My family’s consumption of raw vegan foods has decreased tremendously. We had raw fruit pudding for breakfast today though and the boys licked the Vitamix clean. Hubby enjoyed his raw Chia Lime drink too. I also made an Asian salad, which unfortunately is still sitting in the fridge deteriorating as I write. My family started consuming soy products too, including non-organic processed fake meat once a week. Woo-hoo Bill Gates for supporting fake meat! For you ‘unprocessed’ die-hards out there, it sounds bad. I know! I’m one of you and just writing it makes me cringe.
Yes, I feel like a Raw Vegan Mama failure sometimes, especially after reading an article that more and more families in England are now going raw and seem successful at it… and even Gwyneth Paltrow‘s kids are dairy, sugar, gluten and soy free (she has a second cookbook to prove it)! Ok, where can I buy kids like Apple and Moses who don’t complain about being hungry without their fave foods?
In an effort to discover healthier and bulkier cooked vegan foods, I found this Bean Confit recipe on-line the other day and adapted it for my slow-cooker. (Look, if it ain’t raw, I gotta have someone else in charge of cookin’ it if it takes hours. Is there a devoted Homeschool Mama out there with enough time to spend hours in the kitchen cookin’? Besides The Pioneer Woman…)
Anyway, the cranberry beans mixed with the rosemary, oregano and garlic made my house smell damn good. I ate a few bowls of the bean confit for dinner and the crazy amount of extra virgin olive oil gave it a richness and creaminess that comforted me. I dreamed about these barlotti beans that night and the next day while I drove my son to his violin lesson. I think I’ll make another batch tomorrow, with lots of raw veggies for me on the side. It’s that satisfying especially on a cold Spring day.
27 oz dried cranberry beans (barlotti, as they are known in Italian)
Soak overnight with enough water to cover it by a few inches. Drain and rinse the next day. Place in a slow cooker, add fresh water to cover well and cook on high for 5-6 hours till slightly tender. Drain. Add the beans back into the slow cooker, top with:
a few sprigs of rosemary
a few sprigs of oregano
a few cloves of garlic
a couple teaspoons of sea salt, try 3 teaspoons (I had no problem adding the salt at this stage)
enough extra virgin olive oil to just cover the beans.
Cook on low for 2-3 hours. Season to taste. Serve!
The bean confit brought me back down to earth from my Raw Vegan high horse. I got rid of all my hot air and what a relief. I can finally say it is OK to let go of the Raw Vegan Mama Power I had held on to for so long and let my family eat what they want to eat. I now understand that their happiness is truly more important to their well-being than having to eat ‘the right foods’ everyday at every meal.
I also learned:
- No more scare tactics. “That’s not healthy for you! Do you know what junk food will do to you? That’s disgusting!”
- Satisfy their cravings so they don’t feel so deprived. My son has been asking me for months what Jell-O tastes like. I finally made him some homemade ‘Jell-O’ today from fresh coconut milk and agar-agar. He loved it. He keeps giving me hugs for the foods I’m letting him eat.
- I’m a softy. I need to feel… ummm… loved and not resented at the dinner table. “That was yummy! You’re the best Mama in the Kitchen!” instead of “What? Eeewww! This again! This is horrible! Do I have to eat that? Your food isn’t as good as (name of fave restaurant here). I want to eat out…”