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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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I finally decided I had to eat so I made my Dreamy Creamy avocado pasta and added some balsamic vinegar. Easy, tasty and filling, not to mention my new comfort food.
My sister wanted to make pizza for few of her friends, so I said let's try it out ahead of time to see how it goes.
For the base we used a sangak bread which is a Persian national bread. It is basically whole wheat flour, water and yeast with sesame seeds on top right before baking. It's kind of fun to watch them make it at our local store. It's a very wet dough and is pretty much poured on the hot grill. It's about three feet long, 14 inches wide and works great for pizza. This is what I used, but you can use any whole wheat, oil free pizza dough you would like.
We made two different kinds. The top one is a roasted tomato sauce with grilled veggies. For the second one we call it sausage and onion.
For the roasted tomato sauce, roast the tomatoes as I showed you on my previous post a couple of days ago, along with the onions and garlic. Put it all in a Cuisinart or blender and whir it up. Use about a cup and a half of the sauce and to it add 1 tsp. crushed red pepper (more if you like it spicy), and s&p to taste. Pour the sauce and cover the bread leaving about an inch around the edges with no sauce. We grilled up some zucchini, yellow squash, red, yellow and orange bell peppers and eggplant. At the end add sliced black olives. Put it on a sheet pan lined with silpat (previous post) or parchment paper, or a pizza stone if you have one. Put it in a 500 ° preheated oven for about 5 minutes. Just keep an eye on it. It's done when the edges start to look dark brown or black.
For the second one I took no fat meat crumbles (you can use TVP textured Vegetable Protein if you can't find the ready made crumbles. Just rehydrate it with equal parts hot water to TVP) and to the crumbles added 1 tablespoon no beef bouillon, 1 tablespoon Vegan Worcestershire, 2 tablespoons fennel seed, half crushed, half whole, 1 tablespoon dry rosemary crushed, 1 tablespoon tomato paste, 1 teaspoon crushed red pepper. Heat all of it in a non stick pan. Put about 6 large handfuls of spinach in it and add 1/2 cup water. Cover so the spinach will cook down. Once it's all cooked down, stir it up and you're ready to go.
For the pizza we made a cashew cheeze sauce using 1 cup cashews, ground fine, the juice of 2 lemons, 1 cup of basil firmly packed, 1/2 cup of the extra roasted tomato sauce. Blend this all in your Cuisinart or blender (taste for S&P) and you're ready to go.
The Cheeze is the base of the pizza followed by the sausage mixture. To that add grilled mushrooms, grilled onions sliced and rehydrated sundried tomatoes (rehydrate by putting the dry tomatoes in a cup of water in the microwave for one minute. Let them soak about 5 minutes then thinly slice them). Bake the same way as the vegetable pizza, 500° preheated oven about 5 minutes.
As an added feature, though I don't have any pictures of this, I added chopped kale mixed with one avocado and the juice of one lemon and 1/2 tsp of salt together. Mix everything up with your hands (that's right, squish it all together). This is the topping that will go on the vegetable pizza when it comes out of the oven.
For the sausage pizza, take about 2 cups of arugula (rocket if you're from Europe) and squeeze the juice of one lemon on it with a little salt. Put this on top of the pizza when it comes out of the oven.
Why roast anything? Roasting adds a layer of flavor and intensity to vegetables. By slow roasting in the oven (or on an outdoor grill) you will get a caramelization and sweetness that you can't get by quick sauteing in oil on the stove. To accomplish this without the burden of cleaning the baking sheet when I'm done, I use a silpat sheet. Silpat is a product that is made of silicone and can withstand the heat up to 450° (sometimes up to 800°, but read the label when you buy it). You can bake with it, roast with it, buy it shaped like a muffin tin or bread pan. It's a wonderful product, and not all are called Silpat...that was the original manufacturer that invented it. Just search the internet or go to your favorite kitchen supply store.
Here's what mine looks like. Sorry it's a little worse for wear, but I use it a lot. I've also included some tomatoes and onions that I sauteed in the oven at 350° for 1/2 hour the 250° for another hour to 1 1/2, just check on them every half hour for doneness. You'll notice that I didn't add the garlic when I originally put it in the oven. Add the garlic for the last 45 minutes so it doesn't burn and shrivel up to nothing. This is great as a salsa, roasted tomato sauce, to use in soups....
Saw this on ohsheglows.com website and looked SO EASY, had to give it a try.
1 Avocado (medium to large)
1-3 cloves of garlic
1/4-1/2 cup fresh basil (packed)
1/2 tsp salt
lots of cracked pepper
Juice of one lemon (zest the lemon first to use as a garnish, then juice it)
Blend it all together in a Cuisinart or blender (Cuisinart works best)
I added my own touches to it with 1/2 tsp. crushed red pepper and fresh tomatoes. But go crazy and add spinach as well. Sprinkle some nutritional yeast on with the lemon zest at the end. This is served over Whole Wheat Spaghetti. You'll easily have the sauce done by the time the pasta is done cooking. 11 minutes start to finish.
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Sometimes you've just got to "keep it simple stupid". It was still really hot at dinner time and I didn't feel like adding fuel to the heat by using the oven or stove. On top of that I was just craving a really big salad. Funny thing about this salad; in the past this would have been added as a side dish for about 6 people....but no, just me.
1 head romaine lettuce, cleaned and chopped into bite size pieces
1/2 medium sized cucumber, peel on or off, seeded and chopped
1/2 cup brine soaked and rinsed kalamata olives, chopped (not the kind packed in olive oil)
1 whole red bell pepper (love my summer garden) chopped
1 cup chickpeas cooked or canned (aka garbanzo beans)
1 large tomato, chopped
2 cups cooked kale chopped
2 tbl of Ken's Aioli or Mayo
2 tbl of dijon mustard
2 oz. of apple cider vinegar
2 oz. of rice wine vinegar
2 tsp of herbs de provence
2 pinches of sea salt
2 grinds of black pepper
Shake vigorously twice and enjoy
The first ingredient I used was leftover pastrami. Pastrami, you ask...how is that possible. Well, this is a link to Pastrami Seitan that I used to make Reuben Sandwiches. I had some left over so I turned it into ground meat (wheat). Here are some photos of the process.
Over the course of the next couple of days, one couple we just met was particularly curious about our eating habits. They said cheese would be a real problem, and were also curious as to how we got our protein. While explaining the usual about getting protein from all sorts of places, they flat out didn't believe us when we said spinach was one of our best sources.
The next morning before breakfast we found out that they googled what we said and confirmed that it was correct.
When we said our good-byes I didn't think any of the 15 people took to heart anything that we said, only believing that our plant strong diet was more of a curiosity than anything anyone would want to partake in.
Fast forward 2 weeks later and I received an email from the couple, whose names I will leave out as this is their journey, not mine....here are the emails from them and responding emails from my brother and I.
Friend: Well we have been vegan since the Sunday we left Paso. I have lost 10 pounds and feel good. My husband has lost 8 and had to use suspenders to hold his pants up. We are without a kitchen since the granite is being installed so it has been difficult but we go out to vegan restaurants. It is really hard to think of things to eat. Eggs aren’t considered dairy, but an animal byproduct. Why don’t you eat them? You may have just changed my life in a good way!!! I am hoping to stay off Simvastatin.
Ken: WOW! That's AWESOME! As if it's not challenging enough to find a new way to eat, being without a kitchen has to be trying.
It is made from the Moroheiya plant and is very nutritious. Unlike ramen noodles, it is baked not fried. These noodles can be found at any Japanese or Asian market.
I recently purchased some and made a bowl of them with mixed fresh veggies and Braggs Liquid Aminos. These noodles are very simple to make and make a great, easy snack. They cost about two bucks for a package of two!!!!
Making things simple makes it much easier to stay on this Nutrition Plan!!!!