Vegan Life

Is It Tuna Salad Or Not?

by ladypbwiggins

Many vegans wonder why whould you want to eat something that imitates meat. Well when you have spent your whole life experiencing meat based food, the desire for those flavors and textures don’t go away immediately if at all. We are vegans for a variety of reasons. I wanted to improve our health initially and then my husband had a heart attack. His cardiologist prescribed a raw vegan lifestyle change. However, I did not lose my desire for certain flavors and foods One of those was tuna salad sandwiches or tuna and crackers. Until now I had not tried to make a substitute. All of the substitutes were carrot based mixtures that tasted nothing like tuna or at least remind me of seafood. My motivation for trying to create something now is my new found relationship with young jack fruit.

I must digress for a moment. The first time I tried jack fruit it was in a prepared barbeque meat substitute from the grocery store. I hated it. It was too sweet and it turned me off. Recently I discovered Veegos Authentic Mexican vegan restaurant. One of the protein selections was jack fruit. I loved it.. A customer told me how to get the same product at home. First, you must buy young jack fruit canned in water or brine. I use the packed in water. This product has not ripened so it has no flavor. That makes it perfect for absorbing the flavors of the marinade or seasonings. Back to the not tuna.

I did my research to discover the best things to use to get that seafood flavor. I have used dulse and hijiki seaweed before but it didn’t give me what I was looking for although it did add that seawater taste.What brought it home was Old Bay seasoning. I made my not tuna salad with young jack fruit, cooked pureed chickpeas, celery, dulse, hijiki seaweed, onion powder, garlic powder, It was a success. I served it on a vegetable salad. It was a good dinner. I planned to try it again with rehydrated chickpeas or another fresh bean product to make it a raw meal.

Clean Fridge Payoff

by ladypbwiggins

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One of the dreaded but necessary jobs in the kitchen is to clean out your refrigerator. Let’s face it. Food can die on the shelf in the back of the refrigerator. The crisper drawers can be a veggie graveyard too. Sometimes food begins to go south faster than anticipated.

Yesterday was the attack day. This time I put a big soup pot on the stove and all of the almost gone veggies went into it. I had too-ripe tomatoes and mixed veggie leftovers to add. The cauliflower and cabbage were still good but not enough for a meal. I threw in a few green onions, some organic no-salt seasoning and water into the pot. I let it come to an almost boil and then turned it down to simmer most of the day. My results: a clean fridge and this bounty of veggie broth. Clean, cheap and no preservatives. Feeling good.

My Vegan Burger

by ladypbwiggins

When I first began to prepare raw vegan dishes I searched out appealing raw vegan recipes. I spent some money on cookbooks. Later I discovered internet and YouTube chefs. Today I prepared to make some raw veggie patties. I whipped out one of the cookbooks and i checked some chefs i liked on the internet. One of the recipes I made few weeks ago but I didn’t like the bitter after taste of the white onion. An experienced cook suggested I soak them. This time I soaked them for a few days. (Not on purpose. It just happened. 😄) I was walking through the house thinking and decided to try green onions. The bitterness is much milder. And then💡. I know the flavors I like so why don’t I make my on recipe. If the other cooks did, why can’t I? So I did.

I cannot give you a measured recipe because this was a taste it till you like it exercise. I may make a larger batch and record my measurements. The ingredients are mushrooms chopped small, carrots chopped, green onions, ground flax seed, soaked chopped coarsely sunflower seeds, chopped seedless jalapeno, liquid smoke, Kirkland salt-free seasoning, a pinch of sea salt,and water. I mixed all the ingredients and let the mixture sit awhile so the flavors could meld and the flaxseed and water could do their thing. I made the patties and put them in the dehydrator. One hour at 145 degrees and then 4 hours at 115 degrees. Flip them and dehydrate for another 4 hours. I tasted them this morning. I like. I am pleased.

My Mushroom Sunflower Seed Veggie Patties

Bacon! Glorious Bacon!

by ladypbwiggins

I’m sure you’ve heard the saying that everything is better with bacon. I miss the flavor of bacon. Early in our raw vegan journey I tried an eggplant bacon recipe. I was disappointed. I don’t know if it was the recipe or if I expected too much from the eggplant. I may not have seasoned the eggplant properly. In any case, I walked away with no bacon tasting eggplant. Here we are four years later and I decided to try it again. I found another recipe from #TheRawChef. He has videos on YouTube. It sounded good so I gave it a try. Don’t laugh at my cuts. I tried to show you the best of them. The mandoline and I are still working on our slicing consistency. 🙂 I adjusted the recipe a tiny bit. I added liquid smoke to give a smokier flavor. The smoked paprika did well but I wanted more. I also adjusted the maple syrup. I didn’t want it too sweet. First I put very little in the marinade but it was bitter from the paprika; regular and smoked. That had to be balanced so added a little several times until I was satisfied with the taste. What can I say. The chef knew what he was doing. I put the eggplant slices in the marinade for an overnight stay. I then dehydrated them according to instructions. The results were satisfactory. They are a little spicy but I am okay with that. I have bacon. Oh glorious bacon. I put some slices on my veggie burger and it was a good lunch. Now for those of you who are purest and can’t understand why this is important, that’s okay. I am a southern girl who grew up with bacon. I don’t want the pig but I like the flavor in certain sandwiches and meals. If you desire the taste of bacon, try The Raw Chef’s recipe. He has several others I would like to try.

Vegan – Raw Vegan Again

by ladypbwiggins

I wrote this post in February 2021. I was trying very hard to get back to raw veganism but I failed. I didn’t realize how fatigued and depressed I had become in that last year. So my next post will be my beginning again. I must fight through all of this. Our mental and physical health depend on it.

It has been a few months since we have done a completely raw eating plan. It was mainly because of my fatigue amd the ease of eating vegan but not completely raw. Have been preparing foods to eat that need to be dehydrated to get ahead of the game. The plan is to wean ourselves from processed vegan foods and return to clean. The next step is majority meals raw without nuts until detoxification has had ample time to accomplish its job.

I had wanted to make a recipe that would be a great snack. It was called a raspberry buckwheat crumble. I didn’t have raspberries so I used dried cranberries instead. Success.

There has been much talk about juicing during detoxification. I made some juice and my juicer died. I purchased a new one. I decided to try the Caynel masticating juicer. I discovered I could make juice with pulp and without pulp. I made graepfuit juice. Great job. I then made nut milk with it. Almond milk to be specific. I didnt have to strain it and I had dry pulp to be used in a veggie burger recipe. All that’s left is to try the sorbet/ice cream maker.

Today breakfast was raw and dinner was raw. But every meal was vegan.

Blame It On The Pandemic

by ladypbwiggins

Why not? I haven’t posted in quite awhile and I blame it on the pandemic. More specifically the side effects of the quarantine. I am a full time caregiver for my husband so my travels outside the home were already limited. I didn’t think it would matter that we were quarantined. I was so wrong. I suffered from the isolation depression that most other people experienced. I probably didn’t realize it as soon as others did. I woke up an realized I just did’t want to do anything that was not absolutely necessary for our survival. I felt myself getting irritable for no obvious reason. Added to that stress my husband was hospitalized from Christmas through New Years. The stress of not being able to see your loved one in the hospital is real. I was blessed with some very compassionate and helpful nurses and physician assistants. The doctors were fine but I delt with the nurses and PAs.

The last stressor experienced in this year+ was searching for a new home. Thankfully our daughters and their spouses relieved that pressure. Now I’m back to more normal stress:Unpacking and caring for my husband.

Many of my friends reported weight gain and bad eating habits were also the results of this pandemic. I just didn’t have the energy to prepare all of our meals the way raw vegans should. I succumbed to vegan processed meat substitutes and I found vegan restaurants that had curb-side pickup. I must tell you that I knew this was not good for us but I just couldn’t get it together. Today I took the first step toward getting back to more raw vegan meals. That is another post. 🙂 Hopefully in a few months I can report that we are eating healthier without processed vegan meat substitutes and have eliminated vegan fast food.

If you have experienced any of these things give yourself a break and take one step at a time to return to a new normal.

BLESSED LIVING!

Began Yogurt Experience

by ladypbwiggins

When I gave up dairy I discovered how much I liked yogurt and cheese. Good tasting non-dairy cheese is hard to find. Non-dairy yogurt was almost impossible. Only certain stores carried it and they were not close to me. I discovered recipes from other vegans. Some were good and others not so much. Of course the good tasting were not time friendly. A few weeks ago I found a vegan cheese recipe that was simple so I decided to try it. I had already bought 1 young coconut but the recipe called for 6. I thought this is a trial and trying to get the meat from one was hard much less 6. I understood why most of the recipes used coconut cream or milk. I used the meat from the one I had and added a cup of dry coconut flakes and a cup of water. It never got it as silky smooth as I wanted I pureed this mix in my Vitamix. I wanted it raw but in my efforts to get it silky smooth the Vitamix heated it up. I did not add sweetener. I added some pure vanilla extract. I put the mix in a glass container and added the probiotic tablet. It was warmer than I thought. I was afraid I killed the bacteria in the tablet. Fortunately enough survived to ferment the coconut blend.

It worked. I have yogurt in my life once again. It tasted good but I would like some without the coconut flavor. What else can I use besides nuts to make yogurt? Seeds maybe? Anyone have a suggestion?

Coconut yogurt

Aguafaba

by ladypbwiggins

For several months I’ve been reading about aguafaba and it’s uses. I even saved it in the fridge. Didn’t use it though. Oh, wait. I assume you know what it is. It’s the liquid or pot liquor as they call it in the south left after you cook chickpeas. Most of us toss it after straining the chickpeas. I finally used it in my gluten free waffle recipe.

Now you can’t just pour it in. It has to be whipped. I am lazy so I used my immersion blender instead of a whisk to do the work.

After I achieved a whipped egg white consistency, I added it to my batter. Like egg whites, the aguafaba adds moisture so I slowly added the milk a little at a time. I didn’t want to make the batter to liquidy. The results were beautifully crispy on the outside, tender on the inside waffles. Aguafaba will definitely be added to my egg replacement arsenal.

Partially eaten waffles😄

I forgot to take a picture before we began eating so I had to snatch my hubby’s plate from his hands.

Garden Goodness!

by ladypbwiggins

This year my daughter and I resumed our gardening efforts. The shelter-in-place gave her and her husband time to plant their garden and it is flourishing. Mom and Dad are reaping the benefits too. I planted peppers and basil in pots.

Sriracha and Time Bomb
Pickling cucumbers

I must admit that I cheated a little. I added the cucumbers and peppers to some existing pickle juice. But I expect to have good, zesty pickles never the less.

Raw Bread

by ladypbwiggins

One of the things I am always in the search for since changing our dietary lifestyle is a good bread for sandwiches. I found one made of nuts. It was good but I thought could there be one without nuts. So to the internet I went. I found one that uses cauliflower and zucchini as its base.

This particular recipe gave the mouth feel of soft fresh baked bread but the taste left a lot to be desired. For one thing it was too salty. I am not printing the recipe because I don’t want to give another raw foodie a negative comment. Some people liked it. I will continue my search and experimentation. Hemp and sunflower seedseds as the base is next. In the mean time I have my bread made with nuts.