When I announced last Monday that I was going vegan for a week, I was being optimistic.

Deep down, I thought I might break around Day 5 and NEED a cheeseburger. Need it like sinners need Jesus. And then I’d write about how I just couldn’t hang with it.

But I DID hang with it. Over those seven days, I lost three pounds, my sinuses cleared up, and I started getting these crazy energy boosts. My typical two-mile workout jumped to five.

I feel GOOD.

Did I have cravings? Hell yes, especially after I watched Anthony Bourdain eat his way through Charleston on “No Reservations.” That was rough. But I had a secret weapon: Isa Chandra Moskowitz’s new vegan cookbook, “Appetite for Reduction.”

It’s loaded with creative recipes that you can get geeked-up about trying: Pad Thai Salad with Peanut-Lime Dragon Dressing, Big Fat Taco Salad with avocado-edamame guacamole, Curried Corn and Veggie Chowder, Veggie Potpie Stew and Sweet Potato Drop Biscuits.

They’re the kind of recipes that help you focus on what you CAN have instead of what you can’t.

One of my favorite recipes from the book is Moskowitz’s Upside-Down Lentil Shepherd’s Pie, a bed of cauliflower mashed potatoes topped with stewed lentils, mushrooms, zucchini, onion, carrots and peas.

I’m not usually a lentil fan, so I was surprised by how meaty they tasted with the mushrooms and zucchini. When I put the filling on the bottom of my bowl and piled the cauliflower mashed potatoes on top, the lentil mixture just registered as a meaty stew.

This shepherd’s pie is as hearty and satisfying as the original, but it’s also way more body-friendly. (A mammoth two-cup portion is 400 calories, with 5.5 grams of fat, 16 grams of fiber, 19 grams of protein and more than 100 percent of your daily requirements for vitamins A and C.)

It’s comfort food you don’t have to work off.

So, am I giving up barbecue and fried chicken for life?

No.

But I am keeping veganism in my diet, whether that means being like Michael Pollan(who eats vegan until 6 p.m.) or being a weekday vegan or just finding the combination that works for me.

P.S. If you’re interested in trying a few vegan recipes, I’ve added a new “Vegan” category to the Recipe Index.

Upside-Down Lentil Shepherd’s Pie

Adapted from Isa Chandra Moskowitz’s “Appetite for Reduction”

Makes 4 servings; 210 calories per serving (Cauliflower Mashed Potatoes counted separately)

  • 2 teaspoons olive oil
  • 1 onion, chopped finely
  • 4 ounces (1 1/2 cups) shiitake mushrooms, chopped (Feel free to substitute another mushroom.)
  • 1 zucchini, diced small ( 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried tarragon or oregano
  • 2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup carrots (about 3), peeled and diced small
  • 3/4 cup du Puy lentils (also called French lentils), rinsed (You could substitute another lentil.)
  • 3 cups vegetable broth
  • 1 tablespoon vegan Worcestershire sauce (recommended: Annie’s, Wizard’s or Edward & Sons)
  • 1/2 cup frozen corn (optional)
  • 1/2 cup frozen peas
  • 1 recipe Cauliflower Mashed Potatoes (recipe below)
  1. Heat the oil in a 4-quart pot or Dutch oven over medium-high heat. Add the onions, and saute them until translucent, about 4 minutes.
  2. Add the mushrooms, zucchini, garlic, tarragon, thyme, salt and pepper. Saute for 5 minutes.
  3. Add the carrots, lentils and broth. Cover and bring to a boil, then lower the heat to a simmer and cook for about 25 minutes, stirring every once in a while.
  4. By this point, the lentils should be tender, and most of the broth should be absorbed. (If that hasn’t happened, then keep the pot covered and simmer the lentils a while longer. Conversely, if the broth has evaporated and the lentils are not soft, then add a bit of water and simmer.)
  5. When the lentils are soft, stir in the Worcestershire sauce, corn (if using) and peas. Let the mixture sit off the heat for 10 minutes or so for maximum flavor. Taste and adjust the seasonings.
  6. To Serve: Spoon a cup of Cauliflower Mashed Potatoes into a bowl, and top it with a cup of lentils.

Cauliflower Mashed Potatoes

Makes 4 servings; 190 calories per serving

  • 2 russet potatoes, cut into 3/4-inch pieces (about 1 1/2 pounds)
  • 1/2 head cauliflower, cut into florets (1 pound, or about 3 cups)
  • 1 tablespoon olive oil
  • 2 to 4 tablespoons vegetable broth
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  1. Place the potatoes in a 4-quart pot, and fill it with enough cold water to cover them, making sure there are about 4 inches of extra water on top (for when you add the cauliflower). Bring the potatoes to a boil.
  2. Once the water is boiling, add the cauliflower, and lower the heat to a simmer. Cook for about 15 minutes, until the potatoes and cauliflower are tender.
  3. Drain them in a colander, return them to the pot, and use a potato masher to mash them a bit.
  4. Add the oil, 2 tablespoons of broth, and the salt and pepper. Mash a bit more. Use a fork to make sure all the seasoning are mixed well.
  5. If needed, add another 2 tablespoons of broth. Taste, and adjust seasonings. Serve warm.