VeganMofo

Guest Post: Noelle’s Journey to Veganism

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Please enjoy this guest post from Noelle aka An Opera Singer in the Kitchen regarding her journey to veganism.

November marks my FIRST complete year of following a vegan diet. I am an opera singer married to an aspiring conductor and even though these two lifestyles come together very nicely our eating lifestyles are so different. When I approached my husband about changing my eating lifestyle he did not know what was coming. I had been a vegetarian for two years back in 2005 but incorporated meat back in my life after I started dating my husband. After a year of marriage, my diet was in hysterics. I was suffering from migraines, digestive issues, and moodiness. When I switched to a vegan diet I slowly started seeing changes, especially after adding vitamins, minerals and more. As of last night, my husband told me that he can tell how quick I am on the racquetball court because I am not out of breath and I am living healthy. Even though my husband chooses not to be vegan, he enjoys all the dishes I prepare that are vegan, even requesting them again.

I know it sounds so cliche’ but I really was moved by Alicia Silverstone’s book The Kind Diet and nearly read the entire book on a flight back from Houston last year November 2009. Before dating my husband I had been focusing on a vegetarian diet but was easily swayed by stress to eating lots of dairy and unhealthy foods. After I started dating my husband I decided to give up my healthy eating. What did that do for me? I went up 2 dress sizes before the wedding and it got worse after the wedding. I added diet colas, meat, dairy, and too much sugar to my daily diet.  As a result I suffered horrible migraines, worse than my normal heat and exercise -induced headaches, and decided it had to be diet-related.

After a year and a half of being married I sat with my husband and told him I needed to make drastic changes in my life. I was not a happy person around him at times because my food choices were making me a moody person. I think the fact that I cried showed him how serious I was being wanting to change my eating habits, he just wanted to make sure it was not going to affect what he was going to be eating. It was hard at first trying tomake 2 meals an evening, cooking meat for my husband and making an all-vegan meal for myself.

I am an experimenter when it comes to cooking so I knew that I was going to have fun making new meals. The more I tried the recipes in the The Kind Diet the more I knew what type of recipes I needed to make. I started substituting cheese for vegan cheeses, even though Daiya was not out yet. I purchased tofu, Match vegan meats, and Field Roast sausages and added more fruits and vegetables to my diet. As soon as I eliminated the diet colas and the increased amounts of sugar I lost my first 20 pounds.

I know it is hard for people to realize that I did not become vegan because of the pain caused to animals, but I know that in my becoming vegan I am not supporting the pain caused to animals. My becoming vegan was a personal conviction to become a healthier eater focusing on whole and natural foods. Every day is one step towards supporting the love of all God’s creation and if it means eating from the fruits of the earth, I will do that.

After visiting a naturopath in July 2010 I found out I was B12, Vitamin D, iron deficient. I added a whole vitamin and minerals regimen and started enjoying protein shakes and a more focused meal plan. I have been working out consistently at a gym daily and feel better than ever! I continue to strive towards my goal of not being deficient in an area and being at my goal weight. Being vegan is the best thing that has happened to me!

Being vegan has tremendously improved my migraines, increased breathing support for singing and changed my whole emotional well-being too!

If you enjoyed this check out these other guest posts:

  • I Missed Eggs the Most by Bianca Phillips
  • JL Goes Vegan
  • Lauren of Ginger is The New Pink
  • Ich bin Veganerin: An American Vegan in Germany

    • Truffles, Pasta & More Recipe Contest

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    Last night I created my recipe for the Marx Truffles, Pasta & More Recipe Contest.  I was provided with:

    Challengers will receive samples of:

    1) One pound of Italian dried  calamarata pasta
    2) Black Truffle Salt
    3) Dried Porcini Mushrooms
    4) Fennel Pollen

    I was to create an original recipe using the pasta and at least one of the other ingredients; all entries will be put in a poll on the MarxFoods blog from November 15 – 19, 2010 you can vote here!

    Truffled Creamy Porcini Pasta

    Serves 6

    Ingredients:

    • 1 medium onion, thinly sliced
    • 8oz button mushrooms, sliced
    • 1T olive oil
    • 1T dijon mustard
    • 1 cup vegetable broth
    • 1-oz dried porcini mushrooms, soaked in hot water for 20 minutes
    • 1/4 cup nutritional yeast
    • 1/4t ume plum vinegar
    • 1/2t garlic powder
    • 1/4t cayenne pepper
    • Tofu Cream:
      • 1 pkg of extra firm water packed tofu
      • 1T olive oil
      • 5t lemon juice
      • 2t white wine vinegar
      • 1t agave nectar
      • 1/4t truffle salt
      • 1t dill
      • 1t smoked paprika

    Directions:

    1. Place all the ingredients for the tofu cream into a blender or food processor and process until smooth.
    2. Boil water for pasta and while the water is boiling and pasta is cooking prepare the sauce.
    3. In a large skillet heat the olive oil place the onions in and saute for 7-10 minutes until softened.
    4. Stir in the button mushrooms and cook for 5-7 minutes until soft.
    5. Stir in the dijon mustard and the vegetable broth.
    6. Stir in the tofu cream until completely blended; cook for a minute.
    7. Stir in the nutritional yeast, ume plum vinegar, garlic powder and cayenne pepper; taste for salt and pepper.
    8. Stir in the pasta and garnish with a sprinkle of paprika and vegan parmesan.

    It’s Starting to Look a Lot Like….

    7 Comments

    …Christmas!

    I know we are crazy, this weekend one of my girlfriends came over and we spent the entire Saturday afternoon/evening making crafts for Christmas gifts. We also enjoyed this wonderful pizza that was so delicious.

    Kale, Squash and Apple White Pizza

    Recipe:

    • 1 whole wheat pizza crust (I buy prepared dough from our health food store)
    • 1/2 delicata squash, thinly sliced and roasted at 375F for 25 minutes
    • 2-3 cups of dinosaur kale, chopped and sauteed with 1T olive oil and 1T garlic until soft
    • 1 small apple sliced
    • 1/2 cup diced tofu, sauteed in 1T olive oil and 1T garlic until browned
    • Garlic Base- 2T Vegan margarine, 1/2T vegan parmesan and 3 cloves of roasted garlic; blend to a paste
    • red chili flakes, optional
    • salt and pepper

    Preheat your oven to 450F.

    Roll out your dough and place on a baking sheet that has been sprinkled with cornmeal. Spread the garlic base on your pizza and then begin to place on all of the toppings.  Sprinkle with chili flakes if desired and a little salt and pepper.

    Place in the oven and bake for 15-18 minutes until the crust is brown.



    Spooky Meal

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    We didn’t do much for Halloween weekend- in fact we spent most the weekend making gifts for Christmas.  However on Sunday my parents were over so we decided to have a Halloween inspired meal which included Mummy Dogs with shriveled purple potatoes and a side salad

    And Bloodthirsty Marys

    Recipe:
    Serves 4

    3 cups tomato juice
    3 tablespoons drained prepared horseradish
    1/2 cup vodka
    2 teaspoons vegan worcestershire sauce
    2 tablespoons soy sauce
    Juice of 1 lemon, more for garnish
    1/4 teaspoon freshly ground pepper
    Hot sauce
    Celery stalks, for garnish
    Celery Salt and Cayenne to garnish rims of glasses

    Directions

    In a pitcher, stir together tomato juice, horseradish, vodka, vegan worcestershire sauce, soy sauce, lemon juice, 1/4 teaspoon pepper, and hot sauce to taste.
    Wet the rim of 4 glasses with lemon juice and dip into a mixture of celery salt with a pinch of cayenne. Fill the glasses with ice and pour the tomato mixture over. Garnish with a lemon slice and a celery stalk.

    Read more at Marthastewart.com: Bloodthirsty Marys – Martha Stewart Recipes

    Vegan Mofo Survey

    6 Comments

    1. Favorite non-dairy milk?

    My favorite non-dairy milk is Blue Diamond Unsweetened Almond milk it’s creamy, low calorie, soy free and it works well in hot and cold dishes.  I really love Tempt hemp milk as well but it is awful in hot items- it curdles in coffee boo- but I love it in smoothies or in cereal.

    2. What are the top 3 dishes/recipes you are planning to cook?

    I plan on making some bean and kale soup tonight, I am working on a pasta recipe with truffle oil and a rice and bean dish with chipotle peppers and saffron powder.

    3. Topping of choice for popcorn?

    Nutritional Yeast and Cajun Seasoning!

    4. Most disastrous recipe/meal failure?

    ummm some Asian inspired dish with glass noodles- it was slimmy and gross.

    5. Favorite pickled item?

    Bubbies pickles!

    6. How do you organize your recipes?

    I don’t really organize them haha.

    7. Compost, trash, or garbage disposal?

    Trash, Recycle and garbage disposal- we used to compost but don’t have the place to accommodate this now.

    8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?

    I would bring avocados, brown rice and kale.

    9. Fondest food memory from your childhood?

    Monkey Bread- my mom used to make this at Christmas and I loved it.

    10. Favorite vegan ice cream?

    Salted Caramel at Stogo in NYC

    11. Most loved kitchen appliance?

    My Blend Tec

    12. Spice/herb you would die without?

    cumin and chili powder

    13. Cookbook you have owned for the longest time?

    The Moosewood Cookbook- it’s my mom’s from the 80’s

    14. Favorite flavor of jam/jelly?

    Raspberry jam- with lots of seeds

    15. Favorite vegan recipe to serve to an omni friend?

    Stuffed mushrooms

    16. Seitan, tofu, or tempeh?

    tempeh

    17. Favorite meal to cook (or time of day to cook)?

    Love cooking dinner.

    18. What is sitting on top of your refrigerator?

    Nothing.

    19. Name 3 items in your freezer without looking.

    flax meal, spinach, butternut squash

    20. What’s on your grocery list?

    i haven’t made one yet- we are going out of town soon

    21. Favorite grocery store?

    Healthy Living in South Burlington

    22. Name a recipe you’d love to veganize, but haven’t yet.

    Nanaimo bars for the husband

    23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?

    1. http://www.healthytippingpoint.com/
    2. http://carrotsncake.com/
    3. http://fitnessista.com/

    24. Favorite vegan candy/chocolate?

    I love Sjaak’s peanutbutter cups

    25. Most extravagant food item purchased lately?

    I haven’t really purchased any…I received dried wild mushrooms for a contest though!

    Welcome Back!

    4 Comments

    It’s that time of year again! VEGANMOFO! Wahoo! I love Vegan MoFo!

    Right now we are on the ends of the political campaign season and after spending the day listening to a number of great democratic nominees and the Vice President Joe Biden I am exhausted and ready to curl up with fur baby. Blogging will resume to normal on Wednesday! Good thing I decided to participate in early voting- that means I get to sleep in before work tomorrow and a night of political events and parties- I love my job.

    Cuddling with this cutie

    P.S. LET YOUR VOICE BE HEARD! GET OUT THE VOTE!

    Vegan Mofo #14: Vegan Care Package Swap

    32 Comments

    UPDATE: ALL PARTNERS HAVE BEEN PICKED AND E-MAILED OUT. PLEASE MAKE SURE TO CHECK YOUR E-MAIL AND CONTACT YOUR PARTNER IMMEDIATELY.  IF YOU HAVE NOT HEARD FROM YOUR PARTNER BY MONDAY 11/2/09 PLEASE CONTACT ME.

     

    It’s time to do another Vegan Care Package swap! Last year around this time I organized a swap and it went over really well.  I am hoping that this year will bring on an even better turn out.  

     

    If you are a blogger and are interested please comment here and send me a note  to Lindsay (at) cookingforaveganlover dot com with an e-mail address that you would like to be contacted by.  Please in include the following in your note as well: Name, Location, blog URL, and whether you are will to ship internationally or not. 

     

    Please do not send me your address. I will match people together, give each other your e-mail addresses and then you can go on to exchange mailing addresses. 

     

    Please expect to spend around $20-25 on  VEGAN goods, if you would like to spend more than do so, however, do not be disappointed if your partner does not do the same. 

     

    Please enter to participate by October 29th, 2009  Closed.  I will match people up and let them know their pairs by October 30th, 2009.  You will have one month to gather your items and mail them out- so all packages should be mailed by November 31st, 2009.  Once you receive your package please photograph the contents and make a post to your blog detailing what is in your package, link to your partners blog and a link to this posting. 

     

    I am excited to see how many of you are interested out there.  Like I said this went very well last year and it’s a great way to meet people and try new products.

     

    goodies

     My husband’s Vegan Care Package 

    from the care package swap of 2008

     

    *Please note that this exchange is based on trust that whoever is participating will follow through, so if you don’t feel like you can participate to the full extent then please do not respond to this. 

     

    Please check your spam to see if you have messages from me. Keep an eye out for an e-mail on the 30th from Lindsay[at]cookingforaveganlover.com – i have heard that e-mails from me are going to some peoples spam for some reason.  You may want to just add me to your contact list so it doesn’t go to spam. thanks!