The Foodie Goes Vegan Project – Day 6

 My cells are humming and I feel euphoria swirling around and through me. What’s up with that? I mean really! 

The bloating is subsiding greatly and the dull headache has left. I feel inspired, buoyant, and incredibly aware of my surroundings. Can you say “Cuckoo?” Did someone drug my smoothie?
 
I have never eaten so much delicious variety in my life. This change has beckoned me all along. As a cook, I am reignited! Last night, I was inspired by Alicia’s post in The Kind Life of Tal Ronnen’s recipe for “Chicken” Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots on Crispy Noodle Cakes. Say that ten times fast! Fortunately, making it is much easier.
 
As a cook, I have always used recipes to inspire me, not dictate to me. As an undercover vegan for a month (who knows, maybe life)? It can be challenging to find the exact listed ingredients in more extensive recipes. Use this as an invitation to experiment and add your own flair!
 
I copied the recipe from Tal’s website and off to Whole Foods I went! I could not find precooked packages of udon noodles. When I returned home, I opened 3 Annie’s Miso Soup containers and used the packages inside. I saved the packets of miso, seaweed, and tofu for a cup of broth to drink as a snack.
 
The prepackaged udon noodles fried up really well and were delicious.
 
Whole Foods was out of pea shoots and micro greens so I grabbed some watercress and it worked really well. I also didn’t purchase or have any sake at home so I used a very dry cooking sherry. YUM!
 
I served the “Chicken” Scaloppini with Shitake Sherry Sauce, Braised watercress on Crispy Noodle Cakes with a handful of watercress drizzled with a vinaigrette and some beets I had cooked and marinated.

 

 

 

 
I am looking forward to retrying the dish with every ingredient listed but we all loved it and thought it was delicious. Carter had no idea that the chicken was a meat alternative and said it was one of his favorites!
 
As always, just by following another delicious vegan recipe, I learned some knew tricks like whisking in earth balance to make a creamy sauce. We had plenty of leftovers and with some brown rice already cooked in the fridge. I was looking forward to that the next day with the mushroom sherry sauce as gravy. 

 

 

 I seem to be eating more than usual and can’t help but notice that my midsection is slimming down. If those are side effects of going vegan, along with the humming-cells- thingy, expanded awareness, and a sense of joy, I am going to sell this drug on the streets.

If you would like to follow the beginning of The Foodie Goes Vegan Project check out Lauren’s Blog!