Sorry about my recent hiatus. The semester is coming to a close and my work has been piling up. My fall break has finally arrived and I find myself in a constant perpetual daydream about the rapidly approaching festivities. Tofurky Day is upon us!
Last year, I was fortunate enough to enjoy two meals. My first consisted of the following:
-Vcon Chickpea Seitan Cutlets with red wine gravy
-Cheezy Broccoli Casserole with a Golden Cracker crust
-Carob Cream Pie with a graham cracker crust
-standard mashed potatoes and salad
The second meal was especially wonderful mostly because I didn't have to cook a damned thing! My mother is my cooking idol. She knows how to cook just about every vegetable perfectly and is really awesome and considerate when it comes to accommodating me at family dinners. This meal consisted of:
-Herbed Tofu loaf with stuffing
-Mashed potatoes and gravy
-roasted assorted veggies
-Apple cake
All courtesy of my mother, mind you.
This year, I have every intention of going all out. I plan on doing every classic Thanksgiving meal. This year's menu will consist of:
-Sausage Stuffing from Rhymes with Vegan
-Green Bean Casserole from RWV
-Scalloped Corn from RWV
-Tofu Turkey from RWV
-and, Pumpkin Cheesecake with Oatmeal cookie crust from Fatfree Vegan
I think one of the reasons I'm so excited for Thanksgiving this year is because I recently began adhering to the dietary standards of the Eat to Live diet. It's the first diet I've actually been able to stick with. I don't have terrible cravings for any contraband pasta or sweets. I also don't feel hungry in between meals. While I am a little upset that I can't eat as much avocado as I'd like, I enjoy the simplicity of all the meals. Did I mention this is a really cheap diet?
As a break from eating raw foods during this most unforgiving of Novembers (with the exception of today!) I decided to whip up some of the quick corn stew in the book. I had to make it from memory seeing as I didn't have the book on me. I cheated and added a tablespoon of Bragg's liquid aminos, but soy milk chowder soups tend to be too sweet by themselves for my liking. Sorry, Furhman.
Eat to Live Quick Corn Stew
2 cups soy milk
1 tbs whole wheat flour
1 medium potato, diced
1 carrot, diced
1 large onion, diced
1/2 tsp dulse
2 tbs dried vegetable flakes
1/4 Mrs. Dash Seasoning
1 tsp Butter Buds
1 10oz bag frozen corn
Heat 2 cups of water and soy milk together on a low flame. Mix in flour, dulse, vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add frozen corn until it defrosts and the sou comes to a boil again.
My two cents: I didn't add the two cups of water. I thought it would be too watery for a stew and take away a lot of flavor. I generally find soups with a soy milk base to be, but this was rich an hearty. Instead of dulse I used kelp. It's just what I had on hand. And, it had a great chowder taste. I didn't use the seasonings suggested. I'm still not entirely sure what they are, to be honest.
Last year, I was fortunate enough to enjoy two meals. My first consisted of the following:
-Vcon Chickpea Seitan Cutlets with red wine gravy
-Cheezy Broccoli Casserole with a Golden Cracker crust
-Carob Cream Pie with a graham cracker crust
-standard mashed potatoes and salad
The second meal was especially wonderful mostly because I didn't have to cook a damned thing! My mother is my cooking idol. She knows how to cook just about every vegetable perfectly and is really awesome and considerate when it comes to accommodating me at family dinners. This meal consisted of:
-Herbed Tofu loaf with stuffing
-Mashed potatoes and gravy
-roasted assorted veggies
-Apple cake
All courtesy of my mother, mind you.
This year, I have every intention of going all out. I plan on doing every classic Thanksgiving meal. This year's menu will consist of:
-Sausage Stuffing from Rhymes with Vegan
-Green Bean Casserole from RWV
-Scalloped Corn from RWV
-Tofu Turkey from RWV
-and, Pumpkin Cheesecake with Oatmeal cookie crust from Fatfree Vegan
I think one of the reasons I'm so excited for Thanksgiving this year is because I recently began adhering to the dietary standards of the Eat to Live diet. It's the first diet I've actually been able to stick with. I don't have terrible cravings for any contraband pasta or sweets. I also don't feel hungry in between meals. While I am a little upset that I can't eat as much avocado as I'd like, I enjoy the simplicity of all the meals. Did I mention this is a really cheap diet?
As a break from eating raw foods during this most unforgiving of Novembers (with the exception of today!) I decided to whip up some of the quick corn stew in the book. I had to make it from memory seeing as I didn't have the book on me. I cheated and added a tablespoon of Bragg's liquid aminos, but soy milk chowder soups tend to be too sweet by themselves for my liking. Sorry, Furhman.
Eat to Live Quick Corn Stew
2 cups soy milk
1 tbs whole wheat flour
1 medium potato, diced
1 carrot, diced
1 large onion, diced
1/2 tsp dulse
2 tbs dried vegetable flakes
1/4 Mrs. Dash Seasoning
1 tsp Butter Buds
1 10oz bag frozen corn
Heat 2 cups of water and soy milk together on a low flame. Mix in flour, dulse, vegetable flakes, and seasoning. Add the diced potato, carrot, and onion and continue to simmer for 5 minutes. Add frozen corn until it defrosts and the sou comes to a boil again.
My two cents: I didn't add the two cups of water. I thought it would be too watery for a stew and take away a lot of flavor. I generally find soups with a soy milk base to be, but this was rich an hearty. Instead of dulse I used kelp. It's just what I had on hand. And, it had a great chowder taste. I didn't use the seasonings suggested. I'm still not entirely sure what they are, to be honest.
No comments:
Post a Comment