As I’m sure you’ve noticed, I haven’t been blogging much lately. The fact is, I’ve been struggling to figure out exactly what I want to do with this space. On the one hand, I definitely want to blog regularly, but on the other hand, I don’t want it to devolve into a “let me tell you about my day everyday” sort of place – I’d like to keep the focus on broader themes and ideas. At the same time, I was struggling to keep up with my workout plan, so I was also feeling pretty torn and down about that. But over the last two weeks, I’ve sorted out my workout situation and I’m back on track to run my first marathon in the spring (plus a bunch of halves and 5Ks and 10Ks and 15Ks along the way), so with that side of things under control, I’ve been turning my attention to what to do here. And here’s what I’ve got:Read More »
Confession: When I first went vegan, in my heart, there was always an “except” next to it – I was “vegan (except for sometimes I will eat fudge).” Fudge was the only thing I wasn’t sure I could give up forever, you know? Everything else, well, I either didn’t care that much about never eating it again (so long bacon, you were fun until I saw that movie about how pigs are treated!), or there are some really excellent vegan substitutes on the market that made it a non-issue (yes, that’s you, cheese). But – as someone who not only LOVES fudge but also is famous for her homemade fudge – I just didn’t see how a vegan fudge recipe could work. I mean, the central ingredient in all of my fudge recipes was CONDENSED MILK – how on Earth do you veganize that? Even if – IF! – a vegan substitute for condensed milk could be found, it couldn’t possibly make fudge as delicious as non-vegan fudge. Whatever I came up with would just be a sad, pale imitation that would make me mad, right? Right?
As I’ve mentioned before, I work a pretty rigorous day job – not nearly as bad as it used to be at a previous place of employment (where 14 hour days were my “normal”), but still, I don’t have as much free time as I’d like to cook for myself on a daily basis. Because of that, back when I ate meat, I developed a really basic formula that would allow me to get dinner on the table in under 20 minutes on a busy weeknights – basically, the formula was meat + starch + cooked veggies or salad = dinner. This formula led to lots of different meal configurations – chicken and veggies mixed with pasta, steak and a potato with a side salad or steamed veggies, rice with scrambled eggs and broccoli mixed in, you get the idea. Since going vegan, I’ve had to re-think the formula, and it was a bit of an adjustment at first. In fact, for awhile, I was basically eating the same five things over and over again, and I found myself getting pretty bored in the beginning. But slowly but surely, I’ve been increasing the variety of foods in my diet, and I realized this week – as I assembled a plate of raw veggies, mini baked potatoes, hummus, and nuts without a second thought when I was short on time and in need of dinner – that I’ve managed to remaster the formula, and being vegan has finally become “easy” for me. Here’s the formula:Read More »
… my relationship with food sucks.
Time for another Three Ingredient Thursday! Today’s feature? The Amaranth Walnut Bowl.