I didn’t blog last week because we had some very sad news in the family. It’s been a difficult time, especially with the holidays upon us. But we're doing the best we can to keep life going as usual.
It's been great having our kids back from college. I can’t believe how easily they've adapted to our plant-based lifestyle. I think it helped that we showed them the Forks Over Knives documentary when they arrived here. Now they understand our reasons for doing this.
Today on Christmas Day, we all cooked a meal together as we usually do, only it was completely plant-based. My husband made some garlic string beans and some cheesy mashed potatoes. We used shredded, Pepperjack cheese made by Daiya because it's casein and dairy-free. We've also used it successfully for making cheese Quesadillas. My son made some cranberry sauce using fresh cranberries, agave syrup, and lemon zest. He also made some vegan stuffing using a packet from Wholefoods. My daughter made a split pea soup from the Forks Over Knives Way to Health cookbook and she'll be making some banana and oatmeal chocolate chip cookies for dessert.
As for me, I made a lentil loaf from the Forks Over Knives Plant-Based Way to Health book. Since it was the main course and I hadn’t made this recipe before, we bought some back-up main courses from Wholefoods. As it turned out the lentil loaf was great and works well for a holiday meal. But it did take quite a bit of time to prepare. Perhaps this was because I only had a tiny food processor to grind such a large quantity of mixture. It's made from lentils, carrots, walnuts, onions, garlic, oats and seasonings. We all agreed that it was a great Christmas meal and that we didn’t feel deprived of anything. Although my daughter said she missed having my husband’s honey glazed ham!
Hope you're all having a wonderful holiday season. I wish you the very best of health and a happy New Year.