This is week 3 of my vegan during the weekdays experiment, I've got to say it's going very well. I've gotten used to the constant hunger, and the eating everything I can get my hands on (outside of meat, dairy, refined sugar and flour) which means mostly vegetables.
I'm feeling really good. And I'm cooking things that I normally wouldn't. This week I ate quite a few veg/tofu temaki (handrolls) and really loved them. Although making them with brown rice is a little challenging, but worth the effort. Avocado is making a regular appearance in my fridge for the first time in a long while. Lots of spinach. And tofu. I really, really like tofu. The time I spent in Japan taught me to approach tofu as an ingredient, not merely a meat substitute. It's delicious.
Outside of the temaki I ate cold peanut sesame noodles twice this week, and I think I'm really getting that dish down. I've been using whole wheat spaghetti, tofu, cucumbers, red peppers and cooked and drained spinach. The dressing is a tablespoon of natural peanut butter mixed with some soy sauce, hoisin, sriracha, toasted sesame oil and a pinch of salt with some water to loosed the whole thing up.
It's amazing just how good I feel, and how in the evenings when I eat meat, dairy and white flour I find myself eating a lot more vegetables too. The ingredient that I've been really focusing on is the white flour - really good crusty bread has been all I want.
I'll finalize the cold peanut sesame noodle recipe next week and post it.
I'm feeling really good. And I'm cooking things that I normally wouldn't. This week I ate quite a few veg/tofu temaki (handrolls) and really loved them. Although making them with brown rice is a little challenging, but worth the effort. Avocado is making a regular appearance in my fridge for the first time in a long while. Lots of spinach. And tofu. I really, really like tofu. The time I spent in Japan taught me to approach tofu as an ingredient, not merely a meat substitute. It's delicious.
Outside of the temaki I ate cold peanut sesame noodles twice this week, and I think I'm really getting that dish down. I've been using whole wheat spaghetti, tofu, cucumbers, red peppers and cooked and drained spinach. The dressing is a tablespoon of natural peanut butter mixed with some soy sauce, hoisin, sriracha, toasted sesame oil and a pinch of salt with some water to loosed the whole thing up.
It's amazing just how good I feel, and how in the evenings when I eat meat, dairy and white flour I find myself eating a lot more vegetables too. The ingredient that I've been really focusing on is the white flour - really good crusty bread has been all I want.
I'll finalize the cold peanut sesame noodle recipe next week and post it.
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