Making the Vegan Transition – VeganMoFo 26

My son mentioned recently that he might try to switch from vegetarian (mostly) to vegan when he is home for the summer. Our conversation about it made me think of the number of times that I have been asked by vegan-curious folks about how to make the switch. I feel like there probably is not one “best” way, but having tried to be vegan a couple of times before it really “took,” I do have a few thoughts to share.

1. Make a commitment. It doesn’t matter if you decide to go “cold tofurkey” on all animal products or if you phase them out one at a time. The key is to think it through and make a firm choice. Waffling on it, or just trying to move toward it by reducing overall consumption makes the whole process take longer, because there are going to be situations where it is a challenge to avoid animal products, and if you have made a firm choice, you aren’t likely to make it though those.

2. Research alternatives before you start. You know what your animal product weaknesses are. Think about how you will replace them in your diet. Is it cheese? Milk? Jerky? Honey? Burgers? Almost anything can be replaced with something vegan that will satisfy the same taste urges, but you have to figure out what it is, and that’s easier when you aren’t starving or trying to cook dinner in 20 minutes.

3. Think about ways to maintain your usual ratio of “fun” to nutritious foods at first. If you are accustomed to having Doritos every night for a snack, and you go vegan and only eat fruits, vegetables, and whole grains, you are going to be an unhappy camper. There is plenty of vegan fun (or “crap” depending on your frame of reference) food, so it is not necessary to deprive yourself. You can start changing the ratio after you get more comfortable with the overall choice.

4. Be open to prepared foods for a while. I am not a big fan of them, but when you are first starting a vegan diet, it might be easier to microwave a Boca burger and some veggie baked beans, or an Amy’s meal, than to come up with a menu on your own. It’s more expensive and you don’t have as much control over nutrition, but that will come.

5. VARIED diet. I really can’t stress this enough. If you start out by eating salads for every meal, with the same set of 4 ingredients, you are going to get bored and frustrated and are more likely to crack and order an extra large cheese pizza from Pizza Hut.

It’s a challenging change, but it really is possible, and you may find that the things you thought you would miss aren’t a problem at all.

Happy veganizing!

My Thanksgiving Menu – VeganMoFo 25

A good time was had by all, and I may never be hungry again.  Oh, who am I kidding?  I’ll probably be hungry again before midnight!

We had:

Spinach dips with breads (vegan)
Veggie tray with ranch
Relish tray (vegan)
Cranberry relish (vegan)
Crackers and cheese
Deviled eggs (by MIL)
Fruit salad (by MIL)
Vegan dressing
Regular dressing
Tofurkey (vegan)
Turkey
Ham
Homemade egg noodles
Mashed potatoes (vegan)
Gravy (vegan & not)
Broccoli (vegan)
Green beans (vegan)
Rolls (vegan)
Cookies (by BILs)
Cupcakes (from BILs)
Zucchini and pumpkin bread (by BILs)
Brownies (vegan)
Pumpkin pie (not vegan)
Apple pie (not vegan)
Pecan pie (vegan)
Pumpkin pie (vegan)

I think that’s it.  It was a LOT of food!  My fridge is way full, even after leftovers went home with guests.  The vegan food mostly came out good this year.  The dressing needed a little more liquid this time, the pecan pie was ok but not stellar, and the vegan pumpkin pie was a horrifying gelatinous mess that I refused to actually let the guests taste and then threw away.  But, I don’t think anyone went home hungry.  The big winner in the desert category was brownies made from this recipe. I did not make any substitutions, but didn’t add the optional chocolate chips or nuts.  They were quite moist, but not overly heavy.  At least one small guest had three, so I knew they were a keeper!

Hope you all had a lovely day.  If anyone wants a specific recipe, let me know!

L

Vegan Thanksgiving Dressing/Stuffing/Filling – Vegan MoFo 22

Growing up in southern Indiana, we always had a bread based dish on Thanksgiving that we called “dressing.”  After I became an adult and was exposed to the horror of Stovetop stuffing, I discovered that some people cooked it inside of the bird (eww) and called it stuffing.  Then, I had friends whose families call it filling.  So, in my house, we now call it dressing-stuffing-filling.  Those of us who like it REALLY like it, and will eat it for days after, for any meal or snack.  I made the non-vegan version for years, but after I became vegetarian and then vegan, I came up with this one.  I don’t have any pictures of the finished item, but I suspect you’ve seen dressing enough to figure it out on  your own!

Ingredients

1 large loaf of stale bread ripped into bite sized pieces**
1 large onion, diced small
4 stalks celery, sliced thin
2 cups soy milk
2 cups vegetable broth
4 T vegan butter, softened
2 T white vinegar
4 T flour or starch (soy, potato, chickpea, corn)
3 t sage
2 t thyme
2 t black pepper
1 t salt

Directions

** You can use white, wheat, or a combination of breads.  Bread can be “staled” by either leaving in oven for a day or two prior or baking on a low temp until dry

Place ripped bread in large mixing pan.  Add spices, onions, and celery, and flour and toss gently.  In a separate pan, mix softened butter with soy milk and vinegar.  It should take on the consistency of oily buttermilk (sorry).  Add vegetable broth and stir.  Add liquid to dry ingredients and fold in.  If you like your loaf to be really dense and not have bread pieces still visible, stir more briskly for longer to break up the bread more.  If you prefer the bread bits, fold in gently.  Spoon mix into shallow baking pan, cover with foil, and cook at 350* until warmed through.  If it gets too dry as you cook, add a little more veggie broth.  After thoroughly warm, remove foil and continue cooking until top browns, visible liquid evaporates, and stuffing “sets.”  Time depends on what else you have going in the oven.  I would expect at least 30 minutes covered and another 15-20 uncovered.

Heavy? YEP!  Nutritions? Not so much.  Delicious?  Oh yeah!