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:
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!