It’s that time of year again, time for Veg Week! Since last year’s blogs, I’ve grown to love veggies in a big way, learned to eat more simply, and simply eat less. I’m still firmly in the “flexitarian” bracket, but more conscious than ever. I have gotten to the point where eating meat more than once a day feels weird. I’d like to get down to eating it once or twice a week.
The thing I really struggle with, though, is dairy. Dairy in all its many forms – butter, heavy cream, yogurt, and cheese (okay, and the occasional ice cream) are staples in my diet. I have a sneaking suspicion that I don’t process them well, but with the exception of almond milk, the vegan alternatives haven’t really interested me. So to challenge myself this week, I’m going to do just that – go vegan.
Besides recipes, I’ll be sharing useful websites, books, documentaries, and other information about animal rights and the vegetarian lifestyle. I’ll also be sharing resources on humane farming, for those who want to make conscious choices but aren’t ready to go vegetarian yet.
Finally, a big hearty thanks to Animal Protection and Rescue League for sponsoring San Diego’s VegWeek! Check them out online or make friends on facebook. You might want to sign up for their daily VegWeek newsletter or join the facebook event, and you can also support them by shopping/donating at their awesome thrift store!
I’m so honored to have recently met some of the great people who make this organization happen. Your passion, love, and kindness move me.
To kick off VegWeek, I thought it would be appropriate to share a recipe that kicks off a lot of my mornings – breakfast quinoa. Like the Wheat Berry Breakfast Bowl I blogged previously, this concept is versatile and can be applied to any number of grains. I like quinoa for the nuttiness and the texture. Plus, it’s super quick-cooking and I can make it fresh before work.
Here’s what I do for about 4 servings:
Boil 1 1/2 cups water
Rinse 1 cup quinoa
Turn heat down to low, add quinoa
Cover and simmer for 15 minutes
Next comes the fun part – add-ins! I mix and match ingredients from the following categories:
vegan margarine, almond milk, nondairy yogurt, peanut butter, almond butter, fruit preserves
honey, agave nectar, brown sugar
cinnamon, nutmeg, allspice, cardamom, orange zest
walnuts, pecans, slivered almonds
fresh – blueberries, strawberries, raspberries, banana, mango, kiwi, apple
dried – raisins, cranberries, apricots, currants, dates apples
Here are a few of the concoctions I’ve devised so far:
Red, White & Blue
Trail Mix Quinoa
plain or vanilla yogurt, maple syrup, nutmeg, chopped dates, chopped pecans
coconut milk, sweetened flaked coconut, mango slices, chopped macadamia nuts
Chocolate Chip Cookie Quinoa
(okay, maybe not for breakfast…)
plain yogurt, vanilla extract, brown sugar, mini chocolate chips, walnuts