I'm sorry my fellow Italians!

OK, so first off, my apologies to my fellow Italians- friends, family, acquaintances etc. I committed the ultimate sin in order to test my will. I did a secret swap for Sunday Dinner. After I apologized to my dear husband and son, my husband-and fellow Italian, he forgave me and even complimented me for my bold action.

So what did I do? I made tofu ricotta.

Yes, tofu ricotta. Then I used it for a tray of stuffed shells. I must tell you, it wasn't half bad! You know, tofu can be made to taste like just about anything. In this case, the texture was right and I think I nailed the seasonings. So here's what I did. (Again, please bear in mind, this is not technical-if you want to know more detail, please contact me.)

I sautéed a 1/4 of a white onion in olive oil- while sautéing I added to them a dash of balsamic vinegar, salt, red pepper flakes, oregano, and some parsley. I let everything soften and get close to caramelization. Then, I put them aside to cool.

In the meantime, I took 1 package of soft tofu and added it to my blender. Added salt, pepper flakes, 3-4 roasted garlic cloves, kale, fresh basil from the garden and finally the onion mixture. Added a squeeze of lemon. Then, yes...I went above and beyond and added some flax seeds. Blended it together until it looked like ricotta cheese. Here is what it looked like.

Then I stuffed my shells and lined them up in a pan as you always would with stuffed shells. For an extra added health benefit, I made my own quick fresh tomato sauce from the garden. Here is what the shells looked like before the sauce and after!

I can't say it tasted bad at all, in fact, I think it was a decent substitute for ricotta cheese with a lot of added health benefits such as kale and flax seeds. If I had some vegan cheese to melt on top, it would have been a total home run. This one will go in my repertoire for sure. Again, my fellow Italians, I may have committed a cooking sin, but my health will be better off with a few of these substitutions on occasion! Test your family! See if they can tell the difference.

Vegan Vengeance

Success is not something that happens overnight. It is comprised of failures, hard work and most of all perseverance to achieve goals. I think the hardest thing about success is overcoming obstacles. Recently while gathering resources for my vegan journey I came across The Vegan Society-a guide to vegan living. I was impressed with the amount of information and support for adopting a vegan lifestyle. One sentence stood out to me in the Top 10 Tips for Going Vegan list- It was point number 6.

6)    If you have barriers that are stopping you – come to them last.

It struck me that if we could only adopt this mantra in daily life, what a difference it might make? Wouldn't you know it, something as simple as putting the biggest obstacles aside could help achieve a goal? Celebrating the small successes along the way is important. It keeps you motivated. Then, before you know it, you've reached your goal and you've done so in a positive way! 

That's my vegan vengeance. I'll take pizza as I know it, ice cream, hot wings and seafood and put them aside for the moment. Meat "your coming with me" and I'll show you the door! (Justin, my hubby support, pointed this out to me while dining out this weekend. "Even if it has diary, just pick the one without the meat....at least is one more thing closer to your goal.") 

In the meantime, I plan to research ways of eating sustainable and farm raised local dairy as much as I can. I've been following two sites to help me along the way. Seafood Watch and Michael Pollan. Michael Pollan has some great resources about changing the way we cook, eat and live. I urge you to read up on him.  

"For the past twenty-five years, Michael Pollan has been writing books and articles about the places where nature and culture intersect: on our plates, in our farms and gardens, and in the built environment." Read More at www.michaelpollan.com

My accountability sucks! REALITY CHECK RECIPES

OK, so I've been pretty crappy at keeping myself accountable since my last post. A lot has gotten in my way. I went on vacation, which was not very vegan inspired. Then I spent time recouping from vacation..yada yada yada. All excuses! I admit I'm not great at keeping on track, but I always try to keep my goals in mind, I guess that is the important part. So, enough with my personal faults, let's get on with it.

The recipes. I promised to report back. Here are my results. You'll see I take a lot of personal liberty when it comes to cooking. I use what I like and what I have available. I substitute often, and I never write down a recipe :) Another personal fault of mine, but anyway. If you want to re-create something, just let me know.

1-Sweet Potato Smoothie: 10 out of 10 for dessert, REALITY CHECK: boiling the potatoes made this process a little more cumbersome then I like for my smoothies.

If you like sweet potato pie, then by all means give this a go. I found it to be more satisfying as a dessert, than a breakfast, which is when I made it. The strong sweet potato flavor in the morning, was a little much for me first thing in the AM, but awesome as a sort of guilt-free dessert.

2-Sweet Potato Pancake: 10 out of 10 for anytime, REALITY CHECK: I hate grating!!!

My mother and I made these last night for dinner with some personal modifications. I did 1/2 of a large sweet potato and 1/2 of a russet potato, added 1 egg (not so much vegan :)) added some baking soda, flour, cinnamon, salt and some scallions chopped up. Didn't use Rosemary or Cumin. For those of you who like scallion pancakes, you'll love this. These were great! I would make a bigger batch next time and then freeze the rest for a quick snack or meal. If you want more specifics, comment and I'll reply back.

3-Black Bean Burgers: Salsa...10 out of 10 even as a stand alone REALITY CHECK: Easy Peasy

OK, I have the ingredients to make the burgers, but haven't. I made the salsa, again with some personal modifications.

Modification #1: I made an avocado and tomato salsa (using small yellow and grape tomatoes from my garden) with lemon, oil, salt, and a dash of apple cider vinegar.

Modification #2: I made a mango and tomato salsa (seen below) with a mildly hot poblano pepper. I served the salsa with grilled shrimp. The better of two modifications was the mango and tomato salsa with hot pepper. I plan on using the left over salsa for nachos or a pizza (suggestion from my husband..sort of like a Hawaiian pizza)

4. Fresh Friday Pizza: REALITY CHECK: This was so easy, fresh and delicious, you ought to just try it! 

I didn't have a recipe to try, but I did make an awesome pizza. I used an all natural pre-made pizza crust-thin crust. I made a pesto with basil from my garden, pecans, parmesan cheese and oilve oil. Spread that across my crust. Added grated cheese (use whatever you like or have) sliced thin, Big Boy Tomatoes from my garden and thin eggplant sliced also from my garden. Sprinkled with a bit of sea salt and baked to crust instructions. (see below)