Veganism and Me

Veganism (/ˈviːgənɪzəm/) is the practice of abstaining from the use of animal products, particularly in diet, as well as an associated philosophy that rejects the commodity status of sentient animals. A follower of veganism is known as a vegan (http://en.wikipedia.org/wiki/Veganism).

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I find that many people use veganism as a way to define who they are.  They label themselves as being a “vegan,” and after so much time practicing this lifestyle, it begins to define them as a person.  However, I find this way of thinking to be unhealthy.  It is ridged and strict, which is not at all in line with the vegan diet, though many people view veganism as such (ridged and strict).

Let me provide some background on myself.  I was a vegetarian for over 10 years.  In 2008, I let go of that diet for health and personal reasons.  I went back to eating chicken, beef (at times), and fish.  Yes, I ate at McDonalds and Taco Bell and Arby’s.  Why?  Because I had to.  I will not get into every reason right now, but I knew that eating without thinking was what I needed.  And I lived that way for 4 years.  I am grateful I did.  Now, ethically speaking, I do not condone eating meat and I never have.  I have always 100% supported the vegan lifestyle.  But for 4 years, it was not an option for me personally.

Last year, I weaned away from meat products SLOWLY.  I then moved away from eggs, and lastly, dairy.  It was a transition over time and one that, frankly, I feared in many ways.  I knew that I had to continue eating new foods and varying my intake—not relying on 2 or 3 meal choices every day.  Honestly, I eat more of a variety of foods now than I ever have before.

Veganism is not something that defines me.  I am the same person I have always been, no matter what I eat today.  It is a diet, a lifestyle, a movement, a belief, a religion even, but it is not who I am.  I am Kate, and yes, I happen to be a vegan.  My belief system that supports veganism does, in part, define me as a human being.  I stand behind what I do and who I am, but I caution you to not let food and diet in and of itself define your being.  Also, don’t let your view of others be swayed by their diet choices.  Stop looking at obese people with disgust, stop judging the man in line at McDonalds, stop belittling the woman buying Kraft Mac and Cheese.  Feel compassion for others; understand that others are not where you are in life; and encourage a healthy lifestyle by thriving in your own.  And most of all, be who you are today and every day, no matter what is on your plate.  Don’t define yourself with food, don’t judge yourself using food.  Love yourself, forgive yourself, be yourself.

And as I often write, and truly mean, happy eating :)

Back from hiatus… and brownies

So once again, my blogging has slowed.  This past month has been anything but jovial and easy.  As my last entry noted, my grandmother recently passed, and that was a difficult time for our family.  To make the raw heartbreak worse, 2 weeks later, my father passed.  It has been a sad month, to say the least.  But I have an amazing family and I love them with all my heart.

In amongst all the tears, I did find time to make some delicious vegan, gluten free, no refined sugar added brownies.

INGREDIENTS

½ cup almonds

1/3 cup buckwheat flour

½ TS baking soda

½ TS baking powder

½ TS salt

2/3 cup unsweetened cocoa powder

2 TB flax, ground

¼ cup water

12 pitted dates

2 TB blackstrap molasses

½ cup almond milk

1 TS vanilla

DIRECTIONS

- In a blender or food processor, grind the almonds into meal/flour.

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Ground almonds = almond meal

- In a large bowl, whisk the first 6 ingredients, including the almond meal.

- Combine the ground flax and the ¼ cup water.  Set aside.

- In a blender or food processor, grind the dates, molasses, and almond milk into a paste.

- In a small bowl, mix together the date paste, flax mixture, and vanilla.

- Add your date mixture into the dry ingredients and mix to combine.  The batter will be very thick!

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Eating vegan brownie batter is delicious, and no raw eggs to worry about :)

- Lightly oil an 8” square baking pan (I used coconut oil).

- Plop the batter into the pan.  Run your fingers under cool water and press the batter into the pan.

- Bake at 350°F for 20 minutes.

- If you want, you can drizzle the brownies with agave to make them sweeter, but health-wise, I don’t recommend it.  Cool them and cut them and devour them!  They are rich and deep in flavor with a hint of sweetness from the dates and molasses.

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Even Charlotte wanted to try some!

I have lots of things I want to write about, so I will see you soon!  Until then, happy eating.

Sadness and Treats

Blogging seems to have fallen by the wayside as of late.  Certainly, this is not to say that every day I do not have the intention of writing.  Simply, my life has been heavy.  Heavy with the weight of ill family members, stressful work, and an abundance of doctor visits for myself (struggling with various medical symptoms that are not being resolved in any way, shape, or form.)  Nonetheless, I love my food and I love my life.

To add to the heaviness of this already weighty blog entry, today was my grandmother’s funeral service.  I will not get into the details of the story, but it was a sad day brightened only by the fact that I got to see some faces that I have not seen in years, which was truly lovely.

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Also, it forced me to find the time to bake a few desserts (all gluten free and vegan), including…

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Coconut lemon bars

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Peanut butter strawberry jam oatmeal bars

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Banana cake with lemon glaze

Oh, on a lighter note… new FOB album is out and I happen to be super-duper excited!  Mike and I have tickets to a show in September and I’m absolutely in love with Young Volcanoes!

I have been trying to get to the gym on a semi-regular basis.  I’m working on endurance and strength training.  I am getting stronger—lifting 20-30 LB more than I was a few months ago.  And I’ve been running on the treadmill here and there.  It’s getting warmer out now, so that means I can actually run OUTSIDE!  Thank goodness… Did I mention how much I loathe treadmills?

Food plans in the near future include tropical pan fried tofu and vegan caramel cheesecake bites.  Until then, I wish you all love in your hearts and warm hugs every day <3

Decadent Chocolate Cake

It’s true, I love sweets…. candy, ice cream, cake, cupcakes, sherbet, really anything in the over-the-top sweet category.  And I really love a good chocolate cake.  But, what I don’t love is a sickeningly sweet, sugary (almost grainy) chocolate cake.  I like the kind that you get for dessert in a fancy restaurant–you know, the ones with the white tablecloths and butler-like waiters.  Mmm, that kind of rich, dense, insanely deep chocolate cake.  So that’s what I set out to make.  And by George, I think I’ve got it!

It is a gluten-free, vegan, nut-free, soy-free recipe.  So it’s pretty allergy-friendly.  It does contain chocolate (did I need to say that?) and coconut.  And no, it is not fat-free.  Mike enjoyed his slice with vanilla ice cream, and I had mine without, as we didn’t have any vegan ice cream on hand.  It is Ahhhh-mazing :)

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2 layers cooked and cooling

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Chocolate cake, ready to eat!

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Mike’s slice with vanilla ice cream

If you’re interested in the recipe, send me a message and let me know.  I’m always more than happy to share!

I’ve also been working on perfecting my vegan pudding.  I think I’ve finally gotten it down, after numerous trials and tribulations.  My recipe is simple, but it does contain soy.  After making this pudding recipe, I was overjoyed with happiness.  It’s super easy to make and tastes sweet and creamy.  I shoved a spoonful into Mike’s mouth.  He agreed, not too shabby.

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VEGAN PUDDING RECIPE (VANILLA VERSION)

- 2 cups unsweetened soy milk (you can use coconut milk, but do not try it with store bought almond milk–it will not thicken)

- 1 Tb. cornstarch

- 1 Ts. arrowroot starch

- 1 Ts. agar

- ¼ Ts. salt

- 1 Ts. vanilla extract

- 2 Ts. stevia

1.) Combine all ingredients in the blender, whizzing until smooth.

2.) Once smooth, pour into a sauce pan and cook over medium heat, stirring constantly.  Cook until the liquid comes to a boil.

3.)  Once it boils, remove from heat and allow to chill completely.  It will thicken as it cools.

Serve plain or with whatever toppings you like.  I like slicing banana over mine.

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Happy sweet eating!

Oscar Weekend

Today is Monday.  It feels like Monday rolls around more than just once a week.  Though I am not at work on this particular Monday.  I took a sick day to have yet another endoscopy.  However, I am not having an endoscopy.  Over the weekend, I became increasingly sick with what is most likely RSV (respiratory infection), so the procedure will have to wait until I am a bit better.  Having a tube down your throat and into your stomach is probably not the best idea when your throat is swelled like a balloon and you’re having coughing fits.  But, in fashion very unlike myself, I did end up sticking with the sick day, as I am indeed sick.  So alas, here I am, sitting at home, feeling something close to death.  I admit, I can be slightly dramatic.  Coffee and cereal ain’t making this morning any better, though.  And that disappoints me because coffee and cereal always makes my day better.  Blasted virus.  I think the worst part about being sick is that it makes me not enjoy food so much.  Pure evil!  My life is, as you can tell from this blog, all about food.  I live it, I breathe it, I…eat it.

Anywho, I came to tell you that I spent my ill weekend cooking, as usual.  I generally spend most of my week daydreaming about cooking and baking, planning my next creative recipe and culinary creation.  Over this past weekend, I made: vegan vanilla pudding (2 trial batches), vegan tapioca pudding, vegan “cheese”cake, sweet potato and black bean quesadillas, banana peanut butter muffins (had an abundance of overripe bananas), and a batch of vegan yogurt.  In addition, it was Oscar weekend!  In my mom’s and my aunt’s world, Oscar night is way bigger than any holiday, topping even Christmas, perhaps.  So I did spend my Sunday with my 2 very favorite women, who, mind you, were also ill with RSV.  We may not have been breathing, but we were watching the Oscars!  Red carpet began at 1pm on E!  I cooked up their Oscar feast, which included: Crab cakes with lemon tartar sauce, chicken sausage kabobs with a creamy dipping sauce, parmesan polenta rounds with a roasted red pepper and olive tapenade, twice baked potatoes, and pumpkin pie tartlets.

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Mom and Linda with some of our fabulous Oscar decorations

Maybe this seems like a lot of food to cook all in one tiny weekend; but really it’s not.  I love it, as you know.  Every day, I ask myself the same questions… When can I attend culinary school?  When can I open up my own café?  When can I spend my life cooking and be truthfully, wholly happy?

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Banana peanut butter muffin with vegan butter

And in other (my) worldly news, just last Wednesday, Mike and I went to New Jersey for a Pete Wentz booking signing.  He almost touched me.  Not really, but he thought about touching me.  Okay, probably not really.  But in my fantasy, he thought about touching me and then he did.  Yeah.  I bet if I had brought him some of my banana peanut butter muffins, he would have at least hugged me.

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Even Charlotte is into Pete Wentz

I will not share any recipes in this post, but if you’re interested in any, just let me know and I will be happy to share.  And soon, I will post about the BEST EVER vegan gluten free chocolate cake.  Seriously, to die for.  Until then, happy cooking & coughing, bleh.

Wintery Update

My goodness, it’s been over 2 weeks since my last post.  What have I been up to??  Lots and not much.  Not enough cooking, that’s for sure.

First, let me inform you of my utter passion for Fall Out Boy and Pete Wentz and my incredible excitement for their new album (now dropping April 15th).  Mike and I went to one of the 3 secret shows last week.  It was awesome.  I bet if Pete Wentz knew me, he’d fall in love pretty quickly.  My heart is hoping.  The show was fantastic with about 150-200 kids.  I was positioned towards the side of the stage, right next to 2 speakers about the size of my body.  My ears rang for 4 or 5 days.  I was thankful when it subsided.  But I’d do all over again every day, if I could :)

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In other news, if you didn’t hear about Nemo, he pummeled New England last week, dumping 3 feet of snow of us.  It was rather insane, honestly.  I spent 3 days shoveling.  We missed 6 days of school due to roads not being passable for school buses.  So now we have no February or April vacation left and we’re in school until the end of June, practically.  Oh well.

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The cold snowy conditions have made for some good cuddling time.  How can anyone not love animals?  My babies are amazing.

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And finally, yesterday was Valentine’s Day.  I worked during the day and my husband worked in the evening.  Needless to say, we didn’t celebrate.  He did, however, send me beautiful flowers at work.  They smell wonderful!  And I took today off so we could have the day together.  So far, I’ve eaten breakfast and moseyed about the apartment all morning; he’s still sleeping…

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This weekend, I’m working on vegan and gluten free chocolate cake and “cheese”cake.  I’ll also be baking regular (not vegan/gf) lemon poppy seed muffins for my neighbors who helped out with so much shoveling this week.  Thems be some lifesavers!  Food posts soon to follow.

Happy winter…is it spring yet???

A Deviation From the Food

Today, at the gym, I saw a woman with her little girl.  The little girl was in her bathing suit, ready to jump into the pool.  The mom wasn’t interested in getting wet—she sat on the sidelines, watching for safety’s sake.  I noticed that the mom also put the sleeve of her shirt over her hand before opening the door, seemly afraid of the germs that could be on the handle.  Granted, there may be germs, but this whole scene got me thinking.

When I become a mom I want to be the mom that lives in the moment.  I do not want to be the mom sitting on the sidelines of my daughter’s life.  I want to be the mom who isn’t afraid to live with her kids.  I want to be the mom who laughs, the mom who dances to all the good songs, the mom who bakes homemade cookies and lets her kids lick the batter from the spoon, I want to be the mom who licks the batter from the spoon.

I want to be the mom who wakes up early to make pancakes with chocolate chip (vegan carob chip) happy faces.  I want to be the mom that reads bedtime stories and has tickle fights.  I want to be the mom that bike rides around the block and finger paints all afternoon.  I want to be the mom that takes sun naps on the floor with her kids, the mom that makes the best dinners on the block, the mom that isn’t afraid to laugh, to cry, to smile, to sing, to love.

I hope I’m at least half as amazing as my mom has always been.  I hope I overcome my demons and rise above my darknesses to be the best mom ever.

I’m not a mom yet.  But I hope to be someday.  And until then, I should start practicing.  Excuse me, but I’ve got to go dance with my cats…

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