What I Ate Wednesday: Healthy Snacks and…Not So Healthy

Dear All, it’s time for another What I Ate Wednesday! Are you excited??!??!? I am!
Yesterday I won a facebook contest from a local theater for a Beatles movie poster and a free bag of popcorn. Yes I drive 30 minutes roundtrip for a little bag of popcorn. Totally worth it πŸ˜€ I listened to the Let it Be album the whole time. Anyway. Let’s begin.

What I Ate Wednesday: Hummus Plate | Orthodox and Vegan
I started off nice and healthy with a small plate of sliced cucumber (sprinkled with salt, pepper, and nutritional yeast), and toasted Ezekiel bread with hummus. I prefer homemade hummus, but I had to buy some for an event in a pinch and this was leftover. Hummus is super easy to make if you have the time, but store-bought will do, if you must.
I also had a fat veggie sandwich with hummus and eggplant mousse for dinner. I will share the eggplant mousse recipe with you soon!

What I Ate Wednesday: Theater Popcorn | Orthodox and Vegan
Then, as I said, I had my little bag of theater popcorn…plus the refill I got to-go. With extra butter-flavored oil, and salt. Maybe it’s not the same at every theater, but most use a yellowy oil with artificial butter flavor instead of actual butter. It is still really fattening, of course.

What I Ate Wednesday: Brownie Crisps | Orthodox and Vegan
And just to round out my flawed diet, I finished up a bag of Lucy’s Triple Chocolate Brownie Crisps – vegan and gluten free! I bought them at Costco. Costco is where I buy my Ezekiel bread, two loaves for $7 (it costs at least $5.50 per loaf everywhere else I’ve found it in town, and and sometimes as much as $7 each!). They also have vegan black bean burgers, non dairy milk, almond butter, and lots of other good stuff at a reasonable price (in fact, that’s where I bought the hummus). And lot of nice produce for salads in case you are more disciplined than I.

What’s your favorite place to shop for vegan food? Tell us in the comments below!

Mac n Cheese Stuffed Crescent Rolls

The other day I was looking at a box of Daiya brand Cheesy Mac, one of my favorite brands of boxed vegan mac n cheese. I noticed in the nutritional info it claims one box makes about three servings. THREE servings?! No way, I definitely eat the whole thing every time!!! Granted, I may be a glutton, but… Luckily I found a way to stretch one box of cheesy mac into several servings: Mac n Cheese Stuffed Crescent Rolls.

I stuffed 8 crescent rolls with Daiya mac n cheese, but after doing some calculations I could’ve actually done about 48 stuffed crescent rolls! (I just only had one can of dough at the time, and was forced to eat the leftover cheesy mac on its own) This is very simple to do, and very tasty. My non-vegan dad was kind of upset with me because he only got to try one on his lunch break, and by the time he came home from work I had eaten the other seven.

Did I mention you shouldn’t look to me for dietary advice?

Mac n Cheese Stuffed Crescent Rolls | Orthodox and Vegan
Mac n Cheese Stuffed Crescent Rolls
1 can vegan crescent roll dough, 8 servings*
1 pkg Daiya Cheesy Mac, prepared according to instructions
1 Tbsp margarine, melted
garlic powder, pepper to taste
optional: Tofurky deli slices

Preheat oven to 375.
Add a couple dashes of pepper and garlic powder to your prepared Cheesy Mac, stir and set aside.
Open crescent roll dough, and roll out on work surface as you normally would. Place one tablespoon of Daiya Cheesy Mac near the top center of the crescent roll dough (the wide end), and carefully roll into crescent shape – you will most likely need to fold in at least one side to keep the Cheesy Mac from coming out. Place on baking tray. Repeat until all crescent rolls are complete.
Generously brush rolls with margarine, and sprinkle with garlic powder to taste.
Bake crescent rolls 10-13 minutes, until golden brown.

If using deli slices
To bulk up the snack – and the flavor – cut four vegan deli slices (meat substitute) in half. Fold each half in half. Place in at the top center of the crescent roll dough before adding Cheesy Mac.

*Since each box of Daiya Cheesy Mac makes three 1 Cup servings, or 48 tablespoons, you should be able to fill 48 crescent rolls. Adjust margarine and deli slices accordingly.

I was really excited to find out some Meijer and Pillsbury brand canned dough is vegan. What’s your favorite surprisingly vegan item?

Grilled Cheese Sandwich for Grownups: Aged English Smoked Farmhouse

No matter how old I get, my love for a perfectly browned and crispy grilled cheese sandwich never fades. It seems kind of silly, but even when I found a fancy cheese like Miyoko’s Creamery Aged English Smoked Farmhouse on sale at Whole Foods, the first thing I thought of was making a grilled cheese sandwich!

Grown-up Grilled Cheese with Miyoko's Smoked Farmhouse | Orthodox and Vegan

The round thing that looks kind of like a burger is the smoked cheese!

I grabbed a variety of olives and teeny tiny pickles from the olive bar, and Tofurky Bologna slices. Believe it or not, before I went vegan, I used to love fried bologna and cheese sandwiches (and I also really loved spam). So I think even when I eat vegan junk food it’s a big step up from the way I ate before πŸ˜€

The cheese from Miyoko’s Creamery is hardly junk food, though. It’s made with cashews, chickpea miso, nutritional yeast, salt, and cultures to ferment it. Miyoko describes it as “Semi-hard with rich, smoky, sharpness that lingers.”

It’s so good I could just slice it up and eat it on its own. Luckily I saved some for this sandwich, though πŸ™‚

Grown-up Grilled Cheese with Miyoko's Smoked Farmhouse | Orthodox and Vegan
Grilled Cheese Sandwich for When You Adult
2 slices of bread
Approx 1oz Miyoko’s Creamery Aged English Smoked Farmhouse, sliced*
5 slices Tofurky Bologna
1/4 C sliced olives
garlic powder

Lightly spread margarine on one side of each slice of bread, and sprinkle that side with garlic powder. Place one slice margarine side down on a skillet. Layer on half the sliced cheese, olives, bologna, remaining cheese, and top with the second slice of bread margarine side up.
Cook over medium heat until bread is browned, then very carefully flip the sandwich and brown the other side.

*You don’t have to weigh the cheese, just make sure it’s enough to cover each slice of bread.

Cashew cheese doesn’t get gooey when it melts, but it does soften and is delicious warmed, no matter if the box says it’s best served cold or at room temp!

What’s your favorite way to dress up a grilled cheese sandwich?

What I Ate Wednesday: Home Cooking and Whole Foods

Hey guys, it’s time for another round of What I Ate Wednesday!!! Are you ready?!

This past weekend I was blessed to attend the wedding of a dear friend of mine at All Saints Greek Orthodox Church in Joliet, IL. I would’ve loved to have taken pictures of the vegan options I had during the reception (kalamata olives, lagana bread, horta, fasolakia, and fresh fruit – all delicious!), but sadly my phone died. Although that did allow me to fully enjoy the reception without getting caught up in trying to take pictures of everything. Consequently, I will instead share some of the vegan food I enjoyed while staying at my sister’s house.

What I Ate Wednesday: Homemade Vegan Pancakes with Chocolate Chips & Bananas | Orthodox and Vegan
Saturday morning we were treated to a pancake breakfast, and my sister made these vegan chocolate chip pancakes from scratch. The milk-free chocolate chips are from Trader Joe’s. Instead of syrup, I had mine with maple peanut butter I found in the fridge, and added sliced banana to round things out.
I don’t remember all the beverage options, but I do know there was almond milk, Califia Farms cold brew, and Chai Tea.

I don’t have a picture of this to share, either, but Monday was my nephew’s name day and we were treated to a breakfast buffet. Along with more vegan pancakes, there was a large bowl of fruit and berries, homemade vegan banana bread, and chocolate peanut butter breakfast bars – also homemade by my sister!
Then she sent us home with a little bag of the banana bread, some apples, and a couple Lara Bars. Isn’t she great?

What I Ate Wednesday: Whole Foods Salad Bar | Orthodox and Vegan
Pretty much any time I’m in the Chicago area I like to hit up Whole Foods, especially the salad bar. And every time, I end up getting a huge salad that runs me about $15! It’s because I mix all kinds of random stuff together, I like to try everything. This time I tried to be more careful. Here’s what I ate: A mix of salad greens with a ton of proteins – peas, chickpeas, black beans, tofu, sunflowers seeds, and sliced almond – with onions, bell peppers, and beets. I also added a little scoop of Detox Salad. Then I covered everything in apple cider vinegar and olive oil πŸ˜€ If you’re lucky, you might find a Whole Foods location that also offers nutritional yeast at the salad bar.

What I Ate Wednesday: Whole Foods Buffalo "Chicken" Strips | Orthodox and Vegan
And for a special treat I got half a pound of Buffalo Bites from the Whole Foods deli, made with Beyond Meat. I’m sure these are meant to be cooked in some way, but any time I needed a snack I just ate a few straight from the container, cold. They’re flavorful and pretty spicy, and I bet they’d taste great dipped in Follow Your Heart brand Bleu Cheese Dressing.

What I Ate Wednesday: Vegan Cheese and Deli Slices | Orthodox and Vegan
And a few other things I couldn’t help but grab during the shopping trip. I admit I can get the Daiya Cheezy Mac at home and just grabbed it on a whim, although I do think it’s a little cheaper at Whole Foods. The Miyoko’s and Leaf Cuisine cheeses were on sale, and I don’t think I’ve ever seen either of them in Grand Rapids yet. I bought vegan bologna along with a loaf of freshly-baked sandwich bread for a quick snack (after dancing for hours at the wedding reception, we got home at 1am and I made a sandwich with just five deli slices and mustard).

The Leaf Cuisine Garlicky Herb spread is great on toast, and within the week I’ll share a sandwich recipe for Miyoko’s Smoked Farmhouse – you could just eat the Farmhouse cheese plain, though.

Overall I was very well fed this weekend. I’m thankful for family and friends that think of me and always make sure there’s something vegan-friendly on the menu. Do you receive the same kind of hospitality when you stay with family and friends?

Louisiana Okra and Cheese Grits

As promised, today I’m pleased to share this Louisiana Okra and Cheese Grits recipe passed on to me by Esther, the dietitian from Rouses Market in New Orleans. All of the necessary ingredients can be found at Rouses, and luckily you can probably find these simple ingredients in your hometown, too!

Louisiana Okra and Vegan Cheese Grits | Orthodox and Vegan
Esther writes:
Here in Louisiana, grits are a staple in many dishes – don’t forget the okra and tomatoes! Usually, these come as sides, but I believe it’s time for them to join forces to become the main meal.

Louisiana Okra and Vegan Cheese Grits | Orthodox and Vegan
Usually this will include bacon or sausage, but not for this vegan dish.

Stewed Okra and Tomatoes
1 Tbsp olive oil
1 onion chopped
3 cups sliced okra
1 14.5 ounce canned (no salt added) tomatoes

In a skillet, heat oil over medium heat. Add onions and cook until translucent, about three minutes. Add okra and tomatoes and simmer for 15 minutes. Meanwhile, prepare the cheese grits.

Vegan Cheese Grits
3 Tbsp Daiya dairy free shredded cheddar cheese
1/2 cup grits
3 cups water
Salt and pepper to taste

Over the stove, boil water in a saucepan and add grits, stirring constantly. Reduce heat to low and cover allowing grits to thicken – stirring occasionally. Once cooked to desired thickness, add cheese and salt and pepper to taste.

Serve grits and top with okra and tomatoes!

Thank you, Esther!!! I shared my meal with two non-vegans, and they both enjoyed it.

I have to admit I used way more than 3 Tbsp of Daiya in the cheese grits, I can’t resist adding more fat to every meal πŸ˜€ I may have added something like 1/2 C. I also added a few cloves of finely chopped garlic with the onions in the okra stew.
I appreciated the simplicity of needing nothing more than salt and pepper for seasoning, it really did come out beautifully.

Shout out to Esther and to Rouses Market for taking the time to reply to my email, to send me a HUGE list of every single vegan item in the entire store, and for putting together this fabulous recipe. It’s obvious Rouses cares about their customers, and I greatly appreciate it.

If you’ve got a favorite southern food you’ve learned to veganize, let us know in the comments! And don’t forget to stop by a Rouses Market next time you’re in Louisiana.

Vegan in NOLA: Rouses Market

Before I go out of town, I spend a ton of time researching the area looking for vegan-friendly bars and restaurants, and for grocery stores in case I need to make my own food. For the Orthodox Young Professionals Conference in New Orleans, I found a nearby Rouses Market to stock up the condo I rented with a group of friends.
I noticed on their website they have a dietitian that put together a couple shopping guides for people with special diets. I emailed the store to see if they could do a vegan shopping guide and maybe a recipe, and pretty soon Esther, the amazing dietician, sent me a list of more than 1200 vegan items available at Rouses!!! Sure, it includes EVERY vegan thing in the store, like beans and fruit juice, but still. It just goes to show how much vegan food people are already eating without even thinking about it.

Anyway, Rouses has several locations around New Orleans, so chances are there will be one near you no matter where you stay in NOLA.

Vegan in NOLA: Rouses Market | Orthodox and Vegan
Unfortunately I didn’t have enough time to run around the store like a crazy woman taking pictures of every single vegan specialty item I found, but here are some of the things I saw:

-Multiple brands of vegan & vegetarian meats
-Daiya cheese
-Non-dairy milks
-Non-dairy ice cream (Coconut Bliss was only $4.49!!!!!!)
-Energy bars
-Cruelty-free health & beauty supplies

Of course there is also a big variety of fruits and veggies, fresh bread, an olive bar, hummus, guac, salsa & chips. There are hot and cold cereals that can be eaten with the non-dairy milk. The salad bar isn’t too exciting, but it’ll do (I filled a box with all romaine leaves so I wouldn’t have to spend a ton on a whole package of romaine hearts I wouldn’t be able to finish). They also have locally made kombucha that is delicious.

By the way, I did indeed get a recipe from Esther that can be whipped up using simple ingredients found at Rouses, and probably also at a store near you! I’ll be sharing that Wednesday.

Meanwhile if you’re going to be in NOLA and curious to know if Rouses Market carries a specific item, comment below and I’ll check my giant shopping list for you!

What I Ate Wednesday: Mostly Junk Food

Hey guys! I’ve been meaning to start What I Ate Wednesday posts for a while now, so today I decided to just go through my phone and grab a few pictures for you. This is just another way to show you the many vegan options available. Today I’m accidentally focusing on the fact vegans don’t necessarily eat healthy food all the time. I just randomly chose these pictures, I promise I don’t eat cake and caramel sauce every day! Although I would love to πŸ™‚ Anyway, here’s What I Ate!

What Vegans Eat: Salad Art with Edible Flowers | Orthodox and Vegan
So, we’re starting off pretty nicely. My mom made this gorgeous salad for a dinner party last month. As I have mentioned before, Tiger Lilies (Day Lilies) are edible. We also have salad greens, fresh veggies, and sunflower seeds for protein and a touch of healthy fat.

What I Ate Wednesday: Chocolate Dipped Peanut Butter Ice Cream | Orthodox and Vegan
For a Young Adults outing, a few of us met up for Movies in the Park. There were several food trucks out, some with vegan options such as fries and tacos, but I opted for this chocolate-dipped peanut butter bar from Love’s Ice Cream (non-dairy, of course).

What I Ate Wednesday: Coco Jam Caramel Sauce | Orthodox and Vegan
I found this Coco Jam at the nearby Asian market. It’s not jam, though – it’s a caramel sauce! Perfect for topping your vegan ice cream, drizzling over vegan brownies, or eating straight from the jar with a spoon….

What I Ate Wednesday: Hotdogs & Potato Salad | Orthodox and Vegan
For a recent birthday celebration my family decided to have a picnic lunch at the park. Pretty much everyone else had traditional hotdogs with American potato salad, but I was lucky enough to have vegan hotdogs and Syrian potato salad (Syrian potato salad is waaaaaaaay better).

What I Ate Wednesday: Chocolate Caramel Birthday Cake & Ice Cream | Orthodox and Vegan
Afterwards we had vegan cake! I ordered a chocolate cake with caramel filling and caramel drizzle from Rise Grand Rapids. All their stuff is vegan and gluten free and absolutely delicious.

So, I can’t recommend eating these kinds of things every day, but I can say you should never have to feel deprived on a vegan diet. Vegans can have cake, ice cream, chocolate, and pretty much anything else that can give you diabetes (aren’t we lucky).

That said, there are plenty of healthy sweets out there, too. For example, this 6-Ingredient Chocolate Caramel Slice recipe by Blissful Basil featuring almond butter, coconut oil, and pure maple syrup.

So much for the old grass-clippings jokes! What are your favorite vegan indulgences, healthy or otherwise? Let us know down below in the comments!

What Vegans Eat: Tea Party Picnic

Because people sometimes get the idea it’s hard to be vegan and still have a fun social life, I’d like to occasionally share with you What Vegans Eat at various social events.

My mom got us tickets to the Picnic Pops Music of David Bowie concert for my birthday. The Picnic Pops are held at a ski area during the summer months. You can get general admission tickets and sit out on the hill, or pay extra to get reserved seats at the picnic tables in front of the stage. We got the reserved seats and I LOVE picnics, but then I realized…the concert was August 2. During the Dormition Fast. I’m vegan all year anyway, but strict fasting days for me also means eliminating oil. Could we pull off a vegan & oil free picnic spread?

What Vegans Eat: Tea Party Picnic | Orthodox and Vegan
Yup. Here’s what vegans eat at a tea-less tea party inspired picnic (full disclosure: my mom grabbed the vegan cupcakes from her freezer, they were made for another occasion and probably contained oil. I decided to accept the hospitality, but I do have an awesome oil free cake recipe I’ll share soon!)

What Vegans Eat: Picnic Pops Tea Party | Orthodox and Vegan
I made little tea sandwiches with Italian bread I found at Dollar Tree (yes!! – take & bake bread for $1!) and homemade Cashew Basil Pesto topped with fresh spearmint and cucumber – I’ll post the pesto recipe tomorrow. Mom made raw seed crackers, and we topped half with my Coconut Milk Cheese and half with an experimental lentil spread I’m perfecting. And did you know Rose of Sharon is edible? We didn’t eat those flowers, but we could have. (Orange Trumpet Flowers not edible)

What Vegans Eat: Tea Party Picnic | Orthodox and Vegan
Mom also made this Spinach & Sun Dried Tomato Vegan Quiche, and bruschetta. In the top picture you can see a champagne glass filled with chickpea salad – also made by mom. I cannot give you a recipe but she basically threw in all the wild greens from her garden along with homemade fermented veggies, and mixed it all with a tahini sauce.

Multiple people commented on the beauty and splendor of our picnic spread, and in the end we actually enjoyed it more than the concert. So you see, it is possible to live a normal, happy life, eat good food, have fun, and Be Vegan.

Have an event coming up and unsure what to bring? Comment below!

Vegan Q&A, Part 2: Why Don’t Vegans Eat Eggs?

Why Don't Vegans Eat Eggs? | Orthodox and Vegan
“But why don’t vegans eat eggs? You don’t have to hurt the animals to get those.”
I’ve heard this about both milk and eggs several times a year for the past 18 years. Today I’ll just focus on the eggs.

Why Don't Vegans Eat Eggs? | Orthodox and Vegan

Debeaking a Chick

I’m not sure what most people imagine when they think of chickens being raised to lay eggs. Maybe, like me a long time ago, they don’t really think about it at all. The unfortunate truth is that most eggs come from factory farmed chickens, and factory farming involves a lot of suffering.

Did You Know

Newly-hatched chicks are sent down a conveyor belt to be manually inspected by chicken sexers – great job title, huh? The job of the chicken sexer is to determine the sex of the chicks within a fraction of a second. The chicks are then sorted. Obviously female chicks are needed to one day produce eggs. On the other hand since these chickens are bred for egg laying, male chicks are useless and are disposed of. Within moments of being hatched, the male chicks may be thrown into a macerated to be ground up alive. In some facilities they gather the chicks and gas them, while others may shock them, break their necks, or suffocate them using foam or plastic bags.

This sleek video shows how processing chicks can be neatly streamlined. The brown sludge you see shooting out of the machine around the 1 minute mark is the shredded bodies of unwanted male chicks which are culled (in this case macerated) moments after being hatched.

Why Don't Vegans Eat Eggs? | Orthodox and Vegan
If the chick is lucky enough to be a female she will be debeaked (seen above), loaded with antibiotics, and crammed into a battery cage. The chickens must be debeaked because living in an overcrowded, confined space makes them anxious and prone to pecking each other (and cannibalism!). The cages are often stacked high, with feces from the chickens above falling onto the chickens below.

A hen’s egg production will usually slow after about 2 years. When egg production stops, or becomes so slow that it is no longer economical to keep the hen, she will be slaughtered. This, and chick culling, are not only issues on factory farms. Small farms – even backyard farms – are not likely to keep hens that don’t produce.

But Don’t We Need Eggs?

Nope. Did you know in baked goods you can replace eggs with mashed bananas, ground flax, chia seeds, or baking soda and vinegar? You can also make vegan omelettes with chickpea flour, or the very popular VeganEgg from Follow Your Heart (the Amazon price flucuates. If it’s about $7, try to find it locally). Tofu scramble is a breakfast classic.

What are your favorite egg substitutes? If you have a question about substituting eggs in a certain recipe, post in the comments below!

Dormition Fast 101

The Dormition of the Holy Mother of God

Christ holding the soul of the Theotokos

Hello, Friends!

The Dormition Fast is almost here (August 1-15 New Calendar, August 14-28 Old Calendar) and I’ve noticed a few people have found my blog by searching for Dormition Fast menu planning. Unfortunately I am terrible at planning and didn’t even realize it’s nearly the end of July! So. While it’s a little late to lay out a menu for you, I will give you some ideas. I’ve also posted my official Dormition Fast page in the top menu of the blog which contains a bunch more ideas…not sure why I just spent so much time on this when that page exists :p

Breakfast Cereal for Kids
-Fruity Pebbles
-Cap’n Crunch
-Reese’s Puffs
-Rice Krispies
-Corn Flakes

Serve with your fav non-dairy milk (almond milk, cashew milk, flax milk, oat milk, soy milk, hemp milk, rice milk, coconut milk. I’d pair sweet cereals with an unsweetened milk)

In a Pinch
How to Order Vegan at Taco Bell

-Ezekiel sprouted grains (oil free)
-Brownberry Italian
-Arnold – according to LiveStrong.com, “Arnold’s Carb-counting multi-grain, Jewish rye, and stone ground whole wheat breads; and potato, wheat or sesame sandwich rolls.”
-Thomas bagels – plain, blueberry, cinnamon swirl, everything, and cinnamon raisin flavors are vegan, and at least a couple flavors are oil free.

Serve nut butter toast with breakfast, veggie sandwiches for lunch, with soup for dinner. A plain toasted bagel makes a great hot pretzel substitute – dip it in mustard! (Although SuperPretzels are also Lenten, and oil free)

This is so easy! Buy a 5 pound bag of potatoes (I prefer red, they tend to be more moist and have a somewhat buttery flavor). Bake a bunch of them at once, they’ll keep for several days in the fridge so do enough for the week.
Besides eating them like a standard baked potato, you can mash them, chop them up for a breakfast hash, or simply slice them up, season with salt, and eat them covered with ketchup.

On oil free days I do baked potatoes with a side of steamed veggies, and cover everything in tahini sauce. This Nacho Cheez tahini sauce is great, or you can customize it to your taste. On weekends I prefer straight up olive oil to margarine.

I love angel hair pasta because it cooks so quickly. And speaking of that tahini sauce, it’s great on pasta! You could also do an herb pesto and use avocado for the fat instead of oil.

On weekends, drizzle the pasta with olive oil, and season to taste with salt, pepper, garlic, basil, oregano, and parsley. Top with sauteed broccoli and onions.
(Of course you can also just dump canned marinara on pasta if you don’t want to cook much!)

Buy one pound bags of lentils, chickpeas, and/or black beans, cook them all and pop them them in the fridge or freezer. With a few cans of refried beans, too, you can make all kinds of wonderful things. Such as…

-BBQ Lentils – Like Sloppy Joes. Simmer the cooked lentils in BBQ sauce (I like Sweet Baby Ray’s and often find it on sale for $1) with minced onion. Eat it on a bun with pickles and mustard, or however you’d top your Sloppy Joe. If you’re gluten free, do a lettuce wrap.
-Lentil Tacos – season the cooked lentils like you would taco meat. Fill corn* tortillas with the seasoned lentils, guacamole, lettuce, tomatoes & onions. And you can put that Nacho Cheez sauce to use again.
*I use corn tortillas because they’re oil free. If you’re only abstaining from olive oil, or if it’s the weekend, flour tortillas should be fine (at least here in Michigan I haven’t seen any that contain lard).

-Hummus – A huge bowl of hummus, and you can eat it with pita and olives and veggies.
-Curry – simmer the cooked chickpeas in canned coconut milk (I prefer full fat) seasoned to taste with curry powder and whatever else you like. Add cauliflower and onions and cook until tender. Serve over rice to bulk it up.
-Add chickpeas to salads for extra protein

Black Beans & Refried Beans:
-Tacos, Burritos, Tostadas, Nachos, Taco Salad, CRUNCHWRAPS
The black beans act as a meat replacement (be sure to season them), and refried beans hold things together and are great for bulking up tacos and burritos. Add your favorite veggies and, if you like, salsa and guac.

I put the tahini sauce on everything, but you can mix things up by making Coconut Milk Cheese and adding that instead. You can also use it to make quesadillas πŸ˜€

-Black beans & rice – top with a tomato sauce or your favorite hot sauce

Buy a few bananas for each person in your home. Peel, chop, freeze in a bag. Frozen bananas make a great creamy base for smoothies! Try this one:

1/2 C frozen banana
2 Tbsp natural peanut butter or PB2
1 C ice
1 C vanilla almond milk
(makes one serving)

If you wanna really bulk it up, blend 3 Tbsp hemp seeds and 1/4 C quick cooking oats with the almond milk before adding the other ingredients. It’ll add 12g protein and a decent amount of iron – but if you’re using unsweetened almond milk, you may want to add a tiny bit of maple syrup to mask the oatmeal taste.
This is also great with a couple teaspoons of cocoa powder. Or omit the peanut butter and half the ice, and replace with pineapple and frozen mango.

I hope between this and the Dormition Fast page you’ll have enough ideas to get you through this little two week fast. If you have any questions, please feel free to get in touch! If you have a go-to meal for fasting days, tell us about it in the comments below.