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.
Lunch On the Go: Whole Wheat Penne with Kale and Bean Salad
I often have to leave my house and go to school for 12 hours at a time. I imagine I am not the only one who isn’t able to have a leisurely freshly-made lunch every day. However, I refuse to sacrifice eating healthy, tasty food. Food is often the highlight of my day, and let’s be honest, a stressful day gets a whole lot better when you whip out a zesty, satisfying meal, even if it’s amidst piles of books or computers or wherever your workweek takes you.
Anyhow, this is a great meal to make while you’re running around getting ready for the day. Pasta is simple, steaming the kale is quick, and opening cans and stirring some beans together is easy. I used Trader Joe’s Whole Wheat Penne (whole wheat is much more nutritious than white, and it also tastes just as good), organic kale, canned corn and black beans, and frozen peas. Both of these dishes save well, just throw them in a container and you are ready to go!
Whole wheat pasta
Canned corn (or fresh if you are awesome)
Canned black beans
Olive oil & balsamic vinegar
Nutritional Yeast, salt, pepper
Boil a pot of water and cook the pasta
Put chopped kale in a pan with a little water and olive oil, cover
Steam kale until cooked, remove lid and add lemon juice, salt and pepper
Mix black beans, peas and corn together in a container and squeeze on lemon juice
Toss your cooked pasta with olive oil, vinegar and nutritional yeast in a container
Add your kale to the pasta or put in a separate container
Put a lemon slice in with your food for a little extra flavor if needed
You know how when you go to buffets or dining halls or salad bars the salads are always SO good? There are so many choices and textures and flavors. There are croutons and veggies and fruits and seeds and peas and dressing and it’s all so crunchy and wonderful. When I moved off my college campus and away from those salad bars, I decided it was time to take matters into my own hands and create a salad just as exciting and versatile.
I have figured out that they key components to creating a successful salad are: croutons, good dressing, lots of colors, and small juicy items like peas or corn. I prefer making my own croutons to buying them (cheaper, healthier, more fun). I save the ends of bread (yeah, I don’t eat the ends, so what) and freeze them. When salad time rolls around I pop them in the microwave, chop them up and sautee them til they are crispy and greasy and delicious.
In terms of dressing, I love tahini dressing or sesame-soy-ginger, but an easy and still yummy way to go is olive oil and balsamic vinegar, or lemon juice, salt and pepper, or all of the above.
I made this salad with my wonderful best friend, A. She is just getting into cooking and it’s so much fun to teach her what I know and watch her get excited as she invents new and delicious meals.
You can really put in almost any vegetable and your salad will taste great, but here’s what we did:
Romaine lettuce, washed and chopped
Frozen peas, cooked and let to cool
Canned corn, drained
Broccoli (raw, or slightly steamed)
Several pieces bread
Salt, pepper, garlic powder, rosemary and thyme
Defrost bread if necessary, cut into crouton size pieces
Heat olive oil in a pan, add bread and mix around so all the pieces get oily
Add herbs and oil as needed (it takes a bit of oil to get them crispy)
Sautee until croutons are crispy and flavorful (this tends to take at least 10 minutes)
Meanwhile, wash and chop veggies into bite size pieces
Mix veggies and croutons together in a large bowl, add dressing and toss