Well we are a little over two weeks in to the great vegan experiment of 2015 and so far so good y’all! In fact it’s been really, really good and ever so delicious. I was talking to Jill about how easy I’m finding this whole vegan thing. Well… except for last night when I made veggie and chicken pot pies… MAN ALIVE did that chicken pot pie smell GOOD! All the same, I realized as Jill and I were chatting that part of that ease is because I EXCEL at restriction diets. Give me a list of things I cannot eat and I will happily avoid them. It just makes things MUCH easier for me. This hasn’t always been the case, but for the past few years it has really been true. I just do better this way. It’s been awesome to scour the interwebs in search of delightful eats to make for my family. So far we have some CLEAR faves so I thought I’d share some of the great recipes I’ve found so far.
This was one of the first recipes I pinned when I began researching a vegan diet. Mom and I love tacos. They are HANDS DOWN my favorite food, so I pretty much figured I would be making a lot of variations on the taco theme. And sure enough I have. :) This recipe is awesome because of it’s crock pot cooking method. Tuesdays are the nights I’m not home until later since my daughter has choir practice about 30 miles from home. I stick this all in the crock pot before I go to work, and when we get home after choir all I have to do is chop some veggies up for toppings. I even made vegan sour cream the other day and it was a great topping for our tacos! Another bonus is the fact that even with all five of us eating it, there are leftovers! Which means mom and I don’t have to think too hard about lunch the next day and that is always a win in my book. I am SO happy I ran across this recipe and this blog! There are tons of great vegan and vegetarian recipes here! It’s been really fun to make some more of her tasty treats!
Last Friday night I was craving some good take out. But since take out is a bit more difficult on a vegan diet I decided I would make my OWN take out! I found this DELIGHTFUL recipe for baked mushroom won tons and hopped right to it since I had everything I needed to make this tasty treat. It was a hit with mom, the hubs and my sixteen year old niece. Sadly, my kids weren’t big fans, but honestly, that just meant more for me so I was fine with that. I love that baking the won tons instead of frying still gave such a satisfying crunch. And the dipping sauce we threw together was great too! We even dipped some of the artichokes we were eating in it as well. This is definitely another reason to keep won ton wrappers around! (the first reason being apple pie dessert won tons, but I digress.)
Snacks are an important part of my life. I work from home, so being so close to my pantry can be a the best worst thing ever. When we began this vegan experiment I knew snacks would make or break me. With that in mind I brought out the amazing recipe for cheezy spicy kale chips from one of the first vegan blogs I ever read, Healthy Happy Life. My husband bought a industrial food dehydrator a couple years ago (because of course he did!) so making kale chips has been in my back pocket for a while now. Of all the ones I’ve made though, this one is the best. And her recipe for vegan cheez is SOOOO good! I try to make extra of it just to have around to put on tacos or burrito bowls or, you know, a spoon. The kids love to help with the tearing of the kale and getting their hands nice and messy mixing everything up. Since my moms acid reflux is pretty severe we omitted the spicy peppers from this batch and it was STILL downright delicious.
The other thing I know without a doubt is I MUST have a good plan in place to stay on track with a specific way of eating. For me, this means having stuff ready at the drop of a hat. If I’m super hungry the LAST thing I want to do is cook something up. For me, having something ready to eat is vital. Enter the quinoa avacado spinach power salad from Garden Grazer. This salad has actually been a staple of our refrigerator for a while now, but I honestly don’t know what I’d do without it now. It’s the perfect lunch, snack or late dinner. It keeps me from eating crappy stuff when I’m starving, let’s me take a night off of cooking if I need it and keeps everyone happy! It is one of my mom’s favorite things and she has shared the recipe with loads of people over the past few months. This is one of those perfect recipes no matter what time of year. I LOVE IT! You should try it. Like right now. Go ahead.
Do you have a favorite vegan recipe? Share it with us in the comments and head over to our That One Time I Went Vegan recipe board on Pinterest to see more recipes I can’t get enough of!!