There are good reasons my cholesterol was topping out at over 240- some of my earliest memories include eating plain butter right off the stick. Pot roast, meatloaf, and beef stew were normal dinners growing up, and have continued to be part of my cooking repertoire into my adult life. I worked as a professional chef for over ten years, honing the art of cream based sauces and cheesy toppings. Yum. A dollop of sour cream or a splash of half and half adds that little, je ne sais quoi, to whatever I am making.
That is, until September 1st, when all that changed. Now a shape shifter, I am a vegan for a month, embracing combinations of beans and rice, grains and nuts, soy and more soy. There are little bowls of sunflower seeds and mixed nuts all over my kitchen butcher block table. Whipped Earth Balance has replaced the stick of Clover salted butter which used to live in the cabinet above the toaster. A typical snack is now cut up teriyaki tofu into little cubes for easy access. We have 7 different kinds of hummus in the fridge. The "cheese" drawer has morphed into a sad empty place with a few tortillas and some cheddar flavor "Veggie shreds".
Stay tuned.
No comments:
Post a Comment