Posts tagged ‘vegan’

February 9, 2012

Lentil Soup

I think it’s challenging to find a more comforting, hearty, soul-warming, healthy, and simple wintertime dinner than lentil soup.Like most things I cook, lentil soup can take on whatever flavors you want, and you can pretty much put anything that grows in the ground into your soup. I made this when I had a yucky cold a few weeks ago, so I wanted to load it up with sinus-clearing and nutritious things. I made it up as I went along, but this is definitely a lentil soup recipe worth repeating. So give it a try!

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January 20, 2012

Why I Was Vegan and Why Now I’m Not.

As some of you know, I was vegan from May-ish until October-ish. While I ultimately decided that I enjoy turkey sandwiches and easy healthy food options too much to be vegan, I learned a lot from those 5 months.

For those of you who might not know, vegans avoid animal products, which, in addition to meat, include milk, cheese, butter, eggs, and for some folks, honey. Basically, vegans only eat the plant-life that the earth produces (or things that are made only from that plant life). The fact that I live in a Vegan-friendly area made this whole experiment a lot easier, too.

I’ll try to keep the hippie bullshit to a minimum, but I’m a little bit of a hippie sometimes, so it’s challenging. Also, standard “I just Google Things” disclaimer.

Why I Was Vegan Once And What I Learned

The theory behind Veganism & clean eating intrigues me for a number of reasons, mostly because a ton of cultures survived healthfully off the land without using animal products (or by using animal products sparsely). The earth provides what humans need in order to live; if it didn’t, we wouldn’t still be around. I appreciate the “back to our roots” approach to food. Eating vegan made me feel more like I was fueling & nourishing myself than just eating. It was kind of neat.

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October 11, 2011

Butternut Squash Apple Ginger Soup

Fall is the most delicious of the seasons, and this soup is one of my many fall standard squash dishes.It’s really easy to prepare, and cooks somewhat quickly. It seems a lot fancier than it is, too, which is great for those of us who are trying to trick the world as to how sophisticated the items that emerge from our kitchen really are.

Plus, this gives me something to do with all of the appples left over from my study the other day!

Here’s what’s in the soup:

I was tempted to add garlic when I made this once, an it was a bad move. Learn from my mistakes, people.

Use however much ginger you want — I sliced off about half an inch of that root, and it was delightfully gingery. And use whichever variety of apple you please. There is no need for the apple you use to already have a portion cut from it, either. I used about half of that squash — the top bit was made into soup a few days earlier, and the bottom bit will be made into soup in a few more days. You could do a similar soup with any kind of squash, I think, and this would probably also be great with a sweet potato. 

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October 3, 2011

Culinary BS: Tex-Mex Style (?) “Beef” Fried Rice over Spinach

Clearly I have given up on naming things. On my lentil baked potato post, someone commented saying that it doesn’t matter what I call food, so. I give up. And I’m glad that you all don’t mind.

Update: after publishing this, I got a text from my favorite friend saying that I’m alienating millions of readers my making LHH a vegan blog. PLEASE cook these things with meat, if you want to! I just figured it wasn’t fair for me to completely stop sharing recipes & cooking things because I started doing the vegan thing. Great. The air is clear. 

This post is from back when I bought that beef imitation product and was messing around with it for 3 meals (yup, laziness in posting–whoops). I think it is clear that when I started cooking this meal, I had no idea what would happen. That’s sort of what goes down in this kitchen. I just pulled out ingredients until I got tired of pulling out ingredients and then cooked stuff.

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September 28, 2011

Culinary BS: Spicy Lentil Loaded Baked Potato

The most challenging part of being a culinary bullshit artist blogger is having to create names for the things that show up on my dinner plate. For example, while Summery Vegetably Italian-ish Polenta Meal of Excellence is really really great, that is a terrible name for it.

I think this name isn’t terrible. Not great. But. Not terrible. I know you always assume that the meals are better than the names.

I love lentils. They’re creamy, full of nutrients and fiber and protein and goodness, cost 99 cents a pound, and pair well with a wide range of flavors and foods. Also, look how much food is on that plate. I’m not a calorie tracker, but I’ll tell you this: If you replaced that potato and all of those lentils with a 3oz (which is small-ish) hamburger made of 95% lean beef and a whole wheat hamburger bun, this plate would remain the same number of WeightWatchers points. So. This is a bang for your buck meal, if you ask me! Also, while this meal takes and hour or so to cook, it’s very very easy. And. If I were to guess. Is probably about $2 a plate, if that. 

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August 3, 2011

BS Dinner #1: Plantain with Ginger-Garlic-Chili-Lime Marinaded Tofu

At least 92% of all of my cooking is just hungry bullshit artist meets kitchen. The other 8% is oatmeal, which is arguably half-asleep bullshit artist meets kitchen.

It would seem that cooking is art (except unlike art, which can consume a person, a person generally consumes cooking), and having accepted that I have neither the patience nor knowledge to be a Monet-type-cook, I’ve opted for the abstract throw-whatever-you-want-on-canvas-and-decide-it-is-art cooking method, over a methodical recipe-following paint-by-numbers type approach.

Unnecessary art analogy? Probably. I’ll stop now.

Turned off by the word “Tofu” in the post title? I don’t blame you. Tofu has such a horrible reputation, probably because it sounds like “toe-food”. But you can SO very easily sub a meat-protein in this “dish”– this marinade would be awesome with pork, chicken, or fish. Promise. But, it’s good with tofu, too. Tofu’s not that bad, you know.

Sometimes, I just go to the grocery store and buy flavors that I think I might want and objects that I’m curious about eating. Then, when I get home, it’s just a wonderful challenge to figure out what I’m cooking.

In the supermarket, I had big plans for this plantain, but once I got home, I figured that, since I haven’t cooked a plantain before, I should take it easy. Actually, now, this isn’t the weirdest combination of items, is it? Oh well. I’ll still share this dinner with you all. If nothing else, it’ll tell you how to cook a plantain, give a suggestion for a yummy marinade (which, yes, can be used on meat just as successfully as on tofu — this would be great with chicken, pork, or fish), and encourage your culinary bullshit artist to emerge. Healthy food is so fun and more versatile, but it’s easy to get caught up in the steamed veggies, brown rice, and 3oz of chicken breast routine.

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