Part-Time Vegan, Day 3

 Today didn't start out as hungry as yesterday.

Maybe I'm starting to get used to it.. maybe?

Breakfast was an avocado smoothie and jelly toast.

Snack was wheat crackers and a strawberry popsicle.

Lunch was asparagus soup and a slice of leftover tart.

Dinner was chickpea saute with onions and kale, served over rice.

I have to tell you, I was so excited for the avocado smoothie!  People have really talked it up.  I don't know if it was just this recipe, but I really wasn't a fan.  At first I just didn't like it at room temp, but I didn't like it cold either.  The flavor combo just wasn't for me.  Boo for a wasted avocado!

On a good note, I really liked lunch and dinner.  Both were quick.  Lunch was quick because I roasted extra asparagus while I was cooking the tart from last night, and dinner was just quick by nature.  I love a veggie saute and this one hit the spot!

 Things I learned today:

Beans make all the difference in a meal- praises for God's genius, protein-packed creation.

 I need to plan better snacks.. I keep eating carbs!  Maybe fruit and PB tomorrow.

I still feel like something is missing in my diet.. maybe that will wear off, maybe not.

Enjoy the day's recipes!

Avocado Smoothie

Whole Family Fare

1 avocado

1 banana

1 kiwi

1 cup almond milk (or milk of your choice)

agave nectar or honey to taste

Begin by cutting into the avocado and scooping out the flesh. In the pitcher of a blender, place the avocado, banana, kiwi (peeled), 2 teaspoons of honey or agave and about 1 cup of almond milk, to start. Blend it up, adding a little more almond milk until your desired consistency is reached (I like mine super thick). Divide between two glasses, and serve.

(serves 2.)

Lemony Roast Asparagus Soup

adapted from A Foodcentric Life

1 tablespoon olive oil

1/2 onion, chopped

1 garlic clove, chopped

1 pound previously roasted asparagus, a few tips reserved for garnish, the rest roughly chopped

1 cup vegetable broth

salt and pepper to taste

juice of 1/2 lemon, or more (to taste)

Heat olive oil in a medium saucepan over medium heat.  Add onion and saute until translucent.  Add garlic and cook a minute longer.  Add the asparagus and broth and bring to a simmer.  Remove from the heat and season with salt and pepper.  Puree with a stick blender or in a stationary blender.  When pureed smooth, add lemon juice and puree once more.  Taste and season to your preference, adding more broth if you like your soup smoother (or cream, for a non-vegan option).

Chickpea Saute with Onions and Kale
by Oven Love, inspired by Ezra Pound Cake
serves 4

1 tablespoon olive oil
2 onions, thinly sliced
1-2 teaspoons sugar
1 bunch kale, chopped
1/4 cup raisins
1 can chickpeas, rinsed and drained
water, as needed
salt and pepper to tase

In a large saucepan, heat olive oil over medium.  Add onions and cook until soft, about 10 minutes.  Add sugar.  Cook, stirring, another 10 minutes or until the onions begin to carmelize and turn golden brown.  Add kale and raisins, cooking until kale wilts, 3-5 minutes.  Add chickpeas and warm through.  Add water at any time if the vegetables being to stick.  Add salt and pepper to taste and serve immediately- alone or over a bed of pasta, rice, or even crusty bread.

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