I’m getting the hankering to go on one of my vegan diet stints, if only to reprogram my brain to become more aware of what I’m eating. It’s a habit that always elicits the “What do you eat?” question, so here’s my answer. I could exist on quinoa, asparagus, and cereal alone and be totally satisfied. But on a broader scale, I tend to eat a lot of the following:
edamame, soy milk, tofu, ground black pepper, cauliflower (I love the purple ones), nuts (walnuts are my favorite), spinach, quinoa (has as much protein as chicken), oranges, zucchini, sea salt (sparingly used), tomatoes (heirloom and roma are my favorite kinds), basil (all-time favorite herb), asparagus (all-time favorite vegtable), wine (I LOVE the fruity organic Green Fin white table wine), tortilla chips, garlic, broccoli, whole wheat and brown rice pasta, red potatoes, avocado, lemon, Earth Balance buttery spread, Asian pears, green/black/white/peppermint tea, brown rice, black beans, veggie burgers, strawberries, almond milk, soy “yogurt” (some brands are really gross, but O Soy is okay), grapefruit, applesauce (great egg replacement for baking), peanut butter (made from peanuts and nothing else), blueberries, vegan bread, almond butter (made from almonds and nothing else), cereal (Kashi makes the world’s most perfect breakfast), rice milk, agave syrup/nectar (great sugar replacement for baking)
I also really want to get this cook book from Babycakes, which specializes in vegan, kosher, gluten-free, sugar-free sweets.
I found a couple recipes here.
-Lo
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