A whole lot of non-food related stuff has been going on lately and I haven’t been able to blog for a while. Mainly, I started a full time job. Which is wonderful, but it means I’ve had to cut back on my leisurely cooking time. I’m all go-go-go now. At least until I adjust to this new lifestyle and figure out a balance. The whole reason I started this blog was mainly out of boredom. I was a freelancer for a couple of years. I did things on my own terms, when I wanted. And I somehow found a joyous outlet in cooking, taking photos of what I cooked and then blabbing about it to you, in my vast amounts of spare time. There was a time when I was making something inventive 3 times a day! However, everything I’ve eaten in the past 3-ish weeks has mainly been done in haste. However, this post is to show you how one vegan can still be healthy in hurry.
Luckily purchasing a Vitamix blender with my new found income has made it awesomely easy to get my fruit and veg intake in a jiffy. I’ve heard this machine is life changing, and now I know. It’s really quite incredible that it can whiz up a whole apple, 2 carrots, a 1/2 cup of berries, spinach, fresh ginger, and a shot of pure pom juice in the time it takes to sneeze. Or how about a sweet re-hydrating protein smoothie with raw almonds, rice milk, dates, banana, and coconut water.
I can also whiz up raw pesto cream in the Vitamix and store it in the fridge for the week to use as a veggie dip, or as a tangy base for a pita pizza. I am slightly addicted to this at the moment. As a vegan I’ve missed pizza, but this is a million times better than anything I ate in my past life with cheese. The pesto is super easy: 1 cup raw sunflower seeds and almonds combined, 1/2 cup olive or sunflower oil, 2 cloves garlic, juice of one lemon, lots of basil, sea salt. I add water to make more and make it smoother, but you can also get a really dark green, chunkier pesto dip without water and run it through a food processor.
My comforting go-to is always brown rice pasta. This is a Spicy Kung Pao Tofu dish I whipped up by just stir frying veggies and tofu and tossing with the noodles in a sauce of natural peanut butter, chilli garlic sauce, hoisin sauce, lime juice, brown rice vinegar, sunflower oil, and freshly grated ginger.
And I always have a pile of brown rice made up in the fridge so I can make stir fry and pair it with other things. If you bake up these acorn squash – I lightly coated in melted Earth Balance and a bit of maple syrup at 400 F – in advance you can stuff them with all kinds of things. In this case, it’s a simple and quick rice dish I did in a cast iron pan and just added cranberries, corn, walnuts, red pepper, and kale. I added some tahini for creaminess and a bit of cinnamon and nutmeg which gave it the perfect flavor to go with the squash. I made this up on the spot and it’s a keeper! Also the seeds of the acorn squash were SO delish lightly seasoned and baked. I was going to put them in with the rice mixture, which would have been tasty, but I ate them all before everything was complete!
So if you want to keep eating right in more hectic times, it just takes a little bit of pre-planning and time to make sauces, grains etc. in advance. If there’s good stuff in front of you when you open the fridge, you’ll be less compelled to resort to packaged foods. And seriously, looking at these pictures don’t you want to put in that extra effort