Vegan For A Week continues. I did have mashed potatoes at my job's potluck lunch because it was the only thing I could eat other than curry vegetables. And I ordered the brodetto special from La Pietra Cucina last night. It is awfully hard to be gluten-free and vegan at an Italian restaurant.
I started a Pinterest board a couple of weeks ago to keep track of winter lunch recipes. One of them was this brown rice and lentil soup from Saveur. I reworked it a little.
3 carrots, chopped
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp dried thyme
1 Yukon gold potato, peeled and cubed
red chile flakes, to taste
1 cup brown rice
1 cup brown lentils
6 cups vegetable broth
6 cups water
Big bunch of kale, ribbed and chopped
Kosher salt and freshly ground black pepper
1. coat a stock pot with olive oil. Add carrots and onion, saute until light brown.
2. Add garlic, cumin, thyme, and red pepper flakes. Cook for one minute.
3. Add potato, rice and lentils. Add salt and pepper. Stir ingredients so all are coated with seasoning.
4. Add vegetable broth and water. Season soup as needed. Bring to boil then reduce to simmer for 30 minutes.
5. Add kale and simmer for another 10 minutes.
It's ok if the potato dissolves because it gives the soup a creamy texture. Yumminess all around.
Saturday, November 19, 2011
Thursday, November 17, 2011
All it takes is a bridesmaid dress fitting, The slight pressure of a fabric constricting your ribs. The faint shadow of stomach pooch. One minute you feel uncomfortable and stuffed, then the next minute you're vegan!
The story didn't go exactly like that. It wasn't even my idea. Diana, the bride, sent a text saying she was "going vegan until the wedding." I didn't take it seriously and replied "I want to try it for a week." But now I'm vegan...at least for this week. I promised myself I would do it for a week.
|Source. I actually own this shirt|
My diet has been so desperate for more vegetables that vegan rehab is the best place to be. Food is fuel not something to consume because it looks or smells good. I have to remind myself of that when I'm in Whole Foods and my nose drags me to the BBQ brisket. I'm not thinking of this as a crash diet that magically melts fat but rather a catalyst for making me a more mindful eater. This week is less about avoiding meat products and more about ingesting more whole, real foods. And I am all about real food.
So what have I eaten? It's pretty repetitious but I'm not bored (yet).
- oatmeal with raisins and brown sugar
- cafeteria salad with chickpeas, black beans, craisins, sunflower seeds, olive oil and balsamic dressing
- honey crisp apple
- salad from Whole Foods hot bar
- dates stuffed with crunchy peanut butter (best sweet and savory snack!)
- brown rice, lentil and kale stew (adapted from Saveur, my version coming soon)
- dates and peanut butter
- brown rice, lentil and kale stew
- homemade gluten-free, vegan maple pecan bar