No Meat, No Eggs, No Dairy, Leave Your Weapons Here...

     

Have you seen the documentary Forks Over Knives yet? If you haven't, let me just say two things: Watch. It. Watch it, if for nothing else, to say you've seen it. It is all about the meat and dairy industries, what they claim and the documented health benefits of eating a whole-food plant-based diet.
I watched it last year before I got pregnant and I had already started to incorporate some of the plant-based recipes into our weekly menu.  Then of course, I got pregnant and all I craved was meat. Drat.
Well, here we are , one year + later and I am inspired anew.
First, let me explain why: we recently watched another documentary (what? I happen to like documentaries)  Fat,Sick and Nearly Dead and was reminded of the benefits of incorporating more fruits and vegetables into our diet. Yes, I know it is a no-brainer.  But, the difference is, coupling that with the information, statistics and research behind the documentary in  Forks Over Knives made me want to revisit the plant-based diet claim EXCLUSIVELY.

 Yep, I bought into it hook, line and sinker.  I'm a gullible and impresionable individual. And now, for ONE WHOLE MONTH (we started February 3rd), we are going to eat an ENTIRELY whole-food plant-based diet.  We is a very fluid word...more like 'I '.  Richard is not exactly on board.  He's 'on board' when I prepare the meals, but when it comes to breakfast and snacks he high tails it to the "other side".

So, I am eating a plant-based diet because:
1. I am easily impressed
2. I am often times gullible
3. I want to try something new
4. I want to test their theory
3. I am scared of eating meat and dairy now.

The problem is, of course:
1. I love milk and butter
2. I love sweets
3. How do I replace a good pot roast?
4. I live in the land of milk and beef.

The trick is baby steps people, baby steps.
PROBLEM #1: 
To address the milk and butter issue, I purchased almond/coconut milk and it serves its purpose well enough.  The butter was going to be more of a challenge. When I went to the grocery store in search of a vegan "butter" spread there was none to be found.  They all had either lactose or partially hydrogenated fats and/or preservatives.  Preservatives? Preserva-nothing! I hates preservatives. They are everywhere, once you start looking for them, you'll notice them in everything, hiding in ingredient lists, being real sneaky-like. I'm on to them...little toxic cowards.
Anyway, when I came home, I did a little online research and ended up making my own whipped "butter". It tastes good and is very satisfying.  How did I make it, you ask? My, aren't we nosy? Actually, I took equal parts of olive oil and organic extra virgin coconut oil and threw in some sea salt then refrigerated it until it turned opaque. Then I took out my ugly handheld beater and whipped it up until it was light and fluffy:  Voila! Better than butter!

PROBLEM #2:
I have a severe and chronic sweet tooth.  I have no shame in that.  So how do I do a plant-based diet when chocolate, sugar, butter, eggs and cream cheese and I have been one big HAPPY family for so long? Well, again research and, just like our American borders, there are ways around these obstacles.  For example, yesterday was the feast day of St. Agatha,

  

which happens to be one of Mila's favorite saints (any excuse to celebrate is a good one here in the Meloche household) and, come heck or high water, I was determined to make a sweet something or other.  So I  made a Raw Carrot Cake. I found it in the Forks Over Knives Recipe book... Here's the recipe:

1 C. raisins
1 lg or 2 med. organic carrots, finely grated
2 C. whole walnuts, chopped finely
1/2 C organic shredded coconut
1 tbsp. tahini
1/4 C. maple syrup
1 tsp. pure vanill extract
pinch of cinnamon
pinch of cloves

1. Soak the raisins in filtered water until plump, then rinse and finely chop.  Put into a large bowl and add the rest of the ingredients.  Mix well, then press into a glass pie dish.
2. Let sit for one hour.  Frost with Vegan "cream cheese" icing and serve.

Vegan Cream Cheese Icing:
1 C. cashews
juice from 1 lemon
1/4 C. maple syrup
1 tsp. pure vanilla extract

1. Blend on high the cashews and lemon juice to break down the cashews and get a creamy texture, adding a splash of water as needed.  Add the rest of the ingredients and puree until desire consistency is achieved.  You want a silky, creamy texture. I didn't get that , but it's what you want. Here's the end result:

Not bad right?  Or so we thought... no one liked it except me.

PROBLEM # 3
How do I replace a good pot roast?
Well, for a simple answer: I made a polenta pizza yesterday that no one complained about - that's a success in my book.  I cooked cornmeal and spread it on a baking sheet and baked it at 350 degrees for15-20min. Then I spread tomato sauce on top and threw some cashew cheese balls ( pureeed cashews, lemon juice, tahini sauce and some water) and fresh veggies on top.  Then I yelled, "Come and get your grub people!" It was a lovely meal.

Now more than ever, St. Agatha, pray for us....