I have come to the realization that I am not a fan of fake foods, or mock foods; things that are pretending to be something they are not. For example, turkey bacon. It’s not bacon. Bacon is bacon.
The same is true in the land of fruit and veg. These so-called transition dishes are just weird, some are not even edible. I get that the point is to transition away from a meat-based diet by having similarly flavored meals, but produce on it’s own, without trying to morph it into something else, is actually SO good.
Here are my latest adventures in mock food.
These are the most vile things I’ve ever eaten. Partially cooked, then soaked in a “brine” of soy, liquid smoke, garlic, etc. it seemed like they might be okay….but they are gross. I can live my life without hotdogs. And carrots are sweet, crunchy deliciousness just as they are.
What will be the last time I venture into mock food promised to be a creamy alfredo to serve over pasta. Made with cauliflower (because what isn’t made with cauliflower lately?!) and nutritional yeast – I found it HORRIBLE. Wretched. Awful. Stop trying to make cheese out of yeast flakes. Its disgusting. Seriously.
While I’m on the subject, the Braggs’ Nutritional Yeast seasoning is the stinkiest thing. I will gladly take my B vitamins in the form of capsules, thankyouverymuch.
Here’s to buddha bowls, salads, pastas, rice, beans, tacos, fruit, veggies and all the yummies just as they are!
When I worked in an office, the ladies I worked with were intelligent, quick-witted and hilarious. Working with the public affords a level of comraderie difficult to come by in other workplaces. Not only did we commiserate about difficult customers or share knowing glances on crazy busy Friday afternoons, we also belly laughed over ridiculous inside jokes.
One of these inside jokes revolved around our mutual love of specific foods and snacks. If something was stop-you-in-your-tracks delicious, we’d say, “Oh my gosh, this is so good I could swim in a vat of this and eat my way out!” Think of the scene in Patch Adams where they honor the patient’s wish to swim in a pool of noodles.
Making a new recipe tonight for a Mexican Quinoa Bowl, the dressing caught my eye. Avocados, tomatillos, garlic, cilantro…glancing through the ingredient list I realized I had most items already on hand. After the last few meh and outright failure dinners, I was looking for something to wow the taste buds.
Little did I know, I would soon be uttering that familiar phrase…
Looks kind of like baby-poo green, but oh, my. SO DANG Good!
3 small ripe avocados
3 tomatillos, quartered
12 sprigs cilantro
1/4 onion roughly chopped
1 clove garlic
1 serrano chile pepper
Juice of 1 lime
1 tsp salt
Approx 1/2 cup of water, more or less as needed to blend
Pop it all in the blender and voila! Instant yummy! The recipe called for refrigeration to let the flavors meld, and then to assemble the remaining parts of the bowl. I dipped tortilla chips in to taste test and it was all I could do to not crawl in my blender and lick it clean! Tomatillos! Where have you been all of my life?!
The rest of the bowl came together very quickly; tri color quinoa, diced cherry tomatoes, diced cucumbers, black beans, and corn. Top it all off with the avocado salsa and enjoy! Next time I may place this on a bed of mixed greens and add some sautéed peppers and onions.
After making disgusting bean burgers and so-so stirfrys, I was so excited to tell Eric that I made something vat-worthy!
….Tra-la-la-la-la….skipping happily through summer, making delicious vegetarian meals for my family to savor as we gather around the table for dinner every evening…after playing merrily through our warm South Texas days….
Yeah. Keep dreaming. We are also smack dab in the middle of Crap Week. What’s Crap Week, you ask? Oh, let me explain. Crap Week is defined as anywhere from 1-3 weeks for a military family right before the service person departs. We are down to the last few days. It’s a flurry of last minute preparations, last one-on-one dates with the kids, family adventures and trying to inhale as much of him as we can. Meanwhile, he’s reminding me of house duties like replacing the filters, where the water shut off valve is, and mentioning oil change schedules, blah, blah, blah, I-can’t-hear-you-because-I’m-in-denial, blah, blah, blah. In the midst of this, I decide that going meatless is genius. I’ll wait while you cease snort laughing.
Here’s what actually happened last night:
As per usual, the kids decided to lose their minds right around 3:30-4pm. Convenient considering that that is when I’m deciding on and prepping for dinner, hubby coming home, etc. (And by “etc.”, I mean finishing up a video game that I was playing with my son, but I got engrossed in, far after he’d lost interest and moved on to antagonizing his sister, who is simply trying to watch Moana for the 873rd time. At full volume.) I reluctantly shut off the game, erasing the evidence that I’d crushed my high score.
I had planned to make yummy burgers, since I’m sure poor hubby has been craving them as we adventure into meatless territory. Finding a mere 1,876 recipes for black bean vegan burgers online, I picked one based on ingredients I had on hand. Toasting the buns we had leftover from another meatless miss, I pull them out of the oven to notice tiny little green spots.
Mold. I have moldy buns. My delicious made-with-only-4-ingredients-whole-wheat buns have grown green hair patches. Luckily I have 4 more buns of the preservative-laden “sit on the shelf and not mold for 6 months” variety. I quickly pop them under the broiler to toast while I whip up my “burgers”.
Taking them out of the oven, I eye them dubiously. I look at Eric, who is also surveying the mess. I think I know in my heart of hearts how this is going to end, as does he. He puts on a brave face for me, since I’ve already tossed the first round of moldy buns – he feels bad that this will likely all end up in the trash.
I even made this yummy plate of veggie toppings for what were going to be scrumptious burgers! Sadly, Hannah mistook the purple onion for some purple cabbage and couldn’t figure out why her mouth was burning! “Why would the cabbage be so spicy, Mom?”
Eric took a bite and smiled at me, chewing slowly. I looked at him and asked, “How bad is it?!”
“Just try a bite,” he said, struggling to swallow.
It should be noted that when someone smells something awful, what is the first thing they do? YES! They offer it to someone else to smell the awfulness. I believe the same could be said of taste. “This is so gross! Here, you try it!”
I bit into it.
I immediately stood up, grabbed my plate, spit my bite out, dashed over to the kitchen and dumped it all into the trash. Hannah refused to try it after our reactions, and I didn’t blame her one bit. We were all laughing at the ridiculousness.
He made a box of mac and cheese for him and Hannah. Jacob (who’d already eaten his usual dinner and was unaffected by all of this nonsense) accompanied me to Freebirds where I had a decent dinner that I didn’t have to prepare.
I’ll call it far from perfect, but funny for sure!
This week we tried a vegan pulled “pork” sandwich that was featured on Tasty Vegetarian’s facebook page. WOW. The flavors did not disappoint, however the jackfruit, was …messy. (To put it mildly.)
Here’s the video, if you are interested:
It was very tasty, but sadly, we were missing an ingredient so a trip to the store resulted in a longer cooking time. Ours came out mushy. We will be trying again, however – but this time with canned jackfruit. Once was enough of an experience for this cook!
Later I whipped up this little experiment of my own. I love tacos. LOVE them. For these, I used cauliflower for the crumbly “meat”, (sounds weird, but seriously, cauliflower is amazing in its ability to take on different flavors.) With the cauliflower seasoned and sautéed with homemade taco seasonings, I topped the tacos with some brown rice and black beans that I had left over, some fresh salsa and sliced avocado. They were divine!
I picked up a cookbook and tried this slaw made with veganaise, a mayonnaise substitute. It was not my favorite. At all.
I had made some red lentil chili the other day and it made a bazillion servings. (Recipe in the link.) It was delicious, but a bit spicy even for me – and I dig heat! I had a numb mouth and a ready glass of ice water while eating! Using the leftovers, I topped it on some mixed salad greens and added avocado and tomato to dial down the heat just a notch. Turned out pretty good!
One thing I miss with our veggie tray is ranch. Hummus is okay, and it’s growing on me – but sometimes I just prefer ranch dressing. Attempting to make a completely vegan/plant-based version and perhaps dial up the nutrition factor, I found a recipe for one here. Made with tofu and seasonings, I thought it might work well….
I’m still experimenting with different ranch versions and am excited to find one I like! Going to try one that uses almond milk this week! Fingers crossed because I need ranch for these beautiful veggie trays!
This $2 divided tray has been key in getting my kiddos to snack on veggies this summer. Best two bucks ever spent! I just keep it filled with whatever veggies I have on hand and set it out. It gets eaten!
And finally, made this quick lo mein last night. Super easy and came together in a flash. I added in my tofu crumbles that I like. They have the texture of mushrooms and even my hardcore carnivore hubby likes it!
I have quite a few recipes printed up for next week. I tend to gravitate toward stir fries and tacos, so we will be venturing out a bit and trying something different!
If you have a favorite plant-based recipe – share in the comments!
I love cooking and I love food. One thing that this venture into meatless eating has provided is the opportunity and motivation to find new yummy dishes! This last week did not disappoint! (Just try not to lick your screen!)
I have finally given up on turmeric. I have tried (about 10 times) to like it. I’m not a fan of curry, either. It’s not something I think I’m going to continue to force myself to keep trying to like. No matter how yellow it makes the tofu, its simply not the same as scrambled eggs. I do like both saffron and turmeric in tea, however! So tea it is!
With all of these food pics, it may seem like I spend countless hours slaving in the kitchen. Not so! I do love to cook and experiment, so that definitely helps – but I’m not standing in the kitchen all day long. (Who would want to stand over a hot stove when it’s over 100 degrees outside right now in South Texas!? Blegh!) Other than figuring out a few new recipes and trying some new things, it doesn’t seem to take that much more time in the kitchen. (More often than not while eating meat I would forget to defrost something and it would take twice as long anyway!)
These last weeks have been one food adventure after another! One thing that has surprised me is how good everything tastes – and I’m not just bragging on my own cooking skills. I feel like my taste buds have been awakened, as corny as that sounds. Everything just seems to have way more flavor. (Side note: with this much fiber, you can imagine that bathroom habits have also changed. WOW! TMI, yes, but a fact of life.) More importantly, through this process – the past two weeks have been shocking in the increase in the level of energy I have. I feel more like myself than I have in a long time. (Early last week, even my hubby noticed my increased energy!) I was astonished at just how yucky I was feeling. As good as I feel now, I really don’t see how I could go back to eating any other way.
A question I got was “So, what are you going to actually EAT if you go vegetarian?”
All of the things. You know, except for things with a face. In cattle country (aka Texas), it seems like going vegetarian is just crazy. Seriously, though – there are SO many whole food, plant-based items to eat – that are truly delicious.
My breakfast this morning was a yummy chocolate banana smoothie!
Dear daughter had a banana, pineapple, strawberry, and mango smoothie with flaxseed and soymilk. It’s the first smoothie that she’s actually finished all gone! (She’s a soy milk convert!)
I was turned on to Dr. Greger from his appearance in the documentary films Forks over Knives and What the Health. (Check them out if you haven’t!) He also has a fabulous app for plant based diets to ensure you hit all your markers for a complete veggie diet. Super helpful!
I will say I’m about halfway through the book and enthralled. There is SO much info about food that I thought I knew. Love learning new (and healthy) information! The book is broken down into chapters by category: How not to die from Heart Disease, How not to Die from Diabetes, etc. Then they go into why each of the categories of food are recommended, then the how to. I think that’s the key for most of us, myself included. It’s great to read all this info, but then what do you do with that knowledge? Practical application is key!
I think that’s the thing that I love about food and cooking: there’s always another meal to try again. There’s so many flavors to experiment with and food combinations with which to fall in love. Who cares if you don’t like one particular dish? It’s okay!
The one thing that I do find challenging is to feel like the meal is “complete”. The food pyramid/my plate influence runs deep. It’s definitely a shift to looking at veggies as the main meal instead of a side dish.
Are you a vegetarian? Flexitarian? Vegan? What do you love about veggies? Do you feel better by eating plant-based foods?
I’ve always been afraid of it. I don’t really know why. Frequently maligned and mocked things can come across as scary. It was with great trepidation I even gathered the courage to…
put it in my grocery cart.
But I did it.
Steeling myself as I reached for what I assumed was gelatinous goo, I set it on the counter to open the packaging. The label said “extra firm” but I could hear the sloshing of liquid inside. Frustratingly, the label offered no window with which to peek.
“Deep breath,” I told myself.
Gently peeling back the label, I was greeted with nothing more than a simple white rectangular prism sitting in its own nice little pool of water. No mold, no worms, no other disgusting materials of which nightmares are made. Just a rectangle of white.
I poked at it with my finger, curiosity overcoming my trepidation. “Hmm, it IS firm,” I thought, and proceeded to follow the directions for my breakfast scramble.
I crumbled it in, added garlic and tuneric, cooked and stirred. “It really resembles scrambled eggs,” I told the kids who really couldn’t care less.
Bottom line: It really DOES take on the flavors it is cooked in. With a bit of salsa and in a tortilla, it could easily be a delicious breakfast taco. Ahhh, the possibilities are endless. Like most scary things, the anticipation was far worse than the thing itself.
One thing I did learn through this recipe is that I’m not a huge fan of turmeric. I don’t mind it in tea, but in my scramble it wasn’t my fave…..but I’m excited to experiment more!
What is your favorite way to make tofu? Were you ever scared to try it? Tell me and share your favorite recipes!