anticipated. I'm more aware and more conscious of the food I eat and the way I interact with the environment.

Challenges faced this week:
Bread. Why does convenient, store-bought bread have to have milk in it?! Okayyyy, so it isn't that big of a deal. It's a minor inconvenience and I SUPPOSE I'll get the bread machine out and make our own nutritious bread. If that's the biggest of my worries this week, I'll take it. Besides, rumor has it that store-bought bread has hair in it. I'll do without. Here's a link to an article detailing hair in bread.

It's Been A While...

Hi friends,

It has been a few days since I've updated. Do not fear! This vegan-power-couple is still going strong!

The days since my last post have flown by, as we have been busy with work, school, cooking great meals, and we even had a date night (woohoo!!!)!

Something Xavier and I have been talking about lately is how much easier this "diet" is than we anticipated. It takes more planning than we had been doing in the past because we can't rely on some of the same things we used to (like ordering pizza and chicken wings after a long day when we're "too tired" to cook something better). However, we are both really enjoying the planning and meal preparation.

Additionally, I think I've only felt hungry a few times. I've noticed that my stomach doesn't growl to alert me that I'm hungry. I eat smaller meals, but they give me energy for much longer periods of time. Sometimes I have to ask myself (or Xavier) when I ate last and remind myself to eat something, even if it's just a handful of almonds.

We're both also becoming more aware of the difference between wants and needs. What a simple concept. This concept is hard to grasp when television ads confuse the two terms. Thankfully, we're without cable, which severely limits our exposure to advertisements.

My cravings for junk food (like french fries, ice cream, wings) have basically disappeared. I'm recognizing that my body feels so much better with healthy food as fuel, so I don't desire the junk food I used to. Now, I WILL say that last night I thought I wanted a snack, but I ignored the thought for a few minutes, made a cup of tea, and my night was set. Nighttime is/was when I felt most "snacky."

I don't have much more to add today. Instead, I'll add a few photos that document the last few days.

Vegan pizza fresh out of the oven!

He's the coolest.

I made a card for my best friend.

Scrambled "Eggs" (Tofu) with Vegan Sausage

Breakfast Potatoes

Date night at the Washington Pavillion

 Take care, friends! Be kind to yourselves and your environment :)

xo

Finding Peace

Good evening, friends.

This adventure just keeps getting better and better.

As strange as it may sound, I feel as though I am seeing and experiencing things for the first time. I also am experiencing an unexpected, but welcomed, sense of calm. I feel much more reflective and introspective than before. I don't feel the need to fill "awkward silence" in conversations - I'm speaking much less, but getting my point across effectively. I'm very much enjoying being an observer and listener. I'm also realizing that it is okay to have quiet time (at home, at work, in the car, etc.), and I'm finding myself overwhelmed when I'm around people who aren't experiencing the same thing (i.e. people who talk a great deal). Not that there's anything wrong with talking, I just would rather talk less lately :)

I feel like I can think more clearly and handle stress a bit easier. I'm coming to the realization that not everything is urgent - the world will keep turning if I take it easy and breathe a bit. I actually sat down at work for a little bit today and ate a snack...and you know what? It was really nice! I'm usually just go-go-go when I'm at work, and I typically skip breaks (Jennifer, you didn't read that). The point is, things will get done when they need to, and I shouldn't stress about it so much because it doesn't do me any good. Is my schedule absolutely crazy with two jobs and grad school? Yes, most definitely. But I'll manage. And if I can't manage it all, I'll change something. Easy peasy (in theory).

Additionally, Xavier and I have already lost a few pounds, which is a nice little perk!

I just looked at my calendar to see where we are at in this journey, and it's hard to believe we have only gotten our toes wet. It feels so natural and my body is feeling so happy that it almost feels like we've been doing this for much longer. I'm also surprised that we're experiencing so many positive changes and feelings so early-on. I can hardly wait to see what will happen next. This has been such a positive experience so far, and I am so incredibly thankful for the support we have gotten from our friends and family.

This evening, my husband made a fantastic meal. Vegan Pad Thai. All of the dishes we've made have been really great, but this may be our new favorite. The flavors were so bright and delicious! I will definitely be requesting that one again. I'm sure he'll post the recipe on his blog, so stay tuned!

After dinner, Xavier wanted to watch a documentary about horror movies (happy October, 'eh?). During the first part of the documentary, I busied myself with baking a vegan dessert. Chocolate Pumpkin Muffins. I adapted the recipe from Post Punk Kitchen . I made two batches, and instead of making a loaf, I made muffins (hence the name). Additionally, I had a plethora of ripe pears that needed to be used up, so I used those instead of applesauce (I didn't have any on hand and didn't want to buy it). I made one batch with pumpkin, like the recipe calls for. The other batch was strictly pears (and a little extra oil for some moisture). In the batch with just pears, I adjusted the spices so it was more ginger-y. They smell divine. Interestingly enough, I'm not craving sweets like I did prior to starting this vegan adventure. We just took one of each, cut them in half, and sampled them. They are OUT. OF. THIS. WORLD. You can't even tell that they're vegan. I wish I would have recorded Xavier's initial reaction because it was absolutely priceless. I may need to take back that comment about not craving sweets ;) Note: if you follow the recipe and bake muffins like I did, you can get 12 cupcake-sized muffins, and they should bake for about 20-25 minutes.

    

Chocolate Pumpkin Muffins

Chocolate Pear Muffins

Hope you all have a fantastic evening! Thanks for reading!

Day Two

It's only day two, but I'm already sensing a positive change.

For one thing, people are much more encouraging than I anticipated (keep it comin', guys!). It isn't that I thought people would be rude about this change, but I certainly didn't expect such positive feedback. I guess part of me doesn't want to make a big deal about the vegan adventure (in the sense that I don't want people to go out of their way to cater to my dietary decisions/needs), but then again, I suppose posting blogs about the experience IS making somewhat of a big deal about it. I will say, though, it was nice this morning at work when a coworker assured me that his homemade bread was vegan-friendly...and then proceeded to tell me that the apples on the counter were so large because they were injected with butter (so I should stay away from them). Thanks for the laugh :)

For another thing, I had an easier time falling asleep last night (maybe due to eating less sugar and processed "junk", maybe due to how busy the weekend was, but I'd like to think it has at least a little to do with the positive dietary change).

Something else that is interesting to note is the fact that I captured and freed a few bees at work today. I approached them calmly and confidently, put them in a cup, and let them go outside. I am becoming much more aware of the fact that we share this earth with a variety of creatures (earthlings), and I don't have the "right" to kill a bee just bee-cause it doesn't belong inside. We'll see how I react when I'm faced with a spider, but I'm trying to be more loving and less panicky.

The stew I made yesterday became today's lunch, and boy, was it good. It's so hearty and comforting. Even non-vegans could enjoy it (wink, wink)!

I'll end today's post with a few photos.

Did you know brussels sprouts grow like this?!
And look at the size of that carrot!

The circumference of the carrot was nearly
equivalent to my nalgene (to give you some
perspective).

This whole thing went into the veggie stew.

Vegan Adventure: Day One

As I write this post, my husband is busy in the kitchen, preparing this evening's meal: Jalapeno Mac & Cheese with Brussels Sprouts. As hard as it is for me to simply be an observer, I'm letting him do his thing. [Update: IT WAS AWESOME. I'll definitely be requesting it again!]

I successfully avoided snacking on delicious non-vegan treats at work today. Hurrah! It wasn't as difficult as I imagined it would be, but that may also be because I actually brought some veggies and fruit to eat during the day.

When I got home from work, I made a batch of homemade tomato soup that will last a couple days and I also made a big batch of Vegetable and Lentil Stew. Shoot dang, it is tasty! I didn't follow a specific recipe, but here's approximately what I did:


Vegetable and Lentil Stew
1lb lentils, rinsed well
1/4lb quinoa, rinsed well
2tbsp olive oil
1 medium yellow onion, chopped
3-5 stalks of kale, chopped or torn into pieces
4 medium/large tomatoes, diced
3 medium carrots, chopped (or one HUGE carrot, like I used)
3 cloves garlic, minced
1 red bell pepper, chopped
1 yellow pepper, chopped
3 banana peppers (fresh), chopped
1/2 can of pumpkin puree (about 7oz)
1tbsp parsley
1tsp cumin
1tsp coriander
salt and pepper to taste

Grab a big soup pot. Over medium, saute the onion in olive oil until it starts to become translucent. Add the garlic and saute for a minute. Add the tomatoes and kale. When the tomatoes start to break down a bit, add the peppers. Add water until the pot is about half full, then stir in the lentils and quinoa. As it simmers, you will need to add more water until it is the consistency you like. Add the spices, salt and pepper, and continue to simmer for about 20 minutes or until the lentils are tender. At this point, add half a can of pumpkin. Taste and adjust seasoning to your liking. Serve with bread or crackers of your choice. This is a very hearty soup and you can put any veggies or seasonings you like! Adjust it to your preferences!!

Now that our bellies are full of delicious and healthy food, we're kicking back and watching Zombieland. I'd say that our first day has gone well!

Thank you, everyone, for the love and support while we venture down this road. We're feeling positive about this change! We haven't decided if this will be long term or not, but we'll see what happens!

Sending positive vibes to you all!

Brief Update

This week has been quite a whirlwind - researching the vegan lifestyle, working ahead on homework, and preparing for my best friend's wedding (today!!!). I realized just how exhausted I was last night - I actually had to ask my husband how old I am. Oof. I need to start getting better sleep.

I'm so thankful for how helpful and encouraging Xavier has been (especially this week). We've both been looking for recipes we want to try during our first week of veganism, but due to time constraints, he has been more active than I have (and I soooooo appreciate it!). We are going to do some shopping tomorrow for our first week - hopefully we'll be able to snag some good produce from the farmer's market. I think we'll really get started on Sunday.

Anyway, this has to be cut short because I need to skedaddle. I'm meeting all of the bridesmaids at 9:00 to get our hair done. Happy wedding day, Kelly!

THE BEGINNING (It's a Very Good Place to Start)

HELLO.

My husband and I are embarking on a new journey very, very soon. We are excited to share with you and we hope you receive our blogs well.

I have, for a period of time, been hooked on documentaries* aiming at changing our views of food. I watch with intrigue and wonder how we got so far off track. (I also just started reading a book by Jonathan Safran Foer called Eating Animals.) I’ve heard it is fantastic. On a basic level, food is for caloric energy to sustain life. Today, however, people eat for a multitude of reasons that may or may not include the aforementioned. People might eat because they are actually hungry (imagine that!), bored, happy, sad, thirsty (but mistake the feeling for hunger), and the list goes on. I am guilty of eating for many reasons beyond hunger. I am not afraid to admit it – if I own up to the (my) issues surrounding food, I can work to resolve them.

For the last week or so, my husband and I have been sharing our ideas about food and overall health. We have both read and seen some things that have pointed us both in the same direction: veganism. Now, before you jump to the conclusion that we’ve gone mad, I want to share some of what we’ve learned. I also want to share my own assumptions about veganism, along with my fears, hopes, and feelings along the way (mental and physical). We are not doing this to “get attention.” Rather, we are taking steps to better our own health, look at food differently, and appreciate what we have more than we do now. So we won’t eat highly processed foods…what we will eat will be all we need.

It is going to be hard at first. But if we stick with it, we believe it will be worth it.

I grew up in a meat-and-potatoes kind of household (this is pretty typical for South Dakotans). Meat was the main event and veggies were on the side. Thinking back, I was over-indulgent in the wrong foods (potatoes, too much dressing on a salad, extra cheese, etc.). While I have gone pescetarian (no red meat, no chicken, but fish is allowed) for a period of time (at least twice), the vegan lifestyle is much more drastic than anything else I have tried. This both scares me and is my motivation.

The questions I expect to hear (and will try to answer for you now):

Why in the world would you ever go vegan? 

In a word: health. Something that has been brought to my attention numerous times is the notion that we are over-fed and malnourished. How can that be? It’s simple: we’re eating too much of the wrong food (i.e. highly processed foods that trigger brain impulses that make us want more, more, more).

Are you some animal-rights activist now? 

Not neccisarily. Do I believe animals should be treated than they often are? Yes, certainly. However, that is not the driving force behind this decision.

Won’t you miss “real” food? 

The food we will consume will be real, nutritious, and beautiful. Now, if you’re asking if I’ll miss things like bacon, cheese, and so forth, the answer is: probably for a while. As I’m writing this (pre-vegan-journey), I’m eating a tortilla with some melted cheese for breakfast (what a pathetic “meal”). I’ve eaten all but two bites and the more I think about the journey I will soon embark on, the less I want to consume the last of our non-vegan groceries.

What will you do at social events? 

We’ll play it by ear. Maybe we’ll bring a dish to share, if at a household gathering. Maybe we’ll just eat before or after the event. Food is very social and can be powerful in bringing people together. My hope is that we can continue sharing meals and spending time with friends and loved ones. I do not foresee it being an issue, so long as we can respect each other.

Are you becoming a hippie? 

If hippies take proactive steps towards bettering their health, then, yes. However, the other activities hippies are assumed to engage in are not included in this personal journey. Note: this inspired me to listen to Bob Marley nearly all day.

Fears:

Time is already tight in my schedule. I am anxious about the amount of preparation for meals (but I know it will be worth it…plus I LOVE to cook).

Hopes:

I hope to gain a new perspective on food and a more positive perspective in my everyday life. I hope to plan meals in such a way that our wallets aren’t in distress. I hope for willpower (and a lot of it), especially when I am at work (one of my jobs is as a baker at a local coffee shop).

Assumptions:

It will be hard. Some people will support us. Some people will think we’ve gone off the deep end. I’m assuming the first week or so will make me feel like a child learning to ride a bicycle. I might feel confused, overwhelmed, discouraged, and like I just want to “junk out,” but as long as we have healthy food options available and people to lean on for support, it is doable.

Physical and Mental Feelings:

At the present moment, I am excited and anxious to begin this journey. We are working on purging our fridge this week and we’ve decided not to buy more groceries until we’re ready to gear up for this new adventure.

Beyond that, I feel tired so often. I wake up tired, walk through the day tired, and go to bed…you guessed it…tired. I am sluggish all the time. I often times feel bloated and “gross.” Granted, I am in Graduate School, commuting twice per week, working two jobs, and just have very little time for myself…so that is part of the issue. But I think diet is a bigger issue. I think changing my diet will be very beneficial.

Mentally, I’m tired of being tired! I also feel like I forget things often, I can’t focus very well, and I’m sick of feeling bloated and having to tell myself, “you look good, you look fine, don’t worry so much.” I want to be able to just get up, get ready for the day, and FEEL GOOD.

I plan to continue to document my thoughts, feelings (both physical and mental), and will probably post recipes as we try them. I will post about challenges faced, obstacles overcome, and anything else I see fit. I’ve browsed a few blogs lately and some of them have said the most important thing to keep in mind when transitioning into a vegan lifestyle is to forgive. You might eat something non-vegan without even thinking about it. Forgive yourself and move forward.

*Food, Inc., Food Matters, Forks Over Knives (these are the most recently watched).

Disclaimers:

First off, I think I should start by saying that this blog is for personal development during this journey. Positive comments and suggestions are greatly appreciated, but please refrain from negative feedback.

Second, and maybe I should have put this first…because this is for personal development, please, please, please do not use this as a replacement for advice from a medical doctor. I am not a MD; I don’t have background in nutrition science, etc. If you choose to implement any of my ideas into your lifestyle, great, but that is up to your own discretion.