vegan for real
Tuesday, January 12, 2010
All right, so if there is one lesson I have learned from the beautiful staff at sparkpeople.com it is try, try again. With that said I thought I would try something new for my health and that is attempting the vegan diet within my limitations. My approach to it is going to be like my approach to becoming a vegetarian, there will be exceptions. For example, I never could pass up a good crawfish boil. That has been easy to do now. I mean where can I get decent crawfish in NYC? (just in case you are wondering, the answer is you can't) With that said and with the limitations of my grocery store, there are just going to have to be exceptions. I am not doing this for animals rights reasons, though I do find that is a perk, but I am not willing to give up my milk in my morning coffee nor I am going to scour soy cheese labels to make sure they do not have lecithin in them. Hence the reason I titled this post vegan for real, ie vegan for beginners or those just wanting to try it out in their diet. Okay?
With the exception of my 1 cup of milk every morning, the diet has been fairly easy to follow. Fortunately, my neighbourhood demographics have been changing and so has the content of my grocery store. I chose the cookbook Vegan Planet to begin with as the recipes featured were not so exotic or out there. The author took many common dishes and converted them into vegan ones. Some with success and some just need a little tweaking for my personal tastes. So far I have not felt deprived. I have not made any vegan desserts yet but plan to do so once I get the main course thing down a bit more.
My favourite convert so far has been the vegan sour "cream" made with silken tofu. I refuse to tell a lie in this arena, there is no way you will ever mistake it for sour cream. However, it is a pleasant substitute and did add a wonderful element to my tofu tacos this morning. I really feels more like a creamy, tangy sauce or dip than sour cream. I mean for a snack today, I was dipping carrots and celery into it because it is delicious. It is just definitely not sour cream. I am not sure if it will stand up in a baked potato situation, but any dish that calls for it to be added, like stroganoff, I think it will do just fine.
Tonight I am attempting to make seiten, or wheat meat as some call it, and will let you know how it turned out tomorrow.