If you've been a long-time Apron Adventures reader, or even if you haven't, you've probably noticed my affinity for cheese, bacon and other meat/dairy products. I find I often rely on them to make a dish pop. So, in order to step out of my comfort zone, and also just to see if I can, I'll be following a vegan diet today through Friday. This isn't to make a statement, rather just a friendly experiment to see if I can hack it.
So far, I've armed myself with homemade hummus and olive tapenade, almond milk for my morning coffee and ceareal, tons of fresh produce, grains such as quinoa, cous cous and lentils, and tofu. If you have any tips for this brave blogger entering a new world, they are much appreciated.
I'll be blogging along the way, so cheer me on since I know I'll need as much support as I can get!
Roasted Red Bell Pepper Hummus
1 red bell pepper
1 can chick peas, rinsed
2 cloves garlic
1 teaspoon cumin
Dash cayenne pepper
salt and pepper to taste
Approx. 1/4 cup olive oil
Roast the red pepper in the oven until skin begins to blister, turning occasionally. Place in a paper bag for about 1 minutes. remove the blistered skin and place in a food processor. Add the chick peas and galic and pulse. Add in seasonings and pulse, then slowly stream in the olive oil until a desired consisteny is reached. Enjoy with pita bread, fresh veggies or on your favorite sandwich.
8 comments:
My love for all things chips/dip is well documented, so I will not go into that here. However, I will offer you (and your readers) this:
On Saturday, I had hummus lightly topped with red pepper flakes at my local favorite wine bar. HIGHLY recommended!! It was nice because it had just a hint of spice to go with the cool, creamy texture of the hummus. Worth a try!
I do know of your love for chips and dip. That hummus sounds delicious - what did they serve it with?
You're seriously brave! I've contemplated this for about a second two or three time in the last couple of years but haven't had the wherewithal to try it. I can't wait to follow your adventures (ha!) over the next few days. Good luck!
Thanks Natanya! I've honestly never thought about it before, and I really haven't put much planning in yet, but i'm feeling quite brave :) So far, so good!
This is a shocking development. I'm proud of you and looking forward to hearing about your discoveries.
That is so awesome!!!! I like so delicious coconut creamer in my coffee and I use nutritional yeast in place of cheese but I think it has an acquired taste, then you acquire it so much that you can't stop eating it!
I find a lot of blogs to be really inspirational especially the ppk http://www.theppk.com/
You can do anything for a week! :) I did vegan for a little while last year and I found what worked best for me was to focus on all the stuff I could eat, not the stuff I couldn't.
My favorite veggie burger is the Gardenburger California style, because it isn't soy-based. It's all rice and veggies. Add hummus, and yum!
Coconut creamer is interesting. I found I really don't like the vanilla flavored almond milk I bought for my coffee and cereal, but it improved when I tried an almond granola cereal instead of my usual.
That's a great mindset Megan! I've got some Boca burgers in the freezer in case I run out of menu ideas, so we'll see. i'm planning on making your Indian Spiced Mushrooms and Lentils one night :)
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