Cooking with an Accidental Vegan
05/16/09
Like what I blogged yesterday, I was a Vegan for a day ♥
Now I want to share the recipes of the three foods I ate during the cooking session in Organic 101 
VEGAN LUMPIA
- Gabi (boiled and mashed)
- White beans (pre-boiled)
- Onion
- Salt
- Carrots
- Singkamas
- Sping onion leaves
- Lumpia wrapper
- Vegetable Oil
Mushroom Tinola
- Mushroom
- Chickpeas (pre-boiled)
- Green Papaya
- Sili leaves
- Spring Onion Leaves
- Vegetable Oil
- Garlic
- Ginger/Lemon Grass
- Onions
- Salt, water
Healthy Spaghetti
- Whole wheat sapghetti
- Pesto (pre-prepared: basil leaves blended in live oil with cashew nuts, salt)
- Garlic
- Tomatoes
- Mushroom (optional)
- Olive Oil
- Salt
Some Tips
- Healthy food needs to be delicious: You cannot sustain a healthy diet if you feel deprived.
- Veggies can completely sustain your nutritional requirements: Keep in mind the 6 requirements for a complete diet- seed, roots, sprout, leaves, fruit, and unpolished rice/whole grain; do not overcook your veggies.
- Create and innovate: discover what to mix and match. Remember, what you can do with meat, you can do with beans and or mushrooms
- A little foresight goes a long way: Stock freezer with different types of beans, you don’t have to cook rice every meal, pre-cut and pre-prepare different veggies 2-3 times per week
- Be a conscious organic consumer: Grow them, network with social enterprises, choose local and indigenous varities, soak veggies of unknown origin in diluted 5% vinegar solution for 20 minutes before storing (2 tablespoons vinegar for every pail of water)
I hope you’ll try this one
