This is part of a series of occasional posts showing what I eat all day. Even simple “vegan meal plans” I’ve read seem like too much work and on a lot of other food related blogs the authors are constantly cooking and making up their own recipes. Not me. Cooking for me usually means minute rice and heating up some beans. And I don’t think there’s anything wrong with eating peanut butter toast for dinner.
I don’t count calories or grams of anything. My general philosphy is eat when you’re hungry and eat what you feel like. (Well, I guess not if you’re pregnant and always craving crappy food, but I’m already used to eating healthy so even my “crappy” cravings are not that bad for me.) I believe if my body needs more protein, I’ll feel like eating protein rich foods, etc.
Monday, August 23rd
-Big glass with 1/4 100% juice and 3/4 water. I always drink this mixture before eating in the a.m. Juice on its own is too strong for me, mixing it makes it easy to drink a big glass of water.
-Plain unsweetened soy yogurt with granola, banana, and hemp seeds. This yogurt on its own is way too tart for me, but it’s healthier than sweetened yogurt and tastes great with fruit & granola & some cinnamon. You could add a little honey or agave too. If you’re unfamiliar with hemp seeds, this is the kind I buy.
They’re a good source of protein and you can’t really taste them mixed into yogurt or smoothies. They also mix well into a lot of savory dishes.
-Lentil Stew (Recipe Below)
-Ezekiel english muffin with peanut butter
-A few prunes and a few handfuls of chips
-Burrito: Whole wheat tortilla, vegetarian refried beans, tomato, corn, and avocado
-A big chocolate covered pretzel stick
The lentil stew I made Sun. night on a whim with ingredients I had on hand. One of my more adventurous solo cooking experiments and I ended up really loving it. It’s very thick, if you want soup add more water and spices.
Basic Lentil Stew Recipe
Total time: 35 minutes
Makes about 6 big bowls
-1 large garlic clove, minced
-4 cups water
-1 cup lentils
-3/4 cup green beans
-2 T textured vegetable protein (TVP)
-1/2 t cumin
-1/2 t coriander
-6 large kale leaves, stems removed, leaves chopped
-splash of lemon juice (less than 1 T per bowl?)
-salt & pepper to taste
1. Sautee onion in oil for about 5 minutes until soft. Add minced garlic and cook for about a minute more.
2. Add water and lentils. Cook for 10 minutes, then add carrots, beans, TVP, and spices, cook 10 more minutes or until everything is soft.
3. Add kale right at end and let cook for about a minute until just wilted. Supposedly if you just cook it very gently it retains more of its many nutrients!
4. I added a splash of lemon juice just to my own bowl, it really adds to the flavor.
Note on TVP: Another ingredient foreign to most non-vegetarians. Here is some info. I just threw it in because I saw it in the pantry and now that I’m in my 2nd trimester am trying to get extra protein. It is tasteless and I couldn’t even tell it was in the stew.
Note on spices: This dish is not heavily spiced! I’m sensitive to strong flavors and also was experimenting so didn’t want to over do it. If you love cumin and coriander, double the amounts in this recipe.