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PostPosted: Wed Sep 27, 2017 11:08 pm 
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So I started this 30-day vegan challenge with my daughter and thought maybe I'd share my progress, thoughts, and a few recipes here.

I don't know if I will completely keep it up after the 30 days, but I would like to, or at least parts of it. I'm quite sure it will indeed be challenging as I have already found myself craving things I normally wouldn't... most likely because I "can't" have them... funny how our brains work like that.

This was tonight's dinner... it was quite yummy and super easy to make.
As busy as I am, quick and easy are pretty essential :)

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ONE PAN MEXICAN QUINOA
YIELD: 4 SERVINGS
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
DIRECTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
Serve immediately.


Last edited by theotherone13 on Tue Oct 10, 2017 8:56 pm, edited 2 times in total.

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PostPosted: Wed Sep 27, 2017 11:09 pm 
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nice!


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PostPosted: Wed Sep 27, 2017 11:10 pm 
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wood eat


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PostPosted: Wed Sep 27, 2017 11:10 pm 
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respect


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PostPosted: Thu Sep 28, 2017 9:30 am 
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I'd eat that.

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PostPosted: Fri Sep 29, 2017 4:33 pm 
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Sweet and Crunchy Peanut Butter Roll Ups:

Whole wheat wrap
Peanut butter
Matchstick Granny Smith apple
Granola (might use rolled oats next time)
Dried cranberries
Chia seeds
Sprinkle of cinnamon

Simple but super yummy!


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PostPosted: Tue Oct 10, 2017 8:49 pm 
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This was really good!!

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30-Minute Roasted Garlic Cauliflower Chowder
1/2 cup raw cashews, soaked for at least 2 hours
1 head cauliflower
2 Yukon gold (or other small) potatoes
1 garlic bulb
2 tablespoons oil
1/2 cup Sabra Hummus
1/2 cup cooked quinoa
2 cups vegetable broth
2 cups water
2 teaspoons miso paste
2 teaspoons nutritional yeast
Salt + pepper to taste
Additional garlic if desired

Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
Roast for 20 – 25 minutes until the cauliflower is starting to brown and the potatoes are soft (they don’t have to be totally soft because we’ll be blending them later). Check the garlic after 15 minutes to make sure it isn’t burning. Allow the veggies to cool slightly then add them to a high powered blender. Squeeze/spoon the garlic out of skin and add it to the blender as well.
Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour in liquids, miso, nutritional yeast (if using) and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings (adding more garlic, salt, pepper, miso or other seasonings) as desired.



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One Pot Spinach Rice
1 cup white rice (rinsed and drained)
2-3 cups fresh baby spinach
2 Tomatoes diced
1 medium onion diced
2-3 cloves garlic minced
1 cup Pinto beans or black beans canned (rinsed and drained)
2 cup low sodium vegetable stock
1 1/2 tsp curry powder
1 tsp avocado oil or other cooking oil
salt and pepper

Heat oil in a large skillet on medium heat. Add garlic and saute until fragrant for about 30 sec
Add onion and saute until translucent. Then add diced tomatoes and cook them until they soften for about 3-4 mins
Add spinach, beans, rice and cook for a couple of minutes. Now add water and vegetable stock and bring the mixture to a boil
Season with curry powder, salt and pepper. Adjust salt and pepper according to taste
Simmer the rice mixture for 18-20 min (or until rice is tender) on low heat with lid on


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PostPosted: Tue Oct 10, 2017 8:55 pm 
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It's been two weeks now and it's going really well. Way better than I expected actually! I'm really enjoying trying all these new recipes and surprisingly haven't really missed eating meat... I've had a few moments where I kinda sorta missed having cheese but even that hasn't been much.... so far at least.

I was concerned this was going to be difficult and complicated, and that I would feel deprived. So far I've found a lot of very easy to make recipes and I've been using Amazon Fresh for groceries so I'm not hunting around at a bunch of different stores for unusual ingredients.

We will see what the next two weeks brings, but at this point I'm very happy I'm doing this.

Please, please add any favorite vegan recipes you have... I'd love to try them


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PostPosted: Tue Oct 10, 2017 8:58 pm 
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I love this thread! I think I am just now seeing it.

How do you feel physically?

I do a lot of vegan stir fry and taco/burritos.

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PostPosted: Tue Oct 10, 2017 9:04 pm 
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I'm feeling really great! My energy is good and I just feel generally like I'm being good to my body. :)

I'd love to see any recipes you like... Obviously I'm a super n00b at this vegan stuff lol


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PostPosted: Wed Oct 11, 2017 10:20 am 
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Wood eat that first Mexican dish. In fact will make when my daughter comes home from school


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PostPosted: Wed Oct 11, 2017 11:35 am 
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We eat vegetarian probably 75% of the time. The quinoa and rice dishes both look tasty; I will try to remember to make.


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PostPosted: Wed Oct 11, 2017 11:40 am 
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https://moosewoodcooks.com/2013/11/thai ... uash-soup/


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PostPosted: Wed Oct 11, 2017 11:48 am 
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Vegan version of the chili I make~

tomatoes
black beans
sweet potatoes
onion
garlic
cumin
chili powder
hershey unsweetened cocoa
one beer


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PostPosted: Wed Oct 11, 2017 2:08 pm 
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kaleidoscopick wrote:
Wood eat that first Mexican dish. In fact will make when my daughter comes home from school



CMPTosh wrote:
We eat vegetarian probably 75% of the time. The quinoa and rice dishes both look tasty; I will try to remember to make.



They were both very good. The rice dish could use a little more seasoning imo.



denise wrote:
Vegan version of the chili I make~

tomatoes
black beans
sweet potatoes
onion
garlic
cumin
chili powder
hershey unsweetened cocoa
one beer


This sounds good, will try... thanks!


Pyrrhuloxia wrote:
https://moosewoodcooks.com/2013/11/thai-butternut-squash-soup/


I love squash soup! Thanks pyrr


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PostPosted: Wed Oct 11, 2017 2:21 pm 
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Currently at my daughter’s house for a vegan cooking sesh :)

Made creamy creamy potato soup with kale... then kale chips with the extra

Both were excellent!


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[u]Creamy Dairy Free Potato Soup with Kale[\u]

Ingredients
2 cloves garlic (minced)
1/2 onion (diced)
2 ribs celery (diced)
1 carrot (peeled and diced)
1/2 cup frozen corn kernels (or fresh if you have it)
4 cups diced potatoes (peeled) (about 5-6 medium size)
3 cups vegetable broth
1/2 tsp dried dill
1/2 tsp celery salt
salt/pepper to taste
1 cup chopped kale
1/4 cup So Delicious Dairy Free Culinary Coconut Milk (optional)
a few dashes sriracha or hot sauce

Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
Add the carrot and celery and sauté 3-4 more minutes. Add another 1-2 tbsp of water if needed so the vegetables don't stick.
Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.
Using an immersion blender, puree about 1/4 - 1/3 of the soup to create a thick creamy base. (alternatively, take about 2 cups of the soup and purée it in a blender and then return it to the soup pot).
Add the corn and kale, stir to combine and simmer 5 more minutes to heat through.
Take off heat and add coconut milk, if using.
Serve with a few dashes of sriracha or hot sauce if desired.


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PostPosted: Wed Oct 11, 2017 4:54 pm 
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PFL
Cool post
Will try to contribute


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PostPosted: Wed Oct 11, 2017 8:35 pm 
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Good work. Started dating my now wife back in 2000 and had to step up my cooking game as she was vegan and I was taking a break from meat. I ended up learning a lot of techniques and had to think out of the box a bit for a few years. Ended up going back to meat but I could do a few weeks with no problem.


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PostPosted: Wed Oct 11, 2017 10:32 pm 
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Yeah, I really kinda feel like I'm waiting for the other shoe to drop because I'm really enjoying this so far. Starting to wonder if it can last....


hzarkov... wood love any contributions you can make.

There is definitely a huge learning curve

(and thanks will)


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PostPosted: Thu Oct 12, 2017 10:32 am 
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will77 wrote:
Good work. Started dating my now wife back in 2000 and had to step up my cooking game as she was vegan and I was taking a break from meat. I ended up learning a lot of techniques and had to think out of the box a bit for a few years. Ended up going back to meat but I could do a few weeks with no problem.



Any good techniques you could share? I've always loved to cook but this is a very new and different style / way of thinking for me.


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PostPosted: Thu Oct 12, 2017 11:01 am 
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If you like kale & cauliflower you might like this soup. Very easy & tasty. I add carrots when I make it.

https://www.cottercrunch.com/curried-cauliflower-rice-kale-soup-paleo/#simplerecipe


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PostPosted: Thu Oct 12, 2017 1:59 pm 
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Thanks Denise... I’ll try that


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PostPosted: Thu Oct 12, 2017 2:05 pm 
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One Pot Creamy Tomato Basil Lentil Pasta

Ingredients
12 ounces organic red lentil pasta
4 1/4 cups vegetable broth
1 can (15 ounces) diced tomatoes, with liquid
1/2 one small-medium size onion, chopped
4 garlic cloves, thinly sliced
2 tablespoons olive oil
2 teaspoons dried oregano
10 leaves fresh basil, roughly chopped
nutritional yeast, to taste
salt, to taste
pepper, to taste
Instructions
In a large pot combine all ingredients except basil, nutritional yeast, salt and pepper. Stir together. Cover pot and bring to boil. Reduce heat and simmer, still covered, for 20 minutes, stirring every few minutes.
Add salt, pepper, nutritional yeast, and basil leaves. Stir to combine for one minute.


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PostPosted: Thu Oct 12, 2017 4:08 pm 
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Red lentil daal:

9 ounces split red lentils
2 medium onions, finely chopped
3 ounces olive oil (use ghee if you want vegetarian instead of vegan)
6 cloves garlic minced
2 medium carrots finely chopped
2 teaspoons whole cumin seeds - grind in mortle & pestle
2 teaspoons whole mustard seeds - also grind
1 Tablespoon ground turmeric
10 ounces vegetable broth
1 14 ounce can coconut milk
7-8 thick slices fresh ginger unpeeled
14 oz can of tomatoes,
a heaping teaspoon of salt
1/2 teaspoon pepper (prefer white pepper)

juice of 1 large lime
2 Tablespoons chopped fresh cilantro


Sweat onions in oil, add garlic and spices and saute, add lentils and carrots and saute, add coconut milk, tomato, and ginger. Add broth slowly and stir often like risotto. You may need more broth, water is fine. Top w/ lime juice and cliantro adm take out the ginger chunks. Serve over rice (or chopped kale) and with naan (you can buy at TJs).


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