Archive for November, 2011

Why We Veganized…

Yes, you read that right… As of about a week and a half ago Matt and I decided to go vegan. Actually, what we are doing is called a whole foods, plant-based diet. It  goes a little farther than a regular vegan diet in that we don’t eat any processed foods, bleached flour etc.

If you know us (i.e. Matt) very well, you probably think we’ve gone crazy. Matt is was a “meat and potatoes kind of guy,” who used to make fun of vegans or anyone else who told him that fried foods were not good for you.  He once ate 3 rotisserie chickens, a couple of sides and a piece of cake at ONE political fundraiser, and I’ve already mentioned the year he ate several Thanksgiving dinners. (Don’t worry about me making fun of him. He’s very proud of these accomplishments. )

Before I get into our reasoning, let me preface by saying that we are not doing this to, “save the animals.” Animals are great, don’t get me wrong, but that’s not what motivated us.

Actually, we decided to go this route after watching a documentary called Forks over Knives. 

It’s available for instant view on Netflix if you’re interested.

 I would never want to try to convince others to eat a certain way or even judge them, but we have been getting a lot of questions about our decision, so I’m trying to find the best way to explain it to people without making them feel like I’m trying to sway them…

So far, I’ve given a brief overview of the film, and if they seem genuinely interested, I elaborate. Other than that, I just say “because it’s healthier.”

I don’t think it’s been that difficult to make the switch. There is definitely a learning curve when it comes to cooking this way, but we’ve managed to find several great recipes, and I am working on re-building my recipe box. 

Here’s one of our favorites so far:





Butternut Squash and Macaroni Casserole
Prep Time: 15 mins | Cook Time: 1 hr | Servings: 8 servings | Difficulty: Easy
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch pieces
1 (15-ounce) can coconut milk
Salt and pepper to taste
1 tablespoon chopped sage
¾ pound dried elbow macaroni
½ cup chopped toasted walnuts
½ cup bread crumbs
Pre-heat oven to 350°F. Lightly oil a 9- x 13-inch casserole dish; set aside.
Heat oil in a medium pot over medium heat. Add onions and cook, stirring often, until softened, 5 to 7 minutes. Add squash, coconut milk, salt and pepper and bring to a boil. Cover, reduce heat to medium low and simmer until squash is tender, about 20 minutes. Stir in sage and simmer 1 minute more. (This part can be made ahead, up to 1 day in advance.)
Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until tender but still firm, about 8 minutes. Rinse in cold water, drain well and transfer to a large bowl. Transfer squash mixture to bowl with macaroni. Add walnuts, salt and pepper and toss to combine. Transfer to prepared dish and top with bread crumbs. Bake until just golden brown and hot throughout, about 30 minutes.
Nutritional Info:
Nutrition Per serving: 430 calories (170 from fat), 19g total fat, 9g saturated fat, 0mg cholesterol, 210mg sodium, 54g total carbohydrate (6g dietary fiber, 5g sugar), 11g protein

Source: http://www.wholefoodsmarket.com/recipes/2349


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