Obviously, I cannot commit to anything but veganism…

…and if I tell you anything else I’m a liar.

The Eat Local Challenge went well, not that you would know it by reading this blog.

The most challenging part of the challenge was the planning.  I think new vegans (without the option of restaurants,convenience food or roommates that cook for you) experience the same thing.  Every meal was a challenge. I think it should be an “Eat Mostly Local Month,” where you build up your Michigan arsenal for the first week or two, and then the rest of the month should be easy.  I’d say that I did about an 85% adherence to eating locally.  If I would have sat down and menu planned, it would have been easy.  I don’t menu plan normally, so who am I kidding.  I think a buddy would have helped, someone to keep you accountable and shares meals with you.

I could afford to eat a few times at a local restaurant, The Brass Cafe, who was participating in the challenge.  Not a vegan restaurant at all, more of a gourmet schmancy place, but they did a great job.  The chef is very accommodating and understands how important ingredient info is to vegans.  Could do with a few more options, but it will come in time.

I could try to summon memories of the food I ate, but with no pictures, what’s the point?  I made a few loaves of bread using Michigan spelt flour, used some Oryana Coop’s Soysage, Roasted Garlic and White Bean Soup (VwaV), Cauliflower and Red Lentil Curry (vcon), obviously a few other meals, but I cannot remember them now.

In summary, my advice to anyone wanting to try going local:

• Get support.  Either in the flesh or online; a community is essential.  Funny how local works.
• Plan it out.  Ok, you don’t have to menu plan, but at least sit down and get some basics.  Choose a local veggie or bean or something to focus a meal around, and find ways to incorporate more local into the recipe.
• Explore.  Our Coop got a few local restaurants to participate, and I beleive they were doing many local options already. Find out what your town has to offer.  Going to restaurants can be inspiring and exciting, even if you didn’t have a great experience, at least you can walk away knowing how much better you can cook than them.
• Share.  I hate to say the dreaded “P” word, but potlucks are great for this kind of challenge. You don’t have to bust out the tie-dye napkins and the bongos; potluck is just another word for informal gathering.   I love cooking and eating with people.  What better way to get ideas and to get excited about local?
• Don’t Give Up.  I caught myself mindlessly eating potato chips from Colorado, and was ready to throw in the apron.  It can be overwhelming thinking about what you eat all day long.  There is temptation and old habits everywhere, it just takes time to get through them.  You will create new habits and create new temptations.  Soon, you will mindlessly be eating Michigan Cherry Jam out of the jar with your hands.

Days 2 and 3.

I ended up traveling on day one, and traveling for a vegan or locovore (or anyone trying to eat more veggies) can be difficult. Of course, I didn’t plan ahead; I could have made a sandwich or something.  I decided to buy a  soda for the caffine (I drink coffee, but can’t drink most coffe on the challenge), because I knew Faygo is a Michigan company.  Soda can be so delicous sometimes, I don’t drink regular soda (I try not to consume high fructose corn syrup), but I felt sick after drinking it.   I munched on a few fries my brother had (didn’t help the sick feeling); I was starving when I got home.

I made cabbage and dumplings for dinner, and they were so satisfying.  For the cabbage, I used a little earth balance to saute over medium-high heat a large local onion and 3 cloves local garlic, then added half a large local cabbage, and cooked until tender.  Salt and pepper to taste. For the dumplings, I found a recipe online, then altered it for spelt and my own memory of my grandma’s methods.

The recipe I used is 2 1/2 cups whole Michigan spelt flour, 2 teaspoon baking powder, 1teaspoon salt, all sifted together, then cut in 3 tablespoons margerine (I used earthbalance) until it resembles coarse meal.  Then add 1/4 to 1/2 cup milk (I used almond, for Michigan I should have used Edensoy, but what are you gonna do about it?)  until it forms a manageable dough. Meaning, not sticky or dry.  Meanwhile, I had a large soup pot (not huge, you can do them in batches) filled about 2/3 with water or broth coming to boil on the stove.  Once the dough is ready, break off even sized hunks about the size of your thumb and drop them into the boiling stock.  Let them boil for about 7-10 minutes ( I did 7 and it worked out), remove them with a slotted spoon, I put them into a waiting large sauce pan with a dab of margerine waiting, covered.    Pretty close to what grandma used to make.  This makes about 4-6 servings, depending on the hunger of the participants and the size of your thumb.  It could go further if you do only 1/2 a thumb.

I ate that for dinner and for lunch the next day (I only had Michigan roasted coffee for breakfast), and will have it today sometime.  Yesterday for dinner, I made the Roasted Garlic and White Bean soup from Vegan with a Vengence (which is my favorite soup), with Stone House Bread (the ciabatta).  I also made pumpkin cookies made with leftover bits.  I will post those recipes later.

Day One

So, yesterday was a flop, so I will call today the first.   For breakfast, I mean, brunch, I defrosted some Fronch Toast I made a few months ago using Stone House cherry walnut bread, made in Leelanau, Michigan.  I would have taken a picture, but I am out of batteries and cannot find the cord to my camera.  The fronch part is from Vegan With a Vengeance, the best vegan french toast recipe I have experienced.  The ingredients for the fronch part are not as local, but could be!  Garbanzo bean flour, probably almond milk, and arrowroot powder, I think.   I topped it with some locally made Autumn berry Jam.  There is some discussion that the autumn berry, or autumn olive, being an invasive species, should not be promoted as local nor grown or wild harvested for jams.  It has become popular for it’s high lycopene content.  I just used it because I had it in my fridge, and it does the job.  Part of me thinks, well, it’s here, let’s eat it? But it is choking out native species. I could be easily swayed in either direction. I am going to finish my jar, and then rethink it.  I must say I like raspberry and cherry much better.