Vegan: Day 6.

//veganproblems. I haven’t had any trouble eating vegan thus far, until I craved chocolate. Obviously I know milk chocolate is out of the mix for this month and that is fine because after my friend Gabriella introduced me to the luxury of dark chocolate from Cacao (Portland, I miss you!), I have been hooked! So after work the other night I stopped in a store that had individual packages of chocolate squares–perfect opportunity to satisfy and not over-indulge. I excitedly picked out the ‘Dark Chocolate with Sea Salt’ only to by chance catch a glimpse of MILK (skkkiiirrrrtttt) in the ingredient list. What?! Even dark chocolate has milk in it! Maybe this vegan thing won’t work I thought. But NO! There ARE options. I found a 90% cocoa bar and it is perfect. Dark chocolate is amazing because it satisfies your chocolate craving rather than feeding an addiction (i.e. M&M syndome).

Tomato Cauliflower Zucchini Potato Curry-ish

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*This picture does not do this “curry” justice

** To be honest I didn’t write down everything in the recipe so this write-up is going off of memory which is totally okay because you get the idea. It is a pretty standard mix but using the roasted tomato soup as the base is what take it to that next level of YUM!

Tomatoes (enough that fill a cookie tray when cut in half)

Salt and Pepper

Red Wine Vinegar

Tumeric

Cumin Seeds

Ginger

Jalapeno

Coriander

Curry Powder

Leeks

Cauliflower

Zucchini

Potato

Sun-dried Tomatoes

1. Cut tomatoes in half and place in bowl with red wine vinegar, salt and pepper. Allow some time for the tomatoes to marinate (go workout!).

2. Come back, and place tomatoes on baking sheet and put in oven at 375 for 40+ minutes (take a shower!).

3. Once tomatoes seem cooked, remove from oven, place in soup pot and allow to cool for a few minutes (so you don’t splash yourself with hot tomato juice//not fun). Grate frozen ginger and jalapeno onto tomatoes. Add curry powder. Blend with immersion blender.

4. This was the end of my original recipe for a curried tomato soup and it was fantastic! But after it sat in the fridge for about four days. Then, I decided to beef the soup up a little bit so ….

5. Cut cauliflower and potato and mix with olive oil, salt and pepper, and cumin seeds and roast for 30+ minutes at 375. Once potatoes are cooked through, remove from oven and add the tomato soup.

6. Sautee leeks, garlic and zucchini and sun-dried tomato and add the mix to the soup.

7. Allow the mix to simmer to allow the flavors to blend and everything to thicken. Cook down to desired thickness.

8. Enjoy with rice, naan, or as is!

*The tomato soup acts as a flavorful base for the curry…no water or other liquid added!

Breakfast: Homemade Granola

Lunch: Cauliflower Zucchini Potato Curry with arugula. Honeybells. Apple. 90% chocolate square.

Snacks: Raw nuts. Banana. Date Roll.

Dinner:Β Broccoli Rabe. Portabello Mushroom. Sundried Tomato. Pasta Salad.Β Chia Seed Lemonade. Apricot Truffle x2.

DAILY DOUBLE!!!!

Chia Seed Lemonade

Chia Seeds

Water

Rose Water

Meyer Lemon juice (and zest)

1. Put in a pitcher and let it do its magic!

2. Keep pitcher refrigerated and enjoy when the mood strikes πŸ˜‰

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