Recent Recipes and Vague Goals

Last time, I talked about how I’m not really making any New Year’s resolutions. This is true!  But as I am still adjusting to eating a mostly Vegan diet, I do have a few little things I’d like to keep in mind as I make food choices.

I can see, now, how it is possible to be “a fat vegan” there are many things that are vegan which are still not healthy (in abundance).  For me – bagels.  I love bagels. And I have always tried to abstain from bagels because they are pretty much just pillows of empty calories. But hey, did you know that most bagels are vegan? Yeaaah. And I had discovered the Tofutti Cream Cheese, so I could have bagels and cream cheese – my favorite food… and have it be vegan.  But is it healthy? Errr…. not exactly.  And was I abusing the situation? Oh, hells yes. Too many bagels. But I am not about to make a No Bagels rule.  I just need to remind myself that this isn’t a fad, and just because bagels are now allowed, doesn’t mean I need to eat them like they are going extinct.

So then, what are my goals?  Well, less bagels for sure.
I also want to limit my intake of faux-anything. Which I actually, have already successfully done. I just want to continue.  So this means less of the tofu cream cheese, soy creamer, soy meats, etc. I like all those things, and I think that in moderation they have a very healthy place in my diet. But the purpose of eating this way is to enjoy the fruits and vegetables of nature!

I also want to lessen my sugar and salt intake. I noticed those two things going up once I started eating vegan as well.  And I need to cut back.

I got some amazing cookbooks for Christmas, so I’d like to make it a habit of trying new recipes often.

Oh, and of course I must include – the goal that will never die because I can never seem to actually do it –  Drink More Water! Blech!

I’m not making any exercise goals. I want to just continue to stay active and do as much as I can when I can. With my joints, the winter weather is really hard on me. So, just keeping my muscles warm and moving is going to have to be enough for awhile.

Now! I’d like to share some recent eats with you!

Citrusy Salad

A pretty simple salad, but the homemade dressing really makes it!

Romaine lettuce, chopped small
Red cabbage
Clementine segments, chopped in half
Green apple, diced

1/4 c. orange juice
1 tbsp. apple cider vinegar
1 tbsp. stone ground mustard (any chunky seedy mustard will do)
Pinch of salt(I went oil-free on this, but a 1/2 tbsp. of oil would be great!)

Just whisk it all together in a little bowl, pour it on and toss all together.  Super delicious, and super easy!

Pickled Red Cabbage

With the rest of the head of cabbage that I used in my salad, I sliced it up and placed it in a large container.
To the cabbage I added :
2 cups of water
2 cups of apple cider vinegar
1/2 cup of sugar
1/8 cup of kosher salt
I tossed it all together vigorously, and let it sit in room temp for about 4 hours. I then put it in the fridge for another 4 hours. After that, I had “refrigerator pickled cabbage”
It’s crisp and squeaky but tart and pickley. I love it!  And look at the color!! It is so vibrant and pretty it just makes me happy.

Vegan Apple Crisp

This is actually my favorite crisp I’ve ever made. I made it super heavy on the streusel, which is my favorite part! So, if you make this,  just add more apples to balance it out.

I made this in an 8×8 pan, so also keep that in mind when decided on your apple amounts.

Apple Filling
3 large red apples (any kind but Macintosh. I used Empire), peeled, cored, and sliced.
1 large green apple, peeled, cored, and sliced.

Spread out your apple slices in a lightly greased pan. Sprinkle them with – cinnamon, nutmeg, and cloves. (to your liking)

1 cup quick oats
1 cup flour
1/2 to 1 cup of brown sugar (this is also to taste. I did 2/3 cup)
pinch of salt
cinnamon, nutmeg, cloves
1/2 cup of vegan butter substitute (I use Earth Balance, it tastes fantastic)

Mix all the dry ingredients together in a bowl.
Melt the butter substitute.
Mix in the melted butter substitute with the dry ingredients and smush them all up with your hands until incorporated and a nice crumbly texture.

Cover the top of the apples with the topping mixture evenly.  Bake at 350 for about 25-35 minutes or until the apples are soft.  The crumble won’t really brown very much, so don’t go by that!

* note : if you want to make this the normal, non-vegan way, just use 1 stick of butter instead of the Earth Balance.

There ya go! Just a few super easy recipes that I’ve been enjoying lately.

I’m glad that the crisp is now gone from the fridge, so I can stop being so tempted by it. It’s your problem now!

I’ll leave you with a couple cuties from yesterday.

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