Skinny Bitch - Day 3 of Eating Vegan

The weirdest thing about eating Vegan is that I am never hungry! And it's not because I pig out on this food. It just fills me up. It must be all the fiber. I have had nothing to eat since yesterday's dinner at 2pm and I am satiated. Isn't that weird? I have also lost 2 pounds already. Hoot! Hoot!

I was talking to my sister-in-law about this Vegan book we read: The Engine 2 Diet, and explaining to her the benefits mentioned in the book. And she gets up and runs to the bedroom and comes back with another book: Skinny Bitch. She said everything I was telling her was also written in that book so of course, I had to borrow it. Now, that is a good read. I was a little skeptical about the authors-- both ex-models, one a holistic nutrionist-- but once you see all the data they include to support their arguments, there is no going back to eating meat, or "decaying animal flesh" as they refer to it. The book goes into great detail about why sugar, meat, and animal fats are so bad for you. They also provide excrutiating detail about inhumane treatment of animals. There is also an entire section on why the USDA should not be trusted. The best part is that the writing is funny and keeps you riveted. No recipes included but they give you ideas of what you should be eating. I am not done reading it so I will report more when I'm done.

But, at any rate, I am so enjoying looking up recipes that are Vegan! I put a plan together for this week (see previous post), but it is still fun to look through old issues of Cooking Light trying to find purely vegan recipes. Sadly (?), there are only 1 or 2 per issue.

Today's recipe sounds really delicious! It is from the Engine 2 Diet cookbook.

Mushroom Stroganoff *

Serves 4

1 large Onion, chopped
2 cups Mushrooms, sliced
4 cloves Garlic, minced
1/2 cup Whole wheat flour
3 tablespoons balsamic vinegar
1/2 cup plain soy milk
thyme to taste

1 pound linguini noodles, cooked or brown rice

Cook onion on high heat for 3 minutes. Add mushrooms and garlic and cook until mushrooms start to release their juices. Sprinkle the flour over the mushrooms. Stir continuously with whisk until flour is dissolved. Add the vinegar and soy milk until and stir until sauce is slightly thickened. Add thyme to taste.

Serve over linguine noodles or brown rice.

Enjoy!

* I am updating this two days after I made this recipe. I don't know if I did something wrong or what, but it did not turn out good. The balsamic vinegar overpowered all the flavors and to be honest, the actual dish did not look appetizing AT ALL. My husband ate it because he loves mushrooms but asked that we not to make that again. :)