While I was on my 3 week fast I thought this would be a great time to try veganism for the last week. I have been wondering about If I could actually do it and how good the food would actually taste. I have a friend that is vegetarian and when I told her I was going vegan she said good luck because she couldn’t do it. Of course I was like, really? In my eyes she was only a blink away from being a vegan. Yea, sooo not the same.
Cutting out all meat (seafood included), dairy and anything else that had a face was quiet interesting. I even read about the debate on honey and how most vegans don’t eat it because they believe some bees are harmed during the honey process. Then there are some who are vegan and eat honey and call themselves “beegans!” Lol
Anyways, I was slow to preparing actual meals in the beginning but I got excited when I started to find some cool recipes that at least “looked” good. During the fast I cut out a lot of salt and did some substitution. Overall, I am glad that I took the opportunity to do this and broaden my palette….Lord knows this was a challenge! 😀
Here are a few pictures along with recipes of both vegetarian and vegan foods I ate during the 3 weeks, just in-case you dare to try!
Baked Chicken, Spinach and Tomatoes
1 package of chicken wings or your favorite parts
1 can of spinach or bought fresh
1 can of diced tomatoes or 2 freshly cut into pieces
Mrs. Dash table blend seasoning (enough to cover both sides of chicken)
Cover chicken with foil and bake chicken with seasoning for 30 min on 350°. Afterwards, garnish spinach and tomatoes on top of chicken and add enough Mrs. Dash to cover the top (the seasoning is awesome b/c it is salt free and all natural so you can add as much as you like)! Bake again for 10 min covered and then serve with a salad.
1 lasagna shells box
1 frozen bag of spinach or fresh
3-4 cups of shredded 3 blend cheese
Extra Virgin olive oil
Mrs. Dash table blend seasoning
2-8oz cans of tomato sauce
1 12 oz can of tomato paste
Boil your lasagna enough to fit your baking pan (my ingredients were for a large pyrex pan that fit 12 lasagna noodles) Next place frozen spinach in hot water till defrosted. Cut zucchini into half and then in thin strips and cook in a pan using olive oil until soft turning on both sides. Use another pot and chop half an onion and sauté. Once done, cook sauce and paste adding a few sprinkles of oregano, onion and garlic powder and Mrs. Dash (season to liking). Once noodles are done let the layering begin! Layer as much as you like of each ingredient and once done, bake for about 45 min on 350°.
Roasted Potato & Edamame Salad
Roasted red potatoes
Mrs. Dash seasoning or seasoning of your choice
Extra virgin olive oil
Cut potatoes in small halves, add seasoning as well as garlic powder and oregano. Bake till soft using a little oil on 350°. Then fry on stove for a light crisp (may need to add a little more oil). Add to salad and with your favorite dressing and eat!
I didn’t make this from scratch. It comes in a square package and its firm it different flavors. I chose cinnamon raisin. You bake for about 15 min and this is what you get. I added honey for some taste because it tasted similar to toasted wheat bread, but most of the time its eaten with soy sauce or a Japanese soup.
Vegan Burrito-BLT Style
1 package of Tempeh bacon
1/2 of an onion diced
1/2 a green pepper diced
1 can of diced tomatoes or fresh tomato (I did without)
1 tsp of cumin
1 tbsp of low sodium soy sauce
Extra virgin olive oil
Wheat tortilla or tacos
I first cooked my green peppers and onions in olive oil until soft then I added the cumin and soy sauce. Then I basically cut the strips of Tempeh bacon into little squares and added them to the pot to cook for a few minutes and then add cilantro. I added corn as a side, but I’m sure you could add it to the mix!
Vegan Stir Fry
1 package of Seitan cut into strips
2 large crowns of broccoli chopped ( I used a small frozen bag)
1 bag of bean sprouts
2 tablespoons olive oil
2 cloves garlic, minced or powdered
2 tablespoons reduced-sodium soy sauce, plus more for seasoning
1 teaspoon dark sesame oil
1 teaspoon grated fresh or jarred ginger, or more
1 teaspoon natural granulated sugar
1 tsp of grounded ginger
Uncle Ben’s Jasmine rice (I used the microwaveable 90 sec bag)
Heat the oil plus 2 tablespoons water in a pan. Add the garlic and broccoli (I soaked te broccoli in hot water till soft)Turn the heat to medium-high and stir fry for 4 to 5 minutes. Add a handful of bean sprouts and the remaining ingredients including cooked rice and continue to stir-fry for 3 to 4 minutes. Add a little water if needed. This by far was my favorite vegan dish!
The directions on this one is simple…just follow the box! I used Cherrybrook Kitchen Original Pancake Mix and then added bananas, applesauce, raisins and soy milk. I then topped it off with some maple syrup! The kids loved it and I thought it was pretty good too!
Recipes inspired by http://www.vegkitchen.com and http://www.vegetarian.about.com