Author Archives: Shane Close
Guest Post by the Wife. Today is Day 90 of the Meatless journey. Long ago, back at Day 1, I had a very basic anticipation of this final day. Simply, (Former) Barbeque-lover Shane would power through 90 days meatless and, … Continue reading
Day 2 of Raw Vegan and I am already feeling the dreads of moving to yet another diet style. I awoke to a banana and almond milk, which was tasty but hardly a meal to start your day with. I had an interview to shoot at 10am with the Edgy Veggie herself, Ellen Kanner. She was delightful, the interview went fantastic and all was right in the world of Meatless The Movie. Well, until she offered me coffee. I couldn’t resist. I was waning on energy and still tired from my B12 deficiency (more about that in a later post). She didn’t twist my arm, but I am at a point where buckling under the least amount of pressure is easy. Continue reading
Today began my first day of Raw Vegan with little fan-fair and even less enthusiasm. Being totally unprepared for this phase, I eased myself in slowly and then deliberately. I had my typical morning cup of coffee. I just couldn’t resist. I had a film shoot and interview at 10am and needed to be on my A game. I had some nuts and dried fruit for breakfast, as I didn’t have much left in the house to eat in a raw fashion. For lunch, our interview subject for the day, Rebecca Cofiño from mamaguru.com, made a wonderful banana and rice stir-fry. If that was not delicious enough, she also made a raw sweet potato salad that was as refreshing as it was delectable. Continue reading
It’s official. Phase two of my 90 day experiment is now complete. Tomorrow, I start a two-week journey into RAW VEGAN. I am totally unprepared for what lay ahead, and I will be traveling to Pittsburgh for a wedding during that time. If you have ever been to Pittsburgh, you know it isn’t exactly the epicenter of raw diets. This is the same place where they pile their french fries on top of their beef and place it between two slices of bread. The food is as hearty as the people, and there is no shortage of dining choices. From Indian to German, Italian to Thai, Pittsburgh will chew me up and spit me out before it is all said and done. Oh, and I haven’t even bought a food dehydrator yet. Looks like tomorrow will consist of fruits and salads. Continue reading
Last night, my wife and I went to our favorite joint, Deli Lane, in South Miami for a beer and some grub. We were meeting to talk about the film and try to get some business items taken care of. … Continue reading
When you feel “duped” by labels, wary of what to buy and what to eat, and you have generally hit your limits of frustration, the best way I have found to make sure you get it right is to make it by scratch. When making it by scratch takes too long in your already busy life, there is always pasta to save the day. A homemade red sauce in just about the easiest thing to make, doesn’t take long, and generally beats the jarred stuff any day of the week.
Tonight, I made a homemade sauce using fire roasted, crushed tomatoes, fresh basil, fresh minced garlic, fresh red onion, a dash of liquid smoke (works well with the firs roasted tomatoes), a sprinkle of oregano, salt and pepper to taste. Simmer that on the stove for 20-30 minutes for the flavors to combine sufficiently and you have a delicious, vegan friendly sauce to cover your whole grain pasta. From what I have read, French baguettes tend to be dairy-free. Continue reading
Everyone told me, “Dude, Portobello mushrooms taste like steak!” So, I thought I would put on my cowboy hat, grill up some Ports, heat up some beans and veggies and make myself a down-home meal. I marinaded the mushrooms in a steakhouse sauce, took some canned pintos and made a homemade ranch style beans, steamed some broccoli with garlic and sat down to ‘eat me some steak-shrooms!’ I am sorry to disappoint all you Portobello fans out there (and I know there are many), but these tasted nothing like steak, but rather tasted a LOT like, well, mushrooms.
The beans and broccoli were fantastic though.
I was duped. I couldn’t believe it. The wonderful onion and potato pierogies I enjoyed last night (and I believe one other time during this experiment) are tainted with dairy. Traces of milk and egg. I should have looked closer at the bag. I think I just thought for sure onions and potatoes with non-fresh pasta would be vegan friendly. Alas, they were not. I guess I should have wondered why the potatoes were so smooth and velvety. So, chalk yet another one in, thankfully, a short list of “Shane getting duped” by food. Cest la vi, right? I can only be more vigilant next time.
Tonight, my wife and I went shopping at Whole Foods. We even had a gift card from a dear close friend who wanted to help us on our meatless journey. We still walked out with only a few paperless bags full of groceries and a wholelot less money than when we arrived. If the film doesn’t break us, the shopping surely will. Since our entire film is self-funded, it has strapped us thin. In an effort to buy new foods, faux foods and organics to explore the vegan diet, we are spending a lot on groceries. Where is that product placement check from Morning Star or Chiquita when you need it. Continue reading
This afternoon my wife and I made a cheese-less pizza packed full of veggies and soy pepperoni. We topped it full of spinach, onions, roasted red peppers, garlic and olive oil. But, there was something missing. Something just wasn’t quite right. It was the cheese. The supposed downfall of people moving from vegan to vegetarian, or so I hear. We talked about it over lunch. We both noted that, though cheese-less pizza can be done well (Check out Amy’s Cheese-less Pizza, rarely at your local grocer, but always at Whole Foods), this one just wasn’t cutting it. Cheese is what makes pizza… well, pizza. Its the one thing that holds all the toppings in place. Its the experience of the stringy cheese still stuck to the pan when you pull up a slice. It is part of the experience! I know they make dairy-less cheese, but I have yet to try one I like. So, in this instance, we felt a longing for dairy. It hasn’t happened that often to me on this experience. Today was a different story.