We're not actually going Vegan (although a part of me would like to) but one of my New Years Resolutions is to eat healthier and expose the kids (and Bryan) to a wider variety of foods.
So for the holidays I received Veganomicon a Vegan cookbook. Some of the recipes are a little odd (for me, a lifelong meat-eater) but many of them look absolutely delicious.
I'm planning on cooking at least one completely vegan meal a week and then having vegan side dishes to compliment some of our meaty meals.
I will, however, be cutting back on our meaty meals and for a variety of reasons. Meat is very delicious, but factory farming is not. I cannot, in good conscious, continue to purchase meats so unethically and unhealthily raised and slaughtered. And we can't afford to buy "range-free" "grass fed" meat for every meal. So we're cutting back on the meat while still keeping it in our diet. Besides, Penelope isn't much of a meat eater.
Tonight's Menu? Marinated portobello mushroom caps and broccoli polenta.
I may or may not take pictures. I have a friend with a recipe blog who posts amazing recipes and takes beautiful pictures - I would love to emulate her, but my kitchen is a mess, my camera is crappy, and I don't want to commit to pictures of every meal since I doubt I'll remember.
But I will post later about whether or not it was a hit. The mushroom caps are marinating right now and it smells DELICIOUS.
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