February 1, 2011

The Vegan Diet: Day 7

I'm on three hours of sleep... I worked until 3, spazzed on my computer, then got up at 6:30 to work some more.  Thank GOD for the extra hours.  Either way, I feel mauled.  My back is a wreck.

Good progress - I gave away my potatoes and am opting for rice as a cheap filler instead.  I need to buy some brown healthy rice instead of the ...  stuff around the house.  I also purchased my first rutabaga today...  Now I just have to figure out how to cook it.  I spent $22 at Whole Foods Market in Tualatin.  We'll see how the flavor of the organic expensive veggies and fruit compare to the extra cheap b grade at the market down the street.  Sigh.  I don't have enough money to shop at Whole Foods regularly.  (Nor am I usually in the area.)

Best food item of the day:  I layered raw finely chopped spinach with buttered rice and spicy salsa.  YUM.  The butter sure made the rice taste great!

Off-Diet:  8 oz coffee to help me through the day, with about 2 Tbs. whole milk.  Butter in the rice.  Over all, I think these are SUPER insignificant.  I'm proud of myself.

Cravings:  Soft serve ice cream!!!  AK!



  1. My copy of Veganomicon lists a recipe using rutabaga (a vegetable I am unfamiliar with). Here's what it says...

    Rutabaga is the unsung hero of the root vegetable world...they taste like a slightly sweeter turnip, and in this recipe rutabaga is pureed with a little coconut milk, lime juice, and just a tiny hint of agave, for a Thai twist.

    2 1/2 lbs rutabaga, peeled, cut into 3/4-inch chunks
    2 tablespoons fresh lime juice
    1/4 cup coconut milk
    2 teaspoons agave syrup
    1/2 teaspoon salt

    Place the rutabaga in a medium-size lidded saucepan and cover with water. Put on the lid and bring to a boil. Once the water is boiling, lower the heat to a simmer and cook for about 20 minutes, until the rutabaga is tender.

    Drain and transfer to a food processor (or blender, stopping to stir the mixture back onto the blades frequently). Add the remaining ingredients and puree until smooth. Serve immediately, while still warm.

    Variation: Cilantro-Pureed Rutabaga: Add 2 loosely packed cups of chopped, fresh cilantro to the food processor and blend until the rutabaga is bright green.

    See this blog post for a pic:

    See this blog post for a second vegan rutabaga recipe:

  2. OOOOO this sounds fantastic! I have an entire can of coconut milk. And I have fresh basil to play around with now...
    Thank you!

  3. we saved a ton on fresh, local, vitamin packed (because they are local - veggies start loosing vitamins the minute they are picked, they are more nutritious the sooner you eat them!), organic veggies this summer by joining a local CSA (community supported agriculture) - aka a farm share. you give money to a local farmer (support local!) and usually help with work days here and there on the farm and get . . . . DELICIOUS boxes of veggies all growing season! they usually have sliding scale fees and offer shares of dairy, meat, cut flowers, fruit and herbs too. google CSAs in your area if you are interested. combining that with our community garden plot, baking our own bread and granola really kept our grocery bills down to the basics - rice, spices, bulk grains, juice, etc.

  4. That sounds -amazing-. I remember your granola. YUM.

    CSA. That's my homework.