On Being Susceptible and Plant Based Diets

On Being Susceptible and Plant Based Diets

I’ve become susceptible to marketing strategies. This disappoints me. Either I’m becoming a softie as I glide past the middle part of middle age or companies have gotten better at tugging my heartstrings/breaking down my walls/making me think I need stuff. I used to be made of sterner stuff, and staved off their tricks. I’d smile knowingly when an ad declared “#1 choice of Moms” for example. Really? Which moms? Did you ask a lot of moms, or just five moms and three of them when pushed to answer said it was kind of maybe better? Or when ads proclaimed things using words like bigger or better. Better or bigger than WHAT, I’d ask myself. What is the actual comparison?

Those days are gone. The other night I made the mistake of watching “The Gamechangers” on Netflix with my husband. We’d finished binging “The Crown” and needed something new. It had been recommended by several work colleagues. “The Gamechangers” is a well-made documentary that does a good job of exploring a myriad of reasons to go Vegan, and speaks from an athlete/recovery point of view. Recovery from sports injury (or any injury really) as I age holds my attention. My heating pad is becoming my new best friend and I’m not sure I’m comfortable with our relationship.

This documentary uses athletes, and environmentally minded folks, and some famous manly men, along with science to make the case for going Vegan. Oh, my apologies. It’s not called that anymore. You “go plant-based” now. Which does sound more fun than being Vegan. Vegan conjures up visions of waifs in saffron robes living on lotus roots and air, which isn’t necessarily inviting, or you know, athletic. Going on a plant-based diet on the other hand, sounds sustainable and cool. Like overnight my muscles would gain definition and I’d be described as willowy. I could then  pull off wearing hemp clothing, and using charcoal toothpaste wouldn’t weird me out.

I’ve been Vegan on and off before, once for a solid three years in my early 30s. I joke that all the chopping got to me, so I stopped. I do have a vivid memory of standing at the counter, knife in hand ready to chop yet another carrot, and not being able to do it for one more minute. What is more truthful is that one day I wanted a real cheese pizza more than a vegan its-trying-hard-to-be-cheese-but-failing pizza, and began the slide down the slippery slope. I have issues with vegan cheese, as it melts and looks like cheese but then utterly (udderly!) never tastes like it at all.

So I watched the documentary, got roped in, and have been on a plant-based diet for a week and a half. I’m facing fake cheese again. While I admit that I’m making the unhealthy choice of guac and chips and salsa as a perfectly acceptable vegan meal, I’m balancing that out with vegan recipes. I made a cashew cheese sauce (colored with chopped cooked carrots – it was probably what I was making when I threw in the towel last time) with the terribly-named Nutritional Yeast as the cheese imposter that actually does do a fair imitation of cheese sauce if you are craving comfort food. I also made a lentil-oatmeal “meatloaf” that tastes good if you put enough ketchup on it. Both of those recipes came from the “Gamechangers” website.

There are four good things that have happened since I got suckered have embraced a plant-based diet one more time. The first is that I discovered there’s a gadget that goes into my blender that chops up nuts in a jiffy. It’s fun to use. The second is that I’ve been to three parties (‘tis the season) and have had no difficulties enjoying myself or finding food to eat. Granted, I did bring along a salad (wild greens with raspberries, walnuts and pomegranates with a raspberry vinaigrette) just in case, but I was fine.

The third good thing is the smugness I feel walking into Sprouts and filling my reusable bags from large bins containing lentils and nuts and other Healthy Items. (I’ve also been cutting back on my plastic use. Single-use plastic was the thing I gave up for Lent this year. I’m not Catholic, but it always seems like a good idea.) The final good thing that has happened is that I dropped over two pounds and three inches in my first week of plant-based eating, and I wasn’t exercising. I know, it’s so horribly vain. Sure is a nice side effect though. I’ll keep you posted on how it all goes, I’m committing to doing this for six months straight. There, I’ve said it. No going back now.

VEGAN OAT AND LENTIL “MEATLOAF”
15 minutes assembly, 55 minutes to cook, serves 6

Chop: 2 stalks celery, ½ onion and 2 cloves of garlic. Sautee in a little water until soft and set aside to cool.
Cook up some brown or green lentils (not red, they get mushy) in your instant pot – 2 parts water to 1 part lentils, 15 minutes on high and let it vent on its own. You’ll use about a cup cooked lentils.
Mush together: 10 oz of firm tofu drained, the lentils and sautéed veggies, and 1 ½ cups quick cooking oatmeal in a bowl.
Add 3 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, some chopped parsley, and a ½ teaspoon each of thyme, rosemary and sage (I didn’t have rosemary or sage, and it was fine) and mush together some more.
Pat firmly into a parchment-lined loaf pan or 8×8 square pan and top with a layer of ketchup. Bake at 375 for about 55 minutes or until a toothpick in center comes out clean.
#eatlikeagamechanger

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