The Battle Creek Diet, Day 1: Lunch and Dinner

Asparagus Tips on Toast

Lunch: Asparagus Tips on Toast, Baked Potato, Yogurt

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The asparagus was a perfect little snack. I prepared it a little differently than the original recipe: I threw some butter in a skillet, put a slice of bread in there to toast it grilled-cheese style, and nestled the asparagus along side, with a little salt and freshly cracked pepper. Bread toasted, asparagus bright green and ready, I stacked them up and poured the butter left in the skillet over top. It was tasty: the buttery, crunchy sweetness of the bread with the slight bitter bite of the asparagus: yum. I’ll be serving this at the dinner party, but with a hollandaise to kick it up a notch.

I rounded out the meal with a baked potato and a vanilla yogurt for desert–nothing special, store bought. I did not make my yogurt from scratch. It was a well-portioned, delicious meal.

Dinner: Protose Steak and Baked Eggplant.

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My first mistake: for some reason, I decided I did not need to follow the given instructions for baked eggplant. Victorians are notorious for over-boiling their veggies, so I assumed I didn’t need to pre-cook the eggplant. I didn’t, and it was still pretty raw when I took it out the oven. I’m going to try this recipe again, and follow directions.

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Next, I took the Protose out of the fridge (for more on how I made it, check here). It was surprising firm after mellowing a day in the cold. I threw a tablespoon of butter in a skillet and began to brown some onions. After a minute or so, I sliced the protose and set that in the skillet to brown. After it was brown on both sides, I added a little flour and cream to make a sauce with the onions.

The result? It tasted like peanut butter. I didn’t spit it out, I ate it, but it was not…”good.” It will not be appearing on my Banquet menu in March.

My protose sizzles in a skillet with onions.

Kellogg originally developed meat-like products to lure plump turn-of-the-century millionaires to his diet and his Sanitarium. This is where I feel his cuisine, and all vegetarian cuisine begins to go wrong. I love vegetarian cuisine. Flavourful beans, grains and vegetables–delicious! However, I think it should stand alone and not try to reproduce the taste and mouth feel of meat. It’s always either disgusting or disappointing; and if you’re a vegetarian, why would you want to feel like you’re eating meat anyway?Overall, it was a pretty good day. The food was better than tolerable, and in a few cases lovely. However, I think I ate about a half a stick of butter, which is more butter than I’ve consumed in about the last 6 months. I feel greasy.

UPDATE 01/22/2012:  I made protose tonight for the second time in my life, and I have to say its pretty damn delicious. I used fresh ground peanut butter from whole foods, got a different brand of seitan, and was heavy handed with the seasoning.  I recommend this recipe if you’re a veg or vegan.

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