Vegan Me? Maybe a M-egan me…

I wonder what that would look like. Would I have more energy, be less tired, feel less sluggish?

I watched a series of documentaries… dag gum it…

The Beautiful Truth Dying to Have Known and Forks over Knives (you can rent this on on itunes).

Sometimes, knowing more isn’t better, well, it doesn’t feel better. If even half of what’s in these documentaries is true, we have a problem.

I don’t think killing animals to eat is wrong, I don’t think that eating meat is wrong. We don’t even eat that much of it as it is. We don’t eat a lot of processed food. I prepare 3 meals a day. It isn’t boxed orange mac and cheese over here…

But I could do better.

So, here is my challenge to myself…

For the next three weeks I will prepare myself (and my family when possible) whole foods. plant based, vegan meals.

My rules are:

  1.  If we eat at others house we will thankfully eat whatever deliciousness they provide.
  2.  If we eat out and a vegan option is not available, I will eat vegetarian.
  3.  I may occasionally eat homemade yogurt for the probiotics (I’m nursing and my son and I both need this).
  4.  I may allow myself some honey, though I usually use a plant based sweetener called Stevia.
  5.  At the end of 3 weeks I will re-assess what is working and what is not, and see what I will do for the next three weeks (ie, I will really want some fromage de chevre by then!!).

I realize this isn’t as strict as some would go, but I want to be realistic and flexible. This is what new parameters are about for me, changing what we can and have flexibility in the rest. So, I won’t call it vegan so no one get’s their feathers in a ruffle…

I will call it:

M-egan

(ie more + vegan because I will be more vegan than before, tee hee).

I will start off my sharing this recipe for pancakes. PLEASE share your vegan plant based recipes or fav vegan recipe blogs. (PS I am not a fan of soy substitutes).

Would you like to take a challenge?

How about replacing one meal with a meatless plant based meal to your menu every week?

 

Whole Wheat Pancakes

1.5 c ww flour

1 tsp baking powder

3/4 c coconut milk

1/2- 3/4 c water

pinch salt

1/2 tsp stevia

a grated apple

2 tbs oat bran

cinnamon (to taste)

1 tsp coconut oil (for cooking)

If you leave it to sit a bit the apple will release it’s juices and make a slightly thinner batter, as is, it is pretty thick. Definitely play with it until it feels right to you. I use a scoop and make 3.5 in pancakes. Two of these makes a filling breakfast packed with fiber, good fats and a little fruit.

17 Responses to “Vegan Me? Maybe a M-egan me…”

  1. Jesseka says:

    I will do this with you Anita, until March 1. I did it for a month last fall and it was a good experience, although challenging. I will not give up coffee though :) (but I am trying to cut back) Half-caf anyone?

  2. anitajoye says:

    AWESOME. A Partner!! I’d love to hear of any yummy meal suggestions since you’ve already done this. Tonight is lentil/walnut patties with a cuc and tom salad. I’m also making hummus to eat with raw veg. Will be working on growing wheat grass for juicing.
    I’m officially off the coffee. I do have a cup here and there, but not on a daily basis, maybe 1-2 cups a week. A huge accomplishment for me. LOL.

  3. Rebekah says:

    Hmm, those are some of the same documentaries we’ve watched! Yikes! Have you been talking to Jess?! :) It’s interesting stuff, for sure. Let me know how your wheatgrass experiment goes.
    I just made a breakfast smoothie: avocado, banana, spinach, frozen strawberries, ground flax seed, cucumber & water. Might sound gross but it’s delish, AND Caleb likes it too, especially if I throw some blueberries on top. :)
    Don’t forget tabbouleh on your menu – add chickpeas and it’s a great vegetarian meal. :)

    • anitajoye says:

      hold on… did you say avocado?! ;) i think it sounds delish. last summer when i was pregnant i frequently replaced meals with mega fruit and veg smoothies, added sea algae too. haha. what has become of us?! yep, had chick peas and quinoa for lunch :). pass on any recipes you love, eh?

  4. Jeani says:

    Hey Anita,
    Congratulations on your new experiment!! Tom and I have been “plant based” & high raw (80% raw / 20% cooked) since August of 2008!! We love eating this way. I’ll have to email some of my favorite recipes to you. I love my Sprout Salad! Did you know that you can grow sprouts on your window sill for nutrient packed baby greens? If you add olives to it, it is quite tasty. And my dressing is cashew based. Yummmm… I having this for lunch today.
    Sprout Salad
    1/2 jar (quart sized) of mixed sprouts (alfalfa, broccoli, clover are my favorite mix – I call them ABC sprouts)
    6-8 olives (kalamata are the best)
    1 tomato, chopped
    1 small cucumber, sliced
    1/2 red bell, chopped or julienned
    Cashew Dressing
    1 handful raw cashews
    1 small piece of garlic
    2 tbsp olive oil
    2 tbsp apple cider vinegar
    1 tbsp honey or agave or other sweetner
    2 tbsp water
    Blend up. Add more water for the consistency desired. Pour over sprout salad, and ENJOY!!

    • Jeani says:

      Oops, I forgot to add that you can change this up by adding mung bean sprouts. And this is 1 serving.

      • Jeani says:

        The Cashew dressing is good for 2 servings!!

        • anitajoye says:

          GREAT! I will look through my seeds and see what I can spout. I started wheat grass today with the kids. I love sprouting mung beans, so simple. I use them in stir fry’s and salads. I look forward to using your recipe. ;) Also, have you noticed a difference since you started this in 2008?

          • Jeani says:

            Hi Anita,
            Wow! we thought about all the benefits that we have experienced since becoming vegan & high raw plant based. We both have no more joint pain, more energy, no more mucus, we are rarely sick even when its going around. I had my bloodwork compared to before changing my diet, and all the numbers improved into normal levels. We don’t have to worry about BO – we only have it when we cheat. :) Which we do. We have a wood fired pizza oven in the backyard!! So we occassionally consume cheese.

            I tried the Zucchini and Chick Pea Salad, with my own modifications, of course. It was really yummy. Thanks for sharing it.

            I have some “favorite” recipes, if you want me to share. Sarah has a few favorites, too.
            Prepping food this way is a whole new arena. And we love trying new recipes.

          • Jeani says:

            Here’s a favorite dressing:

            Green Goddess Dressing
            Invented in the 1920′s in honor of William Archer’s eponymous play, green goddess dressing is brightly colored and delicious.
            Yield: 1 cup
            Time: 5 minutes

            1 c fresh parsley
            1 tbsp. chives or scallions
            1 tbsp onion flakes
            1 tbsp dehydrated garlic
            1 date, pitted
            1 tbsp honey
            ¼ c olive oil
            1 cup vegannaise or tofu
            3 tbsp fresh lemon juice
            ½ tsp salt

            Place all ingredients in blender and process until smooth. Transfer to container and refrigerate.

            Green Goddess dressing is great as a dip, too.
            ENJOY!!

          • Jeani says:

            Autumn Gold Soup, raw soup. Surprisingly fast to make!

            Garam Masala is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat. Garam Masala is pungent, but not “hot” in the same way as a chili pepper.
            Serves 3-5
            Ingredients
            • 3 cups distilled water, warmed, but not to boiling
            • 2½ cups carrot pieces
            • 1 yellow or orange bell pepper, seeded
            • 1 small green onion, quartered
            • 3 Tbsp raw almond butter
            • ½ clove of garlic
            • ¼ tsp cayenne pepper
            • 1 tsp Garam Masala
            • ½ tsp cinnamon powder
            • 1½ tsp Celtic Sea Salt (optional)
            • 2 Tbsp apple cider vinegar
            Directions
            1. Blend until smooth and serve.
            2. Garnish with shredded cucumber or mint leaves and a few drops of olive oil.

          • Jeani says:

            Raw Organic Blueberry Pie
            Blueberries contain lots of natural pectin, which makes them gel quickly so you can create a tasty dessert with absolutely no thickeners needed.
            Ingredients
            Raw Nut Pie Crust
            • 1 cup almonds
            • 1 cup pecans
            • 1 cup dates
            • ¼ “piece of vanilla bean OR 1 teaspoon vanilla
            • ½ teaspoon Celtic or Himalayan salt
            Blueberry Pie Filling
            • 5 cups blueberries
            • 2 bananas
            • ¼ cup coconut butter
            • ¼ cup raw unfiltered honey
            Directions
            Pie Crust Recipe Directions
            In food processor using “S” blade, process till pea size, add dates and continue processing till well combined. Place in a 9” pie dish and press evenly onto bottom and sides.
            Blueberry Pie Filling Directions
            Place 4 cups of blueberries, bananas, coconut butter and honey in food processor. Using “S” blade process until smooth and creamy. Fold in remaining blueberries and pour into pie shell. Refrigerate at least 3 hours. ENJOY

    • Jeani says:

      One More, from Fit for Life, Potato Lover’s Salad

      10 small Red potatoes Dressing: 1 lg. clove garlic, pressed
      2 tbsp. butter, I use coconut oil 1 tbsp. fresh lemon juice
      ½ tsp. sea salt ¼ tsp. salt
      1 tsp. Hungarian sweet paprika ¼ cup olive oil
      2 cups broccoli florets ½ tsp. oregano
      2 cups fresh spinach, torn ¼ tsp. dried thyme
      4 cups head lettuce, torn 2 tbsp. mayonnaise
      1 cup alfalfa sprouts Fresh ground black pepper
      1 cup red cabbage, shredded

      Cook whole potatoes in microwave until cooked through. While they’re cooking, prepare broccoli, greens, & dressing. Steam broccoli for 5-7 minutes or until just tender & bright green. Place lettuce & spinach in a large bowl. Add sprouts, cabbage, & broccoli.
      Cut potatoes in half. Place on baking sheet. Melt butter & pour over potatoes, and toss well. Add sea salt & paprika. Place on highest shelf in preheated broiler. Broil about 5-10 minutes.
      Place pressed garlic in a small bowl. Add lemon juice, salt, olive oil, and seasonings. Add mayonnaise and whip with fork until thick & creamy. Pour dressing over salad and toss well.
      Add broiled potatoes to salad. Season with pepper. Serves 3-4.

  5. meredith says:

    Hi Anita,
    I’ve been reading more and more about vegan-ism and wondering if it might not be what I need for my energy levels and moods…I’m going to start going vegan vendredi and then go from there. I think the hardest thing for me to give up would be yogurt (and maybe eggs), so that might stay on the menu, but I’m thinking all the cheese has to go…

    • anitajoye says:

      i wonder if it would help… def worth a try! you have nothing to loose, right? except all that cheese… i miss it, but i am embracing this and liking it so far.

  6. Jesseka says:

    Check out Engine 2 diet and T. Colin Campbell’s website as well. Also “Forks over Knives” cookbook. I’ve been doing this since last fall- I did one whole month with no animal protein whatsoever. Now I eat a little cheese (I can’t/won’t give it up) and very occasional meat but I’ll be off it for the next 3 weeks with you. I need to detox off some sweets that I started eating. (hehe…guilty laugh)
    Had black beans, wild rice, sauteed chard, spinach, rutabaga (from BL’s garden), peppers on top with salsa for lunch. I usually make more than I need and refrigerate it for several meals. Doing all the produce prep is really labor intensive.
    We also juice several times a week- usually spinach and/or kale,ginger, celery,cucumber and apple. It’s really yummy. I’m going to try Rebekah’s smoothie idea.

    • anitajoye says:

      I agree the produce prep IS labor intensive, but so is making meatballs, or a lasagna. And produce prep leaves less of a food residue in my hair. haha. I made extra spinach and chick pea curry, so i’ve been eating that for a couple of days, and i made walnut lentil burgers for dinner (everyone LOVED them). A vegan version with no eggs. I’ll post that recipe…. they looked just like meat… tomorrow i will juice for breakfast, carrot and cuc. :)

Leave a Reply

Current ye@r *