Happy New Year!
As many of you know, I’ve decided to go vegan for 2015 – aside from the quarterly visits to running sushi, which I refuse to give up!
Luckily enough, I’ve spent many of my adult years as a lacto-ovo vegetarian, so I have a lot of recipes in my noggen that totally fit the bill! My daughter did a short stint as a vegan after she read the Skinny Bitch book, but I refused to let her be an unhealthy vegan; she ate mostly bread and soy pudding – no veg, no fruits – and I had to put a stop to it. Working to help her choose vegan foods gave me a bunch of experience reading labels and looking for hidden animal products.
I am not planning on being super duper strict, though. I have honey in my tea as we speak, and I may unknowingly eat eggs or dairy if they are ingredients in something that I consume while I am on vacation.
For the most part, though, I want to focus on fruits, veggies, nuts, whole grains and general health driven eating, sans eggs, milk, and meat.
The internet is a FAB resource for finding all things vegetarian/vegan, including tons of yummy recipes. I am going to have to look through all of my former research to find my go-to sites again.
Some great vegan sites I can remember off of the top of my head are:
Vegan Dad (he’s in Austria? Hm. Need to take a closer look.)
One issue I foresee is finding ingredients in Austria. Austria is one of those countries that is very “old school” – meaning that up until like 10 years ago, many restaurants didn’t even HAVE a vegetarian selection, unless you were willing to pick the meat out of something or believe that a dish with “only a little bit of meat” was actually a vegetarian dish. Austria is, however, getting up to speed, and there are some FAB vegetarian/vegetarian grocers popping up in Vienna, especially. There is even one down the street from my office, near the Westbahnhof.
What am I eating today?
For breakfast, I had 3 mandarines, an apple, and a banana. Well, the banana was a snack, because I got HUNGRY all of a sudden while I was cooking.
Lunch is going to be my traditional New Year’s Lentil Bean soup with a twist. The twist(s) are additional spinach and carrots (spinach signifies dollar bills and carrots signify coins) and I also put coconut milk and curry in (curry = gold). When I was growing up, we had lentil bean soup every New Year’s day, as we were taught that every bean eaten represented one day of good luck in the new year. Bring on the prosperity! Bring on the good luck!
Dinner will likely be leftovers. We had kidney beans and spanish rice the other day for dinner (totally vegan recipes as well). It is filling, full of fiber, and already cooked! 🙂
I’ll be adding my staple recipes to the site as I have the time to! I’d like to also share my experiences with you AND get and give some support to the other veggies/vegans out there!
1 tbsp olive oil
1/2 medium white onion (diced)
500 grams lentil beans, rinsed and sorted through
1/2 clove garlic, diced
3 cups water (enough to cover the beans)
2-3 tablespoons veggie broth bouillon (without palm oil, if you can find it. Save the orangutans!)
1 can coconut milk
1 tbsp curry powder + 1 tbsp tumeric
3 medium/large carrots, cut into coins
Put olive oil in a pan, heat on medium. Dice onion and saute it until clear or until it starts to brown. Add garlic and continue to saute. Add beans and enough water to cover the beans. Add bouillon, increase heat and bring to boil for about 5 minutes. Reduce heat to medium/low and add coconut milk and curry/tumeric. Simmer for about 25-30 minutes. Add carrots. Continue simmering for another 10 minutes, or until carrots and beans are cooked to desired softness. Ladle soup into bowls. Add a handful of spinach. Enjoy and prosper!
Happy New Year!