Vegan Holiday Menu

Christmas Eve


Vegetables with Vegan Creamy Dip
Crackers with Hummus


Main Event Soup one of the following:
Sweet Potato Black Bean Chili 
Zuppa Toscana
Stocked Spit Pea 


Sweet Cornbread


Vegan Brownies and Peanut Butter Bars




Christmas Day


Fruity French Toast
Veggie Sausages with maple syrup


Celebration Roast
Chunky Cheezey Potatoes

Cheezey Peas
Cranberries
Dinner Rolls


Vegan Caramel Apple Bread Pudding

...what we had for Thanksgiving

Vegan Artichoke Spinach Dip with Pita Wedges and Chips

Vegetable Tray with Vegan Creamy Dip

Celebration Roast

Dill and Garlic Mashed Potatoes with Mushroom Gravy

Vegan Green Bean Casserole

Croissants(not vegan) stuffed with Veggie Pepperoni

Sweet Corn

Vegan Pumpkin Chocolate Cheesecake with Soy Whipped Cream

Apple Pie

Updated:Coming Soon

I really want to update everyone on the finances of a Vegan Lifestyle, but I feel like Christmas is sneaking up on me.  So I plan to post a financial update after Christmas.

Priority.....
I am going to post a menu what we made for Thanksgiving and what I plan to make for Christmas.
If anyone wants to experiment with a Vegan Variation I will email you the recipes.  I will link the items when I pulled from the internet.

Vegetarian (maybe vegan): "Olive Garden" Zuppa Toscana

First thing,

This soup, as is, is totally amazing.  We made it for our Christmas Eve Dinner before we started this vegan adventure.  I had to find a way to incorporate this fantastic soup into our Christmas Holiday.   

vegetarian

Instead of sausage: Use Soyrizo or other Italian Veggie Sausage (most have egg in them, be mindful).  I don't know if this Soyrizo has egg in it.  We used it anyway.

Instead of cream:  a) use 1 cup rice milk or almond(original) milk

b) puree soft Silken Tofu and 1 cup of milk(above)- this makes it more thick, not so brothy

Use Vegetable Broth or Bouillon

I use 1 TBL garlic,  we love garlic.

Omit Bacon.  I also added a can of washed and drained Northern Beans (makes for a hearty dish)

I also do 1-2 more potatoes.  I like it more like a stew.  

The kale is also great in tiny pieces, especially if you don't like Kale (steve).

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Enjoy: Vegan "Egg-less" Egg Salad (Tofu)

Makes 4 servings


Ingredients:


1 block Firm Silken Tofu, Cubed
White Wine Vinegar (1-2 TBL)*
Lemon Juice (1/2 TBL)*
Yellow Mustard (3 tsp)*
Veganaise (4 TBL)*
1-2 stalks Celery , sliced thin
1 Dill Pickle, sliced thin
1/4 cut Walnuts, chopped or sliced.
Salt
Pepper
Paprika


*****This is my best guess, I have a hard time measuring stuff.  I really just do this and that.  
Next time I make this, I will measure it out.


Cube tofu, throw it in the bowl. Salt and Pepper(lots of pepper).
Add Vinegar, lemon juice and Mustard, stir.
Add Celery, pickle and walnuts, stir and get coated with vinegar, etc.
Add mayo, stir.
Add paprika, sprinkle.
I added more salt and pepper, to taste, stir.
Toast whole wheat bread slices and spread.

Enjoy!!
Steve said this was better than Egg Salad(which he hates).
He also suggests adding chopped olives or potatoes if you like, to chunk it up a little.

Vegan "Alfredo" Pasta with Tossed Veggies and Bruschetta

First Sauce for Bruschetta  (you can definitely skip this for a more Alfredo tasting sauce, this will be added to make a  slightly "tomato cream" flavor)

2 tomatoes
5 cloves garlic, use a garlic press
5 leaves fresh basil
1/4 cup white onion ( I actually used leeks, I didn't have an onion)
pinch of salt (sub lemon juice if you want)
1 TBL Sun dried Tomato Pesto (store bought)
Puree in food processor. Move to bowl, refrigerate and clean your food processor.

Alfredo Sauce (3-4 servings)


1block of silken tofu soft, drained
1/2 container of vegan Cream Cheese(I used Tofutti)
2 tsp lemon juice
2 TBL Rice milk
1/2 tsp salt or to taste

Puree.  Move to pot.  I then added 2 TBL of bruschetta sauce warm low to med until hot, stirring occasionally.  I would recommend if you want to skip the brushcetta aspect, then add 2 cloves garlic prior to puree, mix in chopped fresh basil.

Saute Veggies: I used 2 cups of spinach, mushrooms, roasted red peppers, pine nuts and pureed artichoke hearts (I pureed for texture and I don't like big chunks of artichoke.) Use a little water to saute, in place of oil.

Cook Whole Wheat Noodles, drain.

I tossed the veggies with our noodles(use all veggies today), make more for left over noodles and sauce.
Top with sauce.  AWESOME!!!!

No Oil

I just watched a video by Dr. Esselstyn, author of The China Study.

We have been Vegan, mostly, for 3 months and Proudly Counting.  His son also has The Engine 2 Diet, he started for a fellow Firefighter.

This is a challenging lifestyle change in a world of misinformation, temptation and out right cynicism,  Unfortunately, people, unknowingly are so hostile to my decision. As if I am better than they are for succeeding at this.  I am not better or worse than anyone.  I am making this choice for me, my family and our joint effort for better health.  We don't expect changes from others. We hope to inspire, not condemn your choices.

Recently, someone said to me, "I don't know why you're killing yourself over finding substitutes.  If you want cheese, just eat it, there's nothing wrong with a little cheese."
Casein, is addictive and works in the body like a drug.  You crave it and your body knows what it wants.
I choose to skip the casein and get creative in the kitchen making meals I am excited about and know that they are "Oh So Healthy".  You can do what you want.

I am going to post my newest creation...it is lengthy and complex, but so worth it.  I made a mock "Alfredo" sauce for pasta.  It is more of a mild tomato cream sauce, but it tasted great without the Tomato aspect added.  I just missed my vodka sauce that I was buying.

All of this was a side note, now the real issue.
Dr. Esselstyn says "No Oil."  So here we... I will finish my last batch of olive oil and Vegan butter and be done with it.  I will continue to use nut butter, in severe moderation.  The kids love peanut butter toast and I am a fan, too.  I will reduce but not eliminate it entirely.
Also, I am reading The Kind Diet and plan to reduce and eliminate, White Sugar.  We already eat brown rice, flour and pasta.

So no oil, no white sugar.

Recipe in next post.

The Cost of Being Vegan: Money, Struggles and Waistline

Let's get real.  We started this to be healthier, regardless of the financial changes.  We were hoping for a reduction in grocery bill.  Let's face it meat is not cheap, nor is dairy.  However, food is not priced by calorie and fruits and veggies are pricey as well.  This is a breakdown.  It will be 3 months in on October 7th and I wanted to show you what I discovered(so the third month is a little off, but I have no plans to buy anything and it won't skew the data).

I'll save the best for last: the money

First up: Struggles

We feel great and alive and know we are doing what is best for our bodies.  I think about the long term effects and I am so excited.  I am motivated and love to get creative with my cooking. It is challenging to find substitutes and planning meals for us and stuff for the kids(they are picky eaters).   Overall, we rarely miss anything, but it is challenging to find food choices in restaurants(including fast-food) and traveling(eating with others) makes things difficult(limited choices).

We're not perfect and have cheated a little a long the way.
A bite of chicken nugget here
Dairy Queen or Culver's there
Coffee Creamer
Chocolate and Chocolate Chip Cookies (butter and eggs)
I have had 1 Egg White omelet, twice with veggies and vegan cheese.
Plus: Vegan's do not drink coffee, soda, alcohol...and we have had our fair share of these.

Second: Waistline

Steve has dropped 20 lbs(we officially weigh in Thursday, today he is already there).

I have dropped 15lbs(What's disappointing is that I gained 11 lbs moving to Sioux Falls and am only slightly less than when we lived in Reno).  My habits in Reno were much better. I was at the gym for a solid hour 3-4 times a week and walked to the park 1-2 times a day.  I am definitely struggling with moving my fanny.  I have to drive to the gym here and I had so many friends to walk with in Reno. (Jamie, Arlene, Stacy, Kristin...I need you all)
I feel that if I had not switched our lifestyle I would have climbed even higher on the scale.

Finally: $$$$$
Whoa Dolly!!!
I calculated our food this way:
I totalled Pre-vegan for 3 months and got the average.
I totalled Post-vegan for 3 months(minus 3 days this month, as it isn't over yet) and got the average.
I totalled Target purchase for 3 months pre and post and got the average...just to see if I was buying more(mainly for food purposes).


Here are the results:


3 Month Average:
Food Pre-Vegan: $475
Food Post-Vegan: $950

3 Month Average:
Target Pre-Vegan: $300
Target: Post-Vegan: $400


SERIOUSLY???  This is not cool!!  
As they say, if fruits and veggies were priced per calorie, it would be a huge savings!!


The New Plan:
Each month, I will be allotting $300 for Target and $500 for food, and if we go over, we will have to make do with what we have in the pantry, freezer or starve.  Also, we are DONE juicing for awhile.  We are going to just eat the food we would normally juice.  It seems so wasteful and we can just eat those foods, among others.  Even if we tried, we couldn't eat as much as that being juiced, too much food.

Your turn: Calculate you monthly food spending for 3 months....are you really on a budget? We weren't and boy did it hurt our pocket book.  Good Luck and I will post at the end of the month our new report.

Vegan Spinach Stuffed Shells

Boil 15 Jumbo Shells till al dente.

Saute fresh spinach(about 6- 8 oz) with 4 garlic cloves and 1 Shallot Chopped(or 1/4 cup white onion) and Italian Spices

In a food processor, puree 1/2 block of Silken Firm Tofu with 1/2 block of Vegan Mozzarella ( I used Vegan Gourmet Follow your Heart) with all the Spinach and pinch(about a1/4 tsp salt).  Preheat to 400.

In a glass baking dish, spray with cooking spray.  Stuff each shell with spinach mixture, place in baking dish.
Top with roasted red pepper, and Spicy Marinara Sauce.

I added "Gimme Lean" meatballs that I sauteed in olive oil. Top with more sauce.

20 min covered at 400, uncover for last 5 min.

Digging Deep into Health

Lately, I have heard a lot of personal resistance from people,"OH, I could never do that" or "Why would you go that extreme?"

Think...think, think.  When you really dig deep and think about the healthiest food you could eat, you think vegetable, at least I do.  So why would you knowingly choose a food that shortens your life, makes you uncomfortable(gas), adds to your waistline and subjects you to some lifelong painful diseases (a heart attack is no picnic).

Today, my close friend told me that her husband, 34 yrs old, is now on Lipitor.  Really, 34 years old?  That is unacceptable.  We are choosing a lifestyle of short and shi*ty life, counting pills, watching cholesterol numbers, blood pressure numbers, glucose numbers.

Steve has found, inner motivation due to the way he feels and how much/how fast he has lost weigh.  Granted he has been an avid(die hard) exercise freak of nature forever and he never could lose weight(minus a 1 year stint of running for 2 hours 7 days a week).

What I believe:

You and I need a reason.  Whether it be a doctor saying,"Oh you're sick(diabetes, high blood pressure, high cholesterol)."  We need a reason.  I was diagnosed with PCOS in 2009, which is an increase of androgen(male hormones) hormones causing insulin resistance and cysts(difficulty getting pregnant).  Number one way to reduce this problem is weight loss and metformin (which I take).  People take Metformin for hormone reasons and to avoid getting diabetes.  I was taking it 3 times a day, I am down to 1-2 times a day depending on what I eat.  My goal is to be off of it completely...timeline to be determined.

My motivation:

Besides being pre-diabetic and hormone insane, my grandmother was taken from us prematurely.  She was diagnosed with Type II Diabetes at 40 years old and had a stroke at 65 years old.  the Dr.s wouldn't even operate because of her blood sugar, thus killing her. 

I feel cheated. I feel like we have be brain washed to eat this crap.  50 years ago we at 1/3 the amount of dairy and 1/2 the amount of meat.  

Food Guide: eat you veggies.  If you truly at enough fruits and veggies, you would be so full, you wouldn't need anything else.

I just really felt moved to state my piece and I am thankful that Steve and I have teamed up to do this.  I hope others can find a way to follow suit.  

Advice:

1. Take your time ( we were eating feta cheese in the beginning, given up cheese was like having a panic attack)

2. Pick you battles.(Splurge once in awhile) If you really what a hamburger, try to substitute, but if it doesn't work, Go all the way and observe how you feel, how it tastes, are you satisfied, are you still hungry)

3.  Think of your reason for why.  My aunt had a heart attach at 48 years old and my grandmother died from a stroke at 64 years old...no thank you.

4.  Dig in. Find recipes that excite you and interest you in cooking and preparing.  You will be full and satisfied and CRAVING, not choking down, CRAVING and SCARFING down veggies.  We literally get excited to INHALE spinach, of all things we feel so gross if we don't get our veggies for day.

Favs:

Color me Vegan

Ultimate Cookbook:skinny bitch

For lunch we had a wrap with hummus (tons), roasted red pepper, spinach, mushroom, onion, artichoke, amd olives with tomato soup( I was craving it).

Not missing a thing....

Confession: We went out of town and had Pizza.  I felt that I didn't want to be annoying, so I ate the veggie pizza, cheese and all.  Steve, however, annoyed me and seemed rude, picked off all his cheese.  Hence, I think that is definitely why he has lost more weight.  He is inflexible, anal and embracing the Vegan lifestyle regardless of who he offends. It is our decision and he LOVES the results, no matter who it annoys.  I have suffered, I think, by being flexible.  I will have cheese on my pizza or in my salad, but it is RARE, so I am trying to find a balance.  It is challenging to find a balance in a MEAT EATING and DAIRY LOVIN' society.  So, my opinion,  I am doing the 95% without being offense and yet, minimizing the health consequences.  Here's to Health, weight loss, being courteous and still reaping the benefits.

Food Pictures

Greek Salad with Tofu Crumble

Steve's Greek Salad with Tamale Pie 

 Kale and Spinach with Greek Dressing

Chopped Veggies

Chickpeas, Black Beans with Leeks and Chives

Purple Beans with Hummas

Sweet Potato Fries(not pictured)

Vegan Whole Wheat Pizza with Spinach, Red Onion, 

Orange Pepper, Kalamata Olives, 

Vegan Mozzarella, Basil with Marinara Pesto Sauce

I am finding that it is easy for me to get into a "same taste rut".  I am working on trying new spices and veggies.  Here are some pictures of my latest Vegan creations.  Recipes to follow shortly...check back soon.

Vegan Lentil Tacos

So yummy gobbled them up, even the kids devoured them
Thank You Skinny Bitch Ultimate Cookbook.
I used a bundt pan (6 small) to shape my tacos shells like mini taco salads.

found in Skinny Bitch: Ultimate Everyday Cookbook.

Full Recipe: 

4 Cups water

1Cup dried green lentils (I used tan, that's all they had a target)

2 tbl diced white onion

2 tbl of olive oil ( I used just a sprinkle)

Salt and pepper to taste

2 tbl tomato paste ( I forgot to buy this and I had made spaghetti the day before, so I used this sauce)

2/3 cup diced cherry tomatoes

2 tbl spoon red chopped onion

1 garlic clove

1/4 tsp of jalapeno pepper 

3 tsp lime or lemon juice

1 tbl chopped cilantro

(Yep, I took a short cut, bought already made pico de gallo)

Corn tortillas

1 Avocado ( I have 100 cal pack wholly Guacamole, we used 2 packets)

Shredded Lettuce ( I used sweet butter)

In med saucepan, bring water to boil, high heat. Add lentils and chopped onion. Return to boil, then reduce heat. Simmer till soft, 30-40 mins.  Drain excess water and place half of the lentils in food processor to puree, drizzle in oil and season with salt and pepper. Return to pan mix with tomato paste and remaining lentils. 

I used her variation method for tortillas:

warm tortillas in micro 30 secs.  Put in muffin tin to make bowls( I used mini bundt cake pan).  Bake 10 mins at 350.

On Tortilla, spread lentil mix. Then top with lettuce, pico, and Avocado. Yummy.

Started July 8th...this is how we roll...

So far we feel great.  Steve and I have truly embraced our new lifestyle.  Steve has lost a total of 15 lbs and I've lost 12 lbs.
(We were in Florida on vacation for 12 days, we did enjoy some seafood and minimal dairy, gaining 2 lbs on out trip.  Not bad for how long we were gone and without our juicer).

Our goal: less than 5% of our diet should come from animal products.  I make a fruit and vegetable juice for us to have 1 meal a day (seems to work better for us at lunch time).

For us that means, if someone invites us over and they serve us a meal of steak and cheesy mashed potatoes with Cheesecake for dessert. We will gladly share in that meal.

If once a month we feel like splurging and diving(heart attack first) into a dairy queen blizzard, so be it.

Our plan however, which we have been sticking with most of last short few weeks, is to eat a vegan diet.
Fruits, Veggies and Whole Grains.

Favorite new recipe I invented:

(good lunch)

Whole wheat pita 1/2
Garlic Hummus
Sliced Roasted Red peppers
Kalamata olives, sliced
Artichoke hearts, chopped
Fresh basil, sliced thin into ribbons
Fresh spinach

Spread hummus on inside of both sides of pita pocket.
fill pita with the rest of the ingredients

Yummy!!!!

Great find:
Follow your heart Vegan Cheese: Mozzarella flavor.  Made a great panini for us yesterday:

Vegan Panini:
Red and Yellow pepper sliced thin, raw
1/4 white onion sliced, saute
Spinach, blanched
Sun dried tomato pesto
Vegan Mozzarella (Follow Your Heart), slice thin
Earth Balance :Flaxseed marg, spread on outside of each slice of bread
Fresh Italian loaf(or variation)

Spread pesto on one side of bread, add cheese, veggies and second slice of bread.
Smash in panini maker or skillet, cook till toasted, slightly brown.

Day 3

Today or tomorrow we are going to add one meal of beans, corn and salsa. We are still going to to do 2 juices a day, but I think in the movie they do 4.  So I am going to look at it again.  Not that we're hungry or anything, but I just wanted to see what they do and why.
jointhereboot.com

Juice today:
6 Kale leaves
4 handfuls of spinach
4 carrots
3 celery
1 pineapple
2 apples
2 kiwi
2 banana
2 peaches
2 grapefruit
handful of blueberries
1/4 cup of Flaxseed (ground)

Breakfast and Dinner today: Juice

Lunch
Recipe: (Amazing by the way)

Black beans
cannelloni beans
Feta cheese
pico De Gallo
Chipotle lime salsa (fresh deli bought, prepackaged)
Corn
peas

side: broccoli and snow peas with red pepper hummus

Day 2

I am so excited about today. Steve and I both went to bed feeling full, he did have half a serving later in the evening, which is just fine.  I did wake up in the middle of the night with a headache, but I just downed some water and it went away.
So yesterday:
The dinner juice was so good, much better without the ginger.  It did have a little bit of a grass clipping flavor, but all and all it was pretty yummy.

I went to the store last night and bought:
celery, grapefruit, apples, pineapple, 4 kiwi: $8

I still have a huge container of spinach and about half a bag of carrots left.
I am making about 1 gallon of juice for the day, 2 different flavors.

Today's Recipe:
(I am only doing one flavor today)
6 fistful of spinach
6 carrots
1 pineapple
1grapefruit
2 kiwi
6 celery stalks
2 apples( if I need more juice)

Will post more after taste and end of day feelings.
Steve woke up 3 lbs lighter, I am not going to weigh myself until tomorrow( I'm so afraid I'll be disappointed)
Tasted great.

What I've learned: Grapefruit is amazing for juicing!! It adds suck a great taste to the spinach.
Feeling: Full, but meg has headaches. We are both enjoying doing this and not craving any other foods.

Day 1

So steve and I cannot give up coffee. They recommend no coffee, yep we modified it already.  Steve actually just started drinking coffee within the last two weeks, so that's out.

I had my coffee group over this morning(hence the reason I cannot give it up).  People brought apple fritters, muffins and donuts.  I had one apple fritter and one muffin. Great start, huh?
Today: I juiced both lunch and dinner before cleaning the juicer. I put each in a pitcher in the fridge.
16 oz servings each: about $25 ( I had extra from lunch that I added to dinner, plus my berries I had frozen from earlier. I will get more specific with price the more I do it. Plus, I still have lots of spinach and carrots for tomorrow)

Lunch: (juiced)
2 handfuls of spinach
12 Kale leaves
2 apples
1 peach
4 carrots
8 celery stalks
1 cucumber
1 whole ginger root
2 lemons

What I learned:
a whole ginger root? whoops...how about just a few small slices.  This was the most awful juice ever.
If I had used less ginger it would've been better, at least tolerable.

Dinner:
Juice:
3 handfuls of spinach
1 orange
1 pineapple
1 apple
1 peach
8 carrots
4 celery stalks
1 half lemon

Blend:
in blender juice plus:
1 cup blueberries
1 cup strawberries


Haven't tasted dinner yet, but after lunch:
I am not hungry at all, but I feel nauseous.  Drinking lots of lemon water.

The plan

So, Steve and I watched "Fat, Sick and Nearly Dead" and we are going to do a juice "Reboot".
The plan:
5 days juicing fruits and vegetables
5 days juicing, blending and eating fruits and vegetables (we're going to add nuts and beans)
5 days juicing fruits and vegetables

 See website www.jointhereboot.com