Follow the Journey!
While walking around NYC we came
across a farmers market in Union Square. Bought some blue potatoes and then cooked them with onion, bell pepper and zucchini that we had left in our AirBnb. Added guacamole and salsa we had bought at Whole Foods and had these delicious tacos for breakfast!
Below is a picture of the mixture cooking. I boiled the potatoes in water until they were no longer crunchy. Then drained the water and sauteed all the veggies with the potatoes.
Social media is full of jokes about the holidays including the meme that says “set your scales back ten pounds”! But it doesn’t have to be that way. We can maintain a Whole Food Plant Based lifestyle and still celebrate the holiday.
Snacks before dinner included fresh veggies and tortilla chips with ranch, cranberry salsa, salsa and homemade bean dip.
For dinner we had roasted
cauliflower with carrots and onions. Mashed potatoes. Green beans. Gluten free bread stuffing. Mac and “cheese”.
For dessert we had pumpkin pie and chocolate pie. The pies were so good that our non plant eaters didn’t even question them!
Links to recipes to follow so that they can be used for future holidays.
I felt like a change of pace from my
standard smoothie or oatmeal. So I looked for a Whole Food Plant Based pancake recipe. I found this gluten free vegan recipe and substituted apple sauce for the oil. I had to add some extra almond milk. These are really tasty. I cooked some with blueberries. And then added sliced banana and strawberries on top!
Mande made homemade curry
hummus. Add some veggies and it makes a great afternoon snack!
We made a salad consisting of three kinds of beans, edamame, black eyed peas and vegetables served over quinoa. Makes a good quick lunch on the road. Ate lunch in the car at a gas station.
We are on the road to visit family and wanted to be able to eat dinners and lunches on the road without having to try to find a restaurant in remote areas. So we got a Hot Logic portable oven. When we left home we put left over chilli into the portable oven. It has heated up from frozen for the last three hours. Pulled into a rest area and we able to eat a hit dinner.
Yesterday we made new potatoes in the instant pot. Today I added some of the potatoes to yesterday’s left over tofu scramble. Heated up some corn tortillas put the scramble on them and added some of the avacado pesto from dinner and salsa. Makes a nice breakfast! Served with a side of mixed green.
Tonight we had avacado pesto over pasta with vegan parmasean cheese, greens and nutritional yeast.
Recipie will be added.
We found a new restaurant after church that has a very good and extensive list of vegetarian and vegan options. Tacodeli!
We ordered the blue plate specials
which include black beans and rice. We tried the Freakin’ Vegan, Space Cowboy and Papadulce tacos. All were excellent. We exchanged queso for spinich which the cashier was happy to substitute for us. We will be back!
Check out Tacodeli at the Northwest corner of Park and Preston in Plano!
This morning I made a tofu scramble for breakfast. It contains a mix of chopped veggies including squash, zucchini, bell peppers, onion and broccoli.
First I chopped veggies.
Then I put some water with vegetable broth into a pan over high heat.
And then added the veggies.
Let this cook for five minutes or so.
Then add your desired spices. Today I went with tumeric, black pepper and an organic spice blend from Costco.
Continue to mix and saute.
I took a whole 16oz block of organic farm tofu.
And chopped it up into small squares.
Then added it to the veggies being sauted.
While this cooked I prepared a bed of greens on plates.
To make it easy and get a mix of greens today I’m using the power greens from Costco. You could also use spinich or kale or a mix.
Add the sauteed tofu scramble on top.
At the table I topped it with salsa and nutritional yeast.
I suggest you experiment with the spices, veggies and porportions to flavor it to your taste. I think the scamblen would also go well in a taco shell. So maybe tomorrow I’ll have tacos for breakfast with the leftovers!
