“Tell me and I’ll forget;
show me and I may remember;
involve me and I’ll understand.”
~ Chinese proverb ~
After watching Forks Over Knives together, discovering that our healthy non-smoker loved one had Cancer in the lungs and attending an equally entertaining and persuasive Vegan-centric Nutrition lecture by Dr. Greger (his videos are fantastic!) together at the D.C. VegFest, my husband for the past month has requested that we eat only Vegan meals. This is a HUGE step for him, as he is an Omnivore. While my boys continue to eat 50% Raw Vegan foods, now for the past month their cooked foods have been ALL Vegan as well.
A few nights ago, it seemed to me that my husband was losing his zeal for all the Vegan food he has been consuming and I asked him, “Are you missing meat?”
“Yes,” he replied.
“Do you want me to cook some meat for you?” I offered.
“No. Can you bake some Chocolate Chips Cookies though?”
It is clear to me that my husband is going through some type of withdrawal at this point on his Vegan journey. So for the past month, this Raw Vegan Mama has been cooking up a Vegan storm… selfishly because I don’t want my Omnivore Hubby to lose sight of the Vegan light! I guess the events of the past month have affected him more than he lets on… as Robert Kegan states so well:
“What the eye sees better the heart feels more deeply.
We not only increase the likelihood of our being moved;
we also run the risk that being moved entails.
Seeing increases our vulnerability to being recruited to the welfare of another.”
~ Robert Kegan, The Evolving Self ~
I like to think my efforts in the kitchen are working because my husband even agreed to embark on a 1 month trial Vegan menu for our family this month (yes, yet another month of Vegan food for Omnivore Hubby and Son!).
For many out there who have wanted Sample Menus and for Elizabeth who just commented on Peace @ the Healthy Table: What Does It Take?, here’s the first week’s menu for you:
Some Recipes for you:
Raw Drinks: smoothies, juices, flavored water
Cooked Vegan Dishes: Shepherd’s Pie and Mulligatawny Soup is from How it all Vegan!, Potpie from Meatless Meals for Working People, Black Beans and Rice from Forks Over Knives (NOTE: I use coconut oil for vegetable oil, my own milled flour and other unprocessed ingredients to substitute for some ingredients in these books)
Carissa’s Cooked Vegan Recipes:
Portabello Burger: simply marinate mushrooms in a Balsamic Vinaigrette with basil for 10 minutes and roast/grill on both sides for 5 minutes
Vegan Alfredo: heat 4 tbspns coconut oil on medium heat, add 3 – 4 tbspns spelt or whole wheat flour, stir for a minutes, add ‘milk’ (blend 2 cups water, 3 tbspns raw almond butter, 4 tsp maple syrup, 1 tsp sea salt and 2 pinches nutmeg together) and cook until thickens. Add to pasta. Top with Nutritional Yeast, if desired.
Waffles: Mix in a bowl 4 cups spelt/wheat flour, 2 tsp sea salt and 1 tsp baking soda. Mix in another bowl or blender 1 tsp apple cider vinegar, 1/4 cup flax meal, 1/4 cup water, 1/4 cup raw almond butter, 1/2 cup melted coconut oil and 3 1/2 cups water. Mix dry into wet ingredients and cook with waffle maker.
Apple Crumble (adapted from my mother-in-law’s friends recipe): Place 10 apples, peeled and sliced, in a slightly greased dish. Top with juice of 1 orange and cinnamon. In another bowl, mix together 150 grams coconut oil, 1 cup Sucanat, 1 cup of your choice of flour (1/2 cup whole wheat and 1/2 cup wheat germ or 1 cup spelt). Place this mixture on top of apples and bake at 350F for 30 minutes.
Sweet Potato Fries: Slice them, coat with some olive oil, salt and/or Sucanat and cinnamon and bake them!