Day 73 Recipe 67

Hello from Lexington, Ma and the scene of another wonderful meal from Bill's book. I made Chili with Bulgar Wheat (pg 80). I used two cans of Kidney beans instead of starting with dry beans and I used diced tomatoes as I did not have whole tomatoes and it came out great. I was hesitant to use all the spices called for but you really need the full amount. The bulgar wheat is a great substitute for ground meat. It can be found in any health food store or wherever you can find Bob's Red Mill products. I use it frequently to make tabooley.

The maple syrup adds a nice spark to the recipe. Many of Bill's recipes call for real maple syrup. The best place to buy it reasonably is Trader Joe's in the quart size glass bottle. Fortunately, we just had a boat customer from Vt drop off a full gallon! When we first moved to Maine I used to tap our maple trees. Then haul home the gallons of sap and boil them down on our big wood stove expecting to have a good year's supply of syrup. Did you know that one gallon boils down to one cup of syrup ? Neither did I!!!!!


Tomorrow , is the big 98th birthday party. Not sure what I am cooking yet. Maybe a vegan cake!

Day 72 and recipe 66

For a gourmet treat in a jiffy try Spinach Artichoke Stuffed Portobellos (pg 142). A great recipe for a special night. I served them with roasted vegetables and a big green salad.

Today, I went to Plainview Farms in Pownal and found a great selection of potted herbs to start my herb garden. It is a great nursery with lovely display gardens and a huge array of perennials. If you go, take a friend that will help you resist the temptation to buy one of everything. And be sure to visit Lucy and Edna's for lunch on rte 9 as you head back toward Freeport. They are known for their homemade soups and sandwiches. Enjoy...............

Day 71 Soft Serve Sundaes, rated check ++

Soft Serve Sundaes (pg184) are a delicious and healthy way to wrap up the day. They are simple to make using fresh and frozen bananas. They taste and look like a banana split. The treat was enjoyed by all, even my almost 98 year old mother. She doesn't know that she has become a Vegan by default. She will probably make it beyond 100 a the rate she is going! Her birthday is Saturday, May 1st and we are having a big party at her old home in Lexington, Ma. Her brother, age 94, who shares the same birthday will be there to celebrate, as well, along with their three other sisters. Good family genes!

Days 69 & 70

I cooked Penne and Broccoli (pg 123) last night. I thought it was very good and Josh rated it check +. Tonight, I brought the Spinach, Strawberry and hearts of Palm Salad (pg 53) to our church supper. Everyone raved about it and asked for the recipe (I felt so proud, normally, I end up bringing home whatever dish I bring to a pot luck because I always try to bring something healthy) There was not one leaf left in the bowl and it was super healthy to boot! I think it is the best salad I've ever tasted. This is the second time I've made it so I can't count it again which is one of the problems of doing this blog, I can't cook things again until I am done because there are still 280 recipes to go and I already feel like I've cooked my brains out!

Have some great photos coming tomorrow...........................

Day67 & 68

Today, I did more walking than cooking. However, exercise is a vital part of the healthy life style. Bill recommends walking 2 miles briskly at least every other day. Sam and I have discovered that we love this time together and we both feel exhilarated afterwards. It helps to oxygenate our bodies which is a proven defense against cancer and many other diseases.

Nevertheless, I was able to make two recipes: Crunchy Delight (p 175) which is a simple to make dessert and Sweet Mustard Salad Dressing (pg 201) which is delicious. Bill and Debra make such great salads when they are here and the secret is in the dressing. They always get it just right. Using a variety of dressings keeps salads from getting boring. Tomorrow, I will try Sundried Tomato vinaigrette. I will let you know how it comes out..............

Day 65 Recipes 59 & 60

We just had the most wonderful meal with Bill and Debra: Baked Onions with Nut Stuffing(pg71) and Roasted Root Vegetables (pg 134). Both were served along with a big salad that Debra made and Bill's famous hot bread. We just couldn't stop eating or expressing our delight over these new tastes. It was like a Thanksgiving meal where you eat more than you should because it is all so good.

For dessert, Bill made a fresh fruit cocktail tossed with maple syrup and almond butter and topped with frozen bananas that had been run through the juicer to make an ice cream like mixture. Sooo good. Try it.

We always have a great time when Bill and Debra are here and they are a great encouragement to us to keep eating healthy. They are both he picture of health. Will send some photos to you soon....................

Day 64 Recipe 58

Pecan and rice croquettes graced our table tonight along with baked potatoes, sweet potatoes and salad. Sam called it "comfort food" and enjoyed it thoroughly as I did, as well. The croquettes are a nice meat alternative. Be sure to use enough Bragg's Aminos and red pepper. They really make the dish.

Tomorrow, Bill and Debra will be cooking with me and we are going to make Baked Onions with Nut Stuffing and Roasted Root Vegetables. I will send some photos of our creations. Till then....

Day 62 & 63 Recipe for Black Bean Burgers

Here is the recipe that I promised you. I cooked the burgers in a frying pan with grapeseed oil instead of on the outdoor grill. Be sure to serve them with all the toppings that Bill suggests. They are soooooooo good! I hope it will convince you to buy the cookbook and "cook along with Ruth". Remember, if you order through info@billrwin.com and mention my name you will get $5. off.

Bill and Debra will be our guests on friday night. What recipe shall I cook for them? Even with a great recipe from the book it will be hard to cook it as well as Bill does.

Tonight, I made the Grapefruit and Avocado Salad (pg 37) which was very good and refreshingly different. I served it with leftovers (something I rarely have the luxury of doing since I am trying to keep up with the goal of cooking all the recipes in one year and I am only on #57).

Day 60 & 61

Tonight, we had cousins visiting from Massachusetts and I served Bill's Spinach, Strawberry and Hearts of palm Salad (pg 53). This salad not only tasted great but it looked beautiful served on glass plates as a first course. I highly recommend it. It is quick and easy to make and the salad dressing is luscious. The recipe looks a little confusing as the salad contents are listed twice but if you just cross out the 2nd paragraph marked "Salad", you will be all set. All seven at the table tonight had seconds and I am not exaggerating. That is the mark of a great recipe.

For the main course, I served angel hair pasta topped with a sauce I make by marinating (for at least 2 hours) sliced portobello mushrooms in olive oil and chopped garlic and then adding them to your favorite spaghetti sauce. It tastes much better than hamburg and again it is not a time consuming recipe. Round that out with garlic bread and you've got a great meal.

I have not forgotten that I have to send you the next recipe for Veggie burgers but I am too pooped tonight. Tomorrow, I promise................

Day 59 & Recipe 54

Tonight, we had the very best vegie burgers ever. I will post the recipe for Black Bean Burgers (pg72) tomorrow and let you try it and then cast your vote. This is an economical recipe as well because most vegie burgers are expensive. Josh, 16, rated the recipe "check squared". He's a numbers guy, what can I say? But that means he loved them and he devoured two burgers after lavashing them with Hot Sauce!

I make most of Bill's recipes without the red pepper or hot sauce and then let everyone put it on to their individual taste. My mother, 98, likes everything mild but then like Josh "some like it hot."

Day 58 Great News

Today, we received the report we have been waiting for. Sam is cancer free. The lab results came in today from the surgery and the cancer was contained in the prostate and all surrounding tissue is cancer free. No further treatment needed. The doctor said we should expect 100% recovery! We are so thankful for Bill's help with the anti-cancer diet and for all the prayers that were prayed and to God for answering them.

Today, I talked with Debra Irwin and she offered a $5. discount on any cookbooks ordered when you mention my name. So here is the deal you have been waiting for. Email Debra at info@billirwin.com and tell her Ruth sent you and she will order the book for you at the discounted rate.

Tonight, I made the Baked Beans with Apples (pg 70). I did not have a dutch oven so I baked them in a large cast iron skillet, uncovered. Unfortunately, that made the beans on top a little tough and dry. Next time, I would cook them covered and cook them longer than one hour.
I am going to try the cornbread again too as I was talking on the phone while cooking it and the boiling water called for was more like room temperature when it went in so the bread did not rise up like it should have. Unfortunately, there is always the potential of human error but luckily, there is always next time........and company is coming soon so I had better sharpen up.
Great sounding recipe for tomorrow: Baked Onions with Nut Stuffing!

Day 54 - 56 and recipe 50! 300 to go!

Life just got a little too busy to cook for the past two days and I also had to use up some leftovers. Last night, I put a new twist on the Lentil soup (pg 43) leftover from Monday night by adding 2 cloves of sauteed garlic and a small bag of baby spinach. The spinach melts in quickly just as the soup is warmed. Then I served each bowl with a splash of Balsamic Vinegar. It was very good.

Tonight's main course was rated by Josh not as just "check ++" but as "check to the 2nd power"! We all truly loved Artichoke Gratinata (pg 69). Fantastic! It would be a wonderful dish to serve company or have for a special party. I think I will make it to bring to my Mother's 98th birthday party. We are having a big family gathering for the occasion.

Now, the happy news from Sweden. Loren flew over to Stockholm, secretly, to surprise his sweetheart, Maja, and ask her to marry him. He took with him a beautiful, antique ring that had been in the family for a hundred years. We hoped that she would say "yes" and that the ring would fit. And guess what???? She did say "yes" and the ring did fit. We are so delighted for both of them.

Day 53 and recipes 48 &49

This evenings meal was Lentil soup (pg43) and Carrot Raisin Salad (pg 22). Yes, it is true, I have been picking the recipes with the shortest list of ingredients and the least amount of directions. I am afraid this is going to catch up with me. There is actually one recipe that takes an entire week from start to finish. I bought the cabbage for this particular recipe and it has been sitting in my refrigerator for two weeks waiting to be used. It is probably feeling rejected by now!

My son, Loren, who is a great cook, was the first in the family to go completely vegan and now the rest of us are catching up. It does take a while to make the switch. I now think the best way to do it is to buy a vegan cookbook and just start cooking as opposed to just eliminating animal products from your diet. Cooking new, exciting, healthy dishes is positive and rewarding whereas giving up things focuses completely on the negative.

By the way, I just received and email from Loren who is in Sweden for a very special purpose!
More about that tomorrow night..............................

Day 52 Broccoli Pancakes/ check ++

This recipe for Broccoli Pancakes (pg162) is over the top delicious. They are similar to a potato pancake but ten times better. This would be a great way to get kids eating their broccoli! I remember hating broccoli so much as a child and that I would carefully, slip it off my plate, when no one was looking, and hide it in a secret box on my lap. After dinner, I would promptly head for the bathroom and dispose of the unwanted vegetable. Now, I love broccoli. Its funny how your tastes change when you don't have to clean your plate anymore!

I made the recipe without the chili pepper since my mother does not care for hot stuff of any kind. I thought Sam and I could sprinkle our cakes with red pepper flakes to compensate, but they were so delicious without the pepper that we did not bother. I served them with a quick salad that I invented on the spot, that was equally delicious.

Spinach, Strawberry and Pecan Salad:

Toss the above ingredients with a little Veganaise (this is a great mayonnaise substitute, available in most health food sections of your grocery store), Rice vinegar, Braggs and maple syrup to taste. It was so good I couldn't stop eating it till the bowl was bare. Sorry, I did not measure the exact amounts but you can't go wrong with these ingredients. Enjoy..............................

Day 51

Tonight was Sam's first night home. We are so thankful to have him back at the dinner table. He is feeling good and was able to walk one mile just 48 hours after surgery. It is so important to be in shape when something unexpected comes along! Years ago, Sam, accidentally, cut off his thumb and index finger on a table saw. After a long ambulance drive to Mass. General Hospital in Boston with his severed fingers on ice, the emergency room doctor greeted Sam with a question, "Do you smoke? If you do we cannot reattach your fingers because your circulation would not be good enough to provide the necessary nourishment." Fortunately, Sam had not smoked in years, so after 14 hours of surgery both fingers were reattached and stillwork fine today. Physical fitness always pays off.

For dinner tonight, I made Bill's Barley and Vegetable Soup (pg 17) and served it with hot bread. It is quick to prep and tasted especially great to Sam after 2 days in the hospital. It's a "comfort meal" and full of good things for you.

Day 49 & 50 and recipe 45

Great news! Sam's surgery was very successful and he received a very favorable report from the doctor today. In fact, he will come home tomorrow. He has been staying right on track with his vegan diet even though he is in the hospital. Our sons brought him some good food from our favorite grocery store, Trader Joe's in Burlington, Ma. (Soon to be in Portland, as well) and I picked up a few things at Whole Foods which is right near Maine Medical. It is rather pricey compared to Trader Joe's but a friend of ours pointed out if you buy the Whole Food Brand products, marked with their "365 everyday value" label you will be paying about the same as you would at Shaw's but getting a much better quality item.

Tonight, when I came home I made one of Bill's desserts, called Cranberry Crisp (pg 175). My (almost 98 year old) mother and I sounded like Bill Murray in "What About Bob?" Mmmmm,
Mmmm, Mmmmmm and Mmmmmm! Hope you have seen that movie. I put a few pecans on top after it was cooked. Scrumptious!................

Day 46-48

Nothing cooked, but had a great getaway. Today we are of to Maine Medical for Sam's surgery so it will probable be a few days before I am cooking again

But, I have been thinking about gardening and what fun it would be to start herb gardens and grow all the fresh herbs that Bill's recipes call for. In a partial scan of the recipes, I came up with the following list of fresh herbs: Italian parsley, curly or reg. parsley, basil, oregano, dill, cilantro, chives, thyme, rosemary and mint. Also, while we have our hands in the dirt, why not plant spinach, Swiss chard and chives which are also used frequently in his recipes. I will check find out the best places to buy them, and give you tips on growing them whether from seed or seedling. I will be doing some raised herb beds and also herb pots on my terrace.

Isn't it great to have spring here so early. I found Mayflowers yesterday in full bloom and full heavenly fragrance!

Day 45 Happy Easter

Hope you had a great Day! We enjoyed a Vegan Feast with friends. I cooked two of Bill's recipes: Holiday Sweet Potato Casserole (pg 106) and Twice Baked Potatoes (pg 152). Both recipes were wonderful but the Sweet Potato casserole was superb. I find that any of the recipes in Bill's book that are traditionally southern seem to be "over the top" delicious. It probably has to do with his deep south upbringing and his mother's great cooking.

We also had a Celebration Roast. You are probably wondering what that is...... It tastes much like turkey complete with stuffing in the middle, but it is a soy product. You can purchase them at most Health food stores. It is very tasty and a nice change of pace.

Sam and I are going away for a couple of days of skiing, relaxation and dining out. We'll be back on Wed to prepare for Thursdays surgery. Till then..........................

Day 44 Penne and Broccoli (check++)

Here is another great reason to order Dining with Bill Irwin on his website http://www.billirwin.com/ . Try this recipe it will convince you. I also made Grapefruit and Spinach Salad (pg38) and the wonderful drop biscuits (pg 164) that I have now made several times. It made a very satisfying meal.

One thing that makes all Bill's recipes so good is his use of fresh herbs. So, I am inspired to start a big herb garden this spring. I have grown some herbs before but never put much energy into it. I will compile a list of all the fresh herbs that Bill uses that can be grown in New England. Anyone want to join me and start an herb garden too? We could swap tips.

Tomorrow, for Easter I am making a vegan feast. I will let you know how it goes.................................

Day 43

As I am looking at the title of my blog I realize that I should make a change to that. It should be more appropriately called "One Greenhorn Masters the Art of Vegan Cooking, While the Other Masters the Art of Vegan Dining!" I have to say Sam has done his part.

Sam has decided to take a very aggressive approach to his prostate cancer (due to the aggressive nature of this particular cancer) and not only proceed with the diet but also with surgery which is scheduled for April 8th. With diet and surgery, both wrapped in prayer the outcome will be good. Thank you all for your prayers.

Last night, I made the Chinese Coleslaw (pg23). As they say the "proof is in the pudding" or the eating and this was devoured (not one slaw left). I did not have time to chill before serving and it was just fine without it.

Now the challenge for tomorrow: Vegan Easter Dinner! You can be sure, I won't be hamming it up!

Day 42, 39 recipes cooked and 311 to go!

I feel like I've already cooked 311 and have 39 recipes to go! But, I earned two more notches in my apron tonight with Spinach Salad (pg 53) and Spaghetti with Asparagus & Smoked Mozzarella (pg 140). The salad was great, especially the dressing which was made with:
2 T lime juice
1 t lime zest
2 garlic cloves, minced
1/2 t dried thyme
5 T Veganaise
Mix all together and pour over 1 lb of spinach, 2 sliced tomatoes, and 6 chopped scallions. I hope you all have a zester as part of your kitchen equipment. It is so much finer that a grater and gets just the outside, flavorful layer of the rind. I use it to make lemon, orange and lime zest. Most kitchen stores have them in stock.

It couldn't be easier and you will find everyone going back for seconds.

The spaghetti on the other hand did not come out that great due to the brand of vegan mozzarella that I bought (Galaxy Nutritional Foods Vegan Mozzarella). It had the strangest chemical flavor and ruined the dish. I had a small amount of another brand, called Follow Your Heart Vegan Gourmet Mozzarella and tried that on a small portion and it was excellent. Live and Learn!