Sunday, February 17, 2013

Almost Vegan

I think it was inevitable that I would eventually try to take a vegan diet route.  For a period of time in San Francisco, I explored and enjoyed a vegetarian lifestyle and as much as I love studying nutrition, it was only a matter of time before I discovered the benefits.  After watching Forks Over Knives, my hesitation diminished.  My husband watched a couple of other documentaries but advised me not to watch them because he was afraid some of the parts may upset me.

Naturally, when it came to recipe-gathering, I called my mom (a gluten-free vegan) and I hit up Pinterest.  Boy did I score on some great food.  After 3 weeks of new recipes, my husband and I were sold.  Below are some of the things I have made over the weeks.  A couple of the items are completely vegan while the others are "almost vegan".  We decided that we would try to run through all of the food in our fridge instead of wasting and replacing.


Top-Left: Tofu & Veggie Enchiladas with Black Beans (GF, V if you use vegan cheese.  If you want to make sure you it stays GF, make sure to check your corn tortillas.  Not all are GF.)
http://www.vegalicious.org/2007/08/23/vegan-enchiladas/

Top Right: Slow Cooker Pinto Beans with Gluten-Free Cornbread (GF, Vegetarian: Corn bread calls for 2 eggs and milk.  I used rice milk.)
This meal is so inexpensive! The whole dinner cost less than $10 dollars and it gave us 2 nights of leftovers.

Bottom Left: Vegan Rajas- served in corn tortillas (GF,V)
5 ingredients- poblanos, onion, Tofutti, salt, and corn tortillas.  Email me for directions.

Middle: Roasted Red Pepper Hummus and Veggie Wrap (V)
I added tomatoes and subbed lima beans for soy beans.
http://kblog.lunchboxbunch.com/2011/02/vegan-lunchbox-easy-hummus-spiral-wraps.html

Bottom Right:  Vegetable and Cashew Curry with Basmati Rice (GF, V if you use soy yogurt on top)
From the book, Vegetarian Classics by Jeanne Lemlin

I also made these delicious recipes:



No comments:

Post a Comment