Wild rice stuffed acorn squash are for dinner.
Buffalo tofu quinoa bowl.
#Vegan sushi night! (Taken with instagram)
Tonight’s dinner - quinoa stuffed pepper
Made a quick corn and bean salad tonight. Here’s the super fast recipe:
1 can red beans, rinsed and drained
1/2 jar of Trader Joe’s corn and chile salsa
12 grape tomatoes, quartered
Juice of half of lime
Chalula hot sauce, to taste
Great either warm or cold. Will definitely try pinto or black beans next time, as they are probably a better match for the corn salsa. Cilantro would be another added bonus.
A variation of this recipe will be my afternoon activity - and provide some lunches for the week.
Wild Rice and Mushroom soup
8 cups water
3-4 extra large vegetable bouillon cubes
1 cup wild rice
2 large carrots or 10 baby carrots, chopped
1 cup lentils (optional, makes the soup more hearty less brothy)
8-10 baby portabella mushrooms, rinsed and chopped as finely as you desire
3-4 curly Kale leaves chopped
1 Tbsp onion powder
1/2 tbsp garlic powder
pepper to taste
Directions: Bring 8 cups of water, 3 extra large bouillon cubes, and rice to a boil. Add chopped carrots and lentils. Turn heat down to allow a high simmer for 25 minutes. Add mushrooms, garlic powder, onion powder, and pepper. Simmer for 10-15 minutes. Test the lentils and rice to make sure they are soft enough. Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour soup over the kale to allow it to slightly cook.
Hello.
My name is Mike, and I’m going vegan for 2012. I want to see how a whole foods plant-based diet will affect my health and well being. So join me here as I post thoughts, comments, and recipes for my journey with a new diet this year (and maybe beyond).
-MPC
