This week I learned a lot… I learned that I can’t cook bacon without gagging, that I WILL NEVER eat red meat ever again in my life (the smell, the color), and that I’m pretty darn grossed out anytime I’m making chicken too. I don’t think that my family is going to be too happy about it.
Now onto the good side, I am loving this plant based lifestyle, and this time I think it is going to stick.
I made this insanely delicious lunch while the heater was still out. I had some leftover Quinoa, and it was just enough for lunch. I made a tasty tomato sauce and added in artichoke hearts, and capers, once the sauce was bubbly I added in the quinoa. I toasted up a few pieces of my handmade vegan bread to catch all of the yummy sauce. It was seriously delicious! I’ll be making this one again soon.
This quick little stir-fry bowl was lunch in a hurry. It’s just broccoli, cauliflower, and garbanzo beans cooked in veggie stock and plenty of soy sauce. I love garbanzo beans, they have a mild flavor, and they take on other flavors well.
My freezer has a good stock of vegan chili hanging out in it. It makes a easy lunch on a cold, snowed-in day.
I have become obsessed with adding nutritional yeast to every dish that I can. I made cheesy-mashed potatoes with Kale & Quinoa bites. This meal was really good, and very simple to make.
One of my all-time favorites!!! Not tuna salad with saltines. I love this stuff, and so does my kiddo Dylan. It is a snap to make, just pickles, celery, and garbanzo beans. It keeps for a few days in the fridge, and it just keeps getting better.
Hello Vegan Mac & Cheese! I really loved this dish. I added in broccoli and cauliflower for good measure, and this is indeed dairy free. The sauce is rice milk, vegetable stock, nutritional yeast, butter replacement, salt & pepper. I ate every single bite.
I love tacos, crunchy tacos, soft tacos, and street tacos. So I decided to make a batch of vegan street tacos. The kids were even curious about this dish. I double up the corn tortillas so the filling stays in these over-stuffed tacos. This batch was homemade vegan Mexican rice, freshly made guacamole, shredded lettuce, and topped off with homemade salsa. I also had a good serving of chips and homemade guacamole. I think I could eat avocados all day, every day, and for everything.
I’ve been trying my best to sneak in vegan foods for my family to try without them knowing it.
Breakfast for dinner is a great way to do just that trickery. Everybody even tried the blueberries.
Did I already mention just how much I love vegan mac and cheese!?! I had to make it again. This time with more veggies though.
Homemade Vegan Taco Salad is the best! I topped this one off with lots of fresh avocado. I’ve been running into some absolutely perfect avocados at the store lately.
The Veganuary challenge has been much easier than I thought it would be. I am feeling pretty darn fantastic too. I’m not missing the dairy at all, and I’m not missing all of those Lactaid caplets either. I’m ready for Week 4!