One Year Later - Thoughts On Going Veg

 

Whoa! It's been way too long since I've written here! Don't worry, I'm still hanging there with the whole vegan thing. The past few months I've lacked inspiration though I suppose. The lack of great local veg left me uninspired. We survived most the winter on really simple meals. Beans, lentils, brown rice, simple sauteed veggies and salads. So, forgive the lack of posts. I'm back hopefully!

I realized it had been a year today since making the switch. I have to say it's a decision I don't regret, and it is easier everyday to remember why I made it in the first place. My tastebuds have definitely changed. I have found that I LOVE greens, and prepared pretty much any way I can prepare them. This is saying a lot considering I didn't even eat lettuce until I was 18. I have learned to appreciate veggies with very simple spices. Don't get me wrong, I love a creative meal, and plan to get to making as many as possible in the Spring and Summer months. But, I feel satisfied, too, with simple choices. I spent a lot of time in the early months preparing a lot of meat substitutes and complicated meals, but have them now mostly as treats. I learned a lot by trial and error. I am comfortable here in these choices, and have found my vegan groove so to speak. Some people still think I'm a little weird, but that's cool. I have found more people interested in the whole thing and willing to dialogue about recipes and ideas to incorporate in their own cooking. So, I love it, and my body loves it too.

Tonight I made Caulipots (Mashed Cauliflower and Potatoes) for the first time. I don't know why I hadn't before, but they were super yummy. I also made Blackened Tofu, both from Appetite for Reduction which I still love so much. While it's mostly low-cal vegan food, it lacks no flavor, and certainly lacks nothing creatively. I plan to make as many recipes out of this one in the next few months.

From Tofu Indifferent To Tofu Obsessed?

Not too long ago, albeit early in my vegan career, I decided I didn't like tofu that much. Since then, I've become tofu obsessed. Apparently I was just buying sub-standard tofu, so each recipe just tasted ick because of that. We have a local company that produces tofu and tempeh by the name of Central Soy Foods. They make the most delicious smoked nigari tofu. It's hands down my favorite I have tried so far. It just so happens that central soy also makes a really great tempeh, or at least I like it better than the other brands I've tried as well. I'm not sure how far Central Soy's influence extends into other states, but I'm happy that for once the Midwest has something to offer the vegan world. Also, I learned that I really love tofu baked first before using it in any kind of recipe, and love it even more so after it sits in the refrigerator overnight for a yummy sandwich the next day. Tofu will still be more of a treat. I'm still more than happy to eat whole proteins rather than processed ones, but either way, I love having the option to change things up. 

Another current obsession is my new cookbook; Appetite for Reduction. I think most recipes can go less heavy handed on oils and butters, so having a new cookbook with tons of those kinds of recipes that show a little restraint in those areas is a lovely new addition to my cookbook shelf. I pretty much love anything Isa Chandra Moskowitz does though. She's amazing. I love how New York all her cookbooks are, pulling always from so many different cultures. I pulled the Basic Baked Tofu recipe out of AFR. It's marinated in veggie broth, balsamic, tamari, garlic, thyme and maybe a few other things. Anyway, such a simple marinade with great results. You'll probably hear more about these recipes in the weeks to come. I love being challenged to veer away from the rut vegetables I normally buy at every trip to the grocery store. I look forward to trying a bunch of new stuff!

Nate's Two Cents:  Tofu is one of those last frontiers a former carnivore must eventually conquer before he can officially declare himself vegan.  Tempeh is the other.  I think I've planted my flag in the tofu at last.  Tara's served it to me a half-dozen different ways, most of which I like, and after Asian stir-fry, this smoked thing is my favorite way to have it.  The smoky flavor is potent and inviting, like a cross between a tailgate barbecue and a Japanese play. (Yes, I know tofu is Chinese in origin.  Just go with it).  The texture is still cheese-like, but more dense, like a heavy block of ricotta, so that the delicate pieces break off in chunks rather than crumbles. (Tara's going to insist that tofu isn't anything like ricotta, but I should know, given that I used to love ricotta so much I ate it with a spoon straight out of the cup).  And no, it doesn't taste anything like chicken.  Anyway, it travels well in a sandwich, and plays well with mushrooms.  What more could I ask for?