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| I can't believe I eat kale and think it's delicious. But that's how it is! |
Some think it must be a challenge to adopt a plant perfect diet. I don't call it vegan, because many vegans don't eat a healthy diet; they rely too much on nuts, oils, and avocados and not enough on greens, beans, fruits, and whole grains. I admit it wasn't easy to get started until I realized it was a new opportunity to be creative. This way of life makes me feel fantastic.
Although our breakfasts are very static-carrot juice, green smoothie, miso soup, and herbal teas all sipped slowly throughout the morning, being adventurous in the kitchen is my passion. Generally, dinner starts with individual mega-huge salads in 2 quart corelle serving bowls followed by a plant perfect main dish. If you look closely at my main dishes, you will see they are simply cooked salads. This week I'm making Ann Esselstyn's hummus salad dressing, mixing homemade no-fat hummus with extra lemon, lime, orange or vinegar until a nice consistency. All the recipes are from my brain or otherwise noted. If I have time, I'll post the recipes over the week.
S-Minestrone Soup with fennel-because the store was out of kale and cabbage. Left-overs will be lunch for several days--then I'll make Turkish red lentil soup to last until Sunday.
M-Amaranth Polenta con Cavolo Nero-just seasoned kale and white beans over seasoned amaranth
T-Black Bean and Red Rice stuffed Chile Relenos--haven't made this for awhile but have a hankering for it's spicy sultry goodness. My friend Maria from Mexico City taught me how to make authentic enchilada sauce from dried chilies and tomatoes, which I put over slightly roasted, peeled pablanos stuffed with black beans and red or brown rice. We have never missed the cheese, since we started making Relenos this way. MMMMM
W-Mock Pasta with Marinara-ever so quick will either be raw spaghetti squash or zucchini depending on the market
Th-Black Eyed Peas with Collards--I hope the fifth isn't too late for New Year's good luck! From Appetite for Reduction minus liquid smoke, salt, and oil
F-Polenta Pizza with kale, mushrooms, peppers, tomatoes, artichokes, and green onions--Pizza night mmmhhhmmm
Sa-Bok Choi and Eggplant in Garlic Sauce with Black Rice--Two of my favorite veggies with lots of health saving garlic. Who could ask for more?
Homemade hummus is so easy and cheap compared to store bought. Plus, it tastes way better. I haven't been pleased with the texture I get from canned beans so always make it from hot, garbanzos cooked until they are very soft. Blend 2-3 c. cooked garbanzos with enough cooking liquid to make a smooth paste. Stir in lemon, garlic (raw or roasted), chopped roasted red pepper or pimento or green chilies or roasted eggplant, cayenne, minced green onions, parsley, cilantro, etc. Eat with veggie scoopers or thin to salad dressing.
