Just a quick post on this manic Monday to reflect on a weekend of good eating. The overall theme was “mush”, thanks to my new friend the food mill, which I can see is going to be invaluable in mashing roots and legumes. Sweet, potato, black beans… What else can I mash?

I’m feeling pretty good about the “wholeness” of my diet these days… except for perhaps those veggie sausages that sneaked in on Saturday. The sausage recipe, courtesy of Vegan Dad, relies primarily on wheat gluten, the main ingredient of seitan, as the binder. Wheat gluten is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble, high-protein gluten as an elastic mass which is then cooked before being eaten. In other words: wheat gluten is highly processed.

My mind tells me wheat gluten should be off my radar, but my soft spot for veggie hot dogs has me craving these wheat-based wieners. What’s a girl to do?

Eat and enjoy, I guess. In moderation.

Sunday

Breakfast

Cornmeal crepes with fresh fruit and soy yogurt

Recipe: Vegan cornmeal crepes

Lunch

Swede and potato mash with beetroot salad and veggie sausages

Recipe: Homemade vegan sausages
Recipe: Rote Rubensalat (Red Beet Salad)

Dinner

Enchiladas with mexican rice and refried black beans

Recipe: Refried black beans

Sunday

Breakfast

Buckwheat crepes with fresh fruit, almonds and soy yogurt

Recipe: Vegan buckwheat crepes

Lunch

Bubble and squeak with panfried tofu and beetroot salad

Dinner

Red beans and rice with broccoli and leeks

Recipe: Red Beans and Rice

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