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
- 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
(For a picture, refer to DAY 2: Lunch)
Green Lentils with Lemon Slices
- 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)
Breakfast-
