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

Perfect Saturday Shenanigans and cocktails

County Seat Spirits (they have a really yummy Instagram account) has been tempting me with their exotic to go cocktails for quite some time.

Elderflower.

Lavender Lemonade with Gin.

Watermelon Margarita.

Hibiscus rum-rita.

Some orange drink called a white bronco.

Apple Pie cocktail.

So I splurged this morning and I ordered the 4-pack of the lavender and the hibiscus— two of my favorite flavors. I ordered a single serve watermelon margarita and a single serve white bronco.

Yummy Yummy Cocktails

I called up my blind friend Nan as I suspected the pandemic had made getting out of the house for social visit more unlikely. I asked her if she wanted to come over for cocktails and my Asian fusion cuisine.

Nan rarely refuses my adventures.

Nan joins me to run down to County Seat at the Silk Milk. I’ve ordered curbside pick up.

(Web site here)
County Seat Spirits
(click image to go to web site)

Then we stopped and put gas in the car.

Once we arrived at my house, the teenager put the drinks in the fridge and we put out some nuts and cranberry cheddar (read more about the cranberry cheddar here: Cranberry Cheddar Review) to munch on.

Now Nan, though blind, loves to watch me cook. I poured her a glass of my mint green tea and she enjoyed my narration.

I was making spring rolls/egg rolls. First I showed Nan the wrappers and explained how I mixed the filling.

Ingredients:

  1. Broccoli slaw
  2. Cabbage
  3. Fresh Ginger
  4. Garlic
  5. Black pepper
  6. Purple pepper
  7. Ras-el-hanout
  8. Low sodium soy sauce
  9. Balsamic vinaigrette
  10. Smoked paprika
  11. Canned white chicken meat

I let Nan smell the smoked paprika, the ras-el-hanout and the purple peppercorns.

I warmed my big cast iron skillet with coconut oil and sesame oil.

I stuffed, rolled, and sealed the wonton wrappers and fried them. I garnished with egg drop ramen noodles in a mild coconut curry sauce with a side of Korean barbecue pork jerky. (This was the jerky: Korean BBQ pork jerky.)

After some scrumptious egg rolls, we broke out the ‘lemonade.’

The gin made it super refreshing.

The teenager decided to make edible cookie dough. She forget most of the flour in the first batch, but Nan and I loved it. We dubbed it “chocolate chip cookie sauce.”

Nan tried the hibiscus drink. It was much heavier than the gin drink.

Still good, but the gin really tasted good on a lovely sunny summer day.

And the mailman came while I was driving Nan home— I got an Ipsy bag and the teenager got a rather unusual letter. But that’s for my next post.