Saturday at the show choir competition, I had a pasta salad side with a pulled buffalo chicken sandwich (tasty). I really enjoyed the salad as it was a tiny taste of summer to come. I wanted it again. I had all the makings at home for a hearty salad with cannelloni beans, olives, tomatoes, mushrooms, carrots, onions, elbow macaroni, and Italian dressing. the whole salad plant based.
Before adding the noodles, I set aside a cup of the vegetable, olive, and dressing mix. I plan to use 1/2 a cup with some sliced cucumbers and guacamole, spread on a tortilla, to make a vegan wrap for my lunch tomorrow and Wednesday. While I might add some deli meat or a slice of cheeses, I could skip entirely and it too would be a vegan sandwich. Guacamole is began, and adds a creamy texture instead of cheeses spread to a sandwich, wrap, or a bagel. Which, most if not of a cheeses flavor, are also vegan. I'll keep my eye's open for other foods that are already, or with the omission of a small ingredient, are entirely plant based. Is there anything on your menu plan or frequently made recipes that are accidentally vegan?
I believe my fried rice is vegan, I use olive oil, soya sauce, and whatever veggies are about like fresh mushrooms, red pepper, handful frozen corn, onions and celery. It is currently one of our favorite dishes and is excellent as a leftover.
ReplyDeleteand of course rice lol
DeleteDD2 loves scrambled eggs in her fried rice, but otherwise could be vegan as well. I cheat and use mixed frozen vegetables and it is my fast food dish at home.
DeleteWe have a lot of vegan meals during the summer when produce is abundant, but they are not intentionally vegan. though we have been known to make a meal of an ear of corn, sliced tomatoes and cucumbers.
ReplyDeleteYou just described my favorite summer meal! Of course, I lather the butter on the corn and love a good dressing on the tomatoes and cucumbers.
DeleteLast night I *almost* did. I was planning on making homemade lo mein noodles, but realized I forgot to take a chicken breast out of the freezer. I toyed with idea of leaving it out, but in the end did the warm-water rapid defrost. If I were to make this again, vegan, I would add more carrots, and double the sauce. (Carrots, celery, green onions and sweet onions fried in sesame oil, add cooked spaghetti noodles, and add a sauce made of Soy sauce, teriyaki, honey and ginger.) It's a very rare thing for me to put a vegan meal on the table, though, because butter finds its way into most everything, and I mean *everything* I make. Dow Chemicals was wrong--Better living through butter, not chemicals!
ReplyDeleteButter, eggs and cheese and yogurt would be the ingredients that would most trip me up doing real vegan cooking. Id love your lo mein recipe.
DeleteHub's is a carnivore, but I could eat vegan most of the time.
ReplyDeleteIt's rare thought that I have no animal products, just by default. Vegetarian would be easy.
Delete