hungry
So I went wheat-free vegan no-sugar for lent.
What should I eat?
Give me the recipe!
I'm getting hungry...
(thanks).
posted by Contact at 6:04 PM
Mar 1, 2009
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9 Comments:
Do you have a food processor? Mix 1 can garbanzo beans with 1/2 cup Veganaise. Add 1/4 cup onion and, if you like celery, 1/4 cup celery. I like to throw in some horseradish and stoneground mustard, too. Spread the mix on wheat-free, vegan bread and add lettuce, tomato, etc. for a tasty, health sandwich.
delicious:
Santa Fe Brown Rice Bake
so many delicious options! if you ever get hungry, email me and i will give you so many new ideas. in the meantime, here is one of my favorite things to eat:
shred or cut some kale into the tiniest pieces in the world. squeeze 1/2 of a lemon on it. mulch it up with your fingers. add some braggs or soy sauce (not a ton) and let it sit for a few minutes or keep mulching until the lemon has sort of made the kale less rough. add some nutritional yeast and eat!
eat with quinoa, which is so awesome and a complete grain with protein, and is so versatile it can be eaten as a savory side dish or as a breakfast porridge! boo ya.
I'm vegan for Lent as well. My lifeline has been the cookbook Veganomicon. Switch out the bread crumbs in the eggplant/moussaka recipe and you will be a happy woman. Also, chickpeas romesco is wonderful.
I have a recipe for simple leek soup if you're interested?
Veganomicon--yes! Curried carrot spread (steamed carrots & sunflower seeds w/ cumin & curry mix of your choice) It sustains me.
Those rotisserie chickens they sell at the store are amazing. Slice red potatoes lengthwise, shake
em up in a big with some olive oil and sea salt and bake at 350 for about 30 minutes...lots of veggies and rice! yum
thai soup thingy
big pot of water, on to boil but you can add food as you go:
add veggie bullion or vegetable stock
lime leaves, or a few limes worth of juice
lemongrass (4 stalks, peel outside layers, chop softer inside parts), garlic (peel and dice or just throw in), ginger (1-2 inches, sliced, use galanga if you can get it), vegetarian fish sauce (or omit), chopped hot peppers (or not), misc veggies - carrots sliced, red pepper slices, bamboo shoots, tomato chunks (any and all should work),
when hard things are softer you can add salt if you like it, rice noodles, coconut milk.
Curry roasted cauliflower: make a simple vinaigrette with 4-5 T olive oil, 1 T balsamic vinegar, salt and pepper, 1-2 teaspoons curry powder. toss cauliflower florettes, put on sheet pan, roast in 425 degree oven for 20 minutes. yum. (Use this also for white sweet potatoes, double yum).
Chick pea curry: put some veg or coconut oil in hot pan, add 1 t. each of corriander powder, tumeric, cumin. roast. add 1 can of chick peas rinsed, 2-3 T of tomato paste, 1 cup of water, salt and pepper to taste. let simmer for 20 minutes until sauce thickens. Alternative (use 1/2 cup coconut milk and 1/2 cup water).
Summer chick peas: in food processor blend one bunch mint and one bunch basil with some olive oil, salt and pepper to taste. toss 1 can of chick peas rinsed into green sauce, put in baking dish covered, bake for 20 minutes at 350 degrees.
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