What to Cook This Week: Vegan Edition
Project 365, Day 136/365
Another Sunday is upon us, which means another “what I’m cooking this week” is upon us. The next week-ish is going to be strictly vegan for me (I mentioned in Friday’s post why), then I’m opening it up to include some animal proteins. Today was…rough. Tired, caffeine-deprived, stomach very, very angry with me. But it’ll get better. Anyhow, if you’re interested in some vegetarian or vegan-friendly recipes, scroll on through!
Oh, and this by no means encompasses what I’m telling you YOU should eat, just some recipes if you want to add some into your normal mix. I’m not a dietician, okay?
Chia Seed Pudding via Downshiftology
I need very few excuses to eat chia seed pudding. I LOVE it. I’ll have to make some adjustments to this one here (using hemp milk or coconut milk instead of almond milk as I can’t have nuts right now, stevia instead of maple syrup), but I’m looking forward to making a big batch to start my mornings with.
Easy Chana Masala via Minimalist Baker
This isn’t the first time I’ve linked to this chana masala (in fact, I wrote about it last week), but I was planning out my meals for the week and thought “Oh! I can make this!” because I truly do enjoy it and it’s affordable with just some pantry staples and standard fresh produce. Charles can add some rice to his to round it out, and I can just shovel it from a bowl into my mouth without the rice or naan (sadly).
(Seriously Amazing) Lentil Soup via Recipe Tin Eats
Another reshare here. I first shared this in my soups-to-add-to-your-arsenal blog post from a bit ago, and yeah, it’s seriously amazing. This is something I’m actually looking forward to eating, and don’t think I’ll feel deprived at all. It’s warm and comforting in the belly, but also just delicious. I highly recommend adding a side of naan if you can eat bread.
Spicy Black Bean Soup via Cookie + Kate
Alright, so this one is new to me, but I do very much enjoy black bean soup, so I can’t imagine I can go wrong here. I’m going to attempt making this from dry black beans as I’m trying to limit my canned foods and keep things mostly fresh, so wish me luck. I’m allowed these casava chips from Siete, so any reason to use a soup as essentially a dip for chips is hard to be mad about.
Poblano and Portobello Fajitas via Minimalist Baker
Sadly, I will not be enjoying these in any form of tortilla, but I think this seems pretty yummy to top some romaine…with extra guacamole. I may throw some leftover black beans in here, too, you know, ’cause I’m wild like that.
That’s all I have for you today.
See you tomorrow, FOAS.