YES VE-GAN!

(we are glutens for punishment)

Why are we going vegan-ish and gluten-free-ish?

In short: we stopped eating meat and dairy because we think it is bad for us. We have given up gluten (again, given up-ish) because studies have shown it makes many people fat and leads to metabolic disorders. We don't need anymore help with that, thank you very much. We aren't on a mission or anything, just trying to live a healthier life.

Here is the movie that got us to change our views:

You can watch this on Netflix.

And here is a a link to the synopsis of a recent study published about the impact of gluten on fat:

Its all fun and grains until someone gets diabetes.

So you AREN'T really vegan, are you?

         

There is a plant in the
light bulb because
we are really vegan-lite.
Get it????? I kill me.

Ask any dyed-in-the-wool (with the wool still on the sheep, of course) vegan and they will say hell no. We keep chickens and I will use the eggs in baking when flax meal gel (mmmm--sounds delish) won't cut it. 

We also are fine with honey. And we may choose to eat meat or cheese on occasion. The kids still get plain yogurt (they add their own stuff like honey and raisins). 

And even though we don't have a moral conflict with people eating animals, we do have a moral conflict with how commercial meat and eggs are raised.

Recipes

Now for some of my newly attempted recipes, both the wins and the fails:

He just looks so....thoughtful. 

"Meat" Balls

1 peeled eggplant

1/2 onion

1 carton mushrooms 

garlic

olive oil

oregano

salt and pepper to taste

vegetable bouillon (I like Better than Bouillon brand)

Use a food processor to finely mince the raw eggplant, raw onion, and raw mushrooms together. Don't turn it into mush, just tiny pieces.  Once minced, place it in a cheesecloth or strainer and remove as much liquid as possible.  Saute it with olive oil, garlic, oregano, 1 tsp. bouillon, and salt and pepper to taste. Spread it out on a cookie sheet and bake at 350 degrees for about 35 minutes. Leave the oven on. Spread it around to try and get it as dry as possible. Remove it from the oven and let it cool enough to handle it. Form it into balls. Pan saute them with olive to give a crisp exterior, then place back in oven while the pasta is cooking. Watch them so they don't brown too much. You can serve them on the side or in the sauce.

Kid review: Selah loved them and had no clue they were vegan. Dane doesn't do meatballs, vegan or otherwise.

Adult review: Pretty good first try. I want to get them drier next time.

The Pasta

The pasta issue concerned Darin the most. We have tried gluten-free pasta in the past and it was gross. I bought Wegman's brand gluten free pasta which is all corn. (Of course this brings up the whole new dilemma of corn (don't get me started) but I must pick my battles.) It was really good--even Darin was happy. It has the same calorie content as regular pasta so keep that in mind.

If you find a better way to handle the "balls" let me know!!!!