AK and I are vegans. We went vegetarian last January 1st and then vegan in April. No looking back either – we both feel great and love it. I’m still able to bake kick ass sweets for us to get fat on so it’s all good.
When people hear I’m a vegan I sometimes get the response “well then what do you eat?” It’s not just twigs and berries my friends! Here’s a look at some of our recent dinners:
Amaaazing. I grew up in a very “meat and potatoes” household with recipes straight from the Betty Crocker cookbook and off the label of a Campbell’s soup can. Needless to say, artichokes, black olives, and phyllo dough have never graced my parents’ table. This was gooood though. So much flavor packed into each and every bite. Salty and savory with a light crispy phyllo crust. I didn’t make any substitutions either, it was that good.
2. Easy BBQ chicken sammich
No recipe required here – Heat up some Trader Joe’s “chicken” strips in a little canola oil, dump bottled BBQ sauce and heat through and plop on a toasted bun with spinach and some avocado. We ate this with are sauteed swiss chard and spanish rice. I like when dinner take 15 minutes to make and tastes this GOOD. Classing this meal up a bit: Samuel Smith’s organic Nut Brown Ale.
Again – beans? Not something I ever ate as a child. These beans are divine though. I was amazed at how complex the flavors were with so little ingredients. I made this for New Years day for good luck (as they do in the South apparently) and it was perfect. I followed the recipe, topped my pile of beans with some rice and a side salad of spinach, arugula, big cucumber chunks, avocado, pine nuts, bean sprouts, and goddess dressing.
4. Vegetable Lasagna
My own concoction based on recipes found in the Veganomicon cookbook and on veganyumyum. A toasted pine nut, tofu “ricotta” sandwiched between layers of noodles, marinara and fresh basil, eggplant, spinach, and mushrooms. Some day I will write-up this recipe because it is the bees knees.
I completely bastardized that awesome soup recipe. Mine had seitan (canned – from Chinatown), carrots, onions, baby bok choy, pea sprouts, and a bunch of stuff in the broth. I didn’t have some of the spices (star anise) and I was a little afraid of the heat so I played it cool. While delicious, I think next time I will add more spice. The sandwich was great – spicy baked tofu fried in a bit of oil with veganaise, spinach and pickles. Always pickles.