Posted at 8:19 pm , on October 11, 2016
It’s been 6 months since I began my goal toward veganism. I have had chicken once and shrimp maybe 3 times, eggs probably more than I realize, and cheese is still my arch nemesis. My focus now is egg alternatives when cooking and always the cheese. But I keep on keepin on. Here’s a few tips I’ve gathered since beginning this journey.
- Don´t expect a vegan hamburger to taste like an ordinary hamburger. You will only be disappointed. Accept that it’s something different with it’s own taste-texture.
- For me, rice milk is too watery. However, almond milk is delish!
- Worried about protein? I put a scoop of organic veg protein in my smoothie every morning. 15-20 grams of protein right there.
- After awhile, you start to have your “go to’s”. Mine are smoothies in the morning, roasted veggies, ratatouille, veg pizza, salads with croutons (without croutons a salad is not very satisfying for me), caprese salad or caprese pita, boiled squash with queso, almonds-seeds, apples, peanut butter, refried beans on tostadas, chilaquiles.
- I don’t use butter that much, but switching to an oil has not been a problem.
- Going out to dinner is easy. There is always something on the menu that is vegetarian. Italian, Indian, and Chinese restaurants are no brainers.
- If you slip up, don’t give up. (I know one day I will conquer the cheese!)
- Remember why you started.
Posted at 4:26 am , on August 22, 2016
As far as I’m concerned, everyone could use this cookbook. The recipes are tasty, beautiful, vegetarian, and ridiculously easy. The layout is ¨handwritten¨ with lovely photos that make you want host a party asap. Take a look.
Posted at 5:08 pm , on August 10, 2016
I’m a wanna be vegan and today is my 3 month mark of no meat consumption. I wish I could wake up and be vegan, but I’m a baby step kinda girl. When I look back at these past months, giving up meat was not the hard part. It turns out I don’t crave meat in any form. It’s been easy squeezy. What hasn’t been easy squeezy is cheese. I love cheese! I replaced milk with almond milk, butter with different types of oils, but cheese has become my Achilles heel. So, what I am doing is limiting it to once a day. Baby steps, remember? One of my favorite go to dishes now is this Summer Vegetable Tian. I found it on Budget Bytes and it is super easy and delicious.
Slice 1 medium onion and mince 2 garlic cloves. Sauté in a pan with 1 tbsp. olive oil for about 5 minutes. Place the onion-garlic mixture in the bottom of an 8×8 oil sprayed casserole dish. Now, slice 1 zucchini, 1 yellow squash, 1 potato, 1 tomato and arrange vertically in an alternated pattern. Sprinkle 1 tsp Thyme and salt & pepper on top. Cover with tin foil and bake for 30 minutes at 400 degrees. After, take the dish out of the oven and top with 1 cup of parmesan cheese. Put back in the oven uncovered for approx. 20 more minutes until cheese is melted and golden. ( I personally add Italian seasoning and use a combination parmesan-mozzarella)