Thursday, June 17, 2010

Kellie Cooks(and eats) A Vegan Dish...And Lives to Tell About It!

My husband is a vegan. I am sooo not a vegan. He is thin, I am chubby fat extra-large not thin. I'm certain I could point out more health related differences between us and chalk it up to his vegan-ism, but I'll stop at the thin/not thin thing. Since that's where I always end up...Weight. Sigh.

I tried to do the no meat/no dairy for a while not too long ago. It didn't last long...almost made it three weeks. Surprisingly, I didn't miss the meat that much, but those of you who know me know that I'm not a big fan of veggies(or beans) and I will go out of my way to avoid eating them. Instead of replacing meat and dairy with vegetables, I was replacing it with Cheetos and Little Debbie cakes. So I stopped that little experiment before the weight gain got out of hand. Yeah, I know. Pathetic.

Despite my failure as a vegan, I have begun to become more interested in trying to eat healthier {{{hides M&M's wrapper and half empty glass of Coke}}} and think it's about time I started cooking(if only occasionally) for my husband of 23 years. I'm going to try a bit harder to prepare food that Mark will eat not only because it fits his vegan diet, but because it tastes good. And hopefully I can tolerate it...change is hard, people! My mother keeps telling my taste will change. Um, Mom, I'm still waiting for cauliflower and cabbage to taste like Cheetos and Little Debbie cakes.

My Grandma Doris got us this cookbook for Christmas two years ago and yesterday I blew the dust off, and cracked it open. How sad that it took me two years to use it! There are some recipes that Mark wouldn't touch due to the dairy/egg ingredients, but I have come across several that either omit those things or could be easily altered.I made a dish called Southwestern Fettuccine Bowl. It turned out to be a great recipe! Mark absolutely loved it and I will admit that I liked it too, despite my preconceived notion to the contrary. A quick and easy dish, loaded with good stuff...I'm sure it would be just as good with a whole wheat pasta of some sort substituted for the fettuccine noodles if you wanted to make it even healthier.

Southwestern Fettuccine Bowl

What You'll Need:

8 oz uncooked fettuccine
Olive oil-flavored cooking spray
1 cup chunky salsa
1/3 cup frozen corn
1/4 cup water
2 tablespoons chili sauce
1/2 teaspoon ground cumin
1 can black beans, drained, rinsed
1/4 cup chopped fresh cilantro

What You'll Do:
1. Cook and drain fettuccine as directed on package. Spray fettuccine 2 or 3 times with cooking spray, tossing after each spray. Remove from saucepan; cover to keep warm.

2. In same saucepan, mix remaining ingredients except cilantro. Cook over medium heat 4 to 6 minutes, stirring occasionally, until corn is tender.

3. Divide fettuccine among 4 bowls. Top each with about 3/4 cup sauce mixture. Sprinkle with cilantro.

Photo brought to you by Betty Crocker. We ate ours much too quickly to get a photo!


Mare said...

I love your blogs!

Kandra said...

Does it have a calorie count per serving on that recipe? I'm just too lazy to enter it in and figure it out. :P

C. Michele said...

Ha! I also have that same cookbook. I modified the "Roasted Vegetable Lasagna" today and used zucchini and squash. I’ll have to try the dish you made! Sounds tasty!

Yarni Gras! said...

Kellie, that looks yummy!