I have been a "flexitarian" for a while now. A few years back I gave up red meat and pork primarily because I found that eating a lot of meat aggravated my ulceration colitis/crohns disease. I began to reincorporate it at the end of 2010, but still only eat red meat 1-2 times a month. I haven't had any pork products since returning from Spain (where I did consumed it almost daily).
I've often contemplated going vegetarian, but I do enjoy
One of my bucket list goals was to try following a vegan diet for one week. Since the
Thankfully my usual breakfast is already vegan friendly. Old Fashion Oats, raisins, and a bit of brown sugar.
I made a batch of quinoa to add onto salads and to eat alone.
|spinach, mushrooms, cukes, tomato, chickpeas & quinoa|
And then to make life a bit easier, since I babysit during regular dinner hours (5-10 or 4-9) I made a large batch Black Bean- Sweet Potato Chili (from the cookbook "The Meat Lover's Meatless Cookbook")
- Black Beans (1 pound) book recommends dried, I didn't have the patience and it still taste great. plus Goya was buy 4 for 3 dollars this week at my local supermarket.
- 1 medium-size sweet potato(12-16 oz), peeled and cut into 1/2 cubes
- 3 tablespoons of vegetable oil
- 1 medium size onion chopped finely
- 4 cloves of garlic, minced
- 1 tablespoon ground cumin
- 1/8 teaspoon dried cinnamon ( I skipped this, couldn't find cinnamon in the cabinet when I went to cook!)
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2-2.5 cups tomato puree
- 2 tablespoons tomato paste, dissolved into 1/4 cup water
- 2 chipotle chilies in adobo sauce, minced
- Boil sweet potato
- Heat oil in deep skillet and add onion (soften for 6 minutes or so)
- add garlic followed by cumin, cinnamon, oregano, cayenne, smoked paprika and salt
- Add sweet potato for 3-5 minutes before
- Adding 2 cups of tomato puree and bring to a lively simmer
- stir in tomato paste and chipotle chilies.
- Lower heat and cook until well blended, stirring regularly to keep from
- sticking and burning.
- Mix with beans and stir to combine.
- Simmer over medium-low heat until you are satisfied with the overall consistency and texture of the chili
Review: I love it. It was a very unique sweet and spicy flavor. I made mine over some jasmine rice for quick and easy dinner to go.
As for remaining Vegan? I'll stick it out until Friday. (5 days is still considered a "week" even if its not the whole 7) So far, there are definitely components that I'll keep with me, but there are some things I could never live without (ie Parmesan Goldfish Crackers).