I started to take photos for this post on Saturday, and by the second meal, I was already boring myself. How many times do you need to see the same bowl of oatmeal that I eat most mornings, or the same giant salad that I make about 5 times a week for lunch? In attempt to switch it up, I’m going to instead focus on what I’ve had for dinner the last four nights. The vegan experiment is still going strong- and I am loving every single meal!
(I also love this t-shirt that Earth Balance sent me last week!)
The only thing I really miss is still eggs… that will probably be the first thing I eat if/when I start adding any animal proteins back into my diet.
I was really excited about this recipe, I had bookmarked it in my favorite cookbook, Veganomicon a while back, but hadn’t tried it out until now! The beanballs were really easy to make and super filling. I had mine over spaghetti squash mixed with about an ounce of pasta (Greg just had a big bowl of pasta with his) and poured homemade marinara sauce over the top.
The recipe made way more beanballs than what the two of us could eat, so there were lots of leftovers.
I’ve been enjoying these delicious beanballs in my lunch salads all week!
Beanballs (from Veganomicon)
20 oz. (or approx. 3 cups) of cooked kidney beans*
1/4 c. vital wheat gluten
1/2 c. bread crumbs
2 T. olive oil
2 T. soy sauce
2 T. steak sauce or tomato paste (I used tomato paste, but think steak sauce would be awesome)
2 cloves garlic, pressed or grated
1/4 t. lemon zest (I used dried lemon peel)
1/2 t. oregano
1/4 t. thyme
Preheat oven to 375* and spray rimmed baking sheet with oil (I used a silicon baking mat).
Mash kidney beans using potato masher or food processor- but don’t mash completely (some beans should still be somewhat in tact). (I used a potato masher and it worked well.). Add in the rest of the ingredients and mix together. Knead with your hands for about a minute once combined.
Roll into tablespoon size balls and place on baking sheet. Spray beanballs with a little more oil. Bake for 15 minutes, then flip and bake again for 10 minutes.
Make these. You won’t be sorry.
Sunday night: Tofu Stir-Fry and Miso Soup
Greg and I were out in DC all day and didn’t get home until after 5:00, so fussing with dinner was the last thing on my mind. We had also eaten a late lunch and didn’t want to make anything super heavy. I had (and still have) a ton of miso left from the container that I bought to make miso-glazed sweet potato salad, so miso soup was an obvious choice.
I’m going to have to get used to having really bad lighting until we “spring forward” again…
I Googled “miso soup recipe” and then put some vegetable broth, tofu, green onions, kale and miso into a pot and let it cook. I completely forgot to add nori (seaweed) to the pot, which probably would have made the soup taste MUCH better. Greg liked it- I wasn’t a huge fan. But, I will definitely try making it again since I have massive amount of miso to use!
The stir-fry was DELICIOUS. I began by marinating some tofu in Coconut Secret Coconut Aminos, until it was completely soaked through. Then, I pan-fried it in a little bit of coconut oil. Oh my goodess… I could have just had that for dinner and would have been completely happy. I still went ahead and added some chopped up (raw) veggies- broccoli, red bell pepper and asparagus and put a lid on the pan for a few minutes to let them steam down. After it was plated, I threw some mung bean sprouts (home grown!) on top, which added a delicious crunch!
I realized after I made this that we still had a ton of snowpeas that needed to be used.. oops.
Monday night:Cauliflower + Chickpea Curry
I train a client until about 6:15/6:30 on Monday nights, so it’s nice to be able to throw something together for dinner quickly. This dinner took no more than 15 minutes to make, from start to finish!
We had a huge head of cauliflower in the fridge, and I had hydrated and boiled some dried chickpeas earlier in the day. A curry was the first thing that came to mind! I chopped up the cauliflower, along with some red bell pepper, carrot and onion and threw it in a pot with some vegetable broth, coconut milk, curry powder and a few other spices. Right before it was done cooking, I added in some frozen peas.
I need to go back and remember exactly which spices I used, because this was so good!
Tuesday night: Sweet quinoa stuffed acorn squash
This is the most popular recipe of all time on my blog! And I may be a little biased, but it’s pretty darn tasty. This is one of those dinners that I pretty much always have the ingredients on hand to make (and you could really use any variety of winter squash).
And this photo is recycled from the original post… because it’s much prettier than what I would have taken last night.
It was a nice surprise to go back and find this recipe- and notice that it’s vegan!
What’s the best thing you’ve made for dinner recently? Is there anything that you can “throw together” in 15 minutes?