4 responses to “The Accidental Vegan”

  1. Suzanna Walters

    girl you must be grumpy! Are you on crack? (come to think of it, I don’t think crack has any sugar, wheat or dairy). Does this mean you can’t drink my mojitos? or maybe that’s all you can drink. but enough about me.

    now i’m really sympathizing with you…oy vey.

    love, love –
    s

  2. Andrew

    Catherine,

    Go to http://www.justtomatoes.com. Their freeze dried veggies when sprinkled with nutritional yeast (or salt) feel like chips. The dehydrated blueberries are lovely; the pommegranite (sp) is explosive. Not cheap, but they often keep my on track with eating. Green tea (copious amounts) seems to help sometimes. Distracting myself. Good luck. Thinking of you.

    Andrew

  3. Bill

    Catherine, I loved the post, and it made me think about cooking and my relationship with food. Which of course makes me think about recipes. So I suggest this – I’ve been enjoying a version of it this week . . . Thanks to Andrew for introducing me to the preserved lemons. I used kabocha squash instead of butternut, Vietnamese oregano instead of parsley, and skipped the parsnips and the sweet potatos, and served it over quinoa . . . tasty! Time consuming – it took me almost 3 hours, but can feed about 10 people (or me 10 times).

    Chickpea and Vegetable Tagine
    This tagine recipe includes a complex blend of spices and a generous assortment of vegetables. Cut the vegetables so that each type has a consistent size. You may need to adjust the cooking times slightly, depending on the maturity of your vegetables. If you can’t find the preserved lemon we call for here, substitute a teaspoon of grated lemon zest instead.
    Directions
    Heat the oil in a tagine or a flame-proof casserole over medium heat. Add the onions and sauté until they soften and become light golden, about 8 to 10 minutes. Stir occasionally as you cook the onions. The halves should fall apart into their separate layers as they cook. Add the garlic and ginger and sauté until aromatic, about 30 seconds. Add the cumin, coriander, anise, cayenne, salt, pepper, and cinnamon. Cook, stirring constantly, until the spices are toasted and thoroughly coat the onions, about 1 minute.
    Add the broth, butternut squash, carrots, and chickpeas; bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, until the vegetables are just beginning to get tender, about 15 minutes.
    Add the tomatoes, sweet potatoes, parsnips, and bay leaf and simmer until the vegetables are nearly tender, about 30 minutes. Add the preserved lemon and simmer for 20 minutes or until all of the vegetables are tender and cooked through. Remove and discard the bay leaf. Season to taste with salt and pepper. Sprinkle with the parsley and cilantro, and serve directly from the tagine or casserole onto heated plates.

    This recipe is from The Culinary Institute of America’s Vegetables cookbook, which is available for purchase at bookstores nationwide.
    Ingredients
    Makes 8 servings
    2 Tbsp. olive oil
    2 cups cippolini onions, peeled and halved
    2 Tbsp. minced garlic
    1 Tbsp. minced gingerroot
    1 1/2 tsp. ground cumin
    1 tsp. ground coriander
    1/2 tsp. ground anise seed
    1/4 tsp. cayenne
    Salt and pepper as needed
    1/8 tsp. ground cinnamon
    2 cups chicken or vegetable broth
    3 1/2 cups medium-dice butternut squash, peeled and seeded
    1 1/2 cups medium-dice carrots, peeled
    3 cups cooked chickpeas, drained and rinsed
    2 cups diced tomatoes in juice (no salt added)
    2 1/4 cups medium-dice sweet potatoes, peeled
    1 1/2 cups medium-dice parsnips, peeled
    1 bay leaf
    2 Tbsp. minced preserved lemon (or 2 tsp. grated lemon zest)
    2 Tbsp. coarsely chopped parsley
    2 Tbsp. coarsely chopped cilantro

  4. Claire (of Jon)

    HI there… seems you have had a stack of really helpful foodie tips… so natch you need more. Jon has a friend who is a complete fan of ‘Raw Food’ he exclaims on numerous occasions of course that it cures all ills but I think he does it because it satisfies something deep inside which speaks to what you hint at in your blog. Perhaps. That it gives him some control over what he eats in a way that cannot be unhealthy by any standards. I have tried some of this food and it is delicious and as far as I understand it there is no dairy and so on… but hey as I say there is plenty of food advise up here already. I cannot remember the names of the raw foodies… helpfully… but I am sure you can find it online.

    Big huge hugs

Leave a Reply