Vegan: Day 1.

I have been toying with the idea of doing a vegan ‘detox’ with the primary curiosity of seeing how I would feel without beloved cheese and other dairy in my diet. February is a short month, let me go vegan for the rest of this month…why not?

What does one eat on a vegan diet? I will show you! For the rest of the month, I will post a list of what I ate and a recipe so you can incorporate some vegan meals into your repertoire.

A Vegan Chilli:

chilli

Ingredients:

Onion

Garlic

Peppers (red, green, orange, jalepeno)

Parsnip

Carrot

Sundried Tomato

Red and White Kidney Beans

Tempeh

Chilli Powder

Cumin

Salt and Pepper

Tomato

Red Vinegar

Tomato paste

Cilantro

1. Roast peppers; peel skin; chop peppers.

2. Cut tomatoes in half, marinate in red wine vinegar, roast for 30 minutes; blend with immersion blender.

3. Sautee onion, garlic, parsnip, carrot, roasted peppers (1.) sundried tomato, tomato paste.

4. In a separate pan, heat olive oil and add crumbled tempeh (think sausage!) and crisp. Add chilli powder then cherry tomatoes.

5. Once sautee (3.) is cooked down, add in blended tomoato sauce (2.) then tempeh (4.) allow ingredients to simmer together then add cilantro.

6. Enjoy with a tortilla, rice, or on its own!

Breakfast

Wrap: Whole wheat tortilla, Eggplant Pate, Spinach

Fruit: Blackberries

Tea & Water

Snack

Sunflower seeds, Dates, Figs

Lunch:

Vegan chilli with spinach

Fruit: Orange

Tea & Water

DinnerVedge Restaurant

Pomegranate Sangria (see picture below)

Shisito peppers, Green Olives, Garlic Lupini Beans

Salt-roasted golden beet terrine with avocado, red onion, capers, tofu (A MUSTTT!! The smoked golden beet was like smoked salmon..what??!! Yes!!!)

Tandoor-spiced cauliflower

*This place is AMAZING!! A plant-based restaurant with refined technique and layered flavors taking vegan food to a whole new level!

pomegransangria-vedge

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