Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, January 25, 2009

What is there left to eat?

I often get this question from non-vegans. If I don’t eat dairy, eggs, or meat, or any of the “hidden” ingredients in many processed foods, baked goods, & even bread, many assume that there is nothing literally left to eat in the entire food world.

This couldn’t be further from the truth. If anything, I have expanded my repertoire (to use a musical term) to include many new foods.

I forgot to mention yesterday that we made breakfast muffins, with vegan English muffins from Trader Joe’s—yes, there are eggs or milk in regular commercial English muffins, such as Thomas’. We filled them with sautéed firm tofu cooked in olive oil with salt & pepper and a few slices of Gimme Lean meatless sausage. We buttered them with Earth Balance Natural Buttery Spread. A rich breakfast, to be sure, but we only take the time for breakfasts like this on the weekends or on the rare day off together. Delicious!

This morning, my husband made what he always makes on Sunday mornings: pancakes! He always varies the recipe but today they were made with a blend of rye & whole wheat flours, & ground oats, almond oil, egg replacer (available from Nutri Foods or any other health food market), homemade baking powder (made with arrowroot, cream of tartar, & baking soda), salt, turbinado sugar, soy milk, and cooked in Shedd’s Willow Run soy margarine. With real maple syrup, they came out so light and fluffy. I grew up with the boxed processed Aunt Jemima pancake mix; after tasting these, you can never go back. I’d never go back anyway, as Aunt Jemima’s is made with eggs & other processed (old!) ingredients. Homemade pancakes aren’t any more trouble than boxed and they taste much better with fresh ingredients. You’re taking the time to make them anyway, so I don’t think it saves any time.

Finally, before I head off to the library today—yep, the library is open on Sundays, folks—I made a sandwich spread to enjoy later and also for later during the work week. Black bean/artichoke dip is from Sarah Kramer’s The Garden of Vegan and is made with 1 can of black beans, 1 clove garlic, 2tsp. apple cider vinegar, 1 tbsp. olive oil, and salt & pepper to taste, pulsed in a food processor. Then I add marinated artichoke hearts and process it some more. I spread it on sandwiches or crackers.

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