February 3, 2011

The Vegan Diet: Day 8

Going well.  I am no longer catatonic and exhausted as I was before Day 6.

Favorite meal:  Sauted vegetables over rice.  It was packed with flavor.  YUM.
Seasonings:  Fresh basil (Thanks, Jaya!) and ginger.  
4 zucchini, 1 onion, 3 cloves of garlic, 5 giant mushrooms, sugar snap peas, and love.

Off diet:  Big time :)  I ate a large piece of Amy's birthday cake.  It was amazing.  And not just because it's been over a week since I had anything sweetened.

I continue to learn.

If a food label says NATURAL, it means it (usually) has GMOs in it (Genetically engineered food).
If a food label says ORGANIC, you've found the right item.  Likely costs more, but better for you, the farmer, and the planet.
A self-appointed cabal of the Organic Elite, spearheaded by Whole Foods Market, Organic Valley, and Stonyfield Farm, has decided it's time to surrender to Monsanto.

1 comment:

  1. Have really enjoyed this soup!
    Senegalese Peanut Stew with Spinach and Sweet Potatoes
    1 spray(s) cooking spray
    2 medium onion(s), roughly chopped
    1 medium green pepper(s), cored and roughly chopped
    1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
    2 medium carrot(s), peeled and thinly sliced
    2 clove(s) (medium) garlic clove(s), minced
    2 Tbsp ginger root, fresh, minced
    1/2 tsp ground cloves
    1/2 tsp table salt
    1/4 tsp cayenne pepper
    4 cup(s) vegetable broth, reduced-sodium
    6 Tbsp peanut butter, natural, creamy-variety
    8 cup(s) spinach, leaves, stemmed, packed, chopped
    Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.

    Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.

    Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

    Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

    Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.
    Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).