While we’re still in the season, while we still have time to drive around with Christmas music potted all the way up and look at lights, while we still are smiling when someone cuts us off, let me just say this: Happy Holidays and have an abundant New Year!
I really love this time of year…. the smells, the sounds and yes, the food.
Did you gain your required 10-15 pounds?
We have one more week to feast, then start fresh and new with the New Year.
REALLY CHEF?
Naw. I’m just pulling your leg. lol
Here’s what we’re going to do. Starting tomorrow, we’re going to drink 2 glasses of water before each meal. That’s 6 of the required 10-12 we should be drinking daily. Then, we’ll remember to do another 6 before or after each glass of wine. lol
And then we can seriously commit to NO SUGAR!
And more vegetables. Sweet potatoes, cauliflower that looks like mashed potatoes (throw some nutmeg in), lots of carrots, celery and onions…..And that’s it. That’s all we have to do to take those pounds back off.
Now, you will remember that pasta and bread turns right into sugar, yes?
YES CHEF!
Ok! We’re rockin’ it …. into the New Year. You and me.
Can you imagine if I didn’t eat most vegan this holiday? Man! I would have really gained 10-15 pounds! But I will say I did make a very interesting, very flavorful Vegan Pie. My creation.
Here’s how ya do it!
Go to Jimbo’s and get the Vegan Pie Crust out of the freezer. Pick up the white packet of Vegan Mushroom Gravy. Coconut creamer. That’s what you use to cream the gravy. And make sure you stir and do a low and slow deal. Otherwise, it turns solid. (I will say that even if it turns solid, the flavor is still there, and it works in the pie). It just doesn’t look as ‘perfect’ as you might like it.
Lightly cook or sauté carrots, onions, celery and those fabulous heads of baby mushrooms (beech mushrooms, also at Jimbo’s). Add broccoli florets and any other leftover veggies in the fridge. You’re going to be cooking them 3/4 of the way through. Put the veggies into the pie crust, add gravy and a lattice criss cross top, and you’re good to go. Into the oven at 375 for a half hour.
So does that sound like a decent Meatless Monday?
Let’s do it! Any recipes for me? I would love to hear from you. And in case I forgot to tell you, it’s a really kind thing to pass this along to friends for encouragement!
Happy Eating,
Chef Marian