Vegan food experiments

There are several reasons why I love vegan cooking, but there are also several reasons why I won’t go vegan.

Why I love vegan cooking:

  1. It’s simple.
  2. When done correctly, it usually features fresh, whole foods.
  3. Gaz Oakley, the avant garde vegan. Look him up on YouTube.
  4. It’s a great way to empty the fridge.
  5. It’s healthy.
  6. It reduces the impact of seasonal allergies by lowering the body’s production of phlegm.

Why I won’t go vegan:

  1. I have a high metabolism and I require an unusual blend of macros higher in fat and protein and lower in carbohydrates than a lot of my peers. To reach those macro goals via veganism requires a large amount of food.
  2. I can’t drink my coffee black.

I was vegetarian for eight years, which ended when I was diagnosed was gestational diabetes at the beginning of my second trimester of pregnancy. I remained primarily vegetarian until my daughter was about 18 months old. At that point, I started craving bacon cheeseburgers even though I hadn’t eaten red meat in a decade and I hated bacon.

Why I went vegetarian:

  1. I hate touching meat.
  2. I hate modern factory farming practices (luckily I live in the middle of some great family farms and can buy milk, eggs, yogurt, cheese, honey and meat from them if I want to be ethical).
  3. It’s so healthy, when you’re not living on refined white carbohydrates— which I was.

Why I stopped being vegetarian:

  1. The teenager is a huge carnivore. As a preschooler she told my mom she had to go shoot a bear so she could eat the ham out of him.
  2. A French cookbook. A friend brought me a cookbook in French, from France. I had to cook the recipes.
  3. The onset of anemia, which is when I started craving bacon cheeseburgers.

Today I experimented with some vegan cooking. Do not try this at home until you read this whole post.

Pumpkin Tacos

A few weeks ago, I made vegan tacos with sweet potato in the filling. They were so good! (Recipe here) So I wondered if pumpkin tacos would be similar. The answer is NO!

I heated some corn tortillas— 3 — because you know what’s worse than a vegan pumpkin taco, three vegan pumpkin tacos. It reminded me of the vegan hot dog recipe that recommended steaming and sautéing a whole carrot and placing it in a bun and eating it like a hot dog.

Don’t do it.

Then I filled each tortilla with some canned pumpkin, organic black beans from the Grocery Outlet, and lots of lettuce that I got on clearance for 50 cents at Lidl, 10 days ago.

And I sprinkled each with fresh lime juice.

I ate them. But never again.

My second vegan experiment today involved making my own creamy, tangy hot sauce.

Now this, my lovelies, I encourage you to try.

Vegan black bean hot sauce—
upper left, 11 o’clock

Vegan Black Bean Citrus Hot Sauce

In the Nutri Ninja (or high powered blender or smoothie mixer) combine:

  • Hot peppers to taste— mine were from my mother’s garden and may have included habanero. I used about the equivalent of one cup.
  • 1/2 can organic black beans, rinsed—mine came from the Grocery Outlet
  • About 1/2 clove diced garlic
  • Juice of one small lemon
  • Juice of 1/2 lime
  • A few tablespoons water
  • Two tablespoons extra virgin olive oil—I like the cold-pressed imported from Lebanon that I buy at Forks Mediterranean Deli

If you try it, let me know what you think.

Nala approved, she kept sticking her head in the dirty Ninja cup.

Flecks of hot sauce on the bird

4 thoughts on “Vegan food experiments

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