Happy New Year! It’s actually 2017! Can hardly believe it, and we’ve been “retired” for three and a half years now! (we “escaped Silicon Valley” in July of 2013). In June of 2016 I “went vegan” following the whole food plant based diet, and Tim followed soon after. With a few slip ups (yes, he had some ham at Xmas dinner with the neighbors) and a bit of mayo on my Portabello burger in a restaurant here and there — we’ve been pretty “good”. We’ve both lost weight and kept it off, and feel our digestion is much better overall.
Here are some of our favorite new recipes and go to food choices from the last six months, in no particular order:
- Black Bean & Potato Seitan Roast with Vegan Mushroom gravy Seitan Roast Recipe
- Creamy Vegan Mushroom Fettuccine Alfredo — I add fresh steamed broccoli. Recipe here
- Stuffed Acorn Squash with cranberry sauce — I served this at our Thanksgiving Recipe here
- Vegan Parmesan — I used all cashews which worked fine, this stuff is MAGIC!! Recipe here
- Cauliflower Tacos (from the Thug Kitchen cookbook)
- Homemade Pinto “refried” beans / bean & rice burritos or enchiladas
- Vegetable miso soup — start with onions, carrots, celery, mushrooms, cabbage. Veg stock and some Miso after veggies are tender to taste. You can add any veggies you have on hand that you enjoy.
- Breakfast muffins, my recipe — 1 C whole wheat flour, 1 C rolled oats or muesli, 2 1/2 teaspoons baking powder, 2 T flaxseed meal mixed with 6 T water (set this aside to thicken while you gather the other ingredients). 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 to 1 C apple sauce (or grated fresh peeled apple, or pumpkin puree), chopped walnuts (1/2 cup or a bit more), Plant milk to muffin consistency (start with a half cup, add enough to get a sticky but not sloppy batter). Add several chopped (pitted) dates for sweetness as needed. Bake at 400 for 25 min (makes 12 muffins).
- Morning Porridge — we have a mix of Muesli and rolled oats, berries, cacao nibs, shredded coconut and flax seed meal (sometimes Chia seeds). Cooked on the stove with water. Tim adds Hemp protein powder and I add a tablespoon of Almond Butter and Molasses. We really look forward to this and have it almost every morning now.
- The “Big Ass Salad” — everything fresh, great for the summer when you have fresh garden tomatoes and other things — add what you like to fill a dinner plate or huge bowl.
- Portabello Burgers with oven fries – –
removed dark gills from underside and stem, clean and marinate in vinegrette, bake or saute. Serve on bun with fresh lettuce, tomato and avocado — make oven fries with fresh russet potatoes.
So, I’m still struggling with WordPress and pressed “publish” instead of “preview” — but wishing you and yours and very happy and peaceful 2017!