1 Can of red kidney beans
1/2 Can French cut green beans
1/2 container of Light Light smart ground
1 tbs of garlic
2 tbs of cilantro
1 cup of rice
1/2 a package of shiitake mushrooms
2 cans of water
1. Turn crock pot on high.
2. Put in beans, cans of water and rice.
3. Stir in “beef.”
4. Add in spices.
5. Dice mushrooms and avocado and toss in.
Cook for 3 hours
I seasoned my soup to taste with Tony’s and added some daiya on top.
1 Week before going vegan and the results from 3 weeks. Lost over 15 pounds and my skin is looking brighter!!
Pasta that’s so good your non-veg friends ask for a bite. True story. At work one of my coworkers took a bite said it was amazing an then asked me what happened to being vegan. I proudly told him that dish was. It is so tasty!
Or Mac and Cheese with Stuff Floating in it:
1 cup Pasta Shells
1 tbsp Vegan Buttery Spread
3 strips of “Follow Your Heart” cheddar alternative
1 tbsp garlic paste
1 tbsp basil paste
1 no chicken bouillon cube
1/3 cup of coconut milk
1/2 can French cut green beans
1 veggie dog
1 cp diced carrots
1. Boil pasta shells and carrots in bouillon water for 10 minutes.
2. Drain the pasta carrot mix.
3. Put in a Pyrex glass, I used a 8×8 glass one. Add in green beans, “butter” spread,Veggie dog, and spices.
4. Mix in the 1/3 cp of coconut milk.
5. Top with the 3 spices of cheese.
6. Put in oven at 350 F for 15 minutes.
7. Take out and top with Veggie Parma and enjoy!!!
Theoretically, this could feed 4 people. But Jen and I finished it in one sitting. This is by far the most delicious vegan dish I have made.
I am going to go into detail, like I said I was going to try to be straight forward and honest in this blog, so those who don’t want a TMI moment skip this blog post and look forward to my dinner post tonight.
I am so incredibly hungry. I thought at first maybe it had to do with the fact I was a week away from my period, (Ewww, gross, she does that?!?!) but looking at my food log I think I may have sabotaged myself in another way I hadn’t thought of. Soda… with me being on this veggie diet I had also cut out the majority of refined sugar. Last night was the Saturday of my weekend and I had a beer with sunkist as well as a vegan cupcake and I was craving sugar today like a no other. It’s kind of rediculous how this little bit of crud really hit my appetite. I ate till I was full.. but I ate well. So I ate about half a container of cherry containers and a handful of olives with jalepeños.
I am curious, how have others dealt with food cravings on a vegan diet? I’d love some feedback from others.
Holy effing crap! These are amazing.
Fried rice with celery. Sweet potato with olive oil and ginger and cinnamon. Salad with baby tomatoes and ginger dressing. Delicious