Trying Out Vegan Food

An easy way to cut out fat from your diet is to try cooking a few vegan meals. The idea of not using any animal products in your meals might seem daunting, but it is a lot easier than you might think and there are some fantastic cookery books out there to help you.

Get It Ripe, by Jae Steele, is an excellent primer to eating vegan food. The book celebrates eating healthy and delicious food that just happens to be vegan. There are chapters on how to eat healthily as well as fabulous recipes that won't make you miss eating meat!

In her book, Steele covers everything from how to buy healthier food, how to eat healthily when you are out at restaurants, serving sizes and essential ingredients for your pantry. If you sometimes feel a bit clueless when it comes to healthy eating, reading Get It Ripe should help you get clued in.

Here is a great recipe from Get It Ripe:

Portobello Burgers

4 Portobello mushrooms, 4–5 in (10–12½ cm) diameter (or 6 at 3–3½ in [7½–8 cm] diameter)

¼ cup tamari or shoyu soy sauce

3 large or 5 medium cloves garlic, pressed or grated

4 tsp olive oil (plus extra for frying)

2 tsp balsamic or apple cider vinegar

several dashes of your favorite hot sauce or ¼ tsp cayenne pepper (optional)

4 mini or 2 regular-sized fresh whole-grain pitas (in lieu of buns)

possible burger toppings

additional grilled marinated vegetables, fresh greens, sliced tomato, caramelized onions, fresh sprouts, pickles, tahini or pumpkin seed butter, pesto.

Gently slice or break off the mushroom stems and rinse caps quickly. Whisk together the tamari or shoyu, garlic, oil, vinegar, and hot sauce or cayenne in a bowl to make marinade.

Brush the mushroom caps with marinade and place them, tops down, in a shallow dish. Pour the remaining marinade evenly over mushrooms, ensuring each gets its share of garlic. Allow to sit, covered, for 30 minutes to 2 hours.

Lightly oil a skillet or barbecue set at medium-high heat. Place mushrooms, tops down, in a skillet or on grill, brushing on any marinade that’s dripped off. Cook for  about 5 minutes, then flip to other side and cook for another 4 minutes until they’re tender when you poke them. (Extra marinade can be stored in an airtight container in fridge for up to 1 week and used to flavor veggies, tempeh, or tofu.)

Toast pita if desired and cut in half. Place each mushroom cap in each pita half and serve, stuffed with any topping combination that inspires you.

Makes 2 servings.

Credit:  Reprinted with persmission from "Get It Ripe", Arsenal Pulp Press.

This post is a repeat, but look forward to more original content to come in the future.