Vegan Egg(less) Salad!

Two days from now will mark two weeks after the day I decided to become vegan. In case you don't know I have been vegetarian for about 17 years. Meat started to gross me out. Being on Weight Watchers taught me about moderation and counting points. During the holidays I lost my will power and I actually gained 30 lbs back.

Being back on track I've lost about 20 of that, but I still lacked the self control to only eat one ounce of cheese or just egg whites. So I decided to cold turkey.

I listened to Ellen talking about a movie called Earthlings. This movie shows how humans destroy and devour almost everything. I didn't finish the movie, but I will try. I mean I absolutely love animals. As I type this look what is going on on my lap.



























I usually like animals more than people. Haha. I just really can not justify something suffering to give me something to consume. I am not trying to sound like a preaching hippie, I am just explaining what led me to my decision.

Trying to find vegan things to eat while being new to this has not been that hard! I took some classes at The University of YouTube (sarcasm). Tonight I made Vegan Egg Salad and I loved it. Have a look:

Here are all of the ingredients I used Tofu, Veganaisse, onions, turmeric, celery, Dijon mustard and salt and pepper.

I first had to cut and lightly press the tofu to get a lot of the moisture.

I then cubed the tofu and fried it in a bit of olive oil with the turmeric.

The tofu had to cool on a plate in the cooler while I prepped the other ingredients. Diced celery, onions, salt, pepper, veganaisse and mustard.

I then added the cooled tofu.

I had a delicious wrap with arugula and it was sooooo good.

Long Time No Blog: I'm Not Dead...

I know, I know that I really should be ashamed of myself. This blog went from being about my gardening, to every now and then, then to a full blown passion of mine. I updated almost every day and I really found pleasure in it. 

My mom came to stay with me for a while and I loved it. We did a lot and crafted together and I posted those events. Well she left and I got depressed and such and then I became the manager of the bakery which I was so excited to post that I did my internship three years ago. I don't know why I was so quick to drop something that I found such pleasure. I can not promise that I will post every single day or even every month, but I would like to pick of the ruins of a blog that I left and post more regularly. 

More about me: I would never ever ever post photos of myself on this blog because I was ashamed. Even the photos of myself when showing my hands would cause me to panic and think that these people will find out. I know it was obvious that I was "plump" but I tried to hide the fact that I was 20 lbs away from being 400 lbs. I never realized or felt like I was that big and how it happened. I know that it did not happen overnight, but somehow it happened. When I would see pictures of myself I was just horrified! Moment of my life that I should have been proud to show the world I would hide such as:

My College Graduation in 2009:

Or the day I met my idol Martha Stewart:

I truly was repulsed to see pictures of myself. My partner Brian has very good insurance and we decided to set the wheels in motion to get gastric bypass surgery. There are certain criteria which one needs to meet before getting this surgery such as going to a support group meeting, going to a bypass 101 meeting, getting a psychological evaluation, we did all of that. The last step was to go on a medically supervised diet for 6 months. My doctor was not too keen on the idea of getting the surgery, but he understood that being 400 lbs was not a way to live. He suggested a few diets such as South Beach, Atkins and Weight Watchers. I chose Weight Watchers and little did I know that it would be what worked. 

Before trying Weight Watchers I had come to accept the fact that my weight was going to be what killed me, and I was okay with that. I remember getting my uniforms for work and it was nothing for me to say I needed a 5x shirt and size 56 pants and sister those pants and shirt were snug!

Weight Watchers taught me how to eat again and not just shovel food down my throat. It taught me that a salad can be healthy, but when cheese, croutons, eggs, potato salad, pasta salad all piled on top of that salad and drenched it delicious, delicious bleu cheese the Points add up so fast. Very FAST. I never realized that I consumed so many "Points" before I never thought twice about what I ate I just thought, Hey it tasted good and it was a wee bit indulgent. Well I can say that that wee bit of indulgence got me to nearly 400 lbs. 

I became obsessed with counting Points and it worked for me. I dropped pound after pound I remember losing 5 lbs then 10 lbs then 20 lbs then 50 lbs then 60 lbs then 80 lbs then 100 lbs then 120 lbs and 130 lbs. I feel great. I feel so much better. I didn't know how much weight that I was carrying. I didn't realize how hard every day tasks were such as getting out of bed or tying my shoes or getting out of a car.

I have to admit that a majority of days I feel like I still weight 400 lbs. When I look in the mirror I still see my face with fat cheeks and chins. 

In December of 2010 I posted about the first wedding cake I made and I posted pics, but I was too ashamed of the pic of me next to the cake and you can tell on my face I was not happy about being in the pic. I should have been proud to pose next to this beautiful cake, but I was not. Here is the pic. 

I started to post my weight loss to my facebook page and the encouragement and amazement I received was great. People were so proud of me. Looking back on all of the time that I spent ashamed of myself makes me sad, but it makes me proud of the work and time I put into MYSELF and doing something for MYSELF and my health. In case you are wondering about me today here are a few pics. 

 

Everyday I try and be proud of who I am and it is a struggle. It is a struggle to stay on Weight Watchers for me, but all I can do is try. 

I Was Craving Stuffed Peppers

When I first started trying to eat healthier I found myself at a loss of healthy meals that I found filling and well balanced. I became a vegetarian about 16 years ago. I thought that it would help me lose weight. Boy was I wrong! My diet consisted of pasta, cheese and bread. Vegetables were not something that I loved or even liked. I became huge!!! I lost weight in my early 20s, but I was in the percentage of people who gain weight back in the first five years and then some.

When I joined Weight Watchers I was given a certain amount of points I could eat in a day and fruits and vegetables are free. I have come to embrace vegetables and experiment with all kinds of whole grains and other things that were outside of my comfort cooking zone. Quinoa was something that I was unfamiliar, but not unwilling to try. Quinoa is a seed that is cooked like a grain. It is versatile and can be eaten savory or sweet. The deli department at work made stuffed peppers and the smell got me craving some. I tried to make them healthy and delicious. Have a look:

Quinoa has a bitter coating on the outside of it. The powder acts as a natural pesticide. To get rid of the coating I simply rinsed the quinoa under water. I also rinsed black beans for later use in the filling.


In a heavy bottom pan I sauteed mushrooms, onions and jalapeno. I then added the black beans and brown rice.


While the filling was cooking I spooned some of my homemade marinara sauce into a 9x13 casserole. I then added 1/4 C. of Parmesan cheese to the filling.


After tasting the filling I felt that it was missing some acidity. In the pantry I found whole canned tomatoes. I used kitchen shears and cut them into pieces directly in the can. I added it to the filling and then one cup of cooked quinoa.


I then halved bell peppers and stuffed them with the filling. I lined the baking sheet with the peppers and sprinkled them with more Parmesan cheese.


I baked them covered in at 357˚F oven for 40 minutes and then uncovered for about 15 minutes. They were very delicious, healthy and filling. I am taking some to work tomorrow for my coworker and I to enjoy for lunch.


I have lost 50 lbs since starting a healthier lifestyle (cliche I know) and I feel as though I have totally renovated and expanded my tastebuds and cooking. I look for any opportunity to stuff vegetables into whatever I cook and as far as Weight Watchers I try and get as much bang for my buck as possible. I do not like to waste Points on empty calories and processed foods. I prefer real and fresh ingredients that are made from real food and not chemicals.

Baba Ghanoush

Since starting Weight Watchers on the turn of the new year I have started to venture out of my old stand by meals. I have begun to eat so many vegetables and I have tried to adhere to the rule of eating a variety of vegetables the colors of the rainbow. One day shopping for groceries I pointed out to my Brian that our shopping cart looked so different than it would have about 3 months ago. Instant macaroni and cheese, white pasta, ice cream and other delicious, but not healthy foods were replaced with whole wheat pasta, fresh fruits and vegetables and whole grains. I have been a vegetarian for over 16 years. I became vegetarian thinking that I would lose weight, but I was wrong. I did not lose any weight on a diet of pasta, cheese and bread. Vegetables were not exactly my cup of tea.

Since starting Weight Watchers 6 weeks ago and striving to live a more active lifestyle both Brian and I have lost weight. I have lost 45 lbs and I can honestly say that I am eating more throughout the day than I was before and I have come to embrace vegetables. My go to meal has gone from mac and cheese to a whole wheat wrap filled with roasted vegetables, Tofurkey lunch "meat", cottage cheese, any kind of fruit, and lots of water. I pack my lunch every day and I try and be as proactive as I can be when it comes to eating. I love shopping at a store here in Youngstown called Ghossains. They make whole wheat flat breads which I use for wraps, burritos and even pizzas. While really hungry one day I tried a sample of an eggplant dip/hummus called Baba Ghanoush. It has a smoky creamy flavor and is low in fat and can be used for various things including a spread on a sandwich, filling in a wrap or dip with pita.

I tried my hand at making my own today and for a first time I must say that it came out SO DELICIOUS! Have a look!

To give the Baba Ghanoush its smoky flavor you first start out by charring the eggplant on a grill.


Once charred the eggplant bakes in the oven until tender inside (about 10-15 minutes).


After removing the eggplant and once it has cooled a bit I removed the black skin from the soft flesh inside.


I have seen various preparations of this part of the dish. I watched one woman smash the ingredients together with a fork for a chunkier texture. I decided to put mine in the food processor for a smoother texture. It is really up to your own personal taste.


Tahini, which is a sesame seed paste is first added to the eggplant.


Then fresh garlic.


And lemon juice and salt and pepper to taste.


Here is the finished dish with some pita. It was really good. I have had eggplant dishes which I really did not care for, but I must say that this dish is completely different and extremely delicious! Give it a try!

Chop, Chop: Tabouli

Tabouli is a Mediterranean dish made of finely chopped parsley, various vegetables and cracked wheat known as bulgur. There is a shop here called Ghossains that I like to buy spices, whole wheat flat breads and tabouli. I found a recipe for tabouli and tried my hand at making it. Have a look:

The tabouli from Ghossains tastes delicious and healthy. All of the ingredients are very healthy for you and the ingredients are full of nutrients. Parsley, mint, lemons, bulgur, olive oil, garlic, salt, pepper and green onions.


The bulgur needs to be softened. Some recipes said that it had to be combined with hot water, but it works fine if you soak equal parts bulgur and very hot water from the tap for half an hour. The recipe called for 2 cups of bulgur and 2 cups of water. I will get to that later...


Let the chopping begin. While the bulgur soaks all of the vegetables need to be chopped very finely. The cucumberrs are diced.


Mint was minced.


Two bunches of Italian flat leaf parsley were chopped beyond fine. Chopping this parsley reminds me of culinary school. We use to have to chop parsley finer than fine and then take it up to our chef instructor. He would tell us to take it back to our stations and chop it finer. My hands would cramp!


Green onions chopped.


All of this green in a bowl just looks super healthy.


Now this is the part where I said I would talk about later. In my opinion this recipe called for wayyyyy toooooooo mmmmmuuuuuchhhhh bulgur. I would have preferred 1/2 the amount of bulgur. Next time I will try only one cup of bulgur.


1/2 a cup of olive oil.


The juice of three lemons.


And here is the final dish. Traditional tabouli is much more green than brown. This is why I was not happy with this recipe. It is good, but the amount of bulgur was the dominant flavor over the fresh green vegetables. I like to eat tabouli in while wheat wraps with hummus and lettuce.


If you have never had tabouli give it a try. It is a healthy salad that that is versatile and delicious!

Recipe via: http://www.greatpartyrecipes.com/tabouli-recipe.html

More Effort in the New Year...

It is no secret that I love delicious food. I love to make delicious food and even more I love to eat delicious food. Brian and I have decided to try to get back to a healthy weight and get back to our old selves. Brian has taken the low carb route and I have decided to increase vegetables, reduce unhealthy carbs, refined sugars, flours, and eat a more natural vegetarian diet. I have been eating so many vegetables, low fat yogurt and whole grains. I have even noticed a considerable decrease in our spending due to not eating out so much.

I have taken my juicer out of retirement and I have been buying and trying so many new vegetables. I love the vegetarian black bean soup from Panera and tried to find a similar recipe for it online. This particular recipe appeared on a few websites it was easy to make, but I must admit that it is not as tasty as the one from Panera. Have a look.

The recipe starts off by chopping celery, onion, garlic and red bell pepper.


The onions, garlic, celery, bell pepper and water are combined over medium high heat until softened, about 10 minutes.


After ten minutes add one can of beans, cumin and salt.


I used an immersion blender to puree the soup until smooth. If you do not have an immersion blender the soup can carefully be pureed in a blender.


Combine the cornstarch with 1 1/2 tablespoons of water.


Add the remaining can of black beans and the cornstarch slurry to the pureed soup.


Finally the juice of half a lemon was added and then cooked for about a minute longer.


Here is the final black bean soup. It was low fat and delicious, but next time I make it I think I will increase the cumin, garlic and add some jalapeno.


I am considering doing Weight Watchers so this will be a new adventure in healthy cooking. I am trying to find a balance between delicious and nutritious. I will update often. Wish us luck!

Recipe via:
http://www.food.com/recipeprint.do?rid=49737

Ingredients

o 1 onions, finely chopped
o 2 garlic cloves, minced
o 2 celery ribs, finely chopped
o 1/4 large red bell peppers, finely chopped
o 2 small chicken bouillon cubes
o 1 -1 1/2 cup boiling water
o 2 (15 ounce) cans black beans, undrained
o 1/2 teaspoon salt
o 1/2 teaspoon cumin
o 1/2 lemons, juice of
o 1 1/2 tablespoons cornstarch

Directions

1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.

Long Time No Blog: What I've Been Up To

It would be an understatement to say that it has been a while since I have blogged. I have not intentionally been avoiding my blog it just seems as though time has been going by so fast. The last time I posted a blog was in August and I sincerely cannot believe that August was four months ago.

I have a lot to blog about, but I will sort of summarize it to save time! I have baking to do!

I asked my mom to come home (to Ohio) for the holidays and she agreed. She came out before her birthday. I asked her what kind of birthday cake she wanted and she said she wanted to make an ice cream cake. Have a look:

We first started off by baking white cake and then freezing it. Here is the cake right out of the freezer.


We then put a layer of whipped cream mixed with strawberries in syrup.


The day before we softened strawberry ice cream and spread it in cake pans lined with saran wrap. The saran wrap helps the ice cream discs slip out of the pan when ready.




Another layer of cake.


A final layer of whipped cream and berries.


Here is the final huge ice cream cake. It was very good!

Happy Birthday MOM!

Next subject is more cake. I was asked by a close friend to do her wedding cake. I was so nervous because I had never made a wedding cake. Her wedding was going to be on Halloween and the idea she had for a cake was the look of a spider web from afar and scroll work up close. She came over and I asked her questions from how many guests, flavors, delivery time and other important questions.

I baked the entire cake the day before and started decorating it very early the day of the wedding. Have a look:
I covered the cakes with fondant and smoothed. My mom gave them a final smoothing and then trimmed the excess fondant.


Each layer needed to be supported by wooden dowels to keep the top layers of cake from crushing the ones below.


Here are my smoothed out cakes. By the way the bride chose white cake with Bailey's Irish Cream buttercream.


Here are Ma and I figuring where to put each layer and you can see there is buttercream glue on the bottom layer.


With cake stacking you just have to do it. Do not hesitate or be scared just grab them and start stacking.


More smoothing.


Buttercream piped beads to bring it all together.


I practiced the scroll design and when I was happy I started on the cake.


I started from the top and worked my way down with the vertical lines.


Scroll work is not hard it is just time consuming and takes a steady hand and good eyes or reading glasses!


I filled in the vertical lines and then added some curls and dots.



I have to say that this cake came out better than I could have hoped for.



Here is the cake all boxed up for our trip to Pennsylvania for delivery.


I had to do some on sight finishing touches.


The bride loved the cake and was honored to say she "had the very first Louis Gastelum wedding cake."

Next subject, even more cake.
One of Brian's friends wanted a cake for her Brother's rehearsal dinner. She wanted a Christmas theme cake with with an ornament type design on the top. Ma and I went to work and this is what we came up with.

White cake and Bailey's flavored buttercream seem to be popular. That is what this cake and ornaments are made out of. They were then covered with colored fondant.


We used silver and gold highlighter dust to give the ornaments and iridescent look and then did some painting with more dust.


Ma wanted to add some more finishing touches.



Here is the finished cake. They loved it! I accidentally sprinkled a bit of gold dust on the cake. I loved how it looked so I added some more.


I will make an effort to post on a regular basis and I have plenty more to catch you up on but this is a good start!