Hi, everyone! Let me give a special shout out to my vegan readers – thanks for coming here!! I’ve been pondering the way I eat over the past week or so (pondering heavily, more than I usually do), and I’m going to give a vegan eating plan a try for the weeks leading up to Thanksgiving. When I went grain and dairy free this summer to see if it helped my skin (it didn’t – it turned out to be a contact issue, not food-related) I did feel better. It was hard to eat out and be grain/dairy free, but Boo Boo helped me request what I needed and monitored my salads to see if they had really excluded the parmesan etc. or had forgotten. The additional exclusion of meat should give my digestive system a rest, I hope. CMD can tell from looking at my tongue that I don’t do a great job of digesting meat in general, even when I think my body is performing relatively well. Don’t worry – I will be getting plenty of plant-based protein. Mommy’s watching (she always is). Happily since I have been practicing my kitchen mobility a lot I am ready to prepare the food I need the way I need to.
I am so glad to be able to do this. I am also accessing my spreadsheet and pivot table skills to construct my meal plan and shopping list. Why do you need a pivot table, you ask? Bc I like to sort my ingredients by store and section (e.g. produce, frozen, condiment) and I haven’t figured out an easier way to do this. If you know, please tell me, because the difference in my vision and motor skills makes spreadsheet-construction rather arduous, but the effort will be worth it in terms of minimizing time and energy at the store(s). FYI I didn’t know any other way to do this before I got sick either. On the Tuesday/Wednesday before Thanksgiving 2010 I made a similar list so I could breeze in to my stores and get what I needed quickly. I learned pretty fast that I should have started planning earlier when I showed up at Great Harvest Bread Co. and they told me they had sold out of dinner rolls that morning. Boo. I was happy with some pillowy-soft whole wheat rolls from Winco that I packed up for L&E since they came in a HUGE pack and I figured they’d make good sammies with the leftovers I was also packing.
The fact that I can prepare my own food is also good in that it doesn’t make too much additional work for Mommy, although she’s more than willing, and will likely help me chop things for my salads. I will only cook what I’m going to eat since my method of preparation (goodbye for now, oil) will likely not be to my daddy’s taste. On Friday we all enjoyed particularly good chunks of baguette that came with our meals at Panera. They were hot, and Tanpo really enjoys hot bread. When I saw that he really liked it I said, “I’ll bake you bread, Dad!” He declined, however. When I asked why he didn’t want me to bake bread for him he indicated that he was not in the market for what he termed, “Weirdo Bread.”
Ummm…I would have made it out of regular flour for him!! But I guess we shouldn’t be eating all that bread anyway. That’s why Mommy hasn’t made it in a while – she knows we’d polish off loaf after loaf as soon as she took them out of the oven! But I couldn’t help but remember Hannah and Joshie’s reaction to my baked goods this summer.PS. I made this because I really wanted mac & cheese, but without the “mac”…and without the “cheese”.
“Cheesy” Veggie Bake [Vegan]
preheat oven to 350
For the sauce:
- 1 c raw cashews, soaked and rinsed
- ½ c water
- ¼ block of silken tofu
- ½ c nutritional yeast
- 2 cloves garlic
- ¼ onion
- 3 dashes Worcestershire sauce
- dash of “fun” vinegar
- salt & pepper
For the Veggies:
- around ½ head of cauliflower, broken into florets
- around 2 c frozen veggies – I used carrots and kale
Combine all the ingredients for the sauce in your blender and puree until nice and smooth. Put your veggies into a greased dish and pour the sauce over them. Bake at 350 for around 45 minutes.