This week we're definitely pushing things to the limit in regards to dairy. I've chosen recipes that just don't seem like they'd work without my favorite food group--cheese.
We made a yummy veggie pizza using a spread made out of cashews, lemon, garlic, and herbs. It's very good! Is it cheese? No, but I don't miss the cheese. Jon said a little handful of cheese might be nice, just to hold it all together.
I made whole wheat pancakes again, and those are so good! (Well, this time I did something wrong, and the pancakes stuck to the pan, so I had to modify it a bit.) Maple syrup is allowed (hey, it's from a plant!), but of course butter isn't. Pancakes without butter...no. So I went ahead and slathered it on and didn't worry about it. Maybe it's like the cheese: maybe if I tried it without, I wouldn't miss it, but...nah....
Then there were the quesadillas. Jon reminded me that "quesadillas" means "little cheeses." This time, the cheese "replacement" was a hummus. It had lots of ingredients, including things I don't have or can't buy except at a health store (miso and some sesame seed paste). The hummus ended up tasting more Asian, which seemed like an odd addition to a Mexican dish. All in all, the quesadillas were very good, but they were not quesadillas! The recipe should have been called something else, and I would have been completely happy, but instead I was disappointed.
Tonight I made a "creamy noodle casserole." The cream part was actually more of a gravy, made out of whole wheat flour and vegetable broth. Then there were whole wheat noodles, and a whole mess of veggies. It was a very good and filling dish, but I think I didn't make the gravy right, because it certainly wasn't creamy. I was in a hurry, and didn't give it any time to thicken. I noticed that the leftovers were a lot creamier, so that will be a good lunch for tomorrow!
So those are my dishes so far this week. I have to admit, we went and ate Mexican food for Mother's Day. I didn't eat any meat, but I certainly had my cheese enchilada! But instead of cleaning my plate and feeling miserable at the end, I only ate one enchilada, and very little of the rest on the plate (having two kids who shared off my plate helped, too). And...we also had grilled burgers at a friend's house yesterday. Mmm...that was a good burger. My first meat in two weeks! But then I ate chips and queso after that, and a piece of cake, and I was miserable at the end. Moderation, lady!
So it's been an eye-opening week of how we can continue to make a plant-based diet fit our lifestyle, and vice versa. I am really enjoying this little experiment. I like the new recipes, I am eating less and feeling more satisfied, and I feel more in control of on top of things when I am making the right decisions regarding my food.
I still have trouble seeing how this will work long-term, but as I add new recipes and start collecting some stand-bys, I think it will seem more probable.
We made a yummy veggie pizza using a spread made out of cashews, lemon, garlic, and herbs. It's very good! Is it cheese? No, but I don't miss the cheese. Jon said a little handful of cheese might be nice, just to hold it all together.
Spreading the cashew mixture on...mmmm... |
I made whole wheat pancakes again, and those are so good! (Well, this time I did something wrong, and the pancakes stuck to the pan, so I had to modify it a bit.) Maple syrup is allowed (hey, it's from a plant!), but of course butter isn't. Pancakes without butter...no. So I went ahead and slathered it on and didn't worry about it. Maybe it's like the cheese: maybe if I tried it without, I wouldn't miss it, but...nah....
The sauce goes on top. |
It's always nice to have a helper! |
The veggies all chopped up. |
Everyone gets their own favorite toppings! |
So it's been an eye-opening week of how we can continue to make a plant-based diet fit our lifestyle, and vice versa. I am really enjoying this little experiment. I like the new recipes, I am eating less and feeling more satisfied, and I feel more in control of on top of things when I am making the right decisions regarding my food.
I still have trouble seeing how this will work long-term, but as I add new recipes and start collecting some stand-bys, I think it will seem more probable.