question for all the seasoned vegans out there

[Guest guest]

I've been a vegan since February, and I'm trying my darndest to get organic,

non animal foods, unprocessed, no sugar, no hidden animal products in them at

all...when you first started changing your life in this way, did you ever get

frustrated? it just seems to me when i find something i *might* be able to

eat, it always has something that i can't eat, and i move on. or, i get

something that looks OK, then i come home and pick up my vegan sourcebook

(thank you joanne stepaniak) and find that there's something in it that is

animal derived. I get SO frustrated and mad, because it seems like the only

thing i can eat is stir frys & salads, and I know that's not the best thing

for me either...any suggestions, any comments...words of wisdom...even a

" keep going, it gets easier " would be great. I've been doing some of the

recipes that I've gotten off of here, and it's wonderful! but, being a single

family income, trying to feed 4 people + 2 bunnies...it's cost prohibitive to

do some of the things found on here. I'm 100% happier, and feel a million

times better since I went the way of the Vegan...but I'm getting

frustrated...help? )

 

Autumn

[Guest guest]

Autumn,

 

I'm fairly new at this myself and experiencing the same frustrations. .

..from what I have heard in the past couple weeks there is a learning curve

like anything else and it does get easier!

 

 

 

Change your thinking, change your life

 

-

<FoppaFoppaFoppa

 

Thursday, August 23, 2001 8:43 PM

question for all the seasoned vegans out there

 

 

> I've been a vegan since February, and I'm trying my darndest to get

organic,

> non animal foods, unprocessed, no sugar, no hidden animal products in them

at

> all...when you first started changing your life in this way, did you ever

get

> frustrated? it just seems to me when i find something i *might* be able to

> eat, it always has something that i can't eat, and i move on. or, i get

> something that looks OK, then i come home and pick up my vegan sourcebook

> (thank you joanne stepaniak) and find that there's something in it that is

> animal derived. I get SO frustrated and mad, because it seems like the

only

> thing i can eat is stir frys & salads, and I know that's not the best

thing

> for me either...any suggestions, any comments...words of wisdom...even a

> " keep going, it gets easier " would be great. I've been doing some of the

> recipes that I've gotten off of here, and it's wonderful! but, being a

single

> family income, trying to feed 4 people + 2 bunnies...it's cost prohibitive

to

> do some of the things found on here. I'm 100% happier, and feel a million

> times better since I went the way of the Vegan...but I'm getting

> frustrated...help? )

>

> Autumn

>

>

>

>

>

[Guest guest]

I know I reply too much. Sorry. But in reality this group helps to keep me

going too. It makes me think of things a lot more often and helps me to

know that there are many others out there with similar concerns etc. So, to

make you feel a bit better here is my little spiel. When I first became

vegan I didn't have a group like this. So, I didn't have the support. This

affected me in a number of ways:

 

Number one, I ate a lot of processed foods because I didn't know that some

of the ingredients were animal derived. So, it made eating easier(due to my

ignorance), but at the same time, since I didn't have the group to tell me

otherwise, I was eating things that had animal derived ingredients. In

other words, it had a good and bad side. As you know I sympathize with not

having enough time to cook always, or even a lot. So, I have come to find a

few key things that keep me eating healthy but at the same time save time.

After I had stumbled on to this eating method, I realized that it kind of

mimicked what I assume our eating habits used to be like before stoves,

restaurants, etc. I will give an example.

 

In one week I may eat vegetable soup, organic corn chips and home made

salsa, natural peanut butter, dried apricots, apples, grapes, home made

banana bread, salad with home made dressing, refried beans, tomatoes, mixed

nuts, black bean soup, orange juice, etc. I make a couple of things a week,

in fair sized batches, and then freeze leftovers in smaller batches. For

example, soups and refried beans. Then I make a large batch of salsa and

refrigerate it, as well as make a decent bowl of dressing. Then for a meal

I may have some soup, peanut butter on an apple, tomatoes with dressing,

salsa and chips, orange juice. Then at another meal I may have, beans with

romaine lettuce, grapes, salad, mixed nuts, and orange juice. But the key

is that I don't eat large amounts of any of these things, but just small

amounts of all of them. That way, when I spread things out on a table it

takes only 5 minutes, and another 5 to clean up. And my diet varies by

meal, daily, and weekly as I add and changeup one thing for another. I just

make sure I always have some frozen food, some fresh, and some other

edibles, such as nuts, etc. You could also do the same with pasta in the

freezer, which I sometimes do, with wholegrain organic pasta, and my own

pesto. Basically, I have learned how to cook when I have the time and then

when I don't I don't just " make due " but actually enjoy the variety and feel

like I am eating a much healthier and varied diet. I hope this makes sense.

And for work, it is easy to take dried fruit, fresh fruit raw veggies, with

a small container of dressing. salsa chips, etc. I really do eat a lot of

salsa. I love it. If you want a fast and easy way to make it when tomatoes

aren't in season and you like spicy food, then here is a recipe:

 

one large can whole peeled tomatoes(not stewed)

2 regular cans rotel diced

2 T Diced garlic or maybe 3 to 4 cloves depending on your taste

1 t salt

 

I must say it is 100 times better than anything out of the jar

And when you have fresh tomatoes substitute them for the canned goods and

then add a couple or three jalapenos.

 

For salad dressing, in a Tupperware container, I mix:

 

olive oil

red wine vinegar

black pepper

garlic powder

salt

stone ground mustard

Fresh lemon juice

 

Sorry I don't have exact measurements, but I do it by taste, and it is the

best vinaigrette I have ever had.

Adding fresh garlic is nice too. You could even add a bit of orange juice

for sweetness.

 

 

also, for the pesto sauce I mentioned:

 

All amounts are estimates becasue I do this by taste too.

 

1/2 cup olive oil

fresh basil to taste

3/4 cup walnuts (grind them in a food processor after measuring)

salt to taste

pepper to taste

2 T (about) garlic

 

mix with pasta until lightly covered

 

 

Anyway, this is what I do for meals, always trying new dishes when I have

the chance and remembering which are good to make more of next time. So

like I said this kind of way of eating mimics what humans might have done in

the old days, eating small amounts of things they collected over the course

of one day, but mixing them up into smaller varied meals, and eating more

often. Maybe this will work for you too. Of course nothing is right for

everyone, but regardless, I assure you that it " Really does get easier! "

Just get in the habit of thinking carrot sticks, pears, nuts, and juice are

just as good of a meal as vegan pasta con broccoli or vegan 5-hour stew,

etc.

 

Good luck, and don't hesitate to ask if you ever have a question. I am

always happy to help where I can.

 

Alan

-

<FoppaFoppaFoppa

 

Thursday, August 23, 2001 10:43 PM

question for all the seasoned vegans out there

 

 

> I've been a vegan since February, and I'm trying my darndest to get

organic,

> non animal foods, unprocessed, no sugar, no hidden animal products in them

at

> all...when you first started changing your life in this way, did you ever

get

> frustrated? it just seems to me when i find something i *might* be able to

> eat, it always has something that i can't eat, and i move on. or, i get

> something that looks OK, then i come home and pick up my vegan sourcebook

> (thank you joanne stepaniak) and find that there's something in it that is

> animal derived. I get SO frustrated and mad, because it seems like the

only

> thing i can eat is stir frys & salads, and I know that's not the best

thing

> for me either...any suggestions, any comments...words of wisdom...even a

> " keep going, it gets easier " would be great. I've been doing some of the

> recipes that I've gotten off of here, and it's wonderful! but, being a

single

> family income, trying to feed 4 people + 2 bunnies...it's cost prohibitive

to

> do some of the things found on here. I'm 100% happier, and feel a million

> times better since I went the way of the Vegan...but I'm getting

> frustrated...help? )

>

> Autumn

>

>

>

>

>

[Guest guest]

Alan,

 

I like your method. It fits easily with the eat five or six small meals

a day, not three big ones. Also, works well in a multi-diet household.

A meat or cheese eater can add bits of additional stuff that s/he might

want, to the smorgasbord.

 

Here are a two more pesto recipes, lower in fat, for your freezer

collection. Adapted from the Great Good Food cookbook by Julee Rosso

 

Broccoli Pesto (No oil!)

4 C (2 lbs) broccoli florets

1 1/2 mushroom broth (my choice)

4 cloves garlic

1 C. tightly packed basil leaves

1/4 toasted almonds

1/4 your favorite Parmesan substitue...I like to use a dry one from

nuts, not a moist soy.

pinch salt and pepper

 

Steam broccoli in mushroom broth for about five minutes, and save the

liquid. In a food processor with motor running, drop in garlic. Scrape

down sides. Add basil and almonds and process until finely chopped.

Add 2 T broccoli cooking liquid and process until smooth. Add the

broccoli, " parmesan, " salt and pepper and slowly add enough cooking

liquid to process until very smooth, scraping sides frequently.

 

Hot Parsley Pesto

2 C tightly packed fresh Italian parsley

1 C tightly packed fresh basil

1/2 C fresh mint

2 T olive oil

2 T broth

2 small jalapeno peppers, seeded (the heat is NOT in the seeds, so if

you want to de-sting, cut out the white I can't remember what its called!)

2 T grated fresh ginger

6 garlic cloves

4 T fresh lemon juice

Freshly grated pepper

 

In a blender or food processor, puree the herbs with a little oil. Add

the remaining ingredients and blend to a smooth paste.

 

Enjoy,

 

Sarah

 

 

 

 

 

Alan McClure wrote:

>

> In one week I may eat vegetable soup, organic corn chips and home made

> salsa, natural peanut butter, dried apricots, apples, grapes, home made

> banana bread, salad with home made dressing, refried beans, tomatoes, mixed

> nuts, black bean soup, orange juice, etc. I make a couple of things a week,

> in fair sized batches, and then freeze leftovers in smaller batches. For

> example, soups and refried beans. Then I make a large batch of salsa and

> refrigerate it, as well as make a decent bowl of dressing. Then for a meal

> I may have some soup, peanut butter on an apple, tomatoes with dressing,

> salsa and chips, orange juice. Then at another meal I may have, beans with

> romaine lettuce, grapes, salad, mixed nuts, and orange juice. But the key

> is that I don't eat large amounts of any of these things, but just small

> amounts of all of them. That way, when I spread things out on a table it

> takes only 5 minutes, and another 5 to clean up. And my diet varies by

> meal, daily, and weekly as I add and changeup one thing for another. I just

> make sure I always have some frozen food, some fresh, and some other

> edibles, such as nuts, etc. You could also do the same with pasta in the

> freezer, which I sometimes do, with wholegrain organic pasta, and my own

> pesto. Basically, I have learned how to cook when I have the time and then

> when I don't I don't just " make due " but actually enjoy the variety and feel

> like I am eating a much healthier and varied diet. I hope this makes sense.

[Guest guest]

>I've been a vegan since February, and I'm trying my darndest to get organic,

>non animal foods, unprocessed, no sugar, no hidden animal products in them at

>all...when you first started changing your life in this way, did you ever get

>frustrated? it just seems to me when i find something i *might* be able to

>eat, it always has something that i can't eat, and i move on. or, i get

>something that looks OK, then i come home and pick up my vegan sourcebook

>(thank you joanne stepaniak) and find that there's something in it that is

>animal derived. I get SO frustrated and mad, because it seems like the only

>thing i can eat is stir frys & salads, and I know that's not the best thing

>for me either...any suggestions, any comments...words of wisdom...even a

> " keep going, it gets easier " would be great. I've been doing some of the

>recipes that I've gotten off of here, and it's wonderful! but, being a single

>family income, trying to feed 4 people + 2 bunnies...it's cost prohibitive to

>do some of the things found on here. I'm 100% happier, and feel a million

>times better since I went the way of the Vegan...but I'm getting

>frustrated...help? )

>

>Autumn

>

If there is a local farmer's market that you can get to, that's a great way

to get organic produce without spending too much money. A lot of growers

who aren't certified, for instance (it takes a few years to get, and is

expensive) will sell their stuff at market's with signs like " no spray " ,

etc. Another thing you might look into is joining a natural foods

cooperative buying group. Depending on where you are, there are a lot of

them around the country. You can get much better prices on things than you

would in a health food store, and the monthly catalogs let you really think

about your purchases. Plus, if you join an existing coop, you'll find a

wealth of information in the members, maybe even potlucks and other social

events. Not everyone will be vegan, but many will.

 

Here's a link if you're interested in finding one:

 

http://www.prairienet.org/co-op/directory/

 

And yes, it definately gets easier! I remember hearing from someone (maybe

here even?) that a good rule of thumb is to shop on the outside isles at

the grocery store. That's generally where you're going to find all the

fresh foods, produce, tofu, etc. The produce isle can be the cheapest

place to shop.

 

Regards, Laurie

[Guest guest]

Thanks for the recipes!

 

Alan

 

-

" Sarah Wrightson " <sarahwrightson

 

Friday, August 24, 2001 1:19 PM

Re: question for all the seasoned vegans out there

 

 

> Alan,

>

> I like your method. It fits easily with the eat five or six small meals

> a day, not three big ones. Also, works well in a multi-diet household.

> A meat or cheese eater can add bits of additional stuff that s/he might

> want, to the smorgasbord.

>

> Here are a two more pesto recipes, lower in fat, for your freezer

> collection. Adapted from the Great Good Food cookbook by Julee Rosso

>

> Broccoli Pesto (No oil!)

> 4 C (2 lbs) broccoli florets

> 1 1/2 mushroom broth (my choice)

> 4 cloves garlic

> 1 C. tightly packed basil leaves

> 1/4 toasted almonds

> 1/4 your favorite Parmesan substitue...I like to use a dry one from

> nuts, not a moist soy.

> pinch salt and pepper

>

> Steam broccoli in mushroom broth for about five minutes, and save the

> liquid. In a food processor with motor running, drop in garlic. Scrape

> down sides. Add basil and almonds and process until finely chopped.

> Add 2 T broccoli cooking liquid and process until smooth. Add the

> broccoli, " parmesan, " salt and pepper and slowly add enough cooking

> liquid to process until very smooth, scraping sides frequently.

>

> Hot Parsley Pesto

> 2 C tightly packed fresh Italian parsley

> 1 C tightly packed fresh basil

> 1/2 C fresh mint

> 2 T olive oil

> 2 T broth

> 2 small jalapeno peppers, seeded (the heat is NOT in the seeds, so if

> you want to de-sting, cut out the white I can't remember what its called!)

> 2 T grated fresh ginger

> 6 garlic cloves

> 4 T fresh lemon juice

> Freshly grated pepper

>

> In a blender or food processor, puree the herbs with a little oil. Add

> the remaining ingredients and blend to a smooth paste.

>

> Enjoy,

>

> Sarah

>

>

>

>

>

> Alan McClure wrote:

> >

> > In one week I may eat vegetable soup, organic corn chips and home made

> > salsa, natural peanut butter, dried apricots, apples, grapes, home made

> > banana bread, salad with home made dressing, refried beans, tomatoes,

mixed

> > nuts, black bean soup, orange juice, etc. I make a couple of things a

week,

> > in fair sized batches, and then freeze leftovers in smaller batches.

For

> > example, soups and refried beans. Then I make a large batch of salsa

and

> > refrigerate it, as well as make a decent bowl of dressing. Then for a

meal

> > I may have some soup, peanut butter on an apple, tomatoes with dressing,

> > salsa and chips, orange juice. Then at another meal I may have, beans

with

> > romaine lettuce, grapes, salad, mixed nuts, and orange juice. But the

key

> > is that I don't eat large amounts of any of these things, but just small

> > amounts of all of them. That way, when I spread things out on a table

it

> > takes only 5 minutes, and another 5 to clean up. And my diet varies by

> > meal, daily, and weekly as I add and changeup one thing for another. I

just

> > make sure I always have some frozen food, some fresh, and some other

> > edibles, such as nuts, etc. You could also do the same with pasta in

the

> > freezer, which I sometimes do, with wholegrain organic pasta, and my own

> > pesto. Basically, I have learned how to cook when I have the time and

then

> > when I don't I don't just " make due " but actually enjoy the variety and

feel

> > like I am eating a much healthier and varied diet. I hope this makes

sense.

>

>

>

>

>