So, I have this little vegan problem. On the whole, a vegan diet is healthier than the typical American diet. But not all vegan food is “diet” food. I have found two recipes that are tempting me to snack. Vegan Cheez Its from Minimalist Baker and Carob Freezer Fudge from oh she glows. I know that vegan crackers are better for me than potato chips, but I don’t usually eat chips. And carob freezer fudge is better than a candy bar, but I don’t eat candy bars either. So, any weight that I had lost from my vegan experiment is now gone. Oh, well. These snackies are so good, I really don’t care. I’ll have to be sure that I don’t always keep these yummies on hand. Or maybe I’ll just add a little more exercise! Moderation, girl, moderation.
The last few days I have been doing some soul-searching and veggie burger eating. I have been wondering if I could become a Vegan. Okay, you know what? I can’t be labeled. There. I don’t need to eat meat everyday, but I want turkey on Thanksgiving and I want ham on Christmas and/or Easter. I might occasionally make a cake using organic, free-range eggs. I like honey. And my favorite food is…hamburgers. The only meat I have eaten in the last month was a hamburger. And it tasted good. I had my first veggie burger a few days later. We went to The Boise Fry Co. and the fries were fabulous. The vegan burger however was not great. Now, it was my first veggie burger so I didn’t have very high expectations. It was made from black beans, and possibly quinoa or another grain I couldn’t identify. If I go back I might try the bison burger or just stick with the fries. The next day I grilled an Amy’s California Veggie Burger. It wasn’t too bad, much better than the house-made vegan burger. I also grilled beets to use in a veggie burger recipe. A beet and black bean burger. It had so many ingredients and so many steps, it took an age to make them. And I couldn’t finish it. I worked so hard, I even made buns, and I couldn’t eat it. Now I have a mixing bowl full of veggie burger sitting in my fridge. Maybe if I baked them and then heated them up on the grill covered in BBQ sauce I could choke one down. Erg! I hate it when things don’t turn out right in my kitchen. I have a mess to clean up and nothing to show for it. BOO! I might need to eat some cake and watch an old movie.
I have passed over the Rachael Ray You-Won’t-Be-Single-For-Long Vodka Cream Pasta for years. Vodka? Why? Is wine not good enough for you? After my kids ate their bow ties and marinara I wanted something a little more grown up. I don’t know why I didn’t look at my Rachael Ray cookbook, but the computer was on so I searched for Vodka Pasta. The Pioneer Woman came up. I like her stuff. It isn’t dairy-free or vegan or anything, but it’s good and easily adapted. Then I searched for dairy free vodka pasta and putting a couple of recipes together made Dairy Free Vodka Pasta. I was pleasantly surprised. Why had I waited to make this sauce? Maybe it’s because I’m more apt to use vodka in a tincture or facial product than in my food. That being the case I might not make this pasta often, but if I’m cooking for myself or maybe for two I’ll pull this recipe out.
I have a crush on limes. My favorite green thickie is the Key Lime Pie one. It is so tasty, but it doesn’t really taste like key lime pie, just like a yummy lime smoothie. I wanted dessert. Not something healthy, something good. I found a recipe for Key Lime Ice Cream on SouthernLiving.com. I just swapped out a few ingredients and added a couple more and it worked! I think this is the best ice cream I have made. I ate two bowls last night. I want to quickly eat a small lunch just so I can have more ice cream.
Trying mostly veggie meals this month! I don’t know what to do with Peanutty Pork though, I don’t want tofu.