Tuesday, April 25, 2017
Vegan for a week! We had roast beef at mom and dad's on the 16th, steak dinner on the 19th, and yet more roast beef for dinners starting on the 21st, skipping a day and finally ending the onslaught of beef dinners on the evening of the 23rd. I was ready to go meatless for a while. Right now, I'm officially eating vegan, but I might let up a bit later in the week and allow eggs and/or fish. Kara opted to have President's Choice Meat Lasagna — her favourite — with her dad for dinners early this week, and I chose to make up a batch of Mary's Test Kitchen's Beefy Seitan so that I could use up the cheesesteak-style toppings (shallots/onions, green bell peppers, mushrooms, and Daiya I gathered last week — knowing how much beef we'd be eating — yet neglected to use. The seitan really does benefit from a bit of extra browning in an oiled pan and I think I'll try doubling the amount of flavouring agents in it the next time I make it. The resultant mock meat is most reminiscent of beef, but lacks the assertive flavour, despite the fact that the "broth" component smelled beefy. Still, it makes for a delicious lunch which I've been eating on "buttered" toast with Chipotle Vegenaise. Definitely not for cheesesteak purists, but amazing in its own right. For yesterday's dinner, I made up a batch of green coconut curry rice as per The Complete Guide to Vegan Food Substitutions recipe for Red Coconut Curry Rice, substituting short grain brown rice for the Jasmine rice called for in the recipe, sunflower seed butter in place of the peanut butter, and green curry paste in place of the red. I stir-fried sliced carrot, onion, mushrooms, and green beans to serve over the rice. This marked the second time I've made this rice recipe and it's safe to say I love it. For dessert, I ate a couple of vegan, date-sweetened brownies. They're the result of a recipe I've been working on for a while and am just about ready to publish, so stay tuned.