But What do Vegans Eat? V. I

One of the many questions I get being a vegan is, "Well if you don't eat meat, dairy or eggs, what do vegans eat?" The funny thing is, I don't know what I would do if I did eat those things because I am already going crazy with all of these amazing vegan recipes I have found. My computer is overloaded with bookmarked recipes that I can't wait to try out!

So I have decided to start a feature called "But What do Vegans Eat?" I love helping out fellow vegans with awesome recipes and I also love spreading the vegan love by showing that just because it is vegan doesn't mean it is not tasty. It just takes a bit more thought.

So without further ado, here is what I have been eating recently....

Steamed Broccoli with Orange Dipping Sauce, Edamame and Sweet Potato Fries

Orange Dipping Sauce:

(from "The Kind Diet" by Alicia Silverstone)

2/3 cup orange juice + 1/3 cup maple syrup

Sweet Potato Fries:

cut sweet potato into halves then cut again and then again until they are wedge-like fries. Drizzle olive oil over the wedges and sprinkle with sea salt and black pepper. Cook at 400 degrees for 20-30 minutes or until tender on a cookie sheet.

Toffuti Cream Cheese Sandwich with Cucumber and Black Olives, Steamed Broccoli with Orange Dipping Sauce, Celery with Peanut Butter and a Clementine

Eggplant Chana Masala

from 'The Kind Diet" by Alicia Silverstone (one of my new favorite reads!)

Ingredients:

3 large onions

4-5 garlic cloves

1-2 tablespoons olive oil

1 tsp curry powder or to taste

1-2 tsp cumin to taste

1 large eggplant peeled and chopped into 1/2" pieces

2 (18 0z) cans chickpeas drained

2 (14 oz.) cans peeled tomatoes drained

1 can vegetarian chili (I used Amy's)

I large handful chopped fresh cilantro

"Saute the onions and garlic with the oil, curry powder and cumin in a large pot until the onions are soft or translucent (about 5 minutes). Add the eggplant and saute for 5 minutes longer, until lightly browned and softened. Sometimes the eggplant will absorb a lot of oil, so you might need to add more to prevent sticking. Add the chickpeas, tomatoes and chili. Simmer for 20-30 minutes. It will get watery but then reduce to a thick, stewy chana masala. Add more spices to taste. Stir in the chopped cilantro and serve. "

-excerpt from her book, pg. 166

(sidenote: I served this with brown rice. Also, this makes a very large portion which is great because I have tons of left-overs I can freeze. But if you don't want leftovers for 2 weeks, I suggest cutting this recipe in half or even a third)

Anyways, I hope you lovelies enjoy these fun and simple recipes. Keep an eye out for a vegan baking post soon to come!

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