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on the menu : vegan dishes round-up

Posted Apr 14 2012 9:19am


I’ve fallen a bit behind on blog posts (been all sorts of busy – sorry!).  Instead of trying to recall the exact steps that went into each dish I’ve been meaning to blog, I decided to do a brief round up of some vegan dishes I’ve made over the past few weeks.

Why just vegan dishes?  My husband and I have been trying out the vegan bandwagon for a few weeks now, and we are delighted by the manifestation of some personal results:

  • More energy
  • Improved digestion
  • Better sleep = less fatigue
  • Less food cravings
  • Weight loss + easier weight maintenance in general

Veganism has felt like a clean detox and while it may not be something we continue live by every single day for the rest of our lives, we certainly have a better understanding of the health benefits and environmental benefits.

Heirloom Tomato Salad:

A simple green salad with hearty bites of heirloom tomatoes.  The juice of the tomatoes break down and create their own “dressing,” so a simple vinaigrette of meyer lemon and olive oil (or your oil of choice) is really all you need.

Raw Zucchini + Creamy Avocado Rigatoni:

I have never been a creamy pasta sauce lover (mostly because I am not a fan of heavy cream), but I am a lover of creamy avocado.  I made the “sauce” by puréeing the avocado, grating down the zucchini, combining both in their raw state.  A dash of oil, a little mint, a little salt + pepper = simply perfect pasta.

Legume Salad w/ Crunchy Kale:

Legumes are extremely important in a vegan diet to maintain certain aspects of your nutrition.  Protein, calcium, fiber, vitamins + minerals – you should really incorporate a serving each day on top of your vegetables.  They’re also inexpensive so stock up at the bulk bar!  This salad is a combination of black eyed peas, garbanzos, and cannellini beans with some celery, cherry tomatoes, scallions, red onion, red bell pepper, sesame seeds… AND the cherry on top, crunchy oven-roasted kale!

Tofu Fried Brown Rice:

The beauty of fried rice is that you can do whatever you want with it in terms of adding a variety of ingredients as you so desire.  Pretty easy concept because anything with rice is good, is it not :) ?  This particular version incorporated a few vegetables (celery, scallions, green peas, red bell pepper) and some tofu (marinated in sesame oil, soy sauce, ginger, lemon).

Quinoa + Leek Stuffed Poblanos w/ Sweet Pea Purée:

Taking the concept of Chile Rellenos but taking away the meat and cheese, I stuffed these poblanos with quinoa and leeks.  The sweet pea purée adds some freshness to the roasted poblanos and its creaminess ties the dish together.

Kimpira Parsnips + Hoisin Marinated Tofu:

Adding tofu to one of my favorite side dishes (kimpira gobou), transforms it into a main dish.  Sweet and spicy hits all the right notes and the use of parsnips over gobou (aka burdock root) adds a welcoming zest.  Marinating and then sautéing tofu gives it a crispy “crust” while leaving the inside soft and fluffy.  Delish!

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