Back in the Big Apple

Ya know how I've mentioned a hundred times how NYC has the best food in the world? Yeah, still true.  Check out my fantastic eats from my latest trip. (Click on the pic to expand.)
<--Nooch Thai Restaurant with Bettina










Veritas -->

Lunch at Google

Not gonna lie

When I have friends visit me in CA, there are a couple must-do's:

• hiking
• self-serve frozen yogurt
• Google tour
• sushi
• beach
• wine tasting
• drive over Golden Gate bridge

So Shannon arrived today - her 3rd or 4th visit - and we did two must-do's.  These were not vegan.  We had a delicious sushi dinner, followed by Miyo froyo.   This was pre-meditated and thoroughly enjoyed.  We got it out of our systems and now we will be vegan for the rest of her trip.  And ya know what?  Fish (and nori) contains lots of iodine, which I need to increase in my diet!

One of Hanamaru's most innovative dishes was the Fire Ball - spicy tuna with avocado.  Y.U.M.

my love for you will never fade

The Spring veggies are now in full swing at the Mountain View Farmers Market, and I am fully on board.  My sauteed bok choy from the other night was delicious!  And tonight I roasted asparagus, cauliflower, and broccoli.  My favorite way to eat them is - with my fingers!  Mmmmmm!  But I also improvised today and combined the broccoli and cauliflower with seitan and some spicy sweet Indian sauce leftover from the Heritage Potluck.

Oh, how I heart thee, roasted veggies.

Shannon arrives in CA tomorrow! Commence "Vegan Summit 2010!"

Heritage Potluck

Have you ever met anyone who enthusiastically answers "German food" to the question: what is your favorite type of food?  Me either.  "Italian!"  "Mexican!"  "Thai!" I've heard those responses, but never "German."
This posed quite the dilemma when Angela and I decided to host a "Heritage Potluck," where each guest brings a traditional dish from their primary ethnicity.  Since I'm mostly German, I was doomed to find a yummy German recipe - and then make it vegan.  Not only was it going to be difficult to find a meat-free, rich-sauce-free, cheese-free German staple (ie. no bratwurst or weinerschnitzl), but I had to make it appetizing to all my non-vegan friends (that threw roasted spargel=asparagus out the window).
After searching through many recipe blogs and sites and enlisting the help of family and friends, I finally stumbled across a vegan-friendly German staple that I could adapt to my liking.  Presenting: vegan spaetzle with mushroom cream sauce, inspired by The Village Vegan's recipe. It's in the white serving plate with the big black spoon - next to Angela's Polish perogies.  Everyone really liked it! I even spied some meat heads (affectionately termed) grabbing seconds!  score!

Mushroom Sauce
-1 c onion
-2 c sliced mushrooms
-1 c frozen peas
-2 large dollops of vegan sour cream
-1/4 c red wine vinegar
-1/2 c veggie broth
-generously seasoned with parsley and pepper

Spaetzle
-1 c corn flour
-2 T soy flour
-2 c white flour
-1.5 t salt
-4 T of softened "butter" (Earth Balance Spread works well!)
-1 c of water

Make the sauce first. Saute the onions and mushrooms until soft.  Add the rest of the ingredients and keep simmering until you get the desired consistency.
Then make the spaetzle. Mix the ingredients and slowly add water until you get a biscuit-like dough.  At this point you can use a food mill, a potato ricer, OR take the easy and cheap route and just pound it out flat on a cutting board.  Then cut it into little pieces to your liking (I chose 1/2" by 1" and it turned out similar to gnocci).  Plop into boiling water in batches.  After a couple minutes the noodles float to the top, so scoop them out and drop into the simmering sauce.  Stir into the sauce, serve, and enjoy!

Keeping it simple

Some people get excited (or bent out of shape) by elaborate, complicated recipes.  It's not as fun to cook when I'm hunched over the cookbook more than the stove.  Instead, try varying the foods that you cook with and use them in simple recipes that highlight the ingredient's unique flavor, texture, and nutrients.  This week I'll slightly alter the raw state of my farmers market finds: bok choy, broccoli, cauliflower, and asparagus.  The last 3 will be roasted and eaten like candy.  Bok choy will be sauteed in garlic and tamari and maybe sprinkled with red pepper flakes instead of sesame oil, as suggested in this recipe.

My new pal

Tempeh is fermented soybeans commonly found in Indonesia and is protein rich, low calories/fat, and high fiber! Hooray!  If you have a couple minutes, check out all these articles about tempeh:
http://en.wikipedia.org/wiki/Tempeh
www.nutritiondata.com/facts/legumes-and-legume-products/4381/2
www.whfoods.com/genpage.php?tname=foodspice&dbid=126
www.wholefoodsmarket.com/nutrition/vegetarian-diet.php
www.goveg.com/essential_nutrients.asp
veg.ca/content/view/126/110/


Since my nutritionist wants me to boost my iodine levels, as can be a struggle with some veg-heads, I loaded up with sea veggies at Whole Foods. I highly recommend the kelp noodles and spicy nori strips (nori is the seaweed that is wrapped around sushi rolls).  Healthy levels of iodine can help prevent breast cancer.

Last night I made a really yummy stir fry recipe that Angela's company's health program had sent her.  Here is another option for reference.  My ingredients were tempeh, mushrooms, carrots, bell pepper, snow peas, garlic, ginger, green onions with peanut sauce, tamari sauce, and cooking sherry.  Served with brown rice. Delicious!

Tonight Angela and I made a new healthy treat.  So tasty!  We took a banana, cut it in half, skewered it with chopsticks, and rolled it in peanut butter OR yogurt.  Then we covered it in a blended mix of cinnamon, vegan chocolate chips, cacao nibs, and chia seeds.  After freezing for about an hour, we munched and determined we'd like to make it again, as soon as possible.  Yup, tomorrow night.

Swing it, shake it, move it, make it

My favorite workout?  Dancing.  No doubt.
Last night I tried my first Zumba class, and I'm a fan.  Often times it's more of a Latin theme, but my class was mostly hip/hop and modern dance. I was sweating to Beyonce, Pink, Chris B, and Jay-Z, and I couldn't stop smiling. :-)  Last week Angela and I had a lil dance party to some old school NSYNC and Spice Girls.  Talk about a mood booster!  However, after this morning's yoga class, I felt calm, strong and ready to start my day!  Either way works: shake it or stretch it!
I'm feeling really great within the comfortable confines of veganism.  When I don't even entertain the idea of eating sweets or non-vegan foods, I don't feel the cravings or the anxiety about how/what to eat.

<--Check out Tomato and Basil!

Today I spoke with a Certified Nutritionist about the importance of iodine in women's diets.  It can reduce breast cancer and regulate your thyroid and metabolism.  In addition to iodized salt, you can get iodine from sea veggies and foods.
How to increase iodine in your diet.

Is this real life?

Lately I've been asking myself: Is this real life?

In real life it can be challenging to achieve your goals and abide by your life guidelines without support, structure, fellowship, and deadlines.  Shannon and I agree that living within the confines of the "vegan experiment" provided necessary structure and accountability to help us successfully complete the goal.  Now that we're "liberated" we both find ourselves cheating (and I was binge-eating chocolate cake).  Not cool.

So even though the cake is gone (thanks for throwing it away, Angela), how can Shannon and I resist non-vegan temptations now that the vegan experiment is over?  How will I hold myself accountable and stay happy in this new healthy lifestyle?

Instead of saying, "I will never eat meat again" or "I will completely cut processed sugar out of my life" or "I shun thee, dairy," I will attempt to set a series of smaller, more attainable goals that don't scare the crap out of me or seem too daunting to accomplish.  A 2-month goal of not eating animal products was manageable, achievable, and non-threatening.  Ya know what also helped me stay on track?  You.  I've really enjoyed blogging and knowing that you are glancing over my food journal and rants.   That's why I have decided to continue blogging, learning, researching, encouraging, and ranting.

I've also decided to set another goal for myself: 

"Refrain from consuming animal products and processed sweets until July 1."

Why refrain from animal products?

As you've heard me say a million times, eating meat, dairy, and eggs is not good for my body or the animals who have to suffer on my behalf. My body does not need animal proteins to thrive.  (Disclaimer: There are sustainable, local and compassionate ways to eat animals, but they are rare to find and probably not found in your usual grocery store. When in doubt, go to the source. Know thy farmer or hunter.)

Why refrain from processed sweets?

Treats that contain processed sugars make me physically and mentally ill.  Even though I'm addicted to the sugar drug, crave it, and then enjoy each bite, I suffer after consuming it.  I suffer from guilt, blood sugar spikes/lows, tummy aches, weight gain, more uncontrollable cravings, inconsistent waste elimination, increased acne breakouts, low self-esteem, and headaches. The 2 minutes of deliciousness does not make the aftermath worth it.

Why refrain until July 1?

1) It's a reasonable and manageable amount of time: 82 days from today. 2) It's when I return to WI for my first week-long vacation in 6 months. 3) It's long enough to create and affirm habits and tendencies.

I have decided not to record my food journal daily; however, I may post links to great recipes that I've tried or want to try.  For example, Alinna sent me a link to yummy vegan brunch ideas.

Any other reason you're being so hardcore about your veganism?
I only have one life to live.  One body to care for.  Once chance to live well and long.  I want to know that I've done everything I can to take care of myself and to avoid preventable illnesses.  In addition to eating healthy, I want to boost my physical strength.  For example, I've been biking to work once a week for the past 4 weeks and plan on increasing that frequency.  Each way is 6.7 miles and takes about 35 minutes (check out the route on Google Maps).  Anyone have a suggestion for a great bike computer?
By the way, congrats to San Francisco, NYC, Madison, and Milwaukee for making the list of the Top 50 Bike-Friendly US Cities.

PS - We've received over 1000 unique visitors to the blog from all over the world!
PPS - Speaking of struggling with reality, check this out.  Jaw drop.

The End?

Well, it's been real.  I've been a vegan for 2 months and loved it.  Now, the question on everyone's mind..."Will you stay vegan or stop now that the experiment is over?"
Short answer: yes
Medium answer: yes, but it depends on the situation.
Long answer: yes, as long as I don't majorly inconvenience anyone, and I make an effort to be vegan the majority of the time.  If it's a special occasion (ie. friend's bday) or if I'm out with people and there are no vegan options or if I'm about to faint because I'm starving and there is only pizza in front of my face, then I will indulge.  Otherwise, I'll do my best to stick to my values and stay healthy and be a vegan lifer!

Thanks for all your support, friends!!  We did it!

Gramann Thanksgiving 2010 is going to be "legen-" - wait for it - "-dary!!!"


Day 60 Food Journal:
-blueberry/banana/mango smoothie
-oatmeal
-tempeh, wheatberry cake, curried veggies, asparagus & mushrooms***
-dark chocolate
-lasagna, beer
-orange


***
**Pineapple Marinated Tempeh with Candied Jalepano-Lemon Relish 
Soy, Herbs, Spices, Garlic, Lemon,
ginger, Sugar, Olive Oil, Pineapple, Chiles
**Seared Wheatberry and Potato Cakes with
Caper and Tomato Vinaigrette 
Wheatberries, Carrots, Celery, Onions, Potato, Garlic,
olive Oil, Capers, Vinegar, Tomatoes, Herbs, Spices 
**Curried Squash and Mustard Greens 
Squash, Mustard Greens, Onion, Garlic,
ginger, Herbs, Spices, Oil
**Sauteed Mushrooms with
Garlic, Kale and Herbs 
Mushrooms, Kale, Wine, Garlic, Herbs, Spices, Olive Oil

What can come of this?

Tomorrow is the last day of the experiment. What have I learned?
-I like being vegan.
-It's not difficult for me to be vegan.
-I love vegan food and probably haven't lost any weight.
-When I reduce sugar intake and try to de-stress, I have less acne.
-When I eat chocolate after 5p, I cannot sleep through the night.
-There are tons of foods that I haven't tried yet and many new-found food faves (ie. dates, daikon, kelp noodles, Earth balance buttery spread, cacao nibs, roasted veggies, almond milk).
-I love my food processor.
-a "vegan" is often perceived negatively, conjuring images of strict, sickly hippies, hardcore animal rights activists, holier-than-thou do-gooders, Women's Studies majors seeking a "cause", and crunchy California liberal earth-loving granolas.
-I have learned a ton about the food industry, nutrition, vegan-friendly brands, restaurants and blogs, vegan recipes, health benefits of a plant-based diet, potential career paths, and animal welfare.
-The foods I miss the most are unhealthy for me (ie. standard cakes, cookies, ice cream, cupcakes, brownies, froyo).  But fortunately, I have found plenty of delicious alternatives, and the foods that are naturally sweetened and homemade taste better and are guilt-free!
-After a week of not eating sweets, I don't crave them much (it helps to keep naughty foods out of reach).
-There is a lot of resistance to change amongst Americans - even friends and family - and they've closed their minds to learning about alternative/natural lifestyles and foods.
-However, I've been strongly encouraged by those who are open to trying new foods and recipes that are more plant-based.  There are even some of you who've dabbled in the vegan lifestyle and thrived!  Even by reducing your meat intake one day a week, you are saving the planet and mankind (comment on this post if you want a detailed explanation).

Need inspiration for this week's meals? Check out New York Times' "Recipes for Health" using common pantry/produce products and notice the minimal use of meat in the recipes. Doesn't the black bean soup look yummy?

Day 59 Food Journal:
-mixed fruit
-oatmeal
-salad, chips and guac
-lasagna, chocolate truffles and dark chocolate bunny (don't hate me...I'm a weak human), cherry tomatoes

Rejoice!

Happy Easter!
<--Look how cute we are!!

Our Easter Feaster was a success, and our first-time lasagnas turned out perfectly!  Guess which one is the vegan one...(see pic below)

Day 58 Food Journal:
-Kashi cereal with almond milk and flax
-handful trail mix
-mixed fruit, vegan lasagna*, dark chocolate truffles, red wine
-chocolate cake**

*recipe based on Colleen Patrick-Goudreau's "The Vegan Table"
-lasagna noodles
-frozen spinach
-firm tofu
-almond milk
-garlic
-lemon juice
-fresh basil
-salt
-pasta sauce
-nutritional yeast
-mushrooms
-onions

**It was a Costco chocolate cake that was not vegan. I ate it, it was delicious, and now I have a headache, my eyes are closing, I feel ill, my teeth feel grimy, and I kinda want to vomit.  The sugar makes me sick and the chocolate interrupts my sleep. I will suspend the intake of these substances indefinitely. After reading this article, it appears I have high levels of norepinephrine.

How do vegans survive Easter?

Have you heard of the Vegan Easter Bunny?  No?  Me either.  But if he did exist, you might find these candies in his basket. I'll just dive into the Lindt dark chocolate bunny my mommy sent me and the vegan dark chocolate truffles I made (4 ingredients: vegan cream cheese, dark chocolate, powered sugar, vanilla).

Here Alicia provides other vegan Easter ideas.

I spent 5 hours in food preparation today, and I enjoyed it.  Really, suited up with my apron and a glass of wine in hand, I'm good to go.  Also, in preparation for tomorrow's Easter feaster, Angela and I went hiking for 5 miles in the Santa Cruz Mountains.

Day 57 Food Journal:

-Kashi cereal with flax, banana, unsweetened almond milk (only 40 cal per cup!)

-trail mix

-homemade garlic hummus with carrots and crackers

-red wine, homemade dark chocolate truffle

-leftover veggie soup with curry sticks

Good Friday

Hungry for some nasty meat?  Check it out.

Now....hungry for some "ice cream" that is made from 3 ingredients total?  Check out this delicious frozen creamy banana with chocolate chips and peanut butter recipe!  Thanks for sharing, Alinna!

Day 56 Food Journal:
-kiwi
-oatmeal
-wheat tortilla with grilled veggies, white & black beans, lettuce, salsa, guac
-apple with peanut butter, orange
-popcorn, trail mix
-frozen bananas with carob chips and peanut butter

ch ch ch chia!

Keep your eye out for these up-and-coming health foods!
Chia seed: omega-3, fiber, rich in antioxidants and minerals, makes you feel fuller longer due to its gelling properties.

Stevia plant: natural sweetener, doesn't affect glucose levels, 0 calories, FDA won't approve it since it would obliterate the artificial sweetener and sugar cane industries.



Day 55 Food Journal:
-kiwi
-oatmeal
-freeze dried Fruit Crisps
-steamed veggies, 2 veggie sushis, brown rice pilaf
-bbq kettle chips, couple bites of dark chocolate
-chili, dark chocolate almonds, other snacky foods from yesterday

Now that I've had some chocolates, I can't stop eating dark chocolate!  I love it.  I guess I've missed it.  However, I usually don't feel great after eating more than a few bites of it. Bleh.