Tuesday, June 1, 2010
What's Cookin, Good Lookin?
The braces caused a serious problem: chewing was ungodly painful. Considering the fact that I am lactose intolerant and had very much enjoyed quesadillas and burritos in particular, I needed to find an alternative to the chicken and meats that I could no longer chew. My natural reaction? Go vegan!
With the help of my yoga instructor and his family, I began to compile recipes and alternatives to the foods I had previously enjoyed. Tofu and I became well acquainted after the first week or so when I found that tofu coated with chili powder and lightly baked to nearly the firmness of chicken worked wonders on my Mexican dishes. In fact, tofu coated in any sort of sauce or mixture tasted just as delightful if not better than my original meats. I highly recommend the firm kind because it slices like a dream and holds its form.
From there, I moved on to vegan deserts, lactose free ice cream, and various shakes & smoothies. My favorite of which was, without contest, vegan pumpkin cheesecake... and its derivative: pumpkin cheesecake cookies. Everything was made milkless and eggless, which is quite convenient for those of us who cannot (or can hardly) resist a prime opportunity to eat raw cookie dough... and pumpkin, naturally.
That said, my teeth apparently have shifted enough that it is only the week after adjusting that I must return to the vegan menu, leaving the other three weeks out of the month free for caveman meals (inspired by the Paleo Diet) and personal concoctions such as "Beer Lover's Pepper Steak with Garlic and Onions" with a glorious side of "Garlic Monster Mashed Potatoes" (covered in beer gravy). Deeeeeeelish!
Nevertheless, welcome to my world... and bon appétit!