How’d you do on Thanksgiving day? Most of us (me including) over indulge and stuff ourselves until we feel sick. My Thanksgiving day was a success….a Vegan success!! Yep. I stayed on track…which was a bit of a challenge! I honestly did not even miss the turkey, the stuffing, and all the other fat laden dishes.
I was in charge of bringing the mashed potatoes, so vegetable broth and Earth Balance was used. I also made a crock full of chili…red bean chili with a kick (the kick was because I accidentally added cayenne pepper instead of chili pepper…luckily I realized before I added too much)!! My favorite was my kale salad! I had many people ask me why I wasn’t eating the “normal” foods…and others asking me if that was all I was going to eat…but it wasn’t necessarily unpleasant. After having 2 small bowls of chili and 2 servings of kale salad as well as a wee little bit of mashed potatoes, I was full for the rest of the day…NO JOKE!!
This mornings breakfast was a cinnamon bun smoothie and a piece of toast with a little peanut butter. I have recently found some fantastic recipes and am especially grateful for all of you who are talented in the kitchen. I love making new recipes, but am not real good at experimenting!!
I hope you had a great Thanksgiving…and throughout the entire holiday season!! Try some great vegan recipes…they really are not as intimidating as you think! Your body will love you for it!!
Three Bean Chili
1/4 cup vegetable broth 1 tbls olive oil
1 med onion, chopped 3 cloves garlic, minced
1 med red/orange or green pepper, diced 1 1/2 cups vegetable broth
1 28 oz can diced tomatoes 2 28 oz cans red beans, rinsed
2 tbls chili powder 1/2 tsp cumin
1/2 tsp ground mustard 1/2 tsp salt
1/4-1/2 tsp pepper cilantro to taste
In 1/4 cup broth and the oil in large pot, simmer until onion is soft. Add garlic and bell pepper, simmer 3 more minutes.
Add remaining ingredients (except cilantro) and mix until well incorporated. Bring to a low boil, reduce heat and cover. Cook for another 10 minutes. Remove cover and let simmer another 15 minutes.
Serve with cilantro and non dairy sour cream and/or non dairy cheddar cheese. YUM!
Sweet Kale Salad
2 tbls fresh lemon juice 1 tsp agave
4-6 kale leaves, cut into strips salt and pepper to taste
Any fruit or veggies of your choice…I added cranberries and pine nuts.
Combine lemon juice and agave with salt and pepper. Pour mixture over kale and mix well. Keep mixing, as you mix, massage the kale leaves…this will soften the leaves and make it easier to eat as a salad. YUM!!