I’ve been fairly obsessed with cooking these days. OK, I’ve always been obsessed, but this is becoming slightly ridiculous. I’ve had my Thanksgiving menu planned for weeks now, and it has grown by at least three dishes from last year.
My obsession started with watching waaayyy too much Food Network while I was recovering. Phillip loves to point out that most of what I’m watching I can’t even eat because it’s not vegan. Yes, that’s true; however, I love getting inspired by whatever Giada, Ina, Rachael are cooking then I take up the challenge of veganizing it. This happens to be one of my favorite things to do.
Cooking has also been my way of getting back to normal life after the transplant. At first, it got me standing for a few moments to mix together vegan ranch dressing or my favorite lemon tahini vinaigrette for the amazing salads my mom was making.
Vegan Maple and Oatmeal Scones
Once she headed back home, it evolved into elaborate meals that keep me on my feet for hours. I’ve been baking: cranberry bread, maple oatmeal scones, almond and raisin biscotti and the most fabulous pumpkin muffins with chocolate chips. I’ve also tackled jambalaya, homemade pumpkin ravioli with sage “butter” sauce, Mexican lasagna, Phad Thai, pot pie, kale enchiladas and baked spaghetti pie. Being vegan has nothing to do with depravation. It is a means to become creative, satisfied and healthy.
Also, I can’t eat restaurant food for six months, so any time I think, “Oh, I wish I could have a tostada from Tres Hermanas,” I get the stuff to make tostadas and get cooking. My food obsession has also become a Pinterest obsession. It is an amazing way to pass time. If you want to see what I’m working on making, check out my Pinterest page. I’ve pinned a bunch of stuff there that I want to make as a way to not forget. I like to use recipes as a jumping off point – I don’t quite have the discipline to following anything exactly.
What are Phillip and I eating this week? Here’s what I’ve got planned:
- Veggie sauté over creamy polenta
- Vegan quinoa loaf with mushroom gravy, mashed potatoes and Brussels sprouts
- Quinoa and veggie stuffed chili rellenos with enchilada sauce
- Hungarian mushroom soup with leek and tofu strata
- Veggie stir fry with rice noodles
- Vegan ‘sausage’ and kale spaghetti
If you want to get inspired, my friend Amie over at The Healthy Apple has just released her first e-book: The Healthy Apple’s Holiday Cookbook: 80 Gluten-Free, Dairy-Free, Soy-Free and Peanut-Free Recipes Including Grain-Free/Paleo Desserts. I highly encourage you to check out her blog, pick up her cookbook and get cooking. This type of obsession has never been more healthy or delicious.
Later today I’m going to write the next phase of our transplant journey which will be posted tomorrow.