Saturday, March 21, 2009

A Rainbow On Your Plate

I started a vegan whole foods diet, and it's hardcore. I'm afraid to talk about it because I've only been doing it for a week and I feel like a poser. But someday I'll be cool, like my mom, who taught me to eat this way when I was a little whiny kid, and my friend Janae, who makes it look glamorous on her blog. I will say this: I feel gooooodddd. And the food is yummy. 100s of times tastier than all the stuff I was eating before.

Here's what I made last night, with a few modifications. I added an avocado and a cup and half of brown rice. I also used turbinado sugar, and really, you probably don't need it. Or at least not this much. I'm learning, I'm learning. I think I'll make a huge batch and bring it for my lunches next week. Anyway, it's exquisitely good. And the colors are so vibrant that it looks like a rainbow on your plate. Go rainbow, go!



(I stole this picture. I took one of my plate last night but then, well, I messed it up like a dummy. Oh well. Mine looked better, I think.)

Black Bean and Corn Salad

from Cooking Light Annual Recipes 2001, p. 321

Ingredients:

1/4 cup balsamic vinegar

1/4 cup cider vinegar

2 Tbsp brown sugar

1 1/2 tsp fresh lime juice

1/2 tsp ground cumin

1/4 tsp salt

1 garlic clove, minced

1 cup fresh or frozen whole-kernel corn, thawed

1 cup chopped red bell pepper

3/4 cup chopped onion

1/3 cup minced fresh cilantro

1 (15 ounce) can black beans, rinsed and drained

Directions:

Bring first 7 ingredients to a boil in a small saucepan. Reduce heat, and simmer 2 minutes or until sugar dissolves. Combine vinegar mixture, corn, and remaining ingredients in a large bowl; cover and chill. Yield: 8 servings (serving size: 1/2 cup).

9 comments:

Amara said...

Was that much onion a little overpowering? Did you use a sweet onion? I have a recipe similar to this, but I remember that about mine. I bet a green onion equivalent would be good too. Something about peppers, beans and corn together that is just an elemental flavor. Love it.

Deja said...

Not really overpowering, no. But I know what you mean.

I used a purple onion. Maybe that helped.

Spencer G said...

Do you find people get defensive when they find out you're vegan? I'm not vegan, but I've noticed that and am very curious as to why that should be. Any ideas week-old-vegan?

Lynn said...

This recipe sounds very good. Dylan has always been vegetarian and Margie is allergic to milk products, so if they eat vegan then they are both happy. I bought them a vegan dessert book for Christmas and they loved it. Don't know if they have used it, but it is a good read. Vegan shouldn't be too hard for you. You Mom taught you how to do it well. Good luck, don't think that you will need it though.

kathy said...

Mmm. I'm going to make this. Good luck on good eatin'.

belann said...

It is worth it. Just be patient during the learning curve.

Sam Ruddick said...

watchdog barkin. do he bite?
kill my landlord. kill my landlord.

Vegan Mothering said...

I know the poser feeling. Like, I've only been vegan for a month so I'm not a "true" vegan. I was eating a vegan diet (transitioning would be a better word) for about 7months before I could work up the nerve to actually "come out of the closet" so to speak. I was self-concious about it for the first little bit, but then after about a year or so, people sort of backed off and realized, oh I guess she's serious. Now it's no big deal, I'm like, "I'm vegan." Sometimes I'll say vegetarian, depending on whether or not the person I'm telling it to seems to have some odd notions about veganism (like I burn down cattle ranches, ect.).

eden said...

that looks absolutely wonderful. i'll definitely have to try that out.

and i'm glad you're feeling good! have you had a chance to look into the "Eat to Live" book? it's all about vegetarian/vegan eating. i like it a lot.