Tag Archives: vegan

The power of labels

I took the girls to a national chain market that specializes in not-so-processed foods for lunch today. You most likely know which market I am talking about… they have an amazing hot and cold bar! Anyway, as the girls were picking out their goodies, I noticed what we had all chosen:

Dolmas (rice wrapped in grape leaves)
Falafel
Vegetable Samosas
Strawberries
Pineapples
Cucumbers
Radishes
Rice
Lentils

I started thinking about my own dietary habits since moving here to California… very little meat, dairy and wheat. Hmmm… it looks like I’ve inadvertently become a gluten-free vegan, right?

Not so much.

While it is true that my fruit and veg intake has increased a ton and my animal product consumption has decreased a ton, I am not going to make some declaration of veganism. Why?

Because I am afraid of commitment and I am afraid to fail.

Think about it. Once I make a declaration of being a gluten-free vegan, that means I have to stick to it. And we all know what happens when you have new rules and regulations to stick to. (If you are not sure, ask any faithful Catholic on days of abstinence.) When you “know” you can’t have something, the more you want it. I could (and have) gone weeks and weeks, not wanting honey or meat or eggs, and I haven’t even realized it. But the minute I say to those around me, “I am now gluten-free and vegan” you know I am going to want a big, fat, cheeseburger (animal-style) from In-and-Out Burger! With a strawberry shake on the side. And, heaven forbid if I “fail” and have a piece of chicken, there is the issue of being caught and questioned! Maybe I just prefer to live my gluten-free vegan tendencies in private, knowing that if I decide that lamb kabobs for Easter is a good idea, I only have to answer to myself and not feel guilty about it! (That, and my intestinal tract revolting against me!)

Guilt is a funny thing. After all, it’s thought that guilt is just a human reaction to doing something that you know is wrong. But there is nothing wrong with consuming and wearing animal products, is there (ok, other than the inhumane treatment of animals?) So, the guilt is not so much feeling badly because I somehow failed, but rather being caught at failing. (Please keep in mind that I struggle immensely with issues with pride.)

So, am I a gluten-free vegan. Nope. But I will say that I’m a big, fat, chicken. No pun intended.
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Lenten Meal Plan Monday Linkup: Roasted Tomato Soup

This week, we are learning about Afghanistan and while I found some great Afghani non-meat recipes, I threw this together for dinner last night and it was a hit!

 

Roasted Tomato Soup

You will need:

8 medium tomatoes

1 green bell pepper, sliced

1 medium onion, sliced

6 cloves of garlic, whole (we love garlic, so scale it back if needed)

3/4 cup balsamic vingear (or balsamic vinegarette dressing)

1/2 cup EVOO

1 tbs kosher salt

1/2 tbs black pepper

1 T oregano

1 T basil

1. Preheat oven to 350 degrees.

2. Place all ingredients in a shallow GLASS baking dish, pouring the oil and vinegar over the tops of the veg.

3. Roast for 45-60 minutes.

4. Pour roasted everything into a blender and puree soup in batches, or move roasted everything into a deep glass bowl and puree with an immersion blender.

5. Serve with salad and crusty bread.

What was great about this soup is that there was no heating needed as the veg were all piping hot from the roasting. Nor is there is need to add additional broth or cream as the soup takes on a creamy texture with the pureeing.

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Go see Beth Anne for more Lenten meal ideas!

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Lenten Meals: Ratatouille

I first became enamored with Ratatouille after watching the Pixar Film of the same name. Strange, I know. The Mister and I are not fans of eggplant (aubergine) so I was wary about this dish, but it has since become a favorite in this house. In the Winter, when fresh zucchini is harder to find/ pricey, feel free to substitute frozen. Also, I use canned tomatoes for the convenience but fresh ones taste heavenly (especially when they come from your own garden!) I usually serve this over quinona, but it tastes great over brown rice as well (and I am sure white rice… noodles might be too heavy for this dish, but you can try!)

Ratatouille

INGREDIENTS
2T olive oil
6 cloves garlic, minced
5 medium mushrooms, diced
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium green pepper, chopped
1 large eggplant, cubed
1 can diced tomatoes in italian spices, drained
1 can (14 or so ounces) vegetable broth
1 tbsp tomato paste
1T dried parsley
1T dried basil
Cooked brown rice or quinoa
Shredded parmesan (omit for vegan option)

DIRECTIONS
1. Heat oil in a dutch oven, add garlic and dried spices and cook until fragrant. Add onion and cook until translucent.
2. Add tomato paste and broth. Scrape up the browned bits at the bottom of the pan while everything heats.
3. Add the eggplant, zucchini, squash, pepper and mushrooms and cook 10-12 minutes, stirring occasionally.
4. Add the diced maters, turn down the heat after about 2 minutes. Add salt and pepper to taste.
5. Serve over rice or quinoa, topping with shredded parmesan.

(If you want to cook this in the crock pot, put everything in the crock pot and set it on low for 4-6 hours.)

Next time I make this, I’ll add a picture here.
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If you have a meat-free recipe that you’d like to share, email it to caffeinatedcatholicmama (at) gmail (dot) com. Leave your name and location for the props that are sure to come (I’ll only use first names on the site!)

Pax Christi!

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