Veganism – Veggie Shopping and Dinner

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February 27, 2018 by Zuri

Hi Folks!  It’s been about 2 wks since starting my no meat, no dairy changes, and I have to say, I’m very happy.  I’m learning how to cook, having never really learned much beyond baking up until this point.  I have only had the urge to eat out once, and in response I went and ate a hummus veggie wrap at a local smoothie bar (so much better than Taco Bell!).  It was a little pricey, but the way I see it, I still saved money on how much I would normally be spending in fast food and junk food garbage.

The vegetable/fruit supply has been getting a bit on the scarce side so I went to Sanwa Farmer’s Market for some veggies and fruits.  I spent a total of about $27, and the breakdown is below.

  • Portabello mushrooms – $2.79
  • Blackberries – $1.89
  • Dried Apricots – $2.79
  • Bananas – $1.39
  • 1 Red bell pepper – $1.23
  • 1 Orange bell pepper – $.88
  • 1 Yellow bell pepper – $.84
  • 1 Bartlett Pear – $.89
  • Butter lettuce – $1.99
  • Tomato Medley (grape tomato size) – $2.99
  • Crimini Mushrooms – $2.29
  • Green Beans – $.92
  • 2 Apple (Honey Crisp) – $1.56

There were a couple other things purchased for my partner, all totaled it came to $26.88.

With a portion of these veggies, and those I had purchased previously, I was able to cook this fantabulous meal!

I’m not a good cook by any stretch of the imagination.  I’ve been able to bake in the past, and cook things like boxed mac n cheese, but only the last few weeks have I been hunting down recipes and implementing them into my life by my own hand.

I really wanted pasta tonight, but I was kind of sick of tomato sauce.  I was craving something creamy like an alfredo, but duh – dairy – so I had to find something else.  I found a few recipes on Pinterest that had ideas for a basic avocado sauce.  As I was making it though, there was a lot of “Hmm, gee, this might go nice…” so the sauce kind of evolved on it’s own.

Much like my partner, I didn’t really measure anything, choosing instead to eyeball the measurements in comparison to the size of the avocado I used (because a lot of the recipes use 2 avocados, and I only had 1.  2 would’ve been too much for just me anyways…).  The ingredients I used were:

  • Avocado
  • Garlic (2 cloves)
  • Olive Oil
  • Unsweetened Almond Milk
  • Vegetable Stock
  • Salt
  • Basil

Probably would’ve added pepper but we ran out.  I ran that through the Food Processor (in hindsight, it should’ve been the blender) and made adjustments to the consistency – adding stock to make it smoother, etc.

While I was working on that, I greased a baking sheet and laid down all the vegetables: Yellow onion (sliced), mushrooms (sliced), brussels sprouts (quartered), orange bell pepper (1/2″ squares), tomatoes (grape sized medley, quartered).  They cooked at 400F for 18 minutes – which is the temp and time I cook all my veggies at – and then were taken out.

Spaghetti was cooked as spaghetti gets cooked – 10 minutes.  While the spaghetti drained, I warmed the sauce in the bottom of the pan, then combining the spaghetti and the vegetables with it.  End scene.

Notes:

  1. Cook the garlic before it goes in the sauce.  I got a chunk of raw garlic and – even though I love garlic – boy did it kill my tastebuds.
  2. Use a blender for the sauce, not a food processor.  The processor blade was positioned in such a way that not only did it miss chunks of garlic, that it also missed some of the basil as well.
  3. Pasta was oversauced a touch.  Let’s not do that next time?
  4. Maybe experiment with other herb combinations?

I consider the recipe a success, and apologize that I can’t give more details as I measured everything by eye.  I hope you have a great week!  Till next time!

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Why We’re Here…

This blog exists to document my personal wellness and life journey, focusing on the areas of physical and mental well-being, diet and spiritual health. I'll be sharing my own experiences as well as information from throughout the web.

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