So, turns out I have high cholesterol. I eat pretty well, but I do love my fatty white foods. My Johnny and I decided to do the Forks Over Knives six week non- fat vegan plan, and you know what? Couldn’t do it. I cannot subsist on steamed food. I love my olive oil. I love it so much. We remain, plant based more or less, if you don’t count that turkey sammy I HAD to have on a pretzel roll this morning, for breakfast… I’m not perfect.
I have over time, perfected a few junk food moves that are worth sharing.
This is a little falafally thing, one of my go-to meals. I kind of used this recipe, minus the panko, and I always sprinkle in a little leavener, I used baking powder for the fritters in this pic. That’s a little za’atar and sumac for flavor in the little tupperwares. I didn’t have any tumeric or flax eggs, so I went without this time. Worked out fine.
Now about that slaw, from such sweet cabbage from My Lindsay girl’s summer job at Irene’s Farm.
I could eat cabbage with every meal. So very satisfying, crunchy, sweet and a little spicy. Does a vegetable get any better?
And all the other things, too. Summer is good to eaters.
These are my vegan hacks for dairy substitutions.
For the slaw – equal parts vegan sour cream or yogurt and veganaise, a generous portion of sugar and apple cider vinegar in equal parts. Start with a teaspoon of each and keep adjusting.
For the tzatziki – I’ma big fan of the Kite Hill Almond products – A little plain yogurt, parsley, and smashed cucumbers ( dill it if you like, not my cup of tea). I stabilize it with a small bit of veganaise.
For the Tahini – I took a little vinaigrette dressing, added a tablespoon if tahini, a tablespoon of veganaise, and a squeeze of fresh lemon. I noticed with tahini that less is more.
For the Onion Soup Dip – Knorr’s onion soup mix, yes it’s vegan, no hidden beef stock, vegan cream cheeze and rice milk. I whipped up the Kite Hill Cream Cheeze with the rice mix to the consistency of sour cream and then added the dry mix – Turned out really well.
I’m a huge fan of vegan cream cheese because it’s thick. I think vegan cream cheese, sour cream, yogurt and veggies all taste pretty much the same, so it’s all about consistency when it comes to cooking. It also makes a great base for creamy sauces.
As a side note – I even had my eighty-eight year old meat eating Mama eating vegan! Yes! There she is in her pirate glasses!
I’ve been working on a little lentil mushroom kefka thing. I’ll let you know when it’s perfected!