Photo and Recipe Credit: Meet the Shannons.
Breakfast: The almond milk and coffee is growing on me! I'm actually starting to enjoy it... who knew?! I guess it goes to show you that you can adjust your tastebuds to like just about anything! For breakfast I had toast (Wegman's Country Wheat bread) and Earth's Balance margarine.
Lunch: I had a work meeting today and had to venture out in the -30 degree windchill - brrrrr! So I had less control over what I could eat. I found that in situations like this - when you're vegan you really have to do your homework. Before we headed to lunch I looked up Panera Vegan products that I could eat. Wow, I was surprised that there really weren't that many and it made me sad. I was excited about the black bean soup but they didn't have any at the restaurant I went to. So I opted for vegan vegetable soup and a small garden salad (with asian dressing). It turns out that was only like 250 calories so I had to snack later. #disappointed.
Dinner: I like pasta. I love chorizo. So, I thought - why not try 'soyrizo pasta'! I've never had any 'fake' meat product so I was a bit skeptical - This was AWESOME! I seriously can't give it enough of a raving review - days 2 and 3 have been a bit it!. I had to make a few changes to the recipe because I couldn't find two of the ingredients in the original recipe. Sad stuff. Here's my alterations:
- 1 Package Macaroni (I used catanisella lunga - a large macaroni-ish pasta)
- 1 pkg Tofurky Chorizo or Soyrizo (It was in the produce section at my grocery store)
- 1 28oz Can Diced Tomatoes with Italian Spices
- 1 14oz Can Garbanzo Beans (drained and rinsed)
- 1 Tablespoon Olive Oil
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Cumin
- Fresh Cilantro (chopped for a topping)
- Hot Sauce (optional, but highly recommended)
Heat your oil over medium heat. Once your oil is hot, toss in your Soyrizo and Garbanzo Bean and mix. Once your Soyrizo starts to light brown, add your Tomatoes and Cumin and mix. Reduce heat to a simmer and let cook until the mixture becomes saucy and thickens a bit.
Serve hot over your Pasta and with some Cilantro and Hot Sauce over the top.
This was amazing. It was nutritious AND delicious. For just under 500 calories per serving, and loaded with Vitamin A, I will definitely be making this again!
I couldn't believe how fast it came together. We got done with our nightly P90X2 workout and threw this together in under 10 minutes. That was added to my enjoyment to the dish. I was super skeptical of the soyrizo and the combination of italian (pasta) and mexican (soyrizo) ingredients... but it was so delicious. I can't wait for my leftovers for lunch tomorrow!
Thoughts as I end day 3:
I'm coming to realize that eating vegan isn't as hard as I originally projected it to be. I've been able to get really satisfying meals by just changing a few ingredients here and there. I can't believe I don't miss cheese and milk more. I do miss me some eggs! But vegan food is pretty darn delicious.
With the success of the last 3 days I can't wait to move ontoDay 4: Black beans and quinoa!