This past summer Mike and I decided to eat a mostly vegan diet. Why not, we thought? Low cholesterol, cheaper, fewer acres of God's green earth taken up by growing animal feed, fewer creatures dying for my sake, and general solidarity with the world's poor. All good reasons. I like to think, "well, today I'm going to eat these plants instead of that cow milk," instead of saying, no more, ever. It hasn't been that big of a deal, and we have been feeling more healthy.
The most positive side effect has been the creative renaissance I've had in the kitchen. When you decide not to just throw some meat on the grill, you have to think a little harder about what's for dinner. I've discovered new ingredients, new ways of preparing things, and a lot of nutritional information.
Here's my top ten new and exciting ingredients in 2012:
1) Beets. I had never even wanted to make beets. They sound gross, right? Not worth the trouble. BUT! Mike brought some home, and we steamed them and made them up with some other delicious things, and discovered that they are sweet and crisp and full of vitamins.
2) Whole wheat pastry flour. I don't even keep un-bleached regular flour around anymore. The whole wheat pastry flour is light and fluffy, and has better flavor. And of course, whole wheat is way good for you. I get this out of the bulk bins.
3) Rutabagas. These root vegetables are really cheap. Lots of fiber, lots of flavor and adds interest whenever a potato is called for.
4) Tofurky sandwich slices. Hickory smoked sandwich slices are a nice change from turkey. They hold about 5x as much flavor as turkey, so they make a super punchy sandwich. Even a frequent meat eater would enjoy these on occasion. And they are cheaper than deli turkey and last longer in the fridge.
5) Lentils. Why bother? Well, when you want a plant that fills you up and isn't wheat or corn, this is the place to go. Cold lentil salads, hot lentil curries, and lentil loafs. Sounds gross right? Well, it's not. Lentils are cheap. They can taste good when they are a part of something beautiful. And lentils have iron, which is important for the blood.
6) Quinoa. Okay, this is something I've enjoyed for years, thanks to my roommate Claire, but I enjoy it even more now, in even more things. Keen-wah is a grain with complete amino acids, which means it is a great protein, with really low fat and no cholesterol.Try it instead of rice for a change.
7) 8 grain hot cereal: I've had doctors tell me for years that eating cold breakfast cereal was a big waste of time. Too much sugar, too processed. Well, it took me a decade to finally be ready to try something else. I started with oatmeal and that kept me full a lot longer than cold cereals. Then I took it up a notch...a hot cereal with 8 different whole grains.
8) Sun dried tomatoes. People have been using these for years in lots of ways, but I was sort of underwhelmed with my experiences. Then I tried this big ol' jar from costco, and apparently quality matters. Now I love these things, and I put them in pastas, on pizzas, on salads... Little flavor bombs.
9) Coconut Oil. This comes in a jar in a solid form, and you scoop some out and put in in your skillet, and it turns into a delicious, fragrant cooking oil that adds a lot of taste to the asian things I cook. And lots of people think it's a magical cure-all substance to be rubbed on your hair and skin and eaten by the spoon-full.
10) Kale. I don't actually love this yet. I want to. I have tons of it in the garden, waiting to be eaten... I've made kale chips, which are nice, especially with some nutritional yeast powder sprinkled on that makes them taste like cheesy puff chips...but not nice enough for all the work and clean up for a snack that is eaten in like 20 seconds. Any ideas?