Well, I have hit my two-week mark on my new adventure as a vegan, and I’ve learned quite a few things so far.
Number one, I still don’t really care for firm tofu. I attempted an egg-less egg salad last week that was, hmmm, okay. But, it still pretty much just tasted like tofu and onion, so after the my second taste test, I had to toss it.
Number two, eating out can be tricky. My first dining out experience occurred at Applebee’s… not the most vegan friendly place. I ordered the endless soup/salad combo, which was the only thing I found on the menu that I could eat. There were four soup choices: chili, chicken tortilla, tomato basil, and french onion. I asked for the house salad (no cheese), and the tomato basil. After about two bites of the soup, I realized that it had cream in it, so my next choice was the french onion. After dutifully removing the wonderfully pungent and gooey layer of swiss cheese and toast from the top of the soup, I made it about half way through the soup before remembering that french onion is made with beef broth. So, no vegan soups at Applebee’s! By that time, I just laughed and called that meal a loss.
Number three, I’m still a meat-eater at heart. I awoke from a nightmare on Thursday morning. I had dreamed that I was eating a sausage link and looked down at the last bite in my hand only to realized it was made out of meat!! Panic ensued, and I awoke feeling completely silly.
But, it has not been all bad! I have discovered some very tasty recipes so far, and here are some links to my top three from the past two weeks.
Vegan Colby Cheese Dip – I make this both weeks, once to use just as a cheese dip, and once mixed in with some whole wheat pasta and re-hydrated sun-dried tomatoes. Yum!
Curried Eggplant, Lentil, and Quinoa Burgers – This was a great veggie-burger. I didn’t have quinoa flakes on hand, so I used quick cook oats instead, and they turned out wonderfully.
Creole Black-eyed Peas – I love black-eyed peas, and these had just enough spice and liquid smoke seasoning, that I didn’t miss the ham seasonings at all. I made these with canned black-eyed peas, and that really helped cut down on the prep and cook time.
Let me know if you give these recipes a try! I’ll still be here experimenting and trying new things in my own kitchen, so hopefully I’ll have some more recommendations for you in the near future.
And, don’t forget to be on the lookout soon for details on the next Treacle And Ink giveaway! Things are rolling right along behind the scenes here, and new things will be popping up soon.