Chandra Malai Kofta

More goodness from Isa Does It.  This recipe took some putting together.  It is Indian-inspired, and our house smells like an Indian restaurant.  I've been cooking for the last hour.  It takes that long to put this together.  But oh boy!  Cashews in the blender with vegetable broth, shredded zucchini, and sauce that is to die for.

On a related note, I see the dietitian on November 8th.  I am not looking forward to writing down my food.  I should have done it today, but I got lazy.

Easy Vegan Lunches

I found a really cool product in the Nature's Marketplace section of Wegman's: Dr. Mcdougall's soups and stews.  They are all marked vegan, and are quite delicious.  So far this week I've had the White Bean Soup and the Tortilla Soup.  You can find them on the web HERE.  You can also order them in bulk from Amazon.  Delicious, and convenient.  We have a hot water spigot on our coffee maker here, so I just use that instead of the microwave (I used the microwave yesterday and it was a bit messy)  It's good that these products are available, since I can't always bring dinner's leftovers. Sometimes there ARE NO LEFTOVERS!!  Imagine that!

Lentil Chili

Lentil Chili recipes is on pg. 6 of this pdf ,  This recipe is also in the Forks Over Knives Cookbook on page 128.

There's something inherently satisfying about chopping up lots of vegetables and putting them all in a pot and having Brian come in the kitchen and say, "That smells good!"  I have to sit down to do all my chopping, but still, it's chopping up fresh veggies, instead of using something out of a box.  And there's no oil in this recipe; you don't sauté the vegetables in oil, but in vegetable stock.  All of us could use cutting down on fat in this household (looks like I won't be making vegan brownies again anytime soon!  And no vegan ice cream for a while!) but I especially need to cook with whole foods and cut out fat and sugar.  Even as a vegan, I tend to eat a lot of junk.  I just hope this chili tastes as good as it smells.  And it smells delicious.  I'm slow cooking it on top of the stove.

Back in the swim!

First night back at water aerobics last night - what a night!  I was a bit sore after class, but I took my diclofenac (for knee pain) and when I went to sleep, I slept like a LOG.  I woke up this morning, and felt GREAT!  And it's raining, which was a surprise, since often when it rains, my knees are more painful, especially my left one.  The class is as I remember it.  Daughter Amy went with me, and she said it only felt like 10 minutes in the water, rather than the hour the class lasted.  My goal this week is to go both Monday and Saturday.  Next week, I will add the Tuesday/Thursday cycling at 6 pm to the mix.  Then the next week, I will try to add another night of work on my own.  I may also try aqua Zumba, but that ends May 23rd.

Another change - small but good - asking for veggies instead of fries with entrees.

 Not sure what is for dinner tonight.  The kids have rehearsal until 5.

Update: On Friday, May 18th, I was weighed at the doctor's office.  I've lost 6 more pounds!  WOOHOO!

Being vegan, especially now

For some reason, I have quite a craving for meat lately.  I don't really know why.  Maybe it's because I'm surrounded by meat eaters.  I never realized just how pervasive - actually downright ubiquitous - eating meat is.  It's everywhere.  And cheese and eggs and milk are in EVERYTHING.  I've gotten so I don't like to go out to eat, because there are few vegan options, and I am tired of what few there are.

I'm not going to quit - but... it sure is frustrating.  And I need to get some exercise.  Maybe I should make my New Year's resolutions early.  Lose more weight, start exercising at least three times a week - those are two that MUST happen.

Good news and tonight's dinner

Two things:

First, I have lost two more pounds.  Considering the fact that I do my worst eating in the summer, that is not too awfully bad.  But I can do better.  MORE FRUIT PLEASE.

Secondly:  We're having the following for dinner tonight.  It is another of my favorite recipes.  It is a veganized version of a recipe for Sage Squash and Pasta I found on the Better Homes and Gardens site.

Butternut Squash and Pasta With Sage

From Better Homes and Gardens: 

Browned butter and sage help to flavor this simple pasta dish. This is a delicious way to enjoy butternut squash, or use another winter squash or pumpkin in this dish. I love it just the way it is, but feel free to add some cooked white beans or baby lima beans for extra protein. Use rombi pasta, farfalle, or a similar flat or ruffled pasta.

 To veganize this recipe, I have replaced the butter with Earth Balance, and Parmesan cheese with vegan Parmesan flavor topping.  You could also top with nutritional yeast if you like.

Ingredients:

• 1 medium butternut squash, about 2 pounds
• 1 large sweet onion, coarsely chopped
• 1 scant teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 to 4 tablespoons olive oil
• 8 ounces rombi, farfalle, or similar flat or ruffled pasta
• 4 tablespoons Earth Balance or other vegan spread or margarine
• 2 dozen sage leaves
• 2 medium cloves garlic, minced
• salt and pepper, to taste
• 1/2 cup Parmesan flavor topping

Preparation:

Heat oven to 375°.

Using a vegetable peeler, peel the squash. Scoop out seeds and cut into 1/2- to 1-inch cubes. Combine squash, chopped onion, and 1 scant teaspoon kosher salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil. Toss to coat and spread out in a large jelly roll pan or roasting pan.
Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
In a large saucepan or skillet over medium-low heat, cook Earth Balance and sage leaves until the butter begins to brown. When the sediment turns medium brown, add the garlic and continue cooking for about 1 minute. Do not let the solution burn. Remove from heat and remove the sage with a slotted spoon; use a spoon to crumble. Add the cooked and drained pasta to the mixture, along with the crumbled sage and roasted butternut squash and onions. Put back on the heat and continue cooking stirring, until pasta and squash are hot. Taste and add salt and pepper, as needed. Toss with the 1/2 cup of  vegan Parmesan type topping just before serving.  Serves 4-6


Now, some things I'm doing differently tonight:  I'm sautéing the onions with the Earth Balance instead of roasting them, because I forgot to chop up an onion when I was peeling and cutting up the squash.  Secondly, I am not using fresh sage leaves.  Instead, I'm adding about 1½ teaspoons of dried sage when I add the pasta.  I think that is all the changes.  I'll post again if I make any others.

Considering my eating has not been all that disciplined in the last three months, I should not be surprised when I weigh tomorrow.  I don't think I've lost any more weight, even though I hope I have.  Just a couple of pounds less would be nice.

Another person's success story

Beyond Willpower: One Year Anniversary and an update 

This lady has lost quite a bit of weight since going vegan.  I have lost about 26 pounds.  I just wish it would come off faster.