Mexican Casserole

I made this the other night. It is my take on the delicious-looking version that Renae posted on I Eat Food (you can see her version here), made with what I had in my pantry. It was *awesome*, thanks to Renae's yummy nacho sauce. Chris devoured it (hence why there are no pictures of it), and requested that it be included in "the rotation," which is our standard dossier of go-to recipes that are sure to please. Thanks again, Renae!

Makes 8 servings
6 WW pts/serving

Nacho Sauce:
1/2 c. flour
1/2 c. nutritional yeast
1 tsp salt
2 garlic cloves, grated
2 c. water
1 Tbsp Earth Balance buttery spread
1 tsp prepared mustard (I used French's yellow)
2 c. your favorite salsa

In a small saucepan, whisk together flour, yeast, salt, garlic, and water until smooth. Cook over medium-low heat until it thickened and coating the back of a spoon. Stir in buttery spread, mustard, and salsa. Cook for 1-2 more minutes until heated through.

For the "Beef" Filling:
1 medium yellow onion, finely diced
1/2 medium red bell pepper, seeded, ribs removed, and finely diced
3 cloves garlic, minced
1 (14-oz) pkg vegan ground beef (such as Gimme Lean)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder

---------------

4 c. spinach, cooked (I just sauteed mine in cooking spray over medium heat until it wilted)
8 corn tortillas
1 c. fat free, vegetarian refried beans
1 c. frozen sweet corn

To Assemble:
(1) Coat a 3-quart baking dish with cooking spray.
(2) Place 2 tortillas on the bottom of the dish. Top with about 1/3 of the "beef" filling, then 1/4 of the nacho sauce, then 1/3 c. of corn.
(3) Spread 1/4 c. of refried beans on each of 2 tortillas, then put them in the dish. Top with 1/4 of "beef" filling, 1/4 of nacho sauce, and 1/3 of corn.
(4) Repeat Step 3 again.
(5) Top with spinach, last 2 tortillas, then last 1/4 of nacho sauce.

Bake at 350 degrees for 30-35 minutes, or until bubbly.

Roasted Vegetable Lasagna

Makes 8 servings

7 WW pts/ serving

1/2 lb lasagna noodles (about 12 noodles), cooked according to package directions and drained on paper towels until ready to use.

For the Vegetable Filling:

1 large eggplant, sliced into 1/4" rounds

1 large zucchini, sliced into 1/4" rounds

1 large summer squash, sliced into 1/4" rounds

1/2 red bell pepper, cut into 1" pieces

1 medium yellow onion, sliced into quarters

1 tsp sea salt

1 tsp fennel seed

1 tsp dried rosemary

1 tsp dried oregano

1/4 tsp black pepper

cooking spray

Preheat oven to 350 degrees. Combine all ingredients in a large baking dish, tossing to combine. Coat with cooking spray and stir again. Bake veggies for 45 minutes to an hour, stirring at least once, or until very tender. Set aside.

Note: This can be done ahead of time.

For the Tofu Cream Filling:

1 (12.3-oz) pkg firm tofu

2 Tbsp fresh parsley

1 Tbsp nutritional yeast

1 bulb roasted garlic (see recipe below), cloves removed from paper skins

1 tsp sea salt

1/2 tsp fennel seed

1/2 tsp dried oregano

1/8 tsp black pepper

Combine all ingredients in a food processor. Process until smooth. Set aside.

For Roasted Garlic:

1 bulb garlic

1 tsp olive oil

1/8 tsp sea salt

pinch black pepper

Preheat oven to 350 degrees. Cut top off garlic to expose cloves. Place garlic on a piece of aluminum foil, then place in a small ramekin (to avoid dripping). Pour olive oil over garlic, then sprinkle with salt and pepper. Bake for 45 minutes or until garlic very soft and fragrant.

(I do this when I roast the veggies. Takes the same amount of time).

For the Sauce:

1 (1 lb. 10-oz) jar spaghetti sauce (I like Ragu's No Sugar Added Light Tomato Basil)

1 (14-oz) can no-salt added diced tomatoes

1 tsp fennel seed

1 tsp dried oregano

1 tsp dried basil

To Assemble:

Preheat oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray. Place a small amount of sauce on the bottom of the pan, using the back of a spoon to get an even layer. Top with 3 noodles, then top with about 1/3 of the tofu cream, 1/2 the veggies, and 1/3 of the sauce. Repeat once. Top with remaining noodles, remaining tofu cream, and remaining sauce.

Bake for 45 minutes to an hour, or until bubbly and heated through.

Note: Can be made ahead and frozen. Just cover with plastic wrap and aluminum foil. Just to be safe, I like to write on the foil what the hell is in the dish and what date I made it on. This avoids mystery. If you like mysteries, by all means, throw caution to the wind.

Weight Watchers Points for Recipes

I am quite aware that no one reads this blog but me. Nevertheless, in the event that anyone does happen to stumble upon my humble lil' blog, I wanted to let you know that I'm going to post Weight Watchers Points for my recipes. I've been an on-again/off-again Weight Watcher for the past few years, and I'm currently back on. So far, like I said yesterday, I have lost nearly 5 pounds in a month. I credit that with two things: WW and veganism.

Carmelized Onion-Dill Green Beans

Makes 2 servings
2 WW pts/serving

1 Tbsp vegetable oil
1 Tbsp sugar (or Splenda sugar mix)
1/2 medium onion, thinly sliced
1 (14-oz) can green beans, drained and rinsed
1 tsp dried dill
1/2 tsp sea salt
1/8 tsp black pepper

In a small skillet, heat oil and add sugar over medium-low heat, stirring to combine. Once sugar is dissolved, add onion. Cook over low heat for 10 minutes, or until onion very tender. Add remaining ingredients, stirring to coat. Cook over medium-low heat for another 5 minutes, or until green beans heated through.

Mustard Mashed Cauliflower

This is a great low-cal alternative to mashed potatoes. I got the idea to add mustard from some episode of Barefoot Contessa. It is really yummy.

Serves 4

1 WW pt/serving

1 head cauliflower

1/4 c. unsweetened almond milk

1 Tbsp Earth Balance buttery spread

2 Tbsp whole grain mustard (such as Grey Poupon)

1 tsp sea salt

1/4 tsp black pepper

Bring large pot of water to a boil; add cauliflower. Boil for 20 minutes, or until very tender. Drain and return to pot. Add cooked cauliflower and remaining ingredients in mixer (I am partial to my tangerine-colored Kitchen Aid), and stir on low speed until well blended. Serve immediately.

Sunday Dinner

Day 28. I can't believe January is almost over. This has been a really phenomenal month. So far, I have lost nearly 5 pounds. I have not had a Diet Coke in 28 days. I am sleeping better and have boundless energy. Overall, I pretty much got the bill of goods all you other vegans sold me. Consider me convinced.

Today, I did another marathon cooking session to get us through this week. Yes, we still have frozen sweet potato gnocchi in the freezer - maybe I'll finally make it this week. I also made two types of lasagna: roasted vegetable and mushroom-artichoke (recipes forthcoming). For tonight, I decided to go old-school and do meatloaf, mashed potatoes, and green beans. Although, with a twist: I did Chow Vegan's Home-Style Vegan Meatloaf, mustard mashed cauliflower, and carmelized onion-dill green beans (the latter two being recipes of my own creation). A decidedly delicious and homey way to end the weekend!

Peasant-Style Siberian Pierogies

When Chris and I lived in St. Paul, Minnesota, one of our favorite restaurants was a place called Moscow on the Hill (also the only Russian restaurant in St. Paul). They serve a dish called Siberian Pelmeni Dumplings (Peasant Style), which are beef-and-pork filled dumplings in a mushroom and cheese cream sauce. They are the ultimate in comfort food - creamy, cheesy, savory, and rich. I'm also half Polish, so they taste kind of like something my grandmother would make.

I've been making a lightened-up non-vegan version of this dish since 2007, after we first ate at Moscow on the Hill. If you are a vegetarian, it is still friendly to you. But I figured out how to make it vegan. It is so easy and quick when you've had a long day and don't want to spend a lot of "hands-on" time in the kitchen.

Peasant-Style Siberian Pierogies

Serves 6

8 WW pts/serving

3 c. button mushrooms, roughly chopped

One (8-oz) container non-dairy sour cream (such as Tofutti Better Than Sour Cream)

1 tsp vegetable bouillon (I use Better Than Bouillon)

1 Tbsp cooking sherry

1/4 tsp onion powder

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp dried sage

1 pkg frozen potato pierogies (such as Mrs. T's)*

1 c. cheddar-style veggie cheese*

Preheat oven to 350 degrees.

Heat a large skillet over medium-high heat. Coat with cooking spray. Add mushrooms and saute for 1-2 minutes until nicely browned. Meanwhile, in a medium bowl, combine remaining ingredients. Lower heat to medium and add sour cream mixture to mushrooms. Simmer for 3-5 minutes or until just slightly thickened.

Coat a 9 x 9 baking dish with cooking spray. Place frozen pierogies in baking dish (DO NOT cook or defrost them!). Top with mushroom sauce, then sprinkle with cheese. Bake for 30-40 minutes, or until bubbly and cheese melted.

* If non-vegan, can use potato-and-cheese pierogies and real cheddar cheese.

A more successful day today.

Day 24. I have bounced back after the McIncident. Today, some co-workers and I went to a local chain restaurant (Taco Mac) for another co-worker's birthday. I pre-scouted the menu online so I could make informed decisions. I ended up getting bean tacos, no cheese, and a house salad, no cheese, with olive oil vinaigrette.

After work, I hit up the store because we were out of nearly everything and I hadn't planned a menu yet (oops). Here's the plan for the next five days:

Thursday - Gnocchi with pecans and collard greens

Friday - I Eat Food's Mexican lasagna (I've got Friday off, so I can make this ahead of time and then run to the store to pick up coconut milk (see below))

Saturday - Some type of lentil-cauliflower curry (s*!t - I just realized I forgot coconut milk! Drats!)

Sunday - Vegan meatloaf and cauliflower mashed "potatoes"

Monday - FatFreeVegan Kitchen's Favorite Lasagna (I can make this over the weekend and pop it in the fridge).

I've also got the ingredients for black bean brownies, which I think look wonderful and substantially lower in calories than my more recent dessert endeavors. I've found it beneficial to have sweets on hand to keep Chris happy with this lifestyle change. It kind of softens the blow.

"I Feel Like I Ate a Greasy, Salt Lick of Death."

Day 22. Last night, I was really bad. Really, really bad. As in going-to-vegan-hell bad. And my body is hating me for it today.

I sabotaged myself from the start. I wanted pizza. So we went to a local pizza place and got a pesto-feta-jalapeno pie. One of my favs. And it was trivia night. So we played and drank two pitchers of beer. Afterwards, for some unknown reason, I decision that I wanted McDonald's. (Why?! WHY?!) I got a Quarter Pounder with Cheese and fries. Ugh. Not only am I a terrible vegan, but apparently also a huge fat ass.

I woke up this morning with the worst stomach ache. My body is in revolt. At this point, I give you complete latitude to judge me.

Pomegranate Swirl Cheesecake

The chocolate-peanut butter cups from The Kind Diet were such a hit last week that I decided to make another dessert from Alicia's book. I had a pomegranate hanging out in the fridge, so I got an idea. When I was a teenager, every Christmas I would make a cranberry swirl cheesecake. I used whole berry cranberry sauce, plus a little bit of cinnamon, nutmeg, and cloves to cut the tartness and swirled that mixture into my cheesecake. So decadent! Why not try it with pomegranate? I slightly modified Alicia's recipe for what I had on-hand, and cut back the Earth Balance in the crust a bit to lighten it up a touch.



The result? O.M.G. Outta this world.



Makes 16 servings (or 8. Or 4. Whatever. I'm not judging.)

5 WW pts/serving

For the crust:

1/2 c. Earth Balance buttery spread
2 c. graham cracker crumbs
1 tsp cinnamon


For the pomegranate filling:
Fruit of one pomegranate
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
2 Tbsp cornstarch


For the cheesecake:
1 (12-oz) pkg silken tofu
1 (8-oz) container nondairy cream cheese (I used Tofutti's)
1 Tbsp safflower oil
1/4 c. Splenda
1/4 c. unsweetened almond milk
2 tsp cornstarch
1 tsp vanilla extract


Preheat oven to 350 degrees. Lightly coat a springform pan with cooking spray.


In a small saucepan, melt Earth Balance. Add graham cracker crumbs and cinnamon. Mix with a fork until crumbly. Press graham cracker mixture into the bottom of the springform pan and slightly up the sides. Bake for 5 minutes, then let cool.


Meanwhile, put pomegranate seeds, remaining cinnamon, nutmeg, and cloves in a blender. Puree until smooth. Put mixture into a small saucepan and add cornstarch. Heat over low heat for 1-2 minutes or until slightly thickened. Set aside.


In a large bowl, combine the ingredients for the cheesecake. Using a hand-held immersion blender, blend until smooth. Pour cheesecake batter over crust, using a spatula to smooth out.


Drop pomegranate filling by spoonfuls onto the cheesecake batter. Run a butter knife through the pomegranate filling to create pretty swirls.


Bake for 45 to 60 minutes or until lightly golden. After you remove the cheesecake from the oven, place on a wire rack and run a butter knife around the edge of the cheesecake. Allow the cheesecake to cool fully on the wire rack, then place on a cake tray (or plate/platter). Release the springform pan, cover loosely with plastic wrap, and place cheesecake in refrigerator for at least 2 hours or until ready to serve.

Red Lentil Hummus

I had no pre-soaked chickpeas on hand today, so, in an effort to use up what I've got in the pantry, I decided to make a hummus with lentils instead of chickpeas. It turned out way creamier than my chickpea hummus. It is truly delicious! It may be my new go-to hummus.

Makes about 2 cups
1 serving = 1/4 cup
2 WW pts/serving

1 c. red lentils
2 c. water
juice of one lemon
1 Tbsp extra virgin olive oil
2 tsp sea salt
1/8 tsp fresh ground black pepper

In a small saucepan, combine lentils and water. Bring to boil, then reduce to simmer for 30-45 minutes, or until the lentils have absorbed the water. Remove from heat.

Combine lentils, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth.

Pantry Raid!

Day 21. It's Sunday. I get paid on Tuesday. That means that I have a grand total of $10.00 in my bank account. (Don't judge me until you've had to pay private law school student loans for two lawyers on one government salary, okay?). Time to get creative with the food I already have in the pantry, fridge, and freezer.

• I made pineapple-pecan-quinoa stirfry from Veganomicon last night. It makes a ton and is really filling, and Chris will probably eat that for lunches the next two days.


• I made a huge batch of Chipotle Black Bean Soup yesterday because I had black beans I cooked earlier in the week that I wanted to use up. It made 12 (!) cups, so I froze half and stuck the rest in the fridge. I've also got some leftover French Lentil Soup with Tarragon and Thyme from Veganomicon in the freezer, too, as well as some White Bean, Kale, and Barley Soup. Lunches for me solved.


• We're almost out of hummus, so I'm going to try a Red Lentil Hummus this time.


• Tonight, I'll make Louisiana Red Beans and Rice in the slow cooker.


• For Monday night, I'll make Sweet Potato Gnocchi with Collard Greens and Pecans (all ingredients currently in my freezer).


• Tuesday, I'll likely be jonesing to go out. And we'll finally have the money to do so.

Chipotle Black Bean Soup

Makes 12 (1-cup) servings
2 WW pts/serving

1 Tbsp extra virgin olive oil
1 medium red bell pepper, seeded and finely diced
1 medium onion, finely chopped
4 cloves garlic, minced
4 adobo chipotle peppers, finely chopped
1 Tbsp chipotle sauce from peppers
6 c. vegetable stock (preferrably homemade)
1 (14.5-oz) can diced tomatoes, no salt added variety preferred
6 c. cooked black beans, most of liquid drained
2 tsp ground cumin
2 tsp sea salt
1/2 tsp dried oregano
1/4 tsp black pepper

In a large stockpot, heat olive oil over medium heat. Add onions and peppers, and saute for 3-4 minutes until onion translucent. Add garlic and saute for 1 more minute, being careful not to burn garlic. Add chipotle peppers, stock, tomatoes, and black beans. Add seasonings; cover and bring to a boil. Reduce heat to simmer for 15 minutes.

For a creamier texture, use a hand-held immersion blender to roughly puree soup.

Black Bean-Spinach Tostadas

Serves 1

2 corn tortillas, warmed
Cooking spray
2 c. spinach, uncooked
1/2 c. black beans, cooked and drained
3 Tbsp your favorite salsa
1/4 large ripe avocado
1/4 tsp sea salt (to taste)

In a small skillet, heat cooking spray over medium heat. Saute spinach until wilted, then add black beans and salsa, heating through. Top each tortilla with half the spinach-black bean mixture, then top with each with 1/8 of an avocado. Sprinkle with sea salt.

"You're a Vegan?! I Feel Like I Don't Know You Anymore!"

Day 20. I've been a little bad about keeping up with the blog this past week. There have been a few misses this week:

• I made broccoli mac-n-cheeze on Monday; the recipe was heavy on the nutritional yeast, and I really didn't like it. I ended up having a PB&J sandwich for dinner instead. Chris was more kind and actually had seconds.
• On travel in Tampa Tuesday, I went to Publix to get something to eat. They didn't have any veggie sushi, so I ended up with brown rice-California rolls.
• Last night, I went out with my co-workers for happy hour. When I got to the bar, they had already ordered some cheese dip, which I turned down, explaining that I'm a vegan now. One of my dear friends looks at me and says, "You're a vegan?! I feel like I don't even know you anymore!" All kidding aside, by the time I got home, I was feeling naughty, so Chris and I ended up getting a cheese pizza from the store. Oops.

A few successes, too:

• Chris' grandmother's birthday lunch was actually a buffet with a respectable salad bar, tomato-basil soup, and some rice and broccoli. I didn't have to explain to the hunting, Republican contingent that I no longer partake of the animal flesh.
• In Tampa, I had Greek for lunch. I ordered a grilled vegetable-and-baba ganoush wrap and Greek salad, hold the cheese on both. (Funny, though: I tell the waitress, "No cheese, please." And she replies, "But you want feta, right?" I felt like I was in My Big Fat Greek Wedding, when Toula tells her family that her fiance is a vegetarian, to which the aunt replies, "Okay. I make lamb.").
• Also in Tampa, I had a post-meeting, late-night dinner of miso soup, salad, and veggie sushi. Yum.
• Resisted the urge to have meat on Thursday, and instead, made whole wheat penne with non-meatballs. Disaster averted!

"We just made our own granola. We're officially hippies."

Day 13. I did another big shopping trip today to stock up for the coming week. I was able to get most of what I needed at Kroger, with just a few things unavailable there (nutrional yeast, wheat germ, and safflower oil). Picked up the rest and some brown rice-avocado sushi for lunch at Whole Foods.

I did a whole bunch of cooking again tonight. I made the granola and chocolate-peanut butter cups from The Kind Life. They look awesome. I also made seitan cutlets (which I'm going to use in Seitan Piccata later this week) and French lentil soup, both from Veganomicon. They also look delicious. Chris teased me that, by making our granola, we are officially hippies. Whatever.

After all that cooking, I didn't really feel like making dinner. We ordered Chinese from our favorite delivery place: vegetable fried rice (which they make without eggs) and vegetables in spicy brown sauce.

Tomorrow, we are going to Alabama for Chris' grandmother's 90th birthday lunch. His aunt planned it, and, needless to say, the rest of the family are not vegetarians (or even Democrats for that matter). I am not hopeful about the veg-friendly prospects. I figure I will likely have to just suck it up and eat whatever is available. The last thing I want to do is make a production about food at his grandmother's birthday. I'm just hoping I can fill up on salad and maybe some side dishes without calling attention to the fact that I'm not eating whatever meat ends up on my plate.

"Oh no."

Disaster day in the kitchen. I decided to do a bunch of cooking today, because I am terribly bored and I have produce that is about to go bad. So, I made some homemade vegetable stock, sweet potato gnocchi, and butternut squash-coconut soup. Two of those things went awry.

First, the gnocchi. I don't have a potato ricer, so I read somewhere that I could just press the potato through a colander and get the same effect. I don't think I cooked my potatoes enough, because that just did not work. They were still really lumpy. So I ended up mashing them with a hand-held masher, which all the recipes I've read said not to do (or else you'll get gummy gnocchi). I still couldn't get all the lumps out, so as I was making the gnocchi, I ended up with big bits of sweet potato in the middle. I froze them to use later this week. I'm thinking of doing sweet potato gnocchi with collard greens and pecans (I have a bumper crop's worth of pecans in my freezer). They may be awful, but what the hell . . . I'll try them anyway. You only learn by doing, right?

Second, the butternut soup. The recipe called for pureeing the sucker. I only have a blender, so I loaded it up with soup and hit the "puree" button. Cue blender top exploding a la "Hell's Kitchen" and butternut soup flying about my kitchen and all over me. After I managed to hit the "stop" button on the blender, all I could say was, "Oh no." So I'm standing in my kitchen, covered in soup, with turmeric-yellow soup bits on nearly every inch of my (very tiny) kitchen.

Chris was a good husband, and helped me clean it all up. We'd been meaning to get out of the house anyway and, seeing as how the snow/ice had finally melted, we decided to venture out to a local shopping center that has both a Bed Bath & Beyond and Barnes & Noble. I stashed the half-finished soup in the fridge, and off we went. I shelled out $30 for an immersion blender, Chris bought the first season of "Modern Family," and we hit up the Kroger for a few other necessities.

Back at home, I plugged in the immersion blender and finished the soup. And it turned out really well. I don't know how I ever lived without this blender. I am in love with it. Future blender disasters averted!

On a more positive note, I am happy to report that my darling hubby informed me today that, in the two weeks I've been making vegan food for us, he feels like he is being spoiled with delicious things to eat. The only thing he wasn't fond of was sesame bok choy, but he said he just doesn't like the texture of bok choy to begin with. He sure knows how to make a girl blush!

Mediterranean Chickpea Hash

Day Twelve. The snow and ice persist. I think it's getting worse. What appears to be snow is actually ice. Our poor dog is so confused; she keeps sliding on the ice/snow when she tries to go to the bathroom. Thank goodness I went to the store last week and stocked up on random items. The only things we've run out of so far are olive oil and Mrs. Dash garlic-and-herb seasoning (which I put on everything when I'm lazy). I bought dried chickpeas instead of canned for the lower sodium content, and have been soaking and cooking them constantly for hummus, falafel, etc. Had some extra cooked chickpeas in the fridge and some veggies I wanted to use up before they spoiled, so I made this version of a "hash" for breakfast this morning (although I'm sure it would be good for lunch or dinner, too).

Serves one very hungry person.

Canola oil cooking spray

1/2 c. mushrooms, thinly sliced

1/2 c. zucchini, quartered

1/4 c. red bell peppers, chopped

1/2 c. chickpeas, soaked overnight and cooked for 1-1/2 hours, rinsed, and drained

4 large Kalamata olives, pitted and roughly chopped

1 tsp dried basil

1 tsp dried oregano

1/4 tsp sea salt

1/8 tsp black pepper

Heat large skillet over medium-high heat. Coat with cooking spray. Add mushrooms, and cook for 3 minutes. Reduced heat to medium, adding zucchini and red pepper, cooking for another 3-5 minutes, or until vegetables crisp-tender. Add chickpeas, olives, and seasonings. Saute for 2 minutes, or until heated through. I suggest serving with whole wheat toast with fig preserves.

Potato Gnocchi with Pumpkin Sauce

I made this last night for dinner, and it was so delicious! It tastes really rich and decadent. Chris even said it looked like it should be in Southern Living. I served it with some simple zucchini, red bell pepper, and onion sauteed in cooking spray and sprinkled with sea salt, black pepper, and savory.

Makes 4 (1-c.) servings
7 WW pts/serving

1 pkg. potato gnocchi, cooked according to package directions (or, if you're really handy, make your own. I didn't. But good for you if you've got that kind of time and patience.)
2 Tbsp Earth Balance buttery spread
1 c. white mushrooms, thinly sliced
1/2 c. yellow onions, finely chopped
1 (14-oz) can pumpkin (WARNING: do not use pumpkin pie filling)
1 c. unsweetened almond milk
1 tsp sea salt
1 tsp dried sage
1/4 tsp nutmeg
1/8 tsp onion powder
1/8 tsp black pepper

Cook potato gnocchi according to directions, usually boiling for 2 minutes or until gnocchi rise to the top of the water. Drain, and set aside.

Heat a large, deep skillet over medium heat. Melt Earth Balance, then add mushrooms and onions. Cook for 3-5 minutes, or until onions translucent. Add remaining ingredients, stirring well. Bring to boil, then reduce to simmer for 10 minutes. Add gnocchi, remove from heat, and let sit 5 minutes for sauce to thicken a bit. Serve immediately.

Snowpocalypse Continues

Day Eleven. The ice is worse than before. Chris and I walked about a mile to get dinner last night and, on the way back, I fell and banged my head on the ice. There's a nice knot on my noggin now. Ouch.

Have been trying to eat up everything that I made over the weekend. But we went out last night to a local bar. The veg-friendly options were really limited. I ended up having an argula salad with pecans and apples, and hummus with french bread and carrot sticks. Honestly, I could have (and have) made better hummus myself. They didn't even really have any side dishes that I could have turned into a better dinner. Live and learn, I guess.

On another note, I have been Diet Coke-free for eleven days as well. I have also decided to give up alcohol for the remainder of the month, at least. I tend to make bad food choices when I drink.

Day Nine

So sore from yesterday's outings. The ice and snow have still completely shut down Atlanta. Work was closed again today. I've been in my PJ's all day, and it's 4:30. Reheated some White Bean, Kale, and Barley soup for a mid-morning brunch, and some Red Lentil-Cauliflower Coconut Curry for lunner. (Clearly, my schedule is completely off). Now, cooking up some chickpeas that I soaked and roasting garlic for hummus, because Chris ate the remaining hummus. Always a good thing to have around the house to snack on. Tonight, will be making Gnocchi with Pumpkin Sauce and some sauteed zucchini and peppers for dinner.

Hoth-lanta

Day Eight. It snowed about 3 inches in intown Atlanta last night. My work is closed for the day. The frozen rain started at 8:00 a.m. this morning Chris and I took Kayla (our dog) for a 4.5-mile walk around town to survey the situation. After that, we dropped her off, and headed back out on foot to meet up with some friends for drinks and lunch at a local burger/beer joint. I figured a veggie burger and salad would be a safe choice. I asked for no mayo on my burger, and no cheese on my salad. Sadly, the kindly cooks did not get the message about the mayo, and slathered it on my burger anyway. I don't like mayo on my burger in any case, and especially not as a vegan. I was annoyed, but way too hungry to send it back. Foiled again!

We finished up there, then walked another 2 miles down the road to our local pub to watch the BCS National Championship. They weren't serving any food (remember: at this point, there is about an inch of ice covering all the roads in Atlanta), so a friend walked to the only pizza place nearby to get pizzas. I was starving at this point, and had partook in a few adult beverages. So with fuzzy judgment and hungry belly, I had a piece of vegetable pizza. Drats. Cheese wins again.

Chris and I left the pub at halftime of the game and trekked the 3 miles back to our house. I figure that, in all, we walked almost 9 miles in snow and ice. I'm going to be sore tomorrow!

Vegetarian Chili

WARNING - NOT VEGAN!

Makes 6 (1-c.) servings
5 WW points/serving

1 tsp olive oil
1 c. yellow onion, finely diced
2 c. zucchini and yellow squash, diced
3 cloves garlic, minced
1 (12-oz) package Quorn Grounds or Morningstar Farms Crumbles (contain egg products)
1 (14-oz) can black beans (do not rinse or drain)
1 (29-oz) can tomato sauce
2 (14.5-oz) cans diced tomatoes with jalapenos
1 c. frozen sweet corn
1 Tbsp chili powder
1 Tbsp sugar
2 Tbsp ground cumin
1-1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp black pepper

Preheat a slow cooker over HIGH heat.

Meanwhile, heat olive oil in a 10-inch skillet over medium heat. Add onion, zucchini, and garlic. Cook 3-5 minutes, or until onion becomes translucent. Add Quorn Grounds; cook until heated through. Transfer mixture to slow cooker.

In slow cooker, add remaining ingredients, stirring well. Cook on HIGH for 4 hours, or LOW for 8 hours.

Note: can be made ahead and frozen.

Red Lentil-Cauliflower Coconut Curry

Makes 8 (1/2-c.) servings
5 WW pts/serving

1 c. red lentils, uncooked
3 c. water
2 c. cauliflower florets
1 Tbsp Earth Balance organic buttery spread
1 small jalapeno, seeded and finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (14-oz) can diced tomatoes
1 c. coconut milk
2 tsp turmeric
1/4 tsp crushed red pepper flakes
1/4 tsp coriander
1 tsp ground cumin
1/8 tsp allspice
2 tsp sea salt

In a medium saucepan, combine water, lentils, and cauliflower. Bring to boil, then reduce to simmer for 30-40 minutes, or until lentils become mushy, cauliflower very tender, and most of liquid absorbed.

Meanwhile, melt Earth Balance in a large stockpot over medium heat. Add jalapenos, onion, and garlic. Cook for 3-5 minutes, or until onions become translucent. Add tomatoes, coconut milk, and spices. When lentil-cauliflower mixture finished cooking, add that mixture to tomato mixture. Let simmer 15 minutes, covered.

Serve over basmati rice.

Note: Can be made ahead and frozen.

White Bean, Kale, and Barley Soup

Makes 8 (1-c.) servings
4 WW pts/serving

2 tsp olive oil
2 celery stalks, with leafy tops, diced
1 c. yellow onion, finely chopped
1 medium red bell pepper, seeded and cored, diced
3 cloves garlic, minced
1/2 c. baby carrots, thinly sliced into rounds
1 (28-oz) can crushed tomatoes
2 (32-oz) cartons organic vegetable stock (I used Pacific brand)
1/2 c. white wine
2 c. Great Northern beans, soaked overnight and drained
1/2 c. pearl barley, uncooked
1 tsp sea salt
1/2 tsp black pepper
1 Tbsp fennel seed
1 Tbsp dried rosemary
1 Tbsp dried oregano
1 Tbsp dried basil
1 bunch kale (about 4 c.), stem removed, and chopped

Heat olive oil in large stockpot over medium heat. Add celery, onion, red bell pepper, garlic, and carrots. Cook 3-5 minutes, or until onions translucent. Add tomatoes, vegetable stock, wine, beans, and barley. Add seasoning. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes. Add kale, and simmer an additional 50-60 minutes, or until beans, barley, and kale very tender.

Cooking up a (Snow) Storm

Day Seven. Snow storm still imminent. The news is calling not only for 3-5 inches of snow, but now ice on top of the snow, which will likely take the power out some time on Sunday.



I woke up with a boatload of energy today. After yesterday's shopping excursion and the pending power outage, I figured I'd better get a few things cooked and put away in the freezer that we could defrost in case of power outage. We have a gas stove, so that will still work in the event of an electricity outage.



I made a whole slew of food to have on hand for this week: vegetarian chili (I didn't realize until I dumped the Quorn Grounds in the pan that they contain egg - oops); white bean, kale, and barley soup; and red lentil-cauliflower coconut curry. Plus some cornbread to go with the chili for tonight. Recipes to follow.

"We Might Be Snowed in for a Few Days - Better Go Out Tonight!"

Day Six, continued. I un-Christmas-ed the house today. I always hate how bare and boring it looks after we take the tree down. I have a really crazy tree with colored lights and ornaments we've collected from our travels. I love it. And now it's back in storage for another 11 months. I'm sad.

The news is still calling for a major snow storm to start Sunday night. I had planned to make Indian tonight - red lentil and cauliflower curry with garlic naan and basmati rice. But considering that we'll likely be stuck at the house for at least a day (things shut down here in the Dirty South when it snows, unlike where I used to live - Colorado, Minnesota, and central NY), Chris and I decided to go out. Besides, it IS Saturday night.

We decided to go see "The Social Network" at the Plaza Theatre. I was pretty hungry beforehand, so we went to the Righteous Room for a pitcher of beer and some snacks. Salt and vinegar potato wedges - yum. "The Social Network" wasn't bad, just not all it had been hyped up to be. None of the characters were particularly likeable, so I didn't really find myself rooting for anyone to succeed. Afterward, we grabbed some Indian at Desi Spice. Like the movie, not bad, but not quite as good as it smelled when we walked in. We split a vegetarian dinner with garlic naan, vegetable curry, dal, aloo gobi (potatoes and cauliflower), and saag paneer. Okay, I know that the saag paneer totally has cheese and cream in it, but I ate some anyway. Again, no judging.

"Caution: Southerners Preparing for Snow"

Day Six: We are supposed to get a big (for here, at least) snow storm Sunday night into Monday. I got up early and went for a 5-1/2 mile walk. Then, I decided I was long overdue to take the recycling to the Farmer's Market (the County will pick up recycling from single-family homes on our street, but not from the condos, where I live. It is an injustice.). While I was there, I figured I may as well stock up on groceries for the pending storm. Apparently, everyone else in the Atlanta Metro area decided to do the same thing. It was mayhem. You couldn't even get down an aisle without having to maneuver like New Year's Eve in Times Square. I had no list, so I just started grabbing things that might be good together. I ended up with:

• Bunch of kale
• Bag of collard greens
• Can of pumpkin
• Potato gnocchi
• Pomegranate
• Garlic
• Red peppers
• Dried chickpeas
• Sourdough bread
• Tofu (soft & firm)
• Butternut squash
• Coconut milk

Not sure what I'll make right now, but I think it's a decent start.

"I'm Sick - Don't Judge Me."

Day Five. I woke up in the middle of the night sick as a dog. Without going into too many details, I threw up all damn day. Yuck.

When I finally felt like I could eat, I tried some miso soup and a piece of toast with Earth Balance spread. That did not go well. I could not keep it down. I was so weak I could barely move. So I laid on the couch and watched a marathon of "Tabatha's Salon Takeover" on Bravo until Chris got home from a coffee meeting. He wanted to know what sounded good to me; he offered to go get me a veggie burger from Yeah! Burger (which I usually adore). That sounded terrible, given the fact that I had a black bean burger last night that didn't make it too far down my digestive tract. The absolute only thing that I thought I could stomach was the good-old, decidedly unvegan Campbell's chicken noodle soup with some saltines. So he ran up to CVS and got me some soup. Lo and behold, it worked. I ate the whole thing, plus the whole sleeve of crackers. And I felt a whole lot better.

Please don't judge me.

"It's My F*@!'n Birthday!"

Day Four. Woke up with a ton of energy. Work was completely crazy, but I did manage to wolf down lunch of a sweet potato with maple syrup and pecans, and steamed zucchini and yellow squash during a working lunch. I never did manage to get to the hummus and red peppers that I packed for my mid-afternoon snack, so by the time I got home, I was famished.

Day Four was also Chris' birthday. We had originally intended to celebrate on Friday, so I had planned to do a stirfry, but that didn't feel at all festive enough for a birthday meal. He agreed. When I got back to the house, he was of the complete mindset that he wanted to go out to our favorite pub for dinner and a beer. He just kept saying, "But it's my f-ing birthday!" What kind of wife would I be if I didn't play along?

As luck would have it, our pub changed its menu yesterday (it isn't typically the most veggie-friendly place). I ended up finding something I could eat and still stay on my diet: a black bean burger with grilled pineapple and jalapenos, with a side salad with balsamic vinaigrette (holding the cheese and bacon that usually come with the salad). And they were actually really delicious!

"It's Greek to Me."

Day Three. Worked from home today, and got a ton done. Much needed productivity. Made some yummy food, as well. For breakfast, another burrito (I'm in kind of a rut). For lunch, a sweet potato with maple syrup and pecans and some carrots. For dinner, I did a make-your-own-takeout Greek night: hummus, tzatziki, whole wheat pitas, baked falafel, and Greek salad. Thank goodness for that dinner, because Chris came home in a foul mood. He was a happy man after partaking of some delicious Mediterranean goodness!

Vegan Tzatziki

Makes about 4 (2 Tbsp) servings

5 WW pts/serving

1/2 cup Veganaise

1/4 medium cucumber, peeled, seeded, and minced

juice of 1 lemon

1 tsp dill weed

2 garlic cloves, minced

1/4 tsp salt

1/8 tsp black pepper

Combine all ingredients in a small bowl. Super yummy with warm whole wheat pitas.

Day Two

Day Two over and done with. It went really well. I made another spinach and black bean burrito for breakfast, with a glass of Spicy Hot V-8. Lunch was leftover pasta and non-meatballs for lunch, with a small salad with Annie's Naturals Roasted Garlic Vinaigrette (I love that stuff!). Some fruit for lunch from the work cafeteria. And still, no Diet Coke! Hooray!

Dinner last night was my take on Mexican: avocado, tomato, and cucumber salad, and baked vegetable burritos (shrimp for Chris). The salad is so delicious that I often want to lick the plate when I'm finished. I especially like to make it in the winter because it feels so summery and refreshing. I forgot to take a photo, but I will in the future. Here's the basic recipe:

Avocado, Tomato, & Cucumber Salad
Serves 4

3 WW pts/serving

1 medium avocado, pitted and cubed
1 medium cucumber, peeled, seeded, and cubed
1 pint cherry tomatoes, halved
1 handful fresh cilantro, chopped
juice of 2-3 limes
1 tsp sea salt (to taste)
1/2 tsp garlic powder (to taste)
black pepper (to taste)

Combine the cucumber, tomato, cilantro, lime juice, salt, and garlic powder in a large bowl. Fold in avocado, being careful not to mash it. Adjust salt, pepper, and garlic to your taste (I like mine a little more salty). Let sit at room temperature at least 5-10 minutes before serving to allow flavors to develop.

Note: DO NOT serve straight from fridge!

"I Don't Recall Asking for Your Opinion."

Day One of being a vegan went pretty well. I got up a little later than I had originally planned, and ended up having to rush around to make both breakfast and lunch. I had sauteed spinach and black beans with salsa on a whole grain tortilla for breakfast, and black beans, zucchini, and mushrooms with brown rice for lunch. Packed a banana and some pecans for snacks, and I was all set.

Eating no animal products wasn't really a problem on Day One; not having any Diet Coke was most definitely a challenge. I typically have between 3-4 Diet Cokes a day. I gave them up in conjunction with going vegan. By 4 p.m. yesterday, I had a searing headache. I mean, POUNDING. Right around this time, I had a meeting with our senior attorney and my supervisor on this pain-in-the-ass case I'm working on. Our senior attorney is a great guy, but he has an opinion about everything. And he believes that he knows the correct way to do everything. So I mention that I've stopped eating meat and dairy products. He begins to tell me that, instead, I should just "eat better. You know, more fruits and vegetables." (Duh. That's what I'm doing.). And then I tell him I've given up Diet Coke, and he gives me this quizical look, like I've just told him that I've decided to grow a tail. "Why would you do that?! You have to drink caffeine!" Maybe because Diet Coke contains a known carcinogen, tricks your body into not recognizing fullness (thus making you fat), and I consume enough of it to put down a small pony on a daily basis?! And besides, I thought, I don't recall asking for his opinion or thoughts on my diet. Yeesh. Why do people feel they need to weigh in on my lifestyle? It's really annoying.

So I suppressed my caffeine-withdrawal-induced temper tantrum and finished my day (albeit nearly an hour later than my "normal" work hours, but that's a story for another time). Got home and fixed dinner: mixed baby greens, mushroom, and tomato salad with Annie's Naturals Roasted Garlic dressing; and whole wheat penne, marinara sauce, and Nate's Zesty Italian non-meatballs. Pretty yummy.

(I also made some roasted garlic hummus to snack on and for Wednesday's Greek dinner!)

Getting Ready for Week One

I spent the afternoon putting together my weekly menu and shopping list. We already eat pretty healthy - whole grain pastas and breads, beans, veggie "meats," etc. Nevertheless, the shopping list was a beast, because of having been gone for nearly two weeks for the Christmas and New Year's holidays.

Chris won't be eating strictly vegan, so I have to plan dinners that can have lean meats easily added to them. Here's the dinner menu for week one:

Monday: whole wheat penne with vegetarian meatballs (Nate's Zesty Italian);mixed baby greens salad with garlic vinaigrette and pecans

Tuesday: vegetable burritos (sweet potatoes, mushrooms, zucchini, yellow squash, and black beans); avocado, tomato, and cucumber salad

Wednesday: baked falafel, homemade hummus, and pita; Greek salad

Thursday: (Chris' actual birthday) spring rolls with peanut dipping sauce; pineapple-pecan quinoa stirfry; sesame baby bok choy

Friday: Chris' birthday celebration - maybe Thai?

Saturday: red lentil and cauliflower curry; basmati rice; garlic naan

Sunday: vegetarian chili; cornbread
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Finished up at the store, and managed to get everything I need at my local Kroger. Take a peek at my freshly-stocked, vegan-friendly fridge and pantry!

"I'm Gonna Be Like That Junkie That Shows up at Rehab High!"

My husband, Chris, and I went to Austin this weekend for New Year's Eve. Texas, in general, is not the most vegetarian-friendly place (although I'm sure there are plenty of tasty vegan establishments in Austin, being the progressive place it is!). Since I've decided to start my veganism on Monday, this weekend was like a long "going away" party for me and animal products.

Started the weekend with a barbecue plate at the Salt Lick in Driftwood. Then dinner of small plates at Second Street in Austin (brisket pizza, chive-and-tomato gnocchi, chorizo fundido, and pulled pork pizza). Next day, gumbo at some crappy chain restaurant (totally not worth it) and chips, salsa, and guacamole for dinner. Yesterday's breakfast was the hotel buffet: scrambled eggs, bacon, sausage, and fruit. A lunch of processed-meat-and bacon club sandwich at the airport (yuck) yesterday. Finally, won ton soup and chicken fried rice for dinner last night. I feel like I spent the whole trip trying to figure out how I was going to order vegan meals at restaurants and noticing what might be vegan-friendly for future reference.

On the ride from Austin to San Antonio for our flight home, I couldn't help but notice the billboards and chain restaurants touting processed, fatty meats. It was disgusting. I was ready to come home and get shopping.