01ReluctantVegan.Blogspot.com

Wednesday, June 14, 2017

Spinach Casserole #vegan #oilfree #Kosher #Pareve

Spinach Casserole with Tofu and Nutritional Yeast
Sometimes all you have to do is use a different pan with the same basic recipe to improve it.
Well...that, and I added a few things.

Recipe
2 boxes of frozen chopped spinach
or 1 pound of fresh spinach - cooked and drained
2 stalks of finely chopped kale leaves
1 can of chickpeas - drained
1 box of extra firm tofu - drained
2 cups of nutritional yeast
1 large onion chopped
1/2 inch finely chopped fresh ginger
4 cloves of garlic chopped
1 T lemon juice
0.5 tsp allspice
0.5 tsp cumin 
1 tsp salt
2 pinches of ground pepper

Clarify the onion using 1/2 cup of water and a little salt. Add the garlic and spinach. Cook until most of the water is gone. In a large mixing bowl crush the chickpeas and crumble the tofu. Save 1/3 of a cup of the nutritional yeast to sprinkle on the top. Add all the other ingredients along with the onion, garlic and spinach. Mix it up thoroughly. 
Spread it evenly into an 8 x 8 x 2 inch pan lined with parchment paper or prepped with a little oil. This time I used just a tsp of oil and wiped it out with a paper towel. Sprinkle on the rest of the nutritional yeast.
Bake at 375 degrees for 1 hour 15 minutes. Let it cool to firm up. I let it cool, covered it and left it in the refrigerator  overnight. 
Re-heat in the microwave for 2 or 3 minutes, cut and serve.

Here it is all plated with cauliflower rice mixed with a chopped red sweet pepper, carrot sticks, beansprouts with garlic sauce and garnished with parsley:

Dinner for my birthday!!  All the essential amino acids were there to celebrate.








Friday, June 9, 2017

Vegan Nacho Sauce. New and Improved!!! #dairyfree #nutfree #oilfree #Kosherpareve #addicting

I don't remember if I already published this but it couldn't hurt to put it out there one more time.
Cousin Ann in Austin, this is for you!!!!

Dairy Free and Nut Free Nacho Sauce over Cauliflower 

Vegan Nacho Sauce
4 Yukon gold potatoes
6 TBSP nutritional yeast
6 TBSP Tapioca flour
1 TBSP salt
¼ cup white wine vinegar
1 TBSP lemon juice
¼ tsp smoked paprika
¼ tsp Tabasco
Salt water to boil the potatoes

Peel and boil the quartered potatoes in salted water for 40 minutes. Save 2 cups of the starchy water.  In a separate bowl mix the dry ingredients together to prevent clumping. Put the potatoes, 1+1/2 cups starchy water and all the wet ingredients in a blender. Pulse a few times to chop it up. Add the dry ingredients and  puree until completely smooth.
Pour it back in the pot from the potatoes. Over medium heat stir constantly with a wooden spoon until it thickens for about 15 minutes. Add a little more starchy water if it gets too thick. Set it aside to set up.

Monday, June 5, 2017

41 Months A Vegan with a Picture!!! #lifelonglearner #eatmoreweighless #eatlikeahorse

Lasagna, fresh spinach and mushrooms with homemade creamy garlic dressing
       It is now 41 months since I doubled down on my own life and became a whole foods plant based, little to no oil vegan. It worked better than anything else I've ever tried and without really working all that hard I've lost 110 lbs and kept it off. No more yo yo  dieting for me!
     That's a picture of my dinner tonight at the top of the page. No animal products and no oil at all.  The recipe for my lasagna has given me consistent results every time.
I did change one thing this time. Instead of letting the mozzarella substitute get thick and cold, I poured it on while hot and creamy.  It was much easier than trying to spread it over everything. Between that, the fresh spinach and mushrooms with creamy garlic dressing and the watermelon I left the table feeling very full!

     Last Saturday I ran in a 5K race for the American Cancer Society. My time was 32:09 putting me 1st in the "60 and over" category (the only one there over 60 was me).  When I got there the shirts were being given out. This was the conversation:
Phil: "What size are you?"
Me: "Medium."
Phil: "I only have large."
Me: "I'll take the medium."
Phil: "OK. Large it is then!"
Me: "Thank you."
That's me on stage after the race, second from the left, next to my new friend, Phil, smiling and swimming in my new, sweaty, size large t-shirt. We had a blast!
     If you are curious about the health benefits of a whole foods plant based diet watch the movie FORKS OVER KNIVES on Netflix or on your computer. It may be your 1st step in the pursuit of a much healthier, much more active life.
 

   

Thursday, May 25, 2017

Show my 13 year old niece a little vegan generosity! #charitypitch #relayforlife

Support The Cause
     As you know each month for the past 3 years I write to journal my progress in the vegan voyage with the intent to inspire you to take control of your health using your fork.
     This time I'm asking for your support. For the past 4 years my remarkable 13 year old great niece has been working hard to raise money for the American Cancer Society. This year, June 3rd,  I'm running the Relay For Life 5K race and making a donation to this worthy cause. You are all invited to join me for the race!  Your tax deductible donation would be greatly appreciated. Any amount is welcome. Let's see if we can work together and harness the power of the internet to make a difference in the lives of people of all ages who are fighting for their health. Thank you in advance.
Please click the link below to help.
http://mobileacs.org/2q9gZB7

Wednesday, May 17, 2017

40 Months A Vegan !!! The adventure continues... #foodismedicine #Eatlikegorilla

 
Michael Greger, MD How Not To Die.  Joel Kahn, MD The No BS Diet 
and Dr. Kalmus at Vegfest Michigan 2017
  Hard to believe it, but it has already been 40 months since I chose to take control of my health by changing to a Whole Foods Plants Only diet.  My motivation at age 58 was to lose the excess weight I had picked up over the past 20 years. That and not die or develop the diseases associated with obesity.  Losing weight is so much harder than putting it on. At the time, my goal was to be realistic and lose 50 lbs. That seemed like an achievable goal.  I didn't ever see myself getting back to the shape I was in at the end of high school and through undergrad when I had a 32 inch waist. At that time I was eating whatever I wanted but I was very active; playing tennis and bicycling in the summer and playing racket ball during the winter.  As time went on, I got a little less active each year but didn't bother to change my eating habits. I would see my personal physician for regular checkups and he would give me prescriptions for pills to lower my cholesterol and to lower my blood pressure and then tell me to lose weight. I would ask him how and he would say: "You know how. Eat less and exercise more." Well that was just frustrating because apparently I didn't know how, I weighed 284 lbs and I was asking for help. Throwing it back on me; telling me I know how was not helpful.
     I do know how to read though so I started looking for a plan that would help me achieve my goals in the safest, least painful, cost effective (cheapest) and sustainable way possible. I also need to understand what I'm doing, why it makes sense to do it and the science behind it to back it up. With all that in mind, I was able to narrow down my choices. There are a lot of diet plans out there! Everything from self help books, hypnosis, Doctor monitored plans that include pills, hospital or office based nutritionists, weekly Weight Watchers meetings, meals and supplements to buy or have delivered all the way to Bariatric surgery.
     The first option I could cross off my list was bariatric surgery. It certainly isn't the safest, least painful or cost effective choice. It isn't necessarily the the most sustainable choice either considering the number of people who manage to put a significant amount of the weight they have lost back on in the 5 year follow up period.
     I had joined Weight Watchers before and it worked while I was going but I never reached my goal weight and my bad habits returned when I stopped attending the meetings. The other options that also require someone else to provide meals, pills or attend regular appointments were also not for me. Long term, I would be inconsistent and get tired of the expense.
     That leaves self help. I was already motivated, I just needed to chose from the myriad of approaches to weight control. I didn't want to be caught up in a fad diet, calorie counting or in something with tons of rules. I may follow the rules for a period of time but long term, not so much.
     I was given some direction by Joel Kahn, MD. He had me watch the movie Forks Over Knives.
I could relate to the testimonials. The rules seemed simple enough:
"Eat whole foods, just plants and not too much."
I had some learning to do about the meaning of  "whole foods" vs processed foods like white rice and bleached flour. The processing takes out the fiber. That's the healthy part! Oil is also a processed food with no fiber. It takes 40 olives to make one tablespoon of olive oil. Again all the fiber is removed and all that is left is the fat. Fiber makes you feel full and fat makes you... FAT!!
     The only thing I spent money on initially was a vegan cookbook. It gave me the basics of cooking without processed sugar, oil, eggs, milk or white flour. Once I got an idea of how things worked I started gathering some recipes and getting comfortable with the ingredients. When I started cooking, there was no stopping me. Chopping, mixing and cooking are relaxing activities and when you finish you get to eat your work!  I found myself experimenting like I was in chemistry class. The food was delicious! I was eating more than before and losing weight!
Over the following year I also lost my high cholesterol, high blood pressure and sleep apnea. The most expensive thing I had to do was buy new clothes. My BMI was 45 when I started and is now 28! My Doctor, who told me "you know what to do" is amazed now that I really do know what to do! That goal of losing 50 lbs blew past in a rush and I lost 110 lbs.
You can amaze yourself the same way I did. Click on any or all of the links in this blog and start.
Nobody is going to do it for you and it only works when you decide to take control and depend on yourself!!!

     

Tuesday, April 25, 2017

39 Months A Vegan. Forks Over Knives published my story!!! #eatlikeahorse #veganwriter #helloitsme

Here I am, vegan for 39 months, staying away from oil, losing the weight equivalent to the star of a boy band and writing about the experience. I never know if it makes anyone stop and think.
This month FORKS OVER KNIVES has me featured as a "success story".
Thanks for the positive feedback, FOK!


Monday, February 6, 2017

Better Than Best Gluten Free Vegan Zoodle Spaghetti Ever! #fatfree #oilfree #Glutenfree #lowSodium #eathealthytobehealthy #KosherPareve

Best Zoodle Spaghetti Ever!
Picture of the original recipe 2 years ago with Mushroom Caps and Snap Peas
Zoodles are a really great alternative to wheat noodles! If you have Celiac disease or are one of the gluten free recipe followers then you should be good with Zoodles. Click here for everything you need to know and 10 more recipes!! This is a reworking of a recipe I came up with 2 years ago, but this time I didn't add much salt over what was in the cans for the diced tomatoes, tomato sauce and tomato paste. You can if you want. I also cooked my onions and garlic in water instead of oil and I made up a cheese substitute which eliminated the oil in the packaged kind. Instead I made up my own adding nutritional yeast, Tapioca flour and potato starch to thicken it.


Makes 2 servings.



Delicious Recipe for Spaghetti Sauce
(This is a big pot of Marinara sauce.  I use about 2 cups for this dish and put the rest away for another day.)
Tomato Sauce:
29 oz.Tomato sauce, 12 oz.Tomato paste, 28 oz. Diced tomatoes, 4 cloves garlic, 1 onion, 2 chopped stalks kale, 1 dash Black Pepper,  12 chopped pitted dates, 4 TBS oregano, 2 TBS Rosemary, 4 TBS basil, 4 TBS nutritional yeast. (you may want to add 1 TBS of salt or to taste).

In a large pot bring 2 to 3 cups of water to a boil. Add the chopped onion and garlic with the spices. Let it cook until the onions become clear, then cook uncovered to reduce the water. Add the rest of the above ingredients, bring it back to a boil, reduce the heat and let it simmer covered for 30 minutes stirring occasionally.

Veggie Zoodle Noodles:
 3 Yellow Zucchini Squash, 1 Green Zucchini, 1 Carrot, 4 Mini Sweet Peppers
Use the Spiralizer  to shred the carrot and the zucchini then slice the peppers into thin strips.

Cheese Substitute
Boil 1 large or 2 small peeled and cut up Yukon gold potatoes in salted water until soft. Save the water, mash the potatoes.
In a separate bowl,  mix 3 TBSP of nutritional yeast, 3 TBSP Tapioca flour, 1/8th tsp turmeric and 1/4 tsp of smoked paprika. (Mixing the dry ingredients keeps the Tapioca flour from clumping.)
Mix in the potatoes, 1/2 TBSP lemon juice, 2 TBSP white vinegar, 1/4 tsp Tabasco and 3/4 cup of starchy water from the potatoes. Put it in a blender on high until it thickens. Add more water if it's too thick.

Mix the veggies with about 2 cups of the Marinara sauce and the cheese substitute. More if you prefer.

Using an 8 x 8 inch glass casserole dish, add the mixture. Cook it for 50 minutes at 375 F.
Let it cool to absorb the liquids then serve.

I found I had a bit more liquid than I liked, so I put in a piece of Rye Bread to absorb the extra and then removed the bread. (I ate that too.)
You Celiac people can use gluten free bread to do the same thing.
I like to refrigerate it over night to let the flavors mature then heat it in the microwave on high for 2 minutes.

You may enjoy:  Prevent and Reverse Heart Disease

Got any suggestions?
Enjoy!

If you want to follow me, click on the orange block with the "B" at the upper left of your screen.
Under "Reading List" click "add".
Was that so hard?