This is a communal blog to share recipes, meal ideas, questions, support and knowledge about eating and living a meat and/or dairy free lifestyle. It's also a place for omnivores to learn more about healthy ways to cut animal products out of their diets. Submissions encouraged!
We're two sisters and lifelong herbivores (one vegan, one vegetarian). We promise not to bicker too much.
So we have been failing on the blog front these days. I am about to graduate from college and E is about to start grad school at Stanford (what a badass). In all this craziness I have eaten way more Trader Joe’s Tofu Edemame Nuggets than I am proud of (for strict vegans, these do have egg whites), and haven’t managed to get my meals on here.
Anyhow, this is a simple pasta salad, best served cold.
1/2 bag whole wheat rotini or other noodles
1 large carrot, cut into small chunks
1/2 cup frozen peas
1 zucchini, cut into small chunks
Several marinated artichoke hearts, cut into small pieces
2 stalks heart of palm, cut into small chunks
3/4 can chik peas
Dressing of choice ( I used tahini dressing, as always, lemon juice, and balsamic vinegar)
Boil water and cook noodles. After straining, rinse with cold water until all noodles are fairly cool, and set aside.
Meanwhile, lightly steam the carrots, zucchini and peas until slightly crunchy
In a large bowl, mix cool noodles, all cut up and cooked veggies, chik peas, and dressing, and mix well