The Vegan Experiment - Week Three

It has been a busy short week after the Heritage Day long weekend. The week went by so fast I didn't get to a chance to post before the week happened. And I didn't have time to work up a meal plan for the week! "Oh no," you say. Not to worry, my beloved readers, we made it through and stuck to the vegan diet. A true test of dedication.
We didn't cheat!
The week was filled with yummy foods that are very satisfying. I find I am eating less. I like to think it is because I am filling myself with nutrients instead of crap. My body doesn't feel in need to eat more.
A great find was this vegan sloppy joes. Comfort food is a must when you are making such a big and sudden change to your diet.

Sloppy!

Here's the recipe from Healthy Bitch Daily (great name!)

1/2 cup red quinoa
1 cup water
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/2 red onion, diced
1/2 green bell pepper, diced
Extra virgin olive oil (about 1 tbsp)
Salt and pepper
6 ounces tomato sauce
1 tablespoon tomato paste
1/2 tablespoon apple cider vinegar
Dill pickle, for garnish
Cilantro, minced, for garnish

How to Make It
Cook the quinoa in water with the cayenne and paprika for 20 minutes or until quinoa is sprouted. Meanwhile, saute the onion and bell pepper in some olive oil until soft and onions are lightly browned. Add salt and pepper.

Add the cooked quinoa, tomato sauce, tomato paste and apple cider vinegar. Stir until it is heated through.

Take some dill pickle slices and chop them up. Mince some cilantro as well. (These will really give this sloppy joe that "wow" flavour punch.)  Put it all together on a bun and enjoy! 

And then I found the answer to my vegan burger needs. It's not dry or dusty and most importantly it's not full of mushrooms or soy. It's the quarter pounder beet burger!

Beet burger AWESOME!! Sweet potato tots NOT!

This is the best vegan burger I have tasted EVER!!! Here is the recipe from Post Punk Kitchen (yet another great name):

1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through. 

And if you’d like to bake them instead, do so at 375 F, 8 to 10 minutes each side, then stick under the broiler to brown them. (I baked them, it was easier.)

Week three was a huge success! I am going to work on a meal plan for week four. 

I am really surprised at how easy this has been.