The Plant-Based Diet: What I didn’t know.
Some people have found a way to fully convert over to a plant-based diet and they haven’t reverted back. My experience has been a little different. A constant back and forth battle between the urge for dairy, a nice steak dinner and the desire to have a more raw food diet.
Research followed by a lot of trial and error has been my ultimate aid. I’ve compiled a brief list of 5 helpful tips that assisted me on my own journey:
Too much of one thing can get boring.
Don’t suffer and struggle by eating the same green salad every day because you don’t know what else to eat. Take time to explore and discover new things. How will you know if you don't like it, until you try it, right? Research recipes and try different brands of various foods until you find something you like.
Try to establish a balance between everything.
This means don’t overload your new diet with a bunch of processed vegan food and meat substitutes.
Learn the different substitutes and key ingredients used in vegan recipes. Starting with meat substitutes:
Tofu:
Tofu- a soy-based meat substitute. You can purchase the extra-firm or the silken tofu. I prefer the refrigerated variety normally found in the health food or specialty section of your grocery store.
For a meat replacement, use the extra-firm tofu. It comes packed in water, which has to be pressed out. Or you can purchase pre-pressed tofu. How do you do press it out? Good question! Line a plate with paper towels place the block of tofu on the plate and place paper towels on the top. I personally like to place my cutting board on top and then place a large bowl or pot of water on top. Let it sit for at least 30 minutes, drain the water and repeat as needed. Another option if it still isn’t firm enough, try freezing the tofu for a firmer texture.
The Silken tofu works well in creamy and blended foods like smoothies, desserts, puddings, salad dressings, sauces, and dips.
Next up, Seitan:
Seitan is wheat based unlike tofu and tempeh, they are made from soy. It’s protein packed and low carb.
Tempeh:
Similar to tofu because it’s also a soy product, but still different in so many ways. The taste is a lot stronger due to its fermentation. It has a nutty flavor. There is a lot more texture. So it would be good for ground beef.
Try different fruits and veggies as your meat replacement.
I love mushrooms with my steak. I’ve found that mushrooms are a good replacement for steak. No, it doesn’t taste like steak, but with right spices and marinade, it will serve as a nice stand-in for steaks and burgers. Try portobello mushrooms.
Another option for a steak, cauliflower! Yes, it can be more than just rice . If you haven’t heard of it before, try cauliflower steaks.
Ever had jackfruit? This is the newest item on my list. Another plant-based meat substitute. The flavor is sweet and perfect for a bbq pulled pork or chicken dish.
Carrot hot dogs?!? Yes, it does exist and it surprisingly works well as a plant-based substitute.
Specific ingredients can be key to creating that perfect vegan dish. Here are some awesome pantry staples for adding savory flavor to your food.
Vegetable stock, liquid smoke, nutritional yeast and Tahini paste (sesame seeds should be the only ingredient).
Marinade. Marinade. Marinade. With the right dry rub or marinade, you can really transform these meat substitutes into something wonderful.
Try vegan mayo. The mayo can be found in the refrigerated section near the produce section for some stores.
Happy Eating!