Green for Glory. (A few of my readers will understand that inside reference 😉).
We’re still trying out new vegan options, some hits, some misses. I’m particularly surprised by Av who is actually adjusting to it, including the no lunch meat. He’s eating massive amounts of fruit (usually 2 or 3 pieces at lunch alone). The Açaí bowls and almondmilk yogurt are his favorites, particularly with Bubba’s Fine Foods granola.
Eating out is getting easier too, as I have found most restaurants have some good vegetarian options which can easily be modified to be vegan by holding the cheese or mayo, etc. We still have eggs, butter and parmesan cheese as occasional “treats”.
Quorn chicken patties/tenders have become a weekly staple, getting used in a variety of ways (the version in our store unfortunately contains milk, eggs but again, moderation in diet “compliance” works for us). It’s fun to stretch our food knowledge and try new things. I do realize we’re unique in that regard.
Several people have asked how we’re getting enough protein. I have tracked my calories for almost 5 years now in an app, which includes nutrient analysis. I set a goal so I can easily see how I’m doing–between 10-35% of daily calories from protein. I’m averaging around 15% protein and regularly hitting my 19g daily fiber goal, with most of the protein coming from ancient grains (quinoa, farro, bulgur) and beans (garbanzo, pinto, black and bean burgers as recurring sources). Of course vegs have protein too!
The historical data on my app shows that my protein has actually gone UP. I attribute that to being more intentional about it. And all in all I just feel better! Matt looks and feels great too, having lost weight in the process 😊
This recipe was easy and has a nice fresh flavor for midwinter. I was using up green stuff, but any veg will do and no reason to cook those ahead, just let the broth do it.
Green curry noodle bowls 8 oz rice noodles, cooked
- 1 package extra firm tofu, sliced and marinated in soy sauce
- 2 cups fresh basil
- 2 cups cilantro
- 1 tsp lemongrass purée(I buy the tube, which lasts longer)
- 1 tbsp ginger purée
- 1 tsp fish sauce (omit this to keep fully vegan, thanks Esme!)
- 1 clove garlic
- 1 tbsp light brown sugar
- 1 can coconut milk
- 4 cups vegetable broth
- 2 serrano chiles
- Zucchini, sliced
- 2 stalks celery, sliced
- Lime slices
Slice and marinate tofu in soy for about 30 minutes. Cook noodles. Purée 1 chile, garlic and herbs/seasonings with coconut milk. Heat broth and add coconut mixture, allow to simmer and blend flavors. Sauté tofu in coconut oil until browned on both sides, drain on paper towels. Assemble bowls with vegs, noodles and tofu, top with curry broth mixture and a few herb leaves and remaining sliced chile.