John’s FBS is still below 100 unless we have baked sweet potatoes at dinner, or if he eats dates before bed. He is now on a 3 week break from testing for the blood thinner, so that is good.
Eating out while plant-based
I am used to navigating around allergies when eating out, and I thought that was difficult to do. I really thought that eating plant-based in Asheville, NC – a real foodie place – would be a snap. Perhaps it is, but we are still tying to chart our course through the menus.
We have twice tried a local burger place that also has veggie burgers. They were OK, but they bothered our stomachs later. I suppose we need to remember that we were, after all, at a burger place. FAIL.
One evening I worked late, so John joined me, and we decided to go out to eat on the way home. Mistake! We now know we need to plan where to go in advance, that we can no longer just stop anywhere. One restaurant that we knew had a vegetable bar was closed, so we stopped at a Greek and Italian restaurant thinking we could find something there. John told the server we were vegan and asked for suggestions. Her response: “Vegan…that means no meat, no sugar, no nothing, right?” She was serious. I then asked her what they had on draft. Asheville has 20+ craft breweries, and all restaurants serve local beer. Her response: “Do you mean beer that doesn’t come in a bottle? I can bring you a glass with any beer.” And it went downhill from there… FAIL.
Next we had an office Christmas party. Several attendees were vegetarian and some were vegan, so I knew we would be all right food-wise, particularly as it was catered. We had a wonderful salad, a vegan bean soup with kale….and then the desserts….No vegan dessert, but that was fine….we had apple pumpkin spice bread waiting for us at home. WIN.
Just the other night we were invited out to dinner with friends and tied the local restaurant Soba. I am in love! I had the Glass noodle Soup and Mei Fan with bean sprouts, carrots, onions, and cabbage stir fried with rice noodles. Yum! I even brought some home. John had stir-fried mixed veggies. Now I just need to learn how to eat with chopsticks. WIN!
Cooking at Home
We have actually experimented quite a bit in the last few weeks. We now have a Crispy Belgian Waffle recipe that freezes well and is yummy! We also experimented with pumpkin pancakes and a few dinners, too!
Notice the title …CRISPY.. If you want light and fluffy waffles, this is not the recipe for you. these are nicely crisp!
3/4 cup all-purpose flour 1/3 cup vegan chocolate chips
3/4 cup whole wheat flour 2 T ground flax seed
1 T. baking powder 5 T water
1/2 tsp salt 2 tsp vanilla extract
3 T white granulated sugar 1 1/2 cups almond milk
5 T unsweetened applesauce 1 T apple cider vinegar
2. Combine the flax seed and water in a small bowl and set aside. Approximately 5 minutes is best…
3. Combine the almond milk and the apple cider vinegar in a measuring cup and set aside.
4. Add the all-purpose flour, whole wheat flour, baking powder, salt, sugar, and vegan chocolate chips to a medium bowl and whisk to combine. I prefer to add my chips in with the flour to coat the chips, keeping them from clumping together.
5. Add the unsweetened applesauce to the almond milk and vinegar, and whisk. Next add the flax seed mixture and vanilla…..and whisk some more…. I actually keep all of my wet ingredients in a 4 cup measure where I can grab the handle as I whisk
6. Pour the wet ingredients into the dry ingredients to the wet ingredients and mix well until few lumps remain.
7. Pour into your waffle maker, following manufacturer’s instructions. In our case we get 9 waffles, and they cook for 15 minutes.