I am really giving Mark Bittman's Vegan Before 6 school of thought a go, and during the week it doesn't prove to be too difficult for me. I've been preparing dishes on Sunday afternoon that can carry me through the week for lunch and quick dinners. Dishes like Thug Kitchen's tortilla soup, vegan "mac & cheese" from The Plantiful Table, and veggie samosas.
My new go-to dip, snack, between-meal nosh is this dip I found on the pages of the January 2016 Shape magazine, vegan "Nacho Cheese:"
The first time I made it I was skeptical. The ingredients do not sound like a swoon-worthy culinary combination, but I must say, I am smitten. It does not really taste like nacho cheese, but it is delicious!
And James and I have eaten this dish more times than I care to admit the past 2 weeks: sticky garlic noodles.
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| image via here |
I seriously could eat this every day. I've been using vegan butter and brown rice Japanese noodles, but you could also use zuchinni noodles or gluten-free noodles. I've also been throwing in extra veggies, like carrots and broccoli. Oh, and I always throw in a handful of raw cashews! You could also substitute the brown sugar for honey or some other sweetener. These noodles are addictive.
So, I want to hear--do you have any vegetarian or vegan recipes?
Interested in learning more about the benefits of a vegan or vegetarian lifestyle? My dedication to this new diet was solidified last night as I watched Forks Over Knives, a documentary of the idea that rejecting animal-based foods can actually prevent or reverse certain degenerative diseases such as heart disease. The evidence in the film is pretty overwhelming. I highly recommend it if you're contemplating a veggie or vegan lifestyle, or have a serious health concern that could be treated with nutrition.
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