Hubby and I spent the weekend in Baltimore. We had the pleasure of attending Vegan SoulFest 2018 and visiting with friends. Yesterday, they took us to a lively farmer’s market in the city where we purchased (among many other things), oyster mushrooms. I have had them in restaurants but never cooked them myself.
We ended up using a recipe from liveeatlearn com and I can’t wait to try it again.
Here’s the recipe:
4king oyster mushrooms*
2Tbspextra virgin olive oil30 mL, divided
Shred mushrooms.Preheat oven to 400 degrees (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!
We chose to serve it on a wheat bun with my husband’s version of deviled potaties. Definitely looking forward to eating this dish again.
For the next 5 days, I have decided to return to eating raw vegan. Let’s just say I went off the rails during vacation with my vegan cooked foods and kept it up for a few days afterwards.
I usually like to make huge salads for dinner while raw and seek a recipe from the internet or something store bought for the dressing but tonight, with inspiration from recipes I’ve seen online, I decided to go ahead and make my own.
Here’s the recipe:
1/2 cup of water
1/2 cup of raw cashews
2 tablespoons of nutritional yeast
1 tablespoon of juice from olives (you can even throw in a couple if you choose).
1 tablespoon of spicy brown mustard
Blend together and enjoy this creamy dressing with your veggies!
This past Saturday was our 6th anniversary! One of the ways we celebrated was trying Nu Vegan Cafe. It did not disappoint. I hadn’t indulged in any cooked food since June 30th and this meal was well worth the wait.
I had “chicken drummies” with macaroni and cheese and broccoli and hubby had General Tso’s with rice, string beans and some of the most delicious cabbage I had ever tasted. I am so happy to report they knew how to season their food!
We even tried some of the vegan cornbread which is not to be missed! I had to slow down as my body was not used to eating cooked foods again. So while we did go back to try their brunch on Sunday (french toast was everything!) we will have to slow down as I am back on mostly raw foods. Make no mistake, we will be back. I still have so much more left to try!
This week’s word is “cleansed.” Even though I am very busy during the week, I made the decision to move myself a bit more and incorporate more fruits and veggies via smoothies and juices. I ended up with a 8.4lb loss but that wasn’t the best thing about this week. It was how clean I felt. I was more clear, energetic and focused. I started to think about setting fitness goals like a race and it seemed more real than ever. I don’t want to get too excited. I am guilty of signing up for a couple things I wasn’t prepared to complete in the past so the next time I do it, I want to feel confident.
Knowing rather than guessing is best so I will keep putting in the work and accepting the results peacefully.
It’s the only way to I know to truly love and honor myself during this process.
Tonight, I made raw vegan tacos using walnut “meat” and used Romaine hearts as the shell. I have used walnut before but never made fresh pico de gallo and cashew sour cream. The recipe came from mydarlingvegan.com. Everything came out well but I needed to add a bit more sea salt to the cashew sour cream and let it sit in the refrigerator a bit longer. I also added more cumin and hot sauce to the walnut mix. We fell in love with the pico!
To make the walnut meat, blessings d all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.
Combine the ingredients for pico de gallo and refrigerate until ready to use.
If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender with remaining sour cream ingredients. Blend until completely smooth. Transfer to small container and refrigerate until ready to use.
To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.
Today is the fifth day of my July Raw Food Challenge. I have eaten a raw food diet before for a short period of time. The biggest difference I see this time around are the detox symptoms. I did lose weight this week (4.6 lbs) but parts of my body are covered in red rashes. Apparently, it’s a common symptom that I never experienced before. I had fatigue and headaches in the past but watching myself breakout like this has been jarring. I think because of my psoriasis the thought of my body being covered in something I can’t control unnerves me.
It doesn’t mean I will stop. I am telling myself that it will go away in a matter of days. I just have to wait it out. I am holding onto the benefits and staying excited about my results at the end of the month.
Have you ever experienced any detox symptoms? If so, how did you cope with it?
Today, my article sharing 3 tips to going vegan was published on 30seconds.com.
It was fitting because today is my one-year vegan anniversary. Hubby and I started for health reasons and eventually grew to care more about the environmental reasons, too.
During the course of a year, I have learned many things. I learned about my dependence on processed food, that cheese was the hardest food to kick, the importance of reading labels and that there is a plethora of delicious and diverse plant-based options in the world.
I also learned eating this way has been healing. I no longer deal with acid reflux or heavy periods. I also sleep better than I used to.
I have found a community that supports this lifestyle, too. I go to vegan potlucks, pop-ups and community festivals and lectures. Food justice in underserved areas is a real issue I care more about than ever thanks to the David Carter lecture I attended in Baltimore.
I feel more aware, healthier and it helps that I walk this road with a partner who reaps the benefits, too.
I am looking forward to what comes in year two. Year one opened my eyes to a world I don’t ever want to be closed off from again.
Hubby and I did a lot of running around today so we started off our day with one of his signature smoothies. He loves making green smoothies for us and provides smoothies for his co-workers. When we got married, we both started making smoothies and juices. We also have done a couple of juice cleanses over the years. I wanted to feature a smoothie because we decided to get back to drinking them more often for breakfast.
This past weekend, Hubby and I went to another vegan potluck at a friend’s home. This time, it was a cookout complete with barbecued seitan ribs, corn on the cob, garden burgers, potato salad, pesto pasta salad, fresh cantaloupe slices and ice cream. Hubby even baked his chocolate chip cookies again.
My friend’s husband at the grill focusing on his seitan ribs
Pesto pasta salad
Since it was basically the same group, we had an amazing time yet again. I was pretty wiped out from attending 3 events and cooking before we even got there but we looked forward to seeing everyone and of course, it was all worth it. I also realized I had never been to an all-vegan cookout, either. We were all outside, talking, laughing, eating at picnic tables and watching the children run and swing. There’s really not much of a difference.
There’ s comfort in going to a place where you don’t have to explain why you eat what you do but by far, the comfort is always because of the people.
And the connections.
As I’ve written here many times before, it never stops being about the people and the connections.
Tonight, I decided to do things a little differently. Hubby and I are big smoothie lovers and I realized I’ve never featured any on my Meatless Monday posts. I decided to make pesto for the first time, too. I definitely had become a little too dependent on tomato and vegan Alfredo sauces so it was time to change things up. I got the recipe from greenevi.com and the Honeydew and Lime Smoothie was inspired by a YouTube video from Health with Kisha. I don’t remember her exact recipe but I remembered Honeydew melon and limes and I figured I could adjust according to my own taste.
We used a container of honeydew that was 1.17 lbs, the juice of 3 limes and blended it with ice.
Here’s Hubby hard at work juicing the limes for me:
We used organic red lentil penne pasta for our vegan pesto pasta. We love the Explore Cuisine brand for red lentil and black bean spaghetti.
Here’s the recipe:
Pasta of your choice
1 cup of cherry tomatoes
¼ cup of pine nuts
1 cup of fresh basil (tightly packed)
1 clove of garlic
¼ cup of olive oil
1-3 tbsp nutritional yeast
½ lemon (optional)
Prepare your pasta according to package instructions.
Meanwhile roast pine nuts in a skillet until lightly toasted.
Add basil, garlic, toasted pine nuts, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor and blend until smooth. Mix pesto into pasta and add cherry tomatoes. Enjoy!
Hubby has already said he wants to me cook everything again next week. I fell in love, too. The honeydew and lime smoothie was incredibly refreshing. I can see making that regularly especially when summer hits.
Let me know in the comments if there are any new plant-based recipes you have tried or want to try.