Thursday, August 6, 2009

Miso Hungry

Miso soup for breakfast. Is that legal? I hope it is, as I've been partaking in miso for quite sometime. It is so easy in the early hours; easy on the senses, easy on the stomach, and bygosh it's easy on the wallet ( choice wallet, man!) The recipe I'm saving for later, however I believe there are lots of “envelope” meals available.
My vegan days are getting easier and easier to fulfill, especially since most of my days are vegan. One of the traps to beware of are restaurants; it's easy to order a “vegetarian” dish and find out it was cooked in butter, or even worse it's smothered in cheese as my gluten-free vegan friend found out the other night. It seems silly to need to specify that your seemingly vegan meal is prepared vegan; other times we've been met with a quinoa dish that has cream in it; be sure to ask that the dish is prepared vegan, even if the menu says “vegetarian.” It's amazing how the senses know straight away that there is something amiss about a dish; and how amazing a body reacts when unaccustomed to the poison. I've been eating fairly strictly vegan this week, and I've lost 2 lbs without trying. Yesterday I saw a fast food drink cup on a neighbor's windowsill and though to myself: “people still eat that?” Yes, they do and in numbers one can't fathom; that's why it is so important, these days, to not only set an example, but to tell the people you meet on the street everyday about your knowledge. Pass it on yo.


1 can soybeans (organic)
1 can red kidney beans (organic)
1 can canelli beans (org)
¼ white onion, chopped fine
¼ red onion, chopped fine
2 cloves garlic, minced
Olive oil
Sunflower seeds (raw)
¼ cup Vegannaise
1/8 cup Pesto sauce (gluten & dairy free)
½ cup Lima beans, frozen
½ cup Peas, frozen

In a large skillet over medium heat, sauté onions and garlic in olive oil. Blanche frozen ingredients, drain, and add to a large bowl. Add beans, sunflower seeds, and sautéed ingredients, then toss with vegannaise and pesto. S&P to taste, chill & serve cold.

Coconut S'ghetti:

For dinner we had gluten free spaghetti noodles (corn & quinoa flour base) with a red sauce made from lite coconut milk with thai chili garlic paste (vegan.) Add lightly sautéed broccoli, yellow squash, onion, and tomatoes, along with pan fried tempeh (oregano & basil, white wine vinegar, and grapeseed oil) and the night is complete:


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