I’m really happy with the way I eat, but still not sure I’m really vegan. That said, I had an awesome vegan dinner and desert
I feel really good – and I’m not really missing cheese Danny is really being very supportive. He got me a new book - The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau and we are finding tons of yummy recipes. This book helped me get over my first fear – that my favorite staple food, pizza, would be off limits. She has several vegan pizza recipes in the book that inspire much more flavorful pies. I am starting to wonder why I ever liked the cheese-laden slices I was used to eating. There are also some good recipes for ‘cheese’ sauces, cheese block and tempeh bacon, which will come in handy when those tomatoes get ripe!
I also check VegWeb.com quite a bit. There are very inventive recipes here for just about anything you could crave – including vegan fried chicken – hmmm.
I’ve found that I have to eat a lot more to keep my blood sugar stable, but I’m eating mostly fruits and veggies. I’ve been so busy that I haven’t experimented too much with different recipes. I’m really happy with what I’ve tried so far.
The only cheese issue I really am having is eating out. We are going out for dinner one day next week to our favorite restaurant, where I have several vegetarian favorites – but they all have cheese. I’m not sure what to order.
I love barbecue tofu sandwiches – we decided to use a zucchini in this also and the result was a moister, very yummy sandwich. I blogged about this one in my Going Vegan adventures.
BBQ Tofu and Zucchini Sandwich
1 cake extra firm tofu, pressed to drain off extra liquid (freezing first works wonders), thickly sliced
1 medium zucchini, cut in half, then sliced lengthwise (peel if you’d like)
1/2 cup of your favorite barbeque sauce
Arrange the tofu and zucchini slices in a shallow pan or on a cookie sheet. Brush all sides with barbeque sauce and allow to marinate for about 20 minutes. Light your grill or warm the grill pan. Place the zucchini and tofu directly on the grill – brush with barbeque sauce. Watch carefully, they will not take long. Turn and brush frequently until all are caramelized. Remove from grill and keep warm.
Assemble the sandwich
We used a whole grain wheat bun, topped with a slice of zucchini, two slices of tofu, about 1/4 cup of vegan cole slaw (recipe follows), and a homemade dill pickle (my brother’s recipe). Feel free to slather with additional barbeque sauce if you’d like.
Vegan Cole Slaw
1/4 head of green cabbage, shredded
1 medium carrot, grated
1/2 cup vegan mayonnaise
2 Tablespoons soy milk
2 Tablespoons white vinegar
1 Tablespoon sugar
1 teaspoon celery salt
Mix mayo, milk, vinegar, sugar, and celery seed and whisk until smooth. Pour over cabbage and carrots in bowl – mix and add black pepper to taste.
This is so awesome – you’ll grow more zucchini (and eggplants, and tomatoes, and basil) to have it at least once a week!
The Vegetarian Italian Hero
1 loaf ciabatta bread – homemade or purchased
1 small eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 roasted red pepper
1 fresh tomato, sliced
4 Tablespoons balsamic vinegar
6 Tablespoons olive oil
2 teaspoons Bragg’s Liquid Aminos
3 garlic cloves, minced or pressed
1/2 cup basil pesto – homemade or purchased
1/4 cup olive tapenade – homemade or purchased
4 slices of good quality provolone cheese, halved
extra olive oil as needed
Combine the balsamic vinegar, olive oil, garlic, Bragg’s, and salt & pepper to taste. Place in a shallow pan and toss the sliced zucchini and eggplant in the marinade. Allow to marinate for at least 30 minutes.
Meanwhile, lite the grill. When marinated, grill the zucchini and eggplant until softer and caramelized. Slice the loaf of ciabatta in half and drizzle each half with olive oil. Grill, cut side down until lightly toasted. When all are grilled, assemble sandwich.
Spread the basil pesto on the bottom half of the bread. Next, layer half of the provolone, then the tomatoes, the eggplant, the zucchini, the roasted red pepper, and another layer of provolone. You could add a few fresh oregano leaves to the center if you’d like.
Spread the top half of the bread with the olive tapenade. Carefully put the top on the sandwich. Press the sandwich down and wrap tightly with foil (recycled if available). Put the whole sandwich on the grill for 4 minutes per side. Remove and allow to cool slightly.
Slice and enjoy with a glass of wine!