First up: Fettuccine Alfredo. Now, most of you know that this is traditionally not only a dieter's nightmare, heavily laden with butter & cheese, but it's also far from vegan-friendly. However, when I saw this recipe at Sparkpeople, supposedly originated by Chef Chloe Coscarelli, I decided to give it a shot. In my haste, I neglected to notice that the SP member had revised the recipe, and spelled Chloe's name wrong. Not a good sign, and not a good end result.
Without the oil and nuts called for in the original recipe, the sauce was thin & bland. Mushrooms and almond milk do not a alfredo sauce make! Whole wheat pasta can be sort've blah anyway, you really need a good topping to help it out. I suffered my way through half a plate of it just for testing purposes, but the rest of the dish went straight into the trash, didn't even share it with the family. Yuck! Next time I want an indulgent dinner, I'll try Chef Chloe's original version, posted here by Your Vegan Mom.
Another miss: Happy Herbivore's Lentil Taco "Meat," from her new cookbook, shared here by Oprah. I love lentils, and I have enjoyed other similar taco fillings, but this one really missed the mark. Again, this is a case of "should have known." Two of the main ingredients are ketchup & mustard. I hate ketchup, and there are two tablespoons of it in this recipe! Mustard and I get along ok, but I'm not sure why it's needed in a Mexican dish? This filling ended up tasting like an overly spiced hamburger. I ate one taco, threw the rest away, didn't even take a photo. The good news? I got to use my fancy new Instant Pot, which cooked the lentils perfectly! I'll be using them in other recipes this week.
Now, the hits. Yesterday's breakfast consisted of a cooked sweet potato with a small handful of walnuts and a sprinkling of Saigon Cinnamon. Yum!
I made a simple but hearty salad for lunch, using what I had on hand + a couple of fresh veggies. Gardein's Chipotle Lime Crispy Fingers atop a pile of romaine lettuce, 1/2 an avocado and a drizzle of salsa. A little higher in fat than I normally eat, but most of it was the "good" kind so I didn't worry too much. Delicious and so refreshing on a hot summer day.
Fortunately, I didn't have to rely on the flopped lentil tacos for dinner; I also had a stew in the slowcooker. I tweaked this recipe a bit to make it lower-fat, more to my taste and for the crock-pot. I must admit, it turned out delicious! A bit spicy so those of you who don't like as much heat as I do might want to tone down the seasonings or use plain diced tomatoes instead of Ro-Tel. A can of black beans would be a nice addition as well! This made a huge pot of soup, will be (happily) eating this for the next couple of days!
Slowcooker Mexican Stew(print-friendly)
- 5 medium potatoes, peeled and cubed
- 2 carrots, chopped
- 1 stalk celery, chopped
- 4.5 cups vegetable broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1.5 tablespoons seasoned salt
- 10 ounces frozen corn
- 1 28-ounce can Diced Tomatoes with Green Chile Peppers (such as Ro-tel)
- Salt and Pepper to taste
- Put all ingredients into slowcooker, cook on high for approximately 6 hours.
- Top with non-dairy sour cream and/or cheese and cilantro if desired. (not included in nutritional analysis)
- Calories: 177.9
- Fat: 0.7g
- Carbohydrates: 39.7g
- Protein: 5.0g
Nothing on today's agenda as of yet, looking forward to a nice quiet day of reading and relaxing..ahh... Have a good one!