Happy 2 Month Veganniversary to me!
It seems like just yesterday I was preparing for my “vegan week” trial, and now I feel legit, like just one of the regular cult members. Just kidding.
That IS what I thought about veganism a little bit before I educated myself on it through articles and documentaries. Like I’ve said in previous posts, I highly recommend Forks Over Knives and Vegucated (both on Netflix), as those are the documentaries that initially inspired my revolutionary vegan week, and my eventual switch over to strictly plant-based foods.
I thought I would mark this special day in my health history with a special tribute to one of the best leafy greens out there, my good pal Kale.
Kale is one of the superfood leafy greens, providing a great source of betacarotene, vitamin K, vitamin C, and calcium. Just like spinach, it’s extremely versatile and super green.
I got this HUGE bag from Kroger the other day, partially because it was a good deal, partially because I just finished my bag of spinach and wanted to switch things up.
Just like spinach, I can make a salad out of it, cook it in a sauté stir fry thing, with pasta, grains, and can even blend it in smoothies or juices. Sadly, I forgot my Magic Bullet blade at home, so there will be an unfortunate standby on the liquid form.
The Big Bowl of Vegan
Here I added even more to my quinoa/mushroom/brussel sprout dish from Sunday: tomatoes, roasted chickpeas, additional garlic, and KALE! I like that it stays a little more in tact than spinach when heated. Definite perk.
Black Beans & Kale
Here we have a spin off my usual delicious black beans, with sauteed onions, tomatoes, and seasoning. This time, wait for it……..with KALE! Again, wonderful.
This is a great chart I found from one of the health insta accounts I follow. Although I know I’ve mentioned the many sources of protein available in a vegan diet in previous posts, this graphic just dives a bit deeper. So much variety…who knew? Vegans.
If I had to give any cooking-as-a-vegan inside scoop, I would say that the easiest way to incorporate as much variety as possible is with a stir fry. Literally just chop it all up and throw it in a pan with oil (preferably olive or grape seed) and stir/let sit until cooked to your satisfaction. Season if desired. Then comes the most important part: EAT.
Before I go, I’ll leave you with this awesome find. You can thank Good Will.
Chow, and happy almost weekend! We’re almost there!