Joyeuses Fetes from Mont Tremblant!

As the year comes to a close I am excited to think about the possibilities in 2016 for a global shift toward eating more plants. We are obviously giving more thought to what we eat, and there are many significant reasons to do so.  I took a little time during my vacation to write this newsletter when I heard about “Veganuary”.  If you decide to take the pledge after checking out the details below, bonne chance!

Veganuary

Veganism is one of the biggest social justice movements in the world today.  With the goal to reduce the suffering of animals, Veganuary seeks to inspire us to eat a vegan diet for the month of January.  Be part of something that crosses borders and unites hearts!  Veganuary is in its third year and over 15 thousand have pledged so far for 2016.  If one of your New Year’s resolutions is to eat more veggies, why not give this a try?

The Veganuary website provides answers to why go vegan, as well as guidance on how to go vegan.  Check out the site for recipes, vegan myths and an eating out guide, among other resources.

How Not to Die

This book was released December 8 and is already a New York Times Bestseller!  In How Not to Die, Michael Greger, MD, the founder of one of my favourite websites NutritionFacts.org, examines the 15 top causes of death in America—including heart disease, various cancers, diabetes, Parkinson’s and high blood pressure—and explains how nutritional and lifestyle interventions can sometimes trump pharmaceutical and surgical approaches.

The book also includes Dr. Greger’s Daily Dozen—a checklist of the foods we should try to consume every day.  It’s not too late to pick up a copy for someone you love this Christmas.  Spoiler alert Ollie, Ryan and Darryl: I’m including a copy in our family gift exchange!

1.  Beans – 3 1/2 cup servings
2. Berries – 1 serving
3.  Other fruit – 3 servings
4.  Cruciferous (cabbage-family) vegetables – 1 serving
5.  Greens – 2 servings
6.  Other vegetables – 2 servings
7.  Flaxseeds – 1 serving
8.  Nuts – 1 serving
9.  Spices – 1/4 tsp. turmeric plus other spices
10. Whole grains – 3 servings
11. Beverages (water, hibiscus tea, green tea, white tea, black tea, coffee) – 5 servings
12. Exercise, which he calls “a nutrient,” 40 minutes vigorous activity or 90 minutes moderate-intensity activity

Guinness

Guinness is about to change a 256-year-old recipe to make it vegan friendly!  It will no longer use fish bladders to filter the beer.  Cheers to that!

Holiday Roast

I am thinking of tasty vegan options (in addition to Guinness) to have on hand over the holidays.  Stephanie recently put together a lovely spread at her potluck including hummus and crackers, olives, gherkins and mixed nuts.   I also like kettle cooked potato chips, or nachos with salsa or guacamole.
Last Christmas, Gardein’s Holiday Roast (pictured above) was a success for us.  Gardein’s mock meat products are quite accessible – click here to locate a store near you that carries them.

Portobello “Steak” Fajitas

This recipe is from the Oh She Glows Cookbook (our favourite) and Wayne enjoys it so much he’s been making it weekly. Mushroom dishes are a great option because of their umami taste.  Umami, translated as “pleasant savory taste”, is one of the five basic tastes (together with sweetness, sourness, bitterness and saltiness).  Bon appetit!

30 minute prep | 20 minute cook

Ingredients

Portobello Steaks:

  • 4 to 6 large portobello mushrooms
  • 2 tablespoons plus 1 1/2 teaspoons vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • black pepper

Stir- Fry:

  • 1 tablespoons vegetable oil
  • 1 large red bell pepper, thinly sliced
  • 1 large orange bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced

To assemble:

  • 4 to 6 tortillas
  • Topping such as sliced avocado, salsa, hot sauce, cilantro and shredded lettuce

Instructions

Remove the stems from the portobello mushrooms and discard. With a small spoon, scrape out and discard the inside black gills from the mushroom caps. Slice mushrooms into long, 1/2 inch strips.

In a large bowl, whisk together the oil, lime juice, oregano, cumin, chili powder, salt, and pepper. Add the sliced mushrooms and toss well to coat. Let the mushrooms marinate for 20 to 30 minutes, tossing every 10 minutes.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the bell peppers and onion and sauté over medium-high heat for about 10 minutes, or until the vegetables are soft.

Preheat a grill pan over medium or high heat. Lay the marinated mushrooms on the pan and grill them for 3 to 5 minutes per side.  Alternatively, roast them in the oven at 350 degrees, preferably in a roasting pan, until tender.

To assemble, place a tortilla on a plate and top with some of the grilled portobello strips, sautéed vegetables, and your desired toppings.