Well, it is Friday and I am happy to report that this juice was interesting.  The rundown: beets, celery, sweet peppers, ginger, lemon, and blackberries!

I thought the beets would sway my vote to the “nay” column; however, I did not mind the taste and was quite surprised.  The celery clearly had a complex – its flavor and essence overpowered the rest of the ingredients.  Nobody could compete with the CeleryMaster!  The sweet peppers gave the juice a little kick, and the blackberries were practically tasteless.  VCP gives this two thumbs up!

The beast that made all of this was a Breville Juice Fountain Crush.  The Breville purposefully creates a pulpy juice so you get the full effect of the ingredients. This juice was awesome and it left a cool red stache too boot.  I am highly satisfied with this concoction, and I am looking forward to the next.

Hasta Luego,

VCP

Fantastico!

I had never been to this restaurant until just last week. Great vibe, cool people. I glanced at the sizable menu and realized I had many options. I like options. My eyes went down the page and saw “WHISK Vegetable Fried Rice,” but as soon as my tastebuds started dancing like it was 1969, I remembered my pledge: JUST SAY NO…. to starchy stuff :/

Fortunately, my intuition kicked in and I sensed that this was a place that catered to its customers. I asked our server if he could, “sub out” the rice for another vegetable. His suggestion was fantastic. Sub- spinach!

As it turns out, this newly minted creation was friggen’ phenomenal!  Red onions, check; zucchini, check; yellow squash, check; carrots, check; diced garlic, check; steamed spinach, check, tastebud fiesta, check!

Well, it has been a long while since I have posted with “seeming” regularity, and I hope to  catch a streak here soon… there is much to be discussed

Till we meet again…

VCP

This was a great lunch today! Bed of spinach topped with roasted broccoli, garlic, and red onions. Curry tofu with a side of butternut squash

’twas fantastic! Eating more clean lately!

Here is a list of what we had!

1) tofurkey, 2) seitan pie, 3) corn on the cob, 4) spinach salad w/ cucumber and pomegranate seeds, 5) stuffing, 6) mash potatoes, 7) rolls, 8 ) vegan pigs n blankets, 9) hummus and pita, 10) green bean casserole

Till we meet again….VCP 8)

Well, time to start the veggie clock again. Lets see what we can accomplish this time!

Dejected,

VCP

Today, for lunch, I am eating a brown rice veggie bowl from Ricky’s Rice Bowl: brown rice, carrots, broccoli, cabbage, teriyaki flavor.

Have a great weekend everyone. I hope to post another meal soon.

VCP

Last weekend was Passover and I continued my veggie streak. Today is day 26 without meat! In honor of Passover, I’d like to share a recipe that we created for the big event!

The best part about this dish is its versatility! Feel free to change it up to add a little twist in the flavor.

Passover Matzah-Veggie Bake

Eggplant
Zucchini
Squash
Mushrooms(baby Bella)
2 Cans dieced tomato
Onion
Garlic
Salt TT
Pepper TT
Oregano TT
Dry Thyme TT
Dry Sage Matzah farfel

1) Preheat oven to 350.

2) Sweat onions in a pan with garlic then add the diced eggplant, zucchini, squash with the dry ingredients and cover for 10 mins over low heat.

3) Then add the chopped mushrooms for another 2 minutes.

4) Layer vegetable mixture in a cooking pan on bottom then add a layer of the matzah farfel. Continue to layer with the first and last layers being the vegetables.

5)Bake in the oven for 10-15 minuted covered.

I hope everyone enjoyed their holiday weekend; enjoy the upcoming one as well!

VCP

This was very easy to make and, except for cook time, only takes 10-15 minutes to prepare.

note: the margarine I used was Earth Balance.

by Isa Chandra … Awesome recipe!

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon (I added a little more!)
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices; Cream together the margarine and sugars; Add bananas, soy milk and vanilla;  Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

It was delicious! Thanks again to the Post Punk Kitchen for posting the recipe!

Today is 16 days without meat…OMG

VCP

What are your favorite food suggestions? I’d like to start with easy food combinations before I go crazy cooking!

VCP

To those of you that are following the blog, let me be the first to say that this exercise has been difficult; however, it has been worth it! My vegansweetpotato has been a vegan for four years and a vegetarian for 12 years (or so), and her knowledge has immensely helped me. I can say that I have more energy since I have stopped eating meat and I have been sleeping better. In addition to losing some weight, I think there are other physiological benefits that I don’t know about.

To those of you that are kindly following, thank you. I hope to get more recipes and include more pictures as the time progresses. Please give me your recommendations if you have any!

VCP