So maybe I am a Little Stuck Up (and a Pasta Vegan Tapenade Thingy for Kicks)

If you have not read this, (I will tell you about my diet and fitness choices…but we have to talk about this first) please do that first. Seriously. Thanks 🙂

Yeah, that will be at the beginning of all these posts. I am kinda serious about it. I realize I can be kinda snarky, this topic is kinda sensitive, and we all beat ourselves up enough. It is important to me that you know that is NOT happening here.

If you missed my First Steps
…or Some Excuses

And it you need an explanation on the today’s title, you can find that here.

And in all honesty, I don’t think I am stuck up at all…in fact, I think I am the epitome of what a pain in the ass does NOT look like. And I am humble too! 😉

In all seriousness (okay, mostly seriousness), I know I have addressed this shift already. Recently, in fact. However, in my journey to continue to actually EAT on a regular basis, I have found (although a bit unexpected) a giddy excitement over my new culinary endeavors. So I am posting about them. A lot. And (very unexpectedly) I am getting asked about them. A lot.

So, I am going to start sharing them here. And I want you to know. I am a militant about it.

  • I have turned down Egg Nog
  • I did not partake in the traditional Krystals carnage
  • I am not excited about enchiladas
  • I know it is just a little milk
  • I know it is bacon

But I honestly am not interested. Seriously. I have discovered rather quickly that if this is a path I continue to choose (such an important point) that I do not have to make exceptions if I don’t want to. And, I don’t want to. At least not right now.

UntitledSo know that yes, I decline it all. Please do not be offended. I seriously don’t mean it to be. I am not judging (and I don’t find that phrase to be inappropriate in this context). In fact

  • I can still eat out with you
  • I will still do the grocery shopping
  • I can fend for myself
  • I will still cook your favorite omni dishes
  • I will share a table with you while you eat them
Excerpt from "Crazy, Sexy, Diet" by Kris Carr

Excerpt from “Crazy, Sexy, Diet” by Kris Carr

However, I also think Kris Carr is on to something. And I am identifying more and more with thoughts like this everyday:

“Ethical veganism results in a profound revolution within the individual; a complete rejection of the paradigm of oppression and violence that she has been taught from childhood to accept as the natural order. It changes her life and the lives of those with whom she shares this vision of nonviolence. Ethical veganism is anything but passive; on the contrary, it is the active refusal to cooperate with injustice.” – Gary L. Francione (via Kiss Me, I’m Vegan)

And I still can’t run…so I have to find something to write about 🙂

So you will see, at least for now, some vegan food posts. Most are inspired from others (to which I will give credit). Others are just “hey, what’s in the pantry?” type dishes. Some will NOT be healthy. They will be shameless ploys to get my children to not turn up their noses every time the word “vegan” is whispered.

*Note – in the same way that organic, all natural, low fat, fat free, low calorie, etc. does not always equal “healthy” – neither does “vegan.” You can eat nothing but Mint Oreos your entire life – they are green, they are vegan, and you will die (sorry Gary) 🙂 

In the interest of time, I will leave you with one of the simplest (and to date my favorite) meal. This was born out of a “hey-I-am-hungry-right-now” pantry raid. It was amazing (and has no name).

Pasta Veggie TapenadeThat Pasta Mixed Veggie Thing

Ingredients

1 cup dried pasta
1 cup frozen mixed veggies
2tbs Olive Tapenade
2tbs Annie’s Roasted Red Pepper Dressing some kind of vegan dressing (see notes)
1tbs capers

Directions

  1. Boil pasta per directions. Thrown in the mixed veggies with about 6 or 7 minutes left on the cook time. Strain water.
  2. Combine all ingredients.
  3. Eat and be happy.

Notes

  • Season water for pasta to taste. I used a  Peach Gnocchetti Sardi with salt, pepper, garlic, and cumin
  • Use whatever veggies you like. I used green bean/peas/corn/carrot mix. Different varieties would work. Fresh or canned would work. You will find that while I appreciate and attempt to use fresh, local, organic, I am also a firm believer that frozen, canned, shipped is better than a Big Mac. But that’s just me.
  • There are different versions of tapenade. My pre-vegan favorite had anchovies in it. I used a Vegan variety and it is still so good.
  • Use whatever dressing you like. Annie’s Roasted Red Pepper happens to be my favorite right now (which in writing this post and linking to the site, I realized is NOT vegan…DAMN…as it contains honey which I obviously missed when I first read the ingredients ..work in progress baby) 
  • Don’t like capers? Ok, so that’s weird, but feel free to leave them out.

 

Comments

  1. Have I mentioned before that I so enjoy your writing? If I haven’t, I should have. If I have, it’s worth repeating. Off to check out Kiss Me I’m Vegan.

  2. I love that blog 🙂 It is one of my newest finds. And thank you very much for the compliment…I am sorry it took my so long to find it 🙂

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