It suddenly occurs to me that somewhere in here (probably subconsciously AND on purpose) I failed to mention that I had a MAJOR slip-up some days ago. Yes, that’s right, not only did I blow my vegan choice but I actually bought and consumed fast food, something I haven’t done in almost 2 years. Normally I try to keep some sort of snack like dried fruit, tomato strips, sandwich, etc. in my backpack to head off the temptation for anything “fast” but I was out and about unexpectedly, failed to pack a snack AND let myself get overly hungry. To be fair, I immediately confessed my sins to the other vegan, who in a fit of supportive sensitivity, gasped, fell backward, clasped her chest like she was having some sort of cardiac episode and stage-whispered my name in the same sort of way that your mother might upon discovering you’ve sold small handicapped children on the black-market. And so now I am reminding myself just exactly what I consumed… NOT a tasty treat that tickles my tastebuds and leaves my tummy singing it’s burger-iffic praises, but 720 calories (the equivalent of 2 large vegan meals), 44 g of fat (a whole days worth on a “recommended” diet but about 4 times what I have on my vegan diet) and 1240 mg of sodium (stroke anyone?). And none of that takes into account the other issues… sugar-filled buns made with white flour, thin-skinned veggies with high pesticide content and possibly contaminated with E Coli or Listeria if the farmer hasn’t been careful, pre-formed meat with high fat content from factory farmed cows fed grain, chemically altered with added “flavoring” and God only knows what else so that all whoppers everywhere taste the same, cheese that isn’t really cheese at all and condiments swimming with fat and sugar. I may as well have brewed up a hot cup of lard, sugar and salt now that I think about it. *Note: I did not pick on the pickles. I never have a bad word to say about pickles. I am, I confess, a pickle supremacist.
NOW, moving forward… having discovered a most tasty vegan tuna salad recipe (which is included in an earlier post and is even better with the addition of even more kelp powder) I am moving on to one of my other most-missed sandwich venues, egg salad. I am going to try a tofu egg salad recipe from online. This looks even simpler than the vegan tuna salad but will require that I search out and find some Turkish Sea Salt to give the salad that familiar sulphury taste that is imparted by the eggs in the egg salad. I’ve also noticed that humus often has a similar taste to the filling in a deviled egg and am wondering if there is a way to combine the 2 recipes to make a really kick ass version. Alas it will have to wait until this evening however so that I can pick up some celery. I also want to look for some no-fat nasoya as I suddenly realized I am out of no fat mayo and have packed up my food processor. Poor planning on my part . (I never did find the turkish black salt… my search continues. I tried mixing the hummus into my egg salad recipe and that didn’t cut it, I wasn’t impressed. I still far prefer the mock tuna salad, as do the non-vegans I cook for who were impressed with how tuna-y the mock tuna was.)
Last night I made a cottage pie that was pretty simple. I made a filling of frozen peas, fresh diced carrots, one leftover zucchini (diced), a can of baby limas, a can of fire roasted crushed tomatoes and TVP I soaked in vegetarian “beef” broth. Then I made a gravy using more vegetarian “beef” broth seasoned with onion, garlic, thyme and oregano and thickened with cornstarch. I mixed the filling and the gravy and dumped it into my dutch oven and then topped the whole thing with mashed yukon gold potatoes made with a bit of unsweetened almond milk and sea salt and baked it at 400 degrees for 45 mins covered and another 15 uncovered. Served with a side of halved brussel sprouts sauteed with some Pele’s Fire Hawaiian seasoning, we ended up eating the ENTIRE thing.
Okay, back to moving…