Well folks, the day has arrived. 30 days of a strict plant based diet. I’m nervous and excited and half forget why I decided to do this. But only half. My goals…to become more mindful about the things that I eat and how it affects my body and the environment. Will I become vegan for life? I’m not sure. The All-Star has made it quite clear that for him this will only be for 30 days, so I will be purchasing and preparing meat in the future. I will, or rather hope, to only serve meat that was brought to my table in only the most humane ways possible and, I believe, a strong plant-based menu will allow me to do that more effectively and affordably.

I shopped at Whole Foods for the first time yesterday. After watching Food, Inc. I’ve decided that it’s finally time to switch to local and organic. Whole Foods isn’t as scary and expensive as I imagined it would be. If you stay on the perimeter and in the bulk section it’s actually quite reasonable. Plus, without spending any money on meat I was able to splurge on their gorgeous and delicious organic produce!  Sunday I’ll go to the farmer’s market where I’m sure I’ll find some great deals. I hear that carrots are very good right now!

Okay, so back to the Challenge! 30 days. No animals products of any kind.  This includes fish and dairy but does not include honey, which doesn’t actually come from an animal but is sort of made by one, but it’s not the same so I’m chucking the notion. I probably won’t be eating many processed foods, which I really don’t anyway so that’s not an issue. I also don’t plan on eating much seitan or tofu. I don’t think there is anything wrong with those foods necessarily, I’m just not a huge fan. I can easily just eat beans and whole grains for my nutrients, and of course lots of vegetables!  Breakfast is going to be a challenge since we won’t be eating eggs. Hot cereal and breakfast bars I suppose. I have a colleague who eats rice for breakfast, I’m anxious to try that out. Suggestions are welcome!

The challenge commenced at tonight’s dinner table and since it’s Tuesday we went Crock Pot style. I used another recipe from the wonderful Fresh from The Vegetarian Slow Cooker. Page 40 – Moroccan-Style Lentil & Chickpea Soup. It was really amazing. I added some rice since it contained no whole grains. It’s the first time I’ve cooked with harissa sauce, which if you like spicy and fragrant is a sauce you’ve got to try! I made it myself thanks to the recipe on p. 41 of the cookbook but you can also buy it at the store.

This picture does it no justice.

So that’s about that. As I go along I will post about snags I’ve encountered, helpful websites and useful health information. Feel free to comment. You opinions are always appreciated! Good luck to all those playing along or embarking on your own challenges. See you at the finish line!

I arrived at my door at 8:30 this evening to the warm aroma of Sweet and Spicy Lentil Chili. Another delicious recipe from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. I crossed two fingers when preparing this one and was pleased to find it a home-run hit, and super easy to make, just throw it all in the crockpot!

Ingredients

• 1 tbsp olive oil
• 1 large sweet yellow onion, chopped
• 1 small red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 tbsp chili powder or to taste
• 1 1/2 cups dried lentils, rinsed
• One 28oz can crushed tomatoes
• 1/3 cup dark unsulfured molasses
• 1/2 tsp ground allspice
• cayenne pepper to taste
• salt and freshly ground black pepper
• 2 cups water
• 1 cup apple juice

Saute the veggies with the oil in a pan over medium heat until soft and add the chili powder the last 30 seconds. Toss with the rest in the slower cooker and cook on Low for 8 hours.

Does it get any easier? If you’re really pressed for time you can forgo to pre-saute but I think it brings out the flavors.

The best part about this recipe, it’s totally vegan and gluten-free. I think it may be a little high on the glycemic index, so if you’re watching your blood-sugar, skip sweet and just go with the spicy. Maybe add a little curry powder or thyme instead.

Happy Cultivating!

There’s nothing like coming home to a warm cooked meal at the end of a long work-day. Here at the LB place, however, being the chef of the family means I’m left to prepare that meal myself. Most days it’s a pleasure, after all, I prefer my cooking to anything I can afford and I adore putting something delicious on the table for my loved one. Except for Tuesdays…. It’s a late start day which means it’s a late end day, making the kitchen the last place I want to be when I return from the grind. Enter slow-cooker. I wish to kiss the inventor of this incredible appliance. Therefore, I would like to officially announce Crock Pot Tuesdays! Yay!

Knowing that I am a set-it-and-forget-it gal, a wonderful colleague of mine gifted me with Fresh from the Vegetarian Slow Cooker, by Robin Robertson. It’s filled with all kinds of amazing recipes, from stews and soups to breads and cake (who knew you could bake in a crock pot.) This morning I got ready the No Hurry Vegetable Curry on p. 124. It was so good. Normally I don’t go for seconds but this dish deserved an encore. The only bad thing about it was The Art Student wasn’t home to enjoy it with me. He’s off learning or something ridiculous like that.  ☺

Here’s the recipe as it’s printed in the book. I made some slight modifications but only minor ones and mostly because I didn’t have the exact ingredients.

No Hurry Vegetable Curry

• 1 tbsp peanut oil
• 2 large carrots, sliced on a diagonal
• 1 medium-size yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp curry powder
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 2 large yukon potatoes, peeled and diced
• 8 oz green beans, ends trimmed and cut into 1-inch pieces
• 1 1/2 cups chick peas, soaked over-night and drained or one 15.5 oz can, drained and rinsed
• 2 cups veggie stock
• 1/2 cup frozen green peas, thawed
• 1/2 cup canned unsweetened coconut milk
• salt

1. Heat the oil in a large skillet over meduim heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.

2. Transfer the vegetable mixture to your slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and cook on Low for 6-8 hours.

3. Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.

And voila! A curry sensation that fills your home with a delicious aroma that will welcome you at the door.

And to all you carnivores out there…give this one a try. I’m tellin’ ya, you won’t even miss the meat!