Can you be vegan-ish?

5 Apr

I think that’s what I have to start referring to myself as. Vegan-ish. Not 100%, but mostly vegan.

I’m still making the majority of my meals vegan. But I do eat eggs a couple of times a week (fresh from happy chickens at a home in my neighborhood). I have, on occasion, enjoyed a small piece of humanely and sustainably-raised chicken or beef, purchased locally. Not too often, but once in a while. I’ve also been actively searching out sustainable seafood. I downloaded the National Sustainable Seafood Guide (here), which helps me choose seafood that is not overfished, is environmentally-friendly and supports healthy oceans. I’ve always enjoyed seafood and I’m glad it’s back in my diet.

I feel good about my food choices. I’m still eating lots of vegetables, fruits and whole grains. And I’m not supporting industrial animal farming in any way except dairy. Though we’ve cut way back on the milk consumption in our house, I still haven’t found a local source for it, so I’m stuck with the grocery store variety for Jason and the kids. Luckily, they like almond milk, so I keep buying it even though it’s more expensive than regular milk. I think that will be one of my goals this summer — locally made cheese and other dairy products.

But let’s get back to the vegetables. I think spring might actually arrive here in southeast Michigan sometime soon! Goodness, this weather is making us all crazy. We are 10 degrees or more below normal just about every day. I’m dying to get out into the garden and get my veggies planted! In the meantime, I’ve been experimenting with some new recipes. Some vegan, some gluten free and some vegan and gluten free. Check back often, because I’ll be posting them!

Here are a couple of recent ones that don’t require an actual recipe.

Sesame Green & Yellow Beans
Rather than the standard old steamed green beans with butter, try these for a quick side dish. Place cleaned beans in a deep saute pan with a little water. Bring to boil, cover and steam them until just barely tender-crisp. Drain in a colander and rinse with cold water. In the same saute pan, heat 2 tablespoons toasted sesame oil over medium-high heat. Toss the beans back in and give them a quick saute. Remove to a serving dish and toss with salt, pepper and toasted sesame seeds. Enjoy!

Polenta Pizzas
The kids wanted to do make-your-own pizzas Saturday night for dinner. They made theirs on regular pizza crusts, but I wanted something gluten free and vegan. I have a bag of Bob’s Red Mill Gluten-Free Pizza Dough mix, but just didn’t feel like messing with it. So I stared into my pantry hoping something would jump out at me. And it did! I pulled out a container of instant polenta. I cooked it per the package instructions (which takes all of 5 minutes) and poured it into a foil-lined baking dish. I spread it out evenly and placed it in the fridge to chill while I got all the pizza toppings ready to go. Once cold, I lifted the foil and polenta out of the pan and put it on a cutting board. Using a biscuit cutter, I cut it into 4″ circles and sauteed them in a little olive oil, turning once, so they were crispy on both sides. Then I used these to build my pizzas on. Though they don’t have the texture of pizza dough, they were really tasty and still had all my favorite pizza toppings. I just popped them into the oven with the kids’ pizzas so the vegan cheese got melty. Cut slightly smaller, these would be fun appetizers! Here are my combinations:

BBQ Chicken Pizza (top)
BBQ sauce + Daiya vegan cheese + red onions + sauteed vegan chicken slices + minced cilantro

Mediterranean Pizza (bottom right)
Vegan pesto mayo + Daiya vegan cheese + grilled red peppers + kalamata olives + red onion + dash of dried oregano

Sausage Pizza
(bottom left)
Pizza sauce + Daiya vegan cheese + crumbled vegan Italian sausage

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