"I Can't Believe It's Vegan" Gravy

Admittedly, I was a little scared as I patrolled the internet for a carnivore-accepted gravy suitable for my family. They all had such an odd mix of ingredients and I really wanted to impress. You know, so I don't look like a crazy hippy or something. Vegan food is delicious, and I wanted to prove it through gravy!

This recipe came from a cute website called VegWeb. It has a different taste than other gravies I have had, but in a good way. It has a sort of tang to it that goes wonderfully with stuffing and mashed potatoes. Everyone in my family liked it, and happily dumped it on just about everything except for the pile of barcequed ribs that they were feasting on.

And the best part about this recipe is that it is easy!

In a pot on medium heat, add:

• 2 cups of vegetable broth
• a dash of onion powder
• a few dashes of garlic powder
• 2 tbsp nutritional yeast (optional, but I would recommend it)
• a few generous dashes of soy sauce
• a small squeeze of mustard (I used spicy mustard rather than yellow)
• 1/3 cup of flour
• 1 tbsp Earth Balance
• salt
• freshly cracked black pepper

Whisk it all together, heat to a simmer, and taste for proper seasonings. I think I might have also dumped in a splash of sherry, just for fun. I am looking for an excuse to make this recipe again. Enjoy!

Creamy Avocado Basil Pasta

So I know I said just the other day that my new addiction is Garlicky Kale, but I may have found something better (blasphemy, I know). My new new food addiction is this fresh Creamy Avocado Basil Pasta. And by addiction, yes, I do mean that I've made and eaten this dish four times already this past week alone. Don't judge till you try it.

Creamy Avocado Basil Pasta

Did I mention that once again this recipe is from Oh She Glows? Best. Blog. Ever.

The most amazing thing about this recipe is that it take as long to make as the pasta takes to cook. So fast, so easy, and pretty easy clean-up as well.

Start off by bringing your favorite pasta to a boil. I find myself going back time again to fettuccine, and I recently bought a spinach variety that was wonderful as well. Check the package to find out al dente cooking times.

While the pasta is cooking, get out that handy-dandy food processor of yours. Add:

• 2 cloves of garlic
• 1 avocado
• juice of half a lemon
• 1 tsp of lemon zest
• 2 tbsp olive oil
• 1 large fist full of basil--about a cup
• 1/2 tsp freshly cracked pepper
• 1 tsp salt

Blend until smooth, adding an extra splash of olive oil if necessary to get that creamy consistency.

Once the pasta is done, simply drain, mix in the avocado sauce, and serve with an extra sprinkle of finely ground sea salt on top!

 

 

Note: The original recipe called for the pepper and lemon zest to be put on top of the mixed up pasta as the last step. I found that the avocado was kind of lost that way, so I started to use less of both and began blending it up in the sauce instead.

This dish also works great if you want to add some veggies. I've used spinach on several occasions, returning the drained noodles to the heat and adding some fresh baby spinach while I stir in the sauce. You just want them wilted a little bit. I bet mushrooms or asparagus would be lovely as well!

 

 

It is difficult to get this recipe exactly right, just because you can't control every factor, such as the size of the avocado or garlic clove. Play around, figure out how you like it, and enjoy!

 

As a last note, do not store this pasta in the refrigerator and attempt to reheat it later. Make the amount of pasta you need and store any extra sauce in the fridge. That way when you want leftovers you can quickly and easily make more pasta and stir in the cold sauce with the hot noodles.

Too Pretty to Eat (Almost)

I didn't end up having time to eat any dinner last night, but I was able to make my super delicious lunch consisting of a Balsamic Zucchini Sandwich. I've already posted this recipe, but I just want to share the beauty once more...

Balsamic Zucchini Sandwich
*angels singing*

The Plan

Alright, here's what is going to happen for the next 21 days:

• All meat is out. That means chicken and seafood as well. Definitely no steak...

• All animal by products are not allowed. No milk, no eggs, no yogurt, no ice cream, no mayo, to ranch, no nothing. This I think will be the hardest part.

• Plant oils need to be greatly reduced. While these are plant-based, they are still fat. I won't be cooking with oil, eating any deep fried, or comsuming too many avocados or olives (though these things and other foods like seeds and nuts are fine in moderation). Fat amounts need to be two grams per serving or less--and that is in realistic servings, not the serving size listed on the package label.

• I'll be aiming for low glycemic index foods. While all plant products are allowed, I will still be trying to make good choices. Instead of eating a 111 GI baked Russet potato at every meal, I might opt for a 77 GI sweet potato once in a while. Or if I'm feeling extra healthful I can skip potatoes altogether and eat 16 GI raw carrots. With the preset meal plan in 21-Day Weight Loss Kickstart however, all of my food choices are already set out for me. Check it out at www.glycemicindex.com.

• I will be eating whole grains, legumes, fruits, vegetables, and tubers. Nothing more, nothing less.

Here is the book I've been talking about, which details the meal plan and recipes I will be using:

 

 

 

Also, the documentary Forks Over Knives is available for watching Instantly on Netflix. I highly recommend watching it, even if you do have to cover your eyes at the heart bypass surgery scene (Mother...). Click here to watch with your account now.