Finishing up this challenge with a fun "Clean out the Fridge" Vegetable Soup! Another thing I don't do often enough. Lesson learned with the reminder of me not being a fan of frozen veggies so I went with the fresh ones in my produce drawer, sauteed in olive oil before adding the fire roasted tomatoes. I found some cauliflower, zucchini, carrots and added some onion. From the previous challenge days I used up chickpeas. I skipped the tortilla chips and topped with Daiya Jalapeno Havarti. So good and easy!
The challenge for today was by far my favorite from this list!... I love sushi so today's How to Make a Deconstructed Vegan Sushi Bowl lesson made me very happy. Again I didn't go with the microwave, I sauteed tempeh, broccoli and edamame in a little coconut oil and soy sauce. Layered that on top of a bed of kale, topped with avocado and cucumber. Then sprinkled with the seaweed snack and my gomasio! Such a simple smart meal I will definitely add to my rotation!
So far this one was not a winner to me... 15 minute vegetable stir fry with tofu and sesame ginger sauce is literally microwaving frozen stuff and mixing it together.
Well, I couldn't do it. Really, I don't have a microwave right now! I went with sautéing in sunflower oil and adding my own seasonings.
My choice was tamari, pepper topped off with siracha and garlic gomasio. It was ok for a quick and easy meal but definitely needed some kicking up!
Protein packed tempeh kale salad with lemon dressing is a nice refreshing salad. I was skeptical of raw tempeh so I made the dressing first and then added the tempeh to marinade. I was surprised it was quite good! I sprinkled mine with dried cherries and walnuts. Definitely a keeper of a recipe... tastes like it took way more effort that in it did... so easy!
I love salads but don't make them as often as I should. This is some great salad inspiration here with this Chickpea, Sweet Potato and Apple Farro Salad.
Sweet potatoes come local this time of year in North Carolina but the rest can come from Trader Joe's!
This simple combo is definitely worth a repeat. I've never myself put farro in a salad but I will do it again!
Day 1 starts off with one of my favorite foods, tacos! Black Bean & Sweet Potato is what I went with (option to use butternut squash but I could get sweet potatoes locally). I currently do not have a microwave so I roasted the sweet potatoes in my toaster oven and chopped up to sauté in the skillet with the other ingredients. I also found the cutest little tortillas made locally. The nice man at the Mexican grocer said the ladies who are on diets like these! I topped mine with salsa and a vegan cheese sauce.
Soup & Sandwich night on the menu on Buzzfeed's $20 week of vegan meals!.. this was my splurge. Bread. I went with a local sourdough from Duke's Bread. Roasted Carrot Soup with Carmelized Onion & Hummus Sandwich was the meal plan. It looks like a recipe for college students as it was mentioned it was for making in between classes. It was simple, needed more seasoning so I spiced it up. Sandwich I went open faced style but was an interesting idea.
I love looking at photos of beautiful vegan bowls online and ordering them at restaurants but I've never made one before! This was fun and had me wondering why I don't have more bowls in my life. I chopped the veggies up for easier eating and topped with siracha. Leftovers rolled up well in a tortilla! Buzzfeed's Trader Joe's Challenge Protein Packed Vegan Sweet Potato, Kale and Chickpea Bowl I would make again. I paired it with a brew from back home that is a 2016 finalist in one of my favorite lists, the Good Food Awards.... a Lakefront Brewery Growing Power Organic Farmhouse Pale Ale.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".