So there I sat, reading the morning news and saw it was World Vegan Day.

M

marilynfl

Moderator
And I realized that I could do it, at least for a day. You know...solidarity and all that. I already had eggplant sauce and grits thawing and another portion of pureed roasted butternut squash with roasted pears that just needed to be reheated.

Easy peasy.

That's when I looked over and saw my coffee with its half cup of hot 2% milk.

Aw man. Busted before I even began.

 
Busted, too. Made cabbage soup with beef stock ;(

Soup was mildly spiced and we liked the cabbage/veggie/tomato flavors, but you may want to add additional basil, oregano and garlic if you are looking for more "Italian". Colleen

Instant Pot Italian Cabbage Soup
* 1/2 medium onion, diced
* 1 rib celery, diced
* 2 carrots, peeled and diced
* 1 clove garlic, minced
* 1 bay leaf
* 1/2 tsp thyme
* generous grind of black pepper (sub cayenne or red pepper flakes if you like things spicier)
* 42 ozs Italian Ready diced tomatoes (1 1/2 cans)
* 1/2 medium green cabbage, chopped
* 2 cups beef stock
* 2 cups veggie stock
* 2 cups water
* cooked rice for bowl, opt.

1. Sauté onion, celery and carrots in oil, 3 to 4 minutes in Instant Pot.
2. Add garlic, spice, pepper and sauté one more minute.
3. Add the undrained tomatoes, cabbage, stocks, and water, lock the lid, cook Manual high pressure for 20 minutes.
4. Turn off. Let the steam release naturally for 10 minutes then quick release - careful as pot is full. Remove bay leaf and serve over cooked rice if you like.

 
Good time for me to tell you all I went beyond Vegan a month ago

I am the last person (except maybe for Richard) that I would expect to adopt a meat and dairy-free eating regime. But I did. I saw the "Forks Over Knives" documentary and decided right then and there to do it. It has been mulling around in my brain for quite a while though....I am on a bunch of meds and have aches and pains and just haven't been feeling good, not to mention being too heavy. In under a month of doing whole foods plant-based eating (the beyond Vegan is also dumping flour and oils) my aches and pains are gone. My blood pressure went down 20 points. I lost 6 lbs. I feel GOOD. Here is the down side: it is hard to do this and stay interested in the food allowed. It takes a long time to peel, chop, puree, cook down stuff. New ingredients to use, finding recipes that taste good- even a person that cooks like a fool like me struggles with what to tweak with what is allowed. Thankfully I have found some sources for good enough recipe ideas and now I am starting on my own to create things. No oil and no cheese are my biggest challenges. So in another month and a half my doc will help me start getting off of some of the meds if the blood test numbers show what I think they will. A question I get from many is do I crave meat or cheese or eggs? No- I don't. I feel full and don't get hungry sooner either.

I am not trying to get any of you to do the same thing. Not at all. It is purely my decision to try to get this almost 72-year-old body into something that I don't have to drag around and feel bad about. And if I hit on a particularly good recipe I will share it. One of the tricks is to not try to recreate dishes I loved- with meat or dairy in them- in a Vegan way. It is dumb to do that as they cannot live up to the original.

 
Sounds like you are a voice of sanity into what often becomes a weird quest for...

...vegetable-based foods that look, cook and taste like meat.

I applaud your choice. I have some vegans in my circle of love, and I know just being vegan and keeping the foods interesting and delicious can be a challenge. Your talent probably gives you an edge.

Michael

 
What a fascinating adventure. And your last comment is so critical. You are stronger than I

could ever be as I feel that eating/preparing is probably my greatest pleasure.

Hmmm, maybe I should do some thinking about this.

You are brave.

 
Thank you for sharing this! We have been eating mostly plant based

for years, as "Mediterranean: using protein as a condiment." Please, please share the recipes you end up loving smileys/wink.gif. Congratulations to you on making a life change! So glad to hear that it has paid off. Heading off to roast broccoli for dinner of Chicken Divan, cole slaw and vegetable cabbage soup with rice Colleen

 
In Sept. '19 Bon App

These vegetable-based recipes look good but there are mixed reviews for each. I'm thinking that spice levels need to be increased. Maybe more salt/soy/bouillon and more veggies added. Please post if you try any of these - read reviews - and how you improved it, if necessary. Colleen

 
Tofu and Summer Vegetable Curry

I'm planning to make this soon using the green curry paste I have in the fridge. Colleen

Tofu and Summer Vegetable Curry
4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½" cubes
Kosher salt
2 medium onions, coarsely chopped
1/third cup red curry paste
2 large zucchini, cut into ½" pieces
1 large or 2 small Japanese eggplant, cut into ½" pieces
8 oz. green beans, trimmed, cut into 1" pieces
1 13.5-oz. can unsweetened coconut milk
Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

https://www.bonappetit.com/recipe/tofu-and-summer-vegetable-curry

https://assets.bonappetit.com/photos/5d4b5b39e9887a0008135935/8:5/w_320,h_200,c_limit/BA-0919-Tofu-Summer-Veggie-Curry.jpg

 
Soba Noodles With Crispy Kale

Reviewers liked this one - Deb-in-MI made it and shared at 31177! I will need to pick up kale and soba noodles to make. I found my Nutritional Yeast at Trader Joe's. Colleen

Soba Noodles With Crispy Kale
1 medium bunch curly kale, ribs and stems removed, leaves coarsely chopped (about 4 cups)
1¼ cups unsweetened coconut flakes
1/third cup nutritional yeast
½ tsp. kosher salt, plus more
2 Tbsp. plus ½ cup extra-virgin olive oil
8 oz. dried soba noodles
3 Tbsp. tahini
2 Tbsp. plus 2 tsp. soy sauce
1 Tbsp. honey
2 tsp. toasted sesame oil, plus more for drizzling
½ tsp. crushed red pepper flakes, plus more for serving
1 lime
Place racks in upper and lower thirds of oven and preheat to 375°. Toss kale, coconut, nutritional yeast, ½ tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.
While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.
Combine tahini, soy sauce, honey, 2 tsp. sesame oil, ½ tsp. red pepper flakes, and remaining ½ cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.
Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.

https://www.bonappetit.com/recipe/soba-noodles-with-crispy-kale

https://assets.bonappetit.com/photos/5d4b5b3cecc81500091c6835/8:5/w_320,h_200,c_limit/0919-Soba-Noodles.jpg

 
Big Green Lentil Salad

Looks good but very, very mixed reviews. YMMV smileys/wink.gif Colleen

Big Green Lentil Salad
1½ cups green lentils, rinsed
¾ tsp. kosher salt, divided, plus more
1 and 1/third cups plain Greek yogurt
2 garlic cloves, finely chopped
½ tsp. ground turmeric
Freshly ground black pepper
1 cup unsalted, roasted sunflower seeds
1 Tbsp. plus 1½ tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 ripe avocado, cut into cubes
1 cup baby arugula
1 cup basil leaves, torn if large

Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining ½ tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

https://www.bonappetit.com/recipe/big-green-lentil-salad

https://assets.bonappetit.com/photos/5d4b5b3becc81500091c6833/8:5/w_320,h_200,c_limit/BA-0919-Big-Green-Lentil-Salad.jpg

 
Tomato Fried Rice

Tomato Fried Rice
4 scallions
1 lb. cherry and/or grape tomatoes of any and all colors
Kosher salt
2 Tbsp. toasted sesame oil, divided
3 garlic cloves, finely grated
1½ tsp. finely grated peeled ginger
2½ cups chilled cooked long-grain white or brown rice
3 large eggs, beaten to blend
1 Tbsp. soy sauce
Extra-virgin olive oil (for drizzling)
Crushed red pepper flakes (for serving; optional)
½ lemon

Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining three-quarters of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.

https://www.bonappetit.com/recipe/tomato-fried-rice

https://assets.bonappetit.com/photos/5d4b5b3f7e90f90008263958/8:5/w_320,h_200,c_limit/0919-Tomato-Fried-Rice.jpg

 
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