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.
Tangy Udon Noodles with Lemon Honey Brussel Sprouts
For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.
Wide udon noodles
Honey or vegan sweetener
Salt, pepper and garlic to taste
For the Brussels
Boil a pot of water (with enough water to cover brussels)
Wash brussels well, peeling off outer leaves if they look gross
Chop into halves or quarters, depending on their size
Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
Strain and put brussels in a large pan with olive oil
Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)
Continue to sautee until they are tender
For the noodles:
Follow directions on the package to cook noodles
Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste.
Add protein source if desired and top with cooked Brussels. Enjoy :)
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
When you are sick, you need soup. That’s just how it goes. When you are sick, you also don’t have the energy to make a fancy meal. That’s how this soup came about.
Tomato sauce can be a great soup base; it’s mainly tomatoes which are flavorful and add texture, plus its already flavored with garlic, onions and a few other spices. I used Better Than Bouillon Veggie Broth for extra flavor, which you can find at natural food stores or whole foods. I put in noodles (comfort food) and just a few veggies to keep it simple. I put in a clove of garlic, and actually ate one clove while I was cooking. Garlic is a natural antiviral, as well as antibacterial and antifungal, so it’s great to eat when you are sick. I also made sure to add lots of hot sauce to clear my sinuses.
1 or 2 TBS Better Than Bouillon Veggie Broth
Tomato Sauce of Choice (I used Trader Joe’s Marinara Sauce)
Half a White Onion
1 or 2 Cloves Garlic
Salt and Pepper to taste
Noodles of Choice (I used rotini, or corkscrew noodles)
Boil a pot of water, add noodles when water is at rolling boil
Add Veggie Broth
While noodles begin to cook, chop your garlic, onion and carrot into bite size pieces, and add to soup
When water returns to boil add frozen peas
Mix in several large spoonfuls of tomato sauce, taste and add more as needed
Add salt, pepper, hot sauce, and any other herbs and spices you desire