On the other hand, I lost a lot of weight, my senior citizen skin looks great, I have more energy, and I never have to lay down and take a nap after eating a huge meal. Not that I don't eat humongous meals, it's just that they aren't the sort I used to pamper myself with and I no longer want a nap after eating.
One of my favorite dinner recipes has always been a frittata. Especially if it's topped with about a pound of cheddar cheese. Well, those days are gone--and at best, I haven't been subjected to another hospital stay or, worse yet, colon surgery because of twisted plumbing. And all from eating vegan from the minute I got out of the hospital till now.
1 lb. firm tofu
1/4 cup nutritional yeast
1 tsp. Dijon mustard
1 tsp. onion powder
2 garlic cloves, diced
1/4 tsp. turmeric
1 tsp. black salt
Pepper to taste
1 large or 2 small potatoes
2 cups fresh spinach
1/2 lb. mushrooms of your choice, chopped
1 jar marinated artichoke hearts, drained and chopped
1/2 small onion, diced
1 tsp. dried dill weed
2-3 drops of your favorite hot sauce
Spread the diced onion on top of the potatoes.
Add the spinach. Lightly sprinkle the vegetable layers with salt and pepper.
Into your blender place:
The drained tofu, nutritional yeast, mustard, onion powder, diced garlic, turmeric, hot sauce, black salt, and dill weed.
Blend until the mixture is smooth. Poor it evenly over the skillet contents. Sprinkle with more dill weed. If you desire, you can add vegan cheese, but I didn't have any so I made the frittata as above.
Place the skillet, uncovered, into the oven and bake at 400 degrees for 20-30 minutes or until the top is set and nicely browned. The tofu mixture will have spread throughout the vegetables and baked evenly. Allow the dish to stand about 5 minutes before serving.
Because the mixture is nearly impossible to remove from the skillet in one piece, I serve right out of the pan by cutting in pie shaped wedges.
I served fresh fruit and my version of cornbread as sides.