Notes From Our Nest

A blog about life, love and learning

Meat-free Week

Our nest went animal-cruelty free this week. Let me quickly tell you what I made and how it tasted…

I got all of my recipes from Isa Chander Moskowitz’s Post Punk Kitchen Website. She has written a few cookbooks, including Vegan Cupcakes Take Over the World (Love the title!) so she is a great resource.

I made everything on Tuesday afternoon when Noah was at the sitter’s house. It was sooo nice to relax and cook for a few hours without interruption.

Tempeh Helper: I think this would have been much tastier if I had used less of the bullion. I didn’t have the same kind Isa uses and I think I over did it. This was my first time trying quinoa pasta and I think we’ll definitely have that again. Yum! Note: I really like Tempeh. It’s a whole soybean product that you can find in the refrigerated section at Whole Foods or TJ’s. But, you really do have to know how to prepare it. You can’t just wing it!

PPK Red Lentil Thai Chili

Red Lentil Thai Chili: So, I tried to use dried beans (Have you heard that canned beans use plastic with BPA to line the cans?) for the first time in this recipe. I used a “speed soak” process, but I should have also cooked the kidney beans since they were added at the end of the soup recipe. Otherwise, I thought this had delicious flavor. It really made me feel like I was eating something special.

Orange Ginger Baked Tofu: This is amazing! No…AMAZING! I skipped the white wine and added extra orange juice. This was delicious on top of an Asian salad. I made a version of Giada’s Asian Chicken Salad with the tofu. I also ate it cold out of the refrigerator for a snack.

Gardein’s Chipotle Lime “Chicken” Strips: These are delicious. I didn’t tell my husband that they weren’t chicken before he ate them and he really didn’t know the difference.

I had so much fun this week being “vegan” that I am going to keep it up for a few more weeks. Since I’m not really a true-vegan I didn’t stress out about making sure that there was absolutely no milk or eggs in baked goods that we already had around. I just tried to cut out meat, eggs and dairy from the foods I ate and cooked. It honestly wasn’t difficult and I feel so great. I don’t know about you, but it is really hard for me to get fresh fruits and veggies in my diet in the winter. Going animal-free pushed me to eat more of the good stuff. And, I don’t think that it was terrible for the rest of the family, either!

4 Comments

  1. Yippee for meat-free :) Have you crossed over to vegan cheese yet? Some vegan-ish advice I wish I’d known…Galaxy brand doesn’t melt :( Lisanatti, on the other hand, is fab!

  2. This is going to give me inspiration for Fridays during Lent! Thanks for sharing :)

  3. Yes! You have to try some of the vegan recipes. It’s easy to do fish or eggs on Fridays, but try going completely animal-free one day!

  4. Yeah! And it’s better for the global food supply. And the environment. What’s not to love?

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