I was completely and utterly disgusted with my local area when it came time for my Thanksgiving meal.  Oh yes, I managed the delicious mashed potatoes.  I enjoyed the savory collard greens.  I feasted on warm, soft dinner rolls, the corn was perfect!  But do you think I could find a tofurky or Field Holiday roast anywhere in the area without making an hour and a half trip to Columbus to hit up Whole Foods!??  NO!! So yes I settled for apricot glazed chikn' scallopini  using the wonderful Gardein products available to me.  But I'm not waiting around for Christmas...It's off to Columbus I go...how utterly ridiculas!!!

Happy Holidays!  

Holiday Wellington

I wanted to take the opportunity today to give some recognition to a new site/app that I signed up for.  It's WWW.loseit.com   I am one of those women that is always on a diet but never seems to reach the goal.  I have been on this site for about a week and a half and I love it.  I've lost a few lbs. as well so that doesn't hurt any.  I've made some new diet buddies that encourage me and help keep me going.  Thanks all!

So I promised to post my recipe for a Holiday Wellington that I made last year.  To be honest this recipe is a slight adaptation to one I found on a blogger site, but I cannot seem to find it again, so if you recognize it as yours please comment so I can give you proper credit.


Holiday Wellington (vegan)

Puff pastry  (I use Pepperidge Farms)

1 large sweet potato
2 pkgs. of seitan
mushrooms, I used baby Bella's but any firm variety works
1 large sweet onion
sm. bunch kale, spinach works too but use fresh.
zest of 1 orange
sea salt and coarse black pepper to taste.

Preheat oven to recommended temp. on puff pastry package.
Unroll the puff pastry.  I cut one sheet to connect to the other so it makes a nice rectangle or even square.
Be sure to unroll it on a large cooking sheet to avoid complications later!
In a large non- stick skillet you want to saute each one of the ingredients separately to what ever level of doneness you like them.  I prefer doing the seitan right after the mushrooms with a bit of water so that the flavor of the mushrooms seasons the seitan a bit.  This is where I add a a bit of the black pepper as well.  Other than that I cleaned the pan between each ingredient.  The idea is to not overly blend the flavor of the ingredients so that you have a nice distinction once they are rolled up together in the Wellington.  Once the ingredeients for the filling are ready simply layer across the puff pastry. Don't make the layers overly thick. Just nice and even. Sprinkle the orange zest across the top of the fillings before rolling up. Don't get too close to the edges as the filling will spread out as you roll it. Now it does tend to be a bit heavy with the ingredients as you roll it.  I found that a spatula under the middle section as I rolled helped.
Bake it seam side down.  The original recipe didn't tell me how long to bake it but I just baked it until it was a really deep, even golden brown.  It didn't take that long, about 1/2 hr I believe.

Better late than never!

So I promised the photos for the "big" dinner for the hubby the other night.  You may remember I had big plans for a huge meal to begin the transformation of my omni hubby to vegan.  I had finally gotten to see the documentary Forks Over Knives and found myself completely re-motivated to get my high blood pressure honey on my brain wave.

When honey first came home and realized how much food I was cooking the first thing he said was, "too much!"  So we trimmed down the menu and came up with a very satisfying Pasta and Pan Seared Veggies with steamed asparagus on the side.  For me that was plenty.  For the Onmi hubby there was the addition of fish.  Now to say I wasn't disappointed that he still wanted the fish would be a lie, BUT, he did agree to a certain degree of vegetarian.He said he would give that much a go but that at this time he still wanted eggs, dairy and yes, fish. I decided to take what I can get and said you got it baby!  LOL  I already have him switched to Earth Balance margarine, and he doesn't know it yet but as much as possible he will be partaking of daiya cheeses and suitable cheese substitutes.

Breakfast is a good place to start as well.  I have him completely hooked on steel cut oatmeal.  We've been having that on a regular basis and to say that I don't embrace that would be an understatement.  Hubby had an angina attack about 2 months ago.  Now he's cut back considerably on his coffee consumption, and I've gotten his fried foods way reduced.  Oatmeal.... cholesterol....see where I'm going with this?  lol

So for the Pasta and Pan Seared Veggie's.  Such and easy and versatile dish.   I make a habit of cooking up big pots of whole wheat pasta, brown rice etc. once a week.  Stash them in the fridge for fast easy meals all week long.  So here's the recipe.

WHOLE WHEAT PASTA & PAN SEARED VEGGIES

 I spray a skillet with non-stick cooking spray and let it get hot.  To that I add a variety of my fave veggies for grilling.  My favorite standby's are zucchini, yellow squash, green onion sliced long, portabella mushrooms.  I stir fry the vegetables until they are almost to the desired doneness....which is pretty much your preference. I like mine to be slightly browned but not cooked to mushy.  Then I add some minced garlic and stir fry just a bit longer.  Then I add a big spoonful of canned diced tomatoes with a liberal dollop of the juice thrown in.  I season with some sea salt and lemon pepper.  I also like a bit of crushed red pepper...it's up to you!  Before the tomato juice can be steamed away I throw in a big bunch of the pre-cooked pasta stir till its hot and then remove from heat.  Throw it on a plate and enjoy!  We paired that with some fresh asparagus steamed for 6 mins. and sprinkled slightly with sea salt.  Add a really good crusty bread and WOW!  It's whats for supper!

Thought I would add a photo of the steel cut oatmeal with raw sugar and diced apple.  Delicious, sticks to your ribs and oh so satisfying!

My Journey Begins Today

I had promised to deliver the results of my homemade tofu antipasto....which due to circumstances beyond my control did not get created.  But it will....just not until next weekends shopping excursion takes place.  


This weekend I have had the fortunate opportunity to finally watch the fabulous documentary, "Forks Over Knives".  I knew that I would really love this documentary but I was , to put it simply, flabbergasted!!


There are so many things I could tell you that went through my mind.  So many things that I vowed to change, not only for myself but for my family.  Today IS the day.  


Where are you going with this Dondi, you may ask.  Quite simply I will be bullying my husband into adopting a vegan lifestyle.  He doesn't know it yet, I will certainly keep you posted on my efforts....but I will succeed!


Now for today's menu:.


We well be having a nice salad with every salad ingredient I can come up with thrown in.  Some raw, some grilled.
Simple corn, slightly sweetened with raw sugar, no butter. 
Steamed asparagus.
Whole grain pasta served with sauteed zucchini, caramelized onions and crushed red pepper.
Some spicy pepperocini


This is a thrown together at the last minute meal.  I am determined to fill up my omni husband and begin to sway him to the light.  Keep your fingers crossed people....and wish me loads of luck!


And oh yes....I will post pictures of dinner later this evening!