Days 32 through 37 - Catching Up and Considering Nightshades

Greetings! It's been an interesting week - time to get caught up. Last Wednesday (day 31), L and V went out to dinner with some friends to an Italian restaurant they enjoy, and L had some vegetable ravioli with a buttery sauce. Earlier that day, L had some cheese with her daughter while they were at lunch, with the thought, "I'll just eat a tiny bit and see if I feel anything." Whether or not conclusions or causal relationships can be drawn, later that night, L was in extreme amounts of pain (probably the worst night since the beginning of the dietary changes), and was up for most of the night, only able to sleep after taking 2 painkillers. While this is awful, and L looked tired the next day and I really hate that she was in such pain, I think the experience did affirm for her the connection between dairy intake and the inflammatory response. Saturated fats = increased inflammation. Dense concentrations of saturated fats are found in dairy, meat, and processed sugary products. That's the main rationale behind feeding L the way we have - the fact that I'm vegan qualifies me to help to this end, it isn't the sole reason why I'm doing this. This is a mission of healing, not proselytizing.

The next day was Thursday, day 32, the day of the big sleepover/double feature plan. In amongst holiday errands and decorating (still yet to be completed!), I made us a simple Taco lunch that L was super into. Crispy organic corn taco shells, Amy's brand vegan organic refried black beans, guacamole, lettuce, and a little pico de gallo. L is learning to get over her aversion to legumes in general, with beans in particular leading the way. I'd like to make refried beans from scratch - I'm feeling very inspired by Latin foods in general at the moment, so I did a little extra research into the whole nightshade vegetables causing inflammatory response -thing. Turns out eggplants, tomatoes, and potatoes (the main nightshades we eat regularly) have a chemical in them called solanine, which is an alkaloid, and can trigger pain in some people, particularly those already having an inflammatory pain response in their system. However, these assumptions are primarily anecdotal as no hard research into solanine causing pain has actually been done.

So I then turned to P. Pitchford (of course), and what he has to say about it. He does talk about solanine (pg 542-543); however, "both the tomato and eggplant can alleviate meat-induced liver and blood stagnancy", and that solanine can be neutralized somewhat by "baking, roasting, frying, or cooking these vegetables with salt or miso", and serve with parsley or seaweeds. When it comes to tomato particularly, there are definite healing properties with respect to the liver and detoxifying, and even though an acidic fruit, tomato, after digestion, "alkalizes the blood" (pg 545). So basically, in moderation, the nightshades won't promote too much inflammation, and can actually help tonify the liver and blood - the key is very small amounts, and cooked with salt or miso.

For dinner on day 32, I made a stir fry for the three of us to enjoy before we sat down for the movies. I used tempeh, onion, garlic, pineapple, carrot, celery, mushroom, snap peas, and a very small amount of bell pepper. The grain was quinoa, and the sauce I used was an organic, gluten-free, agave-sweetened teriyaki.

And then the double feature didn't happen. Suffice it to say there were technical difficulties in getting the receiver (audio) to communicate with the DVD player. It was kind of a bust, but oh well! We rain checked it, and I'm sure it will happen soon. I very much look forward to it.

Day 33/Friday we all got up and I made us some smoothies using some fresh fruit and dairy/sugar-free sorbet that was on hand in the fridge/freezer. L and V loved the smoothies - I really need to up the smoothie and juicing scene very soon. I had a train to catch to Seattle, where I was for the weekend, but before I left I made a cream of mushroom soup (they love my soups, and I've been dying to make a good cream of mushroom to show L how easy and tasty it is cream-free), and it was a big hit!

Easy Cream of Mushroom Soup___________________________________________________

1 16 oz. Imagine brand Natural Creamy Portobello Mushroom soup (it's really more of a stock)

2 cups white button or cremini mushrooms, sliced

1 large carrot, chopped

1 large celery stick, chopped

1 small onion, chopped finely

3 cloves garlic, chopped finely

2 cups unsweetened soy or almond milk

1/2 tablespoon nutritional yeast (or more to thicken as desired)

salt and pepper to taste

1/2 teaspoon each of basil, oregano, parsley, sage, and thyme

lil' bit o' olive oil

In a large stockpot, saute onion and garlic in a little bit of olive oil. When the onions are translucent, add the spices and let saute for a moment on medium heat, stirring well until combined. Add carrots, celery, and mushrooms, and saute until the mushroom have just given their juices/starting to soften. Then add the Imagine mushroom stock, soy or almond milk, nutritional yeast, and salt and pepper to taste. Bring to a boil, and then lower heat and simmer for 20 to 25 minutes, stirring occasionally.

Saturday and Sunday, L and V ate leftovers from week five, as well as this cream of mushroom soup and some other snacks and veggies in the fridge (for instance, on Sunday, they made baked potatoes for lunch). I went to Seattle to visit my soul sister and Maid of Honor, Liz, who has lived there for the last 10 or so months without a visit from me yet. We had a blast (I really like Seattle, actually), and taking the train there and back gave me a lot of time to read, research, plan, and just think and reflect on this process so far as we approach the halfway mark soon. I've definitely learned a lot, and there is definitely a sort of healing taking place for L. The main curative dynamic at work here though, in my opinion, is merely the psychic shift from passive patient to active soldier in her rehabilitation process. I've spoken before of L "up-ing her fight", and that is perhaps the most important shift taking place - everything starts from there. Researching, selecting, organizing, preparing, and eating foods that help her body heal itself is a by-product of the decision to not just sit back and attend appointments, but to really connect to the inner drive to reclaim her life and what she can do with it and through it. I'm here to help, but I can't make anyone do anything, I can't make anyone think the way I do, and I can't make anyone like something. I can merely show, and try to embody the amazing therapeutic gains that stand to be had.

I've had a lot of feedback about the recipes that we've used so far - that "it all just seems so difficult" - that it takes a lot of time and preparation to eat this way. I want to offer a reminder that part of our modern culture and value system has de-emphasized the relationship between ourselves and what we feed ourselves, and part of reclaiming our planet, our fate, our health (individually and as a race), means reclaiming that connection. If you are what you eat, then what better to spend money/time/energy on than what you are eating? If what you ingest are the building blocks for not just cellular regeneration and physiological sustainability, but the seeds of thought, the impetus of spirit, the underpinings of emotion and character - doesn't it seem like dinner deserves an hour or two? I know that I have the gift of time to this end, while many of you with families and evening responsibilities don't have this luxury - however, it deserves attention. And what better concept to pass onto your children and family members than this notion that you deserve the best nourishment you can provide.

But I also want L and V to feel like they can make sensible decisions when I'm gone that are easy enough to fit into their lifestyle. So that is going to be informing my menu selections from here forward. A compromise can certainly be fashioned. Last night (day 36), I whipped together a slightly variated version of the soyrizo enchiladas I posted about early on (week one), and it took 20 minutes to prepare from start to finish (chopping and all), and baked in the oven for about 15-20, and was ready to go. Dinner in slightly over half an hour - rich in vegetal vitamins and minerals, easy on the nightshades, and of course totally vegan, organic where possible, and wheat/gluten-free. Instead of soyrizo, I used El Burrito brand meatless/vegan taco stuffing, and I seasoned everything to be SUPER mild, and went easy on the tomatoes. There is also a Trader Joe's brand of soyrizo that is gluten-free - just be aware it's pretty spicy. You can add a teeny amount of maple syrup to take the edge off. Served with a garnish of fresh cilantro and a dollop of Tofutti brand sour cream, these things were tasty. L even went so far as to call it her "favorite thing" so far.

Tonight (day 37), I had leftovers of the enchilada filling, and they liked it so much (and V was surprisingly, even having taken some enchiladas to work for lunch, not sick of it yet), that I picked up some organic corn crispy tortillas and we had taco occasion part two, this time with the full on awesome enchilada filling and not just beans. I also served a side of chopped broccoli, carrots, and peas, sauteed for a couple minutes on medium high heat in sesame oil, white wine vinegar, and Bragg's - a yummy, healthy, flavorful seasoning combination for all sorts of vegetables.

So, given that many of the awesome vegan alternative "meat" products are wheat/gluten-based, G has recently been trying out homemade, from scratch, vegetable/legume -based, gluten-free recipes. First, G made a chicken-like cutlet. In honor of Hanukkah, J prepared a Jewish-tradition -inspired dinner consisting of the chicken cutlet, homemade apple sauce, and potato latkes garnished with fresh chives and (Tofutti) sour cream. It was a little on the deep fried side (and therefore not something I'd necessarily make L and V right now), but it was a fun luxurious winter meal to recreate vegan/gluten-free -style:

Here's the recipe for the "chicken" cutlets, originally from http://www.meatandeggfree.com/gluten-free-seitan.html.

"CHICKEN" STYLE GLUTEN-FREE SEITAN FILLETS / SCHNITZELS__________________________________

Wet Group:
½ cup cooked canned rinsed, drained and mashed cannellini beans
3 Tbsp stewed apple or mashed cooked parsnip.
5 Tbsp grated onion plus any juice (6cm diameter one) or grated celery / florence fennel
2 Tbsp oil
1 Tbsp light soy sauce Tamari, Dr Braggs
1 tsp golden syrup or maple syrup
fresh herbs - 3 tsp chopped sage, 2 tsp thyme and 1 tsp rosemary

Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
2 Tbsp nutritional yeast
1½ Tbsp chicken style stock granules (I use Massel's, an Australian product)
¼ tsp dried chilli flakes (opt)
8 grinds fresh black pepper

Place the wet ingredients in a large bowl as you measure them out. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out. Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes. Only add 1 - 1½ Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others). Meanwhile prepare baking paper by cutting 12 x 15cm (6 inch) squares in which to form the schnitzels/fillets. Pour a few inches of water into a saucepan and set a steamer pan on top. Bring water to the boil. Divide the mixture into 6 portions and place a portion in the middle of a square of baking paper and shape in an oval about 1cm thick. Cover with a sheet of baking paper and lightly press. Place in the base of a steamer. Repeat with rest of mixture overlapping them in the steamer if necessary. Cover with lid and steam for 35 minutes. Remove schnitzels from steamer and stand for 5 - 10 minutes before removing paper wrapper. Place on a wire cake rake to air dry.
Makes 6 fillets or schnitzels.

Schnitzel Coating:
3 Tbsp pea flour
6 Tbsp water
fresh G-F breadcrumbs

1. In a shallow dish combine the pea flour and water until it is free of lumps.
2. Place the breadcrumbs in another shallow dish.
3. Dip the schnitzel into the pea flour mixture and then into the breadcrumbs pressing them in well.
4. Sauté in a small amount of oil until nicely golden.

Serve with a mango, apricot or tamarillo chutney.

This recipe is super interesting, and I can't wait to try it for L and V soon. There were leftovers that we froze - and the cutlets turned out perhaps even better after having a couple days in the freezer. In their second incarnation, J made mashed potatoes with homemade brown gravy and a side of broccoli/carrots/peas (like I did for L tonight - with the sesame oil/Bragg's/white vinegar combo), with the gravy ladled over the breaded, fried cutlets. Delish! Such a down home, satisfying, vegan gluten-free meal. Comfort food indeed.

G made gluten-free seitan "pork" chops tonight, and we're freezing them and will make them for dinner soon. I'll report back immediately as to what these ones are like. More homemade apple sauce may be on the horizon. Meat-free, dairy-free, egg-free, gluten-free pork chops and apple sauce from scratch, anyone? Crazy sauce. I never thought I would be taking it to this level. And so far I've only watched/assisted, so fingers crossed for when I take it into L's kitchen!

Here's the recipe for latkes - from VegNew's website's recipe library: http://hosted.verticalresponse.com/211087/5971b2bb10/379000935/aeb60b95ea/

Vegan Latkes___________________________________________

What You Need:

1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying

What You Do:

1. In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.

2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.

3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Okay dear ones, I wish you all a peaceful and blessed holiday evening. A huge recipe catch-up is forthcoming and (finally) J's famous chili secrets are going to be revealed.

Shalom,

JRW