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
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
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).