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.