We are rolling right along into Week 2 of our Vegan Challenge and it has been a great adventure so far! Dr. Ernie and I are enjoying the increased amount of fresh vegetables in our week. We haven’t felt like we are missing anything and feeling well sustained. So far, so good.
How about you? What types of things have you enjoyed or noticed during this first week? Post your comments! I’d love to hear your feedback.
Week 2… Here we come!
Let’s get to it so we can make our grocery list!
Helpful Recipe Resources:
— Also try using almond milk instead of rice milk… and adding a handful of ice!
— Where it calls for butter use olive oil or coconut oil. Where it calls for cow’s milk use almond milk, coconut milk or any other dairy milk alternative.
Spicy Nappa Cabbage Recipe
— I sautee Nappa Cabbage to my liking and then give it a good dose of Frank’s Red Hot Sauce. Yum! You can also skip the hot sauce and sprinkle with cayenne pepper or red pepper flakes.
Sprouted Grain Bread Croutons
— I cut the sliced sprouted grain bread into cubes and roast them on a cookie sheet (plain) in the oven until toasted. They can also be seasoned or drizzled with olive oil prior to roasting.
— A special gadget to get the pasta to look like spaghetti would be nice… but I use a regular potato peeler and make long, linguini-like ribbons.
Peanut Dipping Sauce
—- I whisk together equal parts soy sauce, honey, lime (or lemon), almond butter (or tahini), and add a dash of hot sauce
Decadent Apple Slices Inspiration (see picture below)
– I’ve made this recipe with pears and love it. My substitution is maple syrup in place of agave. This can be eaten as is or warmed in the oven.