Just a quick post on this manic Monday to reflect on a weekend of good eating. The overall theme was “mush”, thanks to my new friend the food mill, which I can see is going to be invaluable in mashing roots and legumes. Sweet, potato, black beans… What else can I mash?
I’m feeling pretty good about the “wholeness” of my diet these days… except for perhaps those veggie sausages that sneaked in on Saturday. The sausage recipe, courtesy of Vegan Dad, relies primarily on wheat gluten, the main ingredient of seitan, as the binder. Wheat gluten is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble, high-protein gluten as an elastic mass which is then cooked before being eaten. In other words: wheat gluten is highly processed.
My mind tells me wheat gluten should be off my radar, but my soft spot for veggie hot dogs has me craving these wheat-based wieners. What’s a girl to do?
Eat and enjoy, I guess. In moderation.
Cornmeal crepes with fresh fruit and soy yogurt
Recipe: Vegan cornmeal crepes
Swede and potato mash with beetroot salad and veggie sausages
Enchiladas with mexican rice and refried black beans
Recipe: Refried black beans
Buckwheat crepes with fresh fruit, almonds and soy yogurt
Recipe: Vegan buckwheat crepes
Bubble and squeak with panfried tofu and beetroot salad
Red beans and rice with broccoli and leeks
Recipe: Red Beans and Rice