To eat a vegan, no-oil diet, and enjoy it, takes planning. So, what I’ve been doing is buying lots of veggies at the farmers market and grocery store and preparing my meals over the weekend. One meal that has worked well for me is a vegan chili. What I love about it is that though it’s “healthy,” it’s also delicious. And, one pot of this lasts about 3 days.
There are a lot of vegetables in this chili! Continue reading
Posted in Vegan
Tonight, I felt lazy. I didn’t want to cook. So, I went to my cabinet and pulled down two boxes of cereal (Oatmeal Squares and Cinnamon Crunch). I was about to pour it into my bowl and have exactly the same meal that I had for breakfast. Then I thought…I can do better. I should do better. I need to eat healthier. I thought about the Brussels sprouts and kale in my refrigerator. Sigh…should I cook them up? Finally, I took a breath and put away the cereal. I had been meaning to try a recipe I saw on Sprouted Kitchen. In fact, I liked it so much, I had shared it with my friend on Facebook. So, I went to my Delicious account and found the recipe. I had, in fact, been saving my kale and Brussels sprout in my refrigerator just for this recipe. I looked up the other ingredients required for the recipe: soy sauce, rice vinegar, garlic, sesame oil, green onions, red pepper flakes. Check, check, check…but I didn’t have sesame seeds or soba noodles. But, I did have a pack of angel hair pasta that I had for years, but never cooked.
I pulled out the kale, Brussels sprouts, and green onions. I looked around the fridge and also pulled out soy sauce, Sriracha, a small bag of shallots, my sad, naked bunch of cilantro (I had used most of the leaves so it was mostly naked stems in a quarter glass of water) and set them on the countertop and got to work. Continue reading