| Switching to a vegan diet can be a great way to lose | | | | of water. Let that mixture stew under low heat until |
| weight and get healthier. A vegan does not eat any | | | | the onion is soft. Add the corn, salt and remaining |
| foods that contain or are made with animal products | | | | water and bring it to a boil. Cool briefly and then puree |
| of any kind. This can be a restrictive lifestyle, but many | | | | in a blender, then wait for it to cool before putting it |
| people choose to make this change and it is no | | | | through a food mill. Reheat and add salt and pepper to |
| surprise with all the weight that can be lost. No matter | | | | taste. |
| if it is due to religious reasons, health reasons, or | | | | Dinner |
| concern for animal welfare a vegan diet can really | | | | Seared Portobello Mushrooms |
| change how you feel and how you look. | | | | 1 large Portobello mushroom, stem removed |
| If you are thinking about making the move to a vegan | | | | Olive oil as needed |
| lifestyle it might help for you to have a vegan meal | | | | Salt and pepper |
| plan. There are so many delicious options for vegan | | | | Shallot vinaigrette |
| foods. This meal plan is just a jumping off point. It is a | | | | Slice the mushroom into wide slices. Brush both sides |
| great idea to buy some vegan cookbooks. It is also | | | | with oil and set them in the skillet over high heat. Sear |
| great to check out the thousands of vegan recipes | | | | for 4 to 5 minutes. Once they start to brown remove |
| that are online. Be adventurous and try new things. | | | | them and place them on a platter with salt and pepper |
| Here are some vegan recipes for breakfast, lunch, | | | | to taste. Add vinaigrette to the top for flavor. |
| dinner, and dessert. | | | | Lentil and Onion Croquettes |
| Breakfast | | | | 2 cups chopped yellow onion |
| Scrambled Tofu | | | | 2 tablespoons olive oil |
| 1 ½ tablespoon safflower oil | | | | 1/2 cup finely chopped carrot |
| 3 tablespoons diced onion | | | | 2 cups bread crumbs |
| 1 diced Serrano chili | | | | 1 cup lentils |
| 1/2 teaspoon ground cumin | | | | 3/4 cup celery chopped |
| 3 tablespoons chopped cilantro | | | | Salt and pepper |
| 20 oz tofu | | | | In a skillet over low heat cook the onion in the olive oil. |
| Salsa of your choosing | | | | In a saucepan combine the lentils, celery, carrots, and |
| Heat the oil; add in onion and saute for 1 to 2 minutes. | | | | salt covered with water. Bring this to a boil and then |
| Add the chilies and cumin, cook for a few minutes. | | | | lower the heat to a simmer for about 30 minutes. Drain |
| Crumble the tofu and cook, stirring frequently. Mix in | | | | the liquid. Puree the lentils until smooth. Mix the lentils |
| the cilantro and season with salt. Serve with warm | | | | with the onion and bread crumbs. Season with salt and |
| tortillas and salsa. | | | | pepper. Allow the mixture to cool and then form it into |
| Lunch | | | | 3 inch rounds. Fry the croquette balls in olive oil and set |
| Sweet Corn Soup | | | | them on a paper towel to soak up the excess oil. |
| 6 ears of corn | | | | Dessert |
| 1 tablespoon corn oil | | | | Strawberry Ice |
| 1 small onion | | | | 1 quart ripe strawberries |
| 1/2 cup grated celery root | | | | Stevia (to taste) |
| 7 cups water or vegetable stock | | | | Pull out the core of the berries. Puree them in a food |
| Salt to taste | | | | processor. Put stevia into a saucepan. Add half a cup |
| Shuck the corn and slice off the kernels. In a large | | | | of the puree into the stevia and heat stirring constantly |
| soup pot put in the oil, onion, celery root, and one cup | | | | until it is all dissolved. Add in the puree and freeze. |