Archive for port clinton

Days 7-11: A Summary

Posted in Uncategorized with tags , , , , , , , , , , , , , on September 17, 2010 by smalltownhealth

I’ve kept very busy this week and completely neglected my blog; my apologies. Along with a few standard meals (oatmeal, veggie sammiches, soup, etc), I ventured out into unknown vegan territorycheese. Keep reading to find out if it was a delicious vegan win, or a disastrous fail.

Random meal pictures of the week:

Grilled Portobello Burger

I need a bigger mouth–this was heaven in a bun.

Ate the Whole Bowl 5 Bean Salad

Raspberry Sorbet–a little treat.

Tempeh/Broccoli Stir-Fry

Mac-n-Cheese FAIL:

Yes, you read that right; it was a major FAIL. It was creamy, and it looked like it would be delicious. It was not. Perhaps it is because I LOVE macaroni & cheese, and I know what the real thing is supposed to taste like. Perhaps it is because I had high expectations. Perhaps vegans just don’t know mac-n-cheese. I blame it on all three. I tried to flavor-it-up a bit with some red onions and black beans…not happening. I ate it anyways, but I’ll never make it again.

Last night, I redeemed myself with Sweet Potato, Black Bean Enchiladas. Sounds crazy, but it was the best meal I’d had all week! Definitely a recipe to keep in rotation:

Sweet Potato Goodness

Plus Beans

Plus Cheese (Veggie, of course) = Vegan FTW!!!

Trust me, you want to copy this down:

Sweet Potato Black Bean Enchiladas
1 can green enchilada sauce
1 15oz can black beans, rinsed & drained
3-4 cloves garlic; minced
juice of 1 big lime
2 heaping cups cooked sweet potatoes, smashed a bit
1/2 cup chipped roasted green chiles
1/2 tsp ground cumin
1/2 tsp chili powder or curry powder (I used Mexi-style hot chili powder)
sea salt & black pepper to taste
2 Tbsp (or more) fresh cilantro; chopped
shredded cheese to top
8 white corn tortillas (or Ezekiel tortillas–YUM!)
Preheat oven to 350°F. Pour 1/4 can of chile sauce in bottom of casserole dish.
Beans: in a small bowl, combine black beans, garlic, and lime juice. Toss to coat, and set aside.
Sweet Potato Mixture: Combine sweet potatoes, green chiles, spices, salt & pepper, and cilantro.
To assemble: Place a warmed tortilla in dish w/ sauce. Top tortilla with 1/8 of bean mixture and 1/8 of sweet potato mixture. Roll it up. Repeat with remaining tortillas. Top with the remaining chile sauce, and sprinkle with cheese.
Bake for 20-25 minutes. Devour.

While this whole vegan kickstart started off a breeze, I’m beginning to regret it. However, I’m on day 12–9 more days to go. To put it bluntly, there no way I could be a vegan for life. No way. I miss seafood the most. Cheese. Yogurt. Eggs. I will not miss making 6 meals a day–my kids and husband are not following along on this vegan adventure. Do I think that a vegan diet is the healthiest diet? Short answer: no. How can a diet lacking an essential vitamin (B12) be a healthy one? Of course there are B12 fortified foods available to vegans–all are processed–not my cuppa tea. For more info on B12, CLICK HERE.

So, I’m counting down. Nine more days. There’s a nip in the air lately, and I’m in the mood for some beef stew. Don’t worry, I haven’t forgotten about the pumpkin pie!

🙂

Day 6: Yummus

Posted in Three Week Vegan with tags , , , , , , , , , , , , , , on September 12, 2010 by smalltownhealth

You know it’s one of my favorites when I’m excited to eat the leftovers for breakfast. Some examples would be Chinese takeout, pizza (cold), shrimp & quinoa, and Apple Spice Squash. You heard correctly…squash for breakfast. Today it was served up alongside some fried polenta with maple syrup for pure morning awesomeness.

Crispy on the outside. Gooey on the inside. Sweet & salty goodness.

A perfect match.

I was a bit worried when I remembered I couldn’t use butter to fry up the polenta. Luckily, Earth Balance did the job perfectly. As Fabio would say, “I can’t believe it’s not butter!”

Considering I ate breakfast around 11am, I skipped a formal lunch. I did munch on a few tortilla chips with leftover Black-Eyed Pea Salad. I wasn’t really in the mood for a big dinner, either. I opted to keep it simple with some toasted pita chips, hummus, and a few carrots. I am the queen of dips, and I honestly think I could live on this one!

Yummus in my Tummus Hummus–Recipe @ Bottom!

Love me some toasty pitas ‘n sea salt!

No dessert tonight–housework and rain made (yes, forced) me to miss my run this morning :(. I’m a bad, bad runner. I do remember that I have a few pumpkins ready from the garden for the absolute most incredible dairy-free/gluten-free pumpkin pie EVER! Dare I share that recipe with you? I think I might. For now, you’ll have to settle for this one, which is every bit as delicious:

Yummus in my Tummus Hummus
1 can (15oz) garbanzo beans; drained
1 (4oz) jar roasted red peppers (I like the kind in oil w/ garlic)
3 Tbsp lemon juice (real lemons, people!)
1 1/2 Tbsp tahini paste
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
1 handful fresh cilantro or parsley (I prefer cilantro)
and for you non-vegans…1/2 cup crumbled feta cheese!
Blend it all together, and let it chill for about an hour (if you can wait that long). Best served up w/ warm toasty pita chips, but it’s also great on wraps, sammiches, and veggies!

If you’re in the mood for a little something spicy, sub the roasted red peppers for some pickled jalapenos, lime juice for lemon juice, cilantro for parsley, and ditch the feta all together (if you used it in the first place). This version is great on tortilla chips!

Sweet pumpkin pie dreams, food nerds. Until tommorow!

😉