Some people ask about what it is that I eat as a vegan, and especially as one who tries to avoid carbs/refined foods as much as possible. I’m not always “good” about eating like this, but when I am, it’s especially satisfying to know that I’m doing my body good.
Here’s an example of a meal I had for dinner yesterday (and lunch today) and have had before…
The salad I just made up– almost entirely with ingredients from Trader Joe’s: organic baby lettuce, shredded carrots, organic avocado, toasted almond slivers, fresh ground pepper, and a tiny bit of this AWESOME mis0-sesame dressing from the Smitten Kitchen cookbook.
The miso-vegetable soup is an adaptation of this recipe from Eating Well (uh, they actually are pretty different) and I cook a bigger batch (leftovers, woo!):
- Boil 10 cups water in a big pot, once boiling, carefully take a cup of the hot water out (I do it using a Pyrex liquid measuring cup) and mix in 1/4-1/2cup miso (1/2 if you like a lotta miso) until it’s dissolved, then incorporate back into the liquid and bring it back to boiling
- Meanwhile, wipe/dry/chop up 2 packages of shitake mushrooms (from Trader Joe’s), rise/trim/cut 1 bag sugar snap peas (again, from TJ’s), rinse/cut 6 big green onions, rinse/dry 3 cups spinach, wash/shred carrots (if you don’t have shredded carrots already)
- Once the miso water is boiling again, turn the heat back down to medium and add the carrots and mushrooms, stir/cook for 3-5 minutes (you don’t want the mushrooms too soft at this point)
- Then add the snow peas, spinach, and scallions and simmer for another 5 minutes, then serve!
- If you wait too long, the veggies get kind of mushy… and you can also add tofu if you’d like, but apparently there are some negative views on unfermented soy, so I don’t.
Let me know if you try either and enjoy!