Simply fantastic

Pasta with olive oil and garlic.

I am having a great time reading through Vegan Italiano.

There are so many great looking recipes it was difficult to pick one to try first. 

I decided that the simplest things are often the best so I went with the recipe for Spaghetti with Olive Oil.

All I needed was some cooked spaghetti, garlic, olive oil, salt and black pepper.

The dish turned out surprisingly delicious even though I omitted the salt. 

The key to this very simple recipe? The garlic is lightly browned. 

With every mouthful, you bite into pieces of the browned garlic - which has mellow pungency with none of the bitter taste of raw garlic. Brilliant!

It is definitely not a meal to enjoy right before a hot date or a long business meeting since the garlic is the real star of this dish.

I am looking forward to the next recipe on my list: Fettuccine with Basil-Pea Cream.


Check in tomorrow to see how it turns out:-)

A protein packed breakfast (vegan)

Quinoa with seasoned vegetables and marinated tofu.

 

 

I have been going through an odd eating phase. For some reason any kind of meat is not agreeing with my stomach.

So, while I have not made a specific decision to eat a vegan diet, lately it seems like all my meals are meat and dairy free. 

I have also started a weightlifting program and I am trying to keep my protein intake fairly high. 

I will admit that I am having trouble getting my protein intake over 120g per day on this mostly vegan eating regime.

Enter the protein powder:

Vega protein powder

To my surprise I found a vegan protein powder that was soy free. While there is nothing wrong with eating soy - I just don't want to be dependent on it to provide the majority of the protein in my diet.

Since I am new to the idea of a (mostly) vegan diet, figuring out how to get enough protein to support muscle building is going to be a work in progress.

But, so far, my stomach is MUCH happier without animal products. 

It will be interesting to see if I get that 'vegan glow' so many websites talk about.
 

Vegan Johnny Cakes

I brought this back from my Easter weekend in Monterey:

Raw honey is another food item I have been wanting to include in my diet. 

The benefits of raw honey are many (and seemingly limitless if you believe everything that is posted on the internet) but I am mostly interested in its ability to boost the immune system and help with allergies.


Today I decided to do a vegan version of Johnny Cakes.

Vegan Johnny Cakes with wild raspberry honey and pine nuts.

I used soy milk instead of regular milk. They turned out really mouthwatering.

I had a little too much fun drizzling the honey.

These turned out crunchy on the outside but just a touch moist on the inside. The pine nuts added a wonderful burst of creaminess. The honey has an amazing flavor, earthy with a hint of raspberry and a nice but not overpowering amount of sweetness. 

A big thumbs up for the Virgin California Wild Raspberry Honey.

Here is a look at the Johnny Cakes pre-toppings:

And I had a drink that I thought would pair well with the honey - Chamomile tea.

Vegan Johnny Cakes

Serves 1

Ingredients:

1/2 cup of corn meal (I used quick cooking grits)

1/2 cup of soy milk

1/2 a cup of water

a pinch of salt

Directions:

Put the soy milk and water in a pan and bring to a simmer over medium heat. When the liquid begins to simmer turn the heat down to medium low and slowly whisk in the corn meal and stir until thick.

If you want this to thicken up quickly just add less liquid.

When the corn meal is thick - take it off the heat. Put a small amount of coconut oil in a saute pan over medium heat. Spoon in 2 Tbsp. of the corn meal into the skillet. Use a spatula to press down the corn meal to make a patty. Cook until golden brown on both sides.

Top with syrup or honey or just about anything.

Enjoy!

I am having lunch out with my sister today - Have a great Monday everyone!