DAY 12: Vegan, Wheat-Free Diet (YAY I MADE IT!)

DAY 12:

So I have finally made it to the last day of my vegan and wheat-free diet. Like I said in the previous post, I  had planned on adding a few more days to this diet; however, since this diet has now become such a huge part of my lifestyle, I intend to stick with it.  Since I also really enjoyed writing this blog, I will continue to be a guest writer for my mother, and share any new recipes we come up with.  I will keep you updated on this new lifestyle change, and continue to share with you my thoughts about food, nutrition, and healthy living.

A friend of mine had requested a few of the recipes that I had previously posted, and I have written them down below.  Just a quick shout out to her and a thank you for following my blog! She is also on the path to a vegan diet, and I wish her the best of luck in her new venture!

Baked Tofu 

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

  •  1 Packaged of Firm Sprouted Tofu
  •  3 Tbls. of Soy Sauce
  •  1/2 tsp. of Sesame Seed Oil (Added to original recipe)
  •  1/2 Tbls. of Sriracha Sauce (Add more or less depending on level of spiciness desired)
  •  1 cup of Nutritional Yeast
Coat a bake sheet in Olive Oil nonstick spray and pre-heat the over to 400 degrees.  Drain and cut the tofu into 1/2 inch thick pieces; the thinner the slices of tofu the crispier it will be.  Mix together the soy sauce, sesame seed oil and sriracha sauce. Spread the nutritional yeast onto a plate.  Dip the slices of tofu into the liquid mixture and coat it on both sides, then cover the tofu with the nutritional yeast.  Place the tofu onto the baking sheet, and bake for 15 minutes on one side.  Flip the tofu over and bake for another 15 minutes.  Oven temperatures vary, so keep an eye on the tofu.  You made need to make some additional sauce and use some extra nutritional yeast to coat the tofu. This will depend on how thick you cut the pieces of tofu.  

(For a picture, refer to DAY 2: Lunch)

Green Lentils with Lemon Slices

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 45 minutes 
  • 6 oz. Green Lentils
  • 1 + 1/4 pints of water
  • 1/4 tsp. Salt
  • 3 Tbsps. finely chopped fresh Coriander 
  • 1 Lemon
  • 3 Tbsps. Olive or Groundnut Oil
  • 1/2 tsp. Brown Mustard Seeds
  • 2 hot dried Red Chillies
  • 2 Garlic cloves, lightly crushed but left whole, then peeled. 

Put the lentils and water into a heavy-based pan and bring to a boil.  Partly cover the pan and cook for 40-45 minutes, until the lentils are very tender.  Stir in the salt and fresh coriander, then turn off the heat. Now peel the lemon, removing all the white pith as well as the skin.  Cut the lemon crossways and into thin slices.  Discard the small end slices and keep only the best of the large ones.  Add them to the lentils and stir.

Heat the oil in a small frying pan over a medium-high heat.  When it is very hot, put in the mustard seeds.  As son as they pop – a matter of seconds – put in the dried chillies.  After a few seconds, when the chillies have darkened, add the garlic.  Stir once or twice and then pour the contents of the frying pan over the lentils.

This recipe is from Simple Indian Cooking, by Madhur Jaffrey.  When my mom and I make this dish, we usually decrease the amount of salt to 1/8 tsp, the mustard seeds to 1/4 tsp because they can make the dish have a bitter flavor if there is too much added, and 1/8 tsp of dried red chilies.  Sometimes we substitute some of the spices, to change it up a bit.  I wanted to put the original recipe up, to not only give the author credit, but I also don’t remember exactly how the dish from my blog was made.  I guess thats what happens when you are having fun in the kitchen!

(For a picture, refer to DAY 9: Lunch)


For breakfast this morning I had fruit.  It was a really simple breakfast, but I knew that I would be having an early lunch, so I did not bother to cook anything.
Breakfast consisted of:

1. Guava Juice
2. Slices Banana
3. Slices Apple
4. Handful of mixed nuts and dried fruit (almonds, cashews, dried raisins)
This Guava Juice is amazing! No sugar added, just pure goodness. 

For lunch I made mexican food, without the cheese, of course.  Since I could not use any tortillas, I opted for the hard shell corn tacos.  
The ingredients in the Tacos:
– Whole Pinto Beans unsalted (canned)
– Sliced Tomato
– Home-made Guacamole (avocado, jalapeño pepper, cilantro, lime juice, garlic, and salt)
– Spinach
– Corn Taco Shells

Dinner was pretty simple and easy.  I didn’t want to make to much of a fuss in the kitchen, since I had a long day, and was pretty tired. 
Dinner consisted of:

1. Sprouted Quinoa
2. Sautéed Vegetables
Ingredients in the Sautéed Vegetables:

– Broccoli 
– Snow Peas
– Garlic
– Olive Oil
– Sesame Seed Oil
– Salt + Pepper

You can even still see the steam coming off that freshly cooked quinoa.  Yum.
Thank you to everyone who has been following my blog over the past two weeks.  I hope that you keep reading and I love all of the feedback that I have gotten so far! Keep it coming! I look forward to posting more yummy dishes, and sharing new recipes with you.
Until then,
Happy Eating!!

April 18, 2012 This post was written by Categories: Yonah's Blog No comments yet

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