No, I am not cracking down on my eats after a booze and donair filled weekend. I don’t roll like that. But I am kindasorta taking part in Morgan ’s Vegan For a Week Challenge .
And by “kindasorta” I mean I’m going to Ottawa on Thursday and there is no way I’m going to have my favourite poutine there without cheese curds. At least they use mushroom gravy! ;)
Instead I’m making a concerted effort to choose foods this week that are animal free. Perhaps this seems like a huge departure for my burger-loving self. But I actually spent one month as a vegan six years ago. Otherwise known as “the dark period.”
It was during my 8-year stint as a lacto-ovo vegetarian. I found out my favourite beer was vegan and decided to give it a shot. I was ill prepared. My body wanted to know where the eggs went. I spent a lot of money on nutritional yeast and gomashio. There was a vegan mayonnaise disaster that leaves me gagging at the thought of apple cider vinegar or silken tofu to this day.
But I’m all about the second chances. I’ve now got an arsenal of amazing vegan bloggers and their recipes behind me.
To start, my fellow Torontonian and New Brunswickan – Angela . I’m determined to use up what’s in my cupboard for vegan eats this week and not spend any more money than usual. Thankfully I stumbled across a recipe of hers that allowed me to use up both bags of lentils and walnuts I had taking up space in my cupboard.
I made a few changes based on what I had on hand:
I otherwise followed the directions, baking for just a smidge longer to ensure they hardened up. They turned out awesome. I ate some crumbled on top of a salad with a lemon/mustard dressing and loved it. A texture similar to falafels, with a sweet/spiciness thanks to the roasted walnuts and cumin.
I’m going to test out new vegan recipes this week (including for Waffle Wednesday!) but here are some of my favourites. They get my stamp of approval both as a former vegetarian and a current carnivore who loves bacon and cheese with just about everything.
Tofu Balls are meant to replace meatballs in pasta, but I liked them best cold and dipped in Averie’s peanut sauce .
Traditional Scottish oatcake . Just replace the “bacon fat” with something a little nicer like coconut oil or margarine ;) I make these all the time with the addition of soy protein powder and peanut butter to make a filling breakfast out of it.