For one week, I challenged myself to follow a vegan diet.
I wanted to try this for a few reasons, including thehealth benefits associated with following a plant-based diet.
Surprisingly, I wasnt able to finish most meals because they were quite hearty and satisfying.
Courtesy of Nazima Qureshi
I did miss cheese, though, and realized through this experience how much cheese I actually consume.
I impressed myself with how many more vegetables I was eating.
When I was home, I enjoyed following my vegan meal plan.
Courtesy of Nazima Qureshi
It was when I was going out that it was a bit challenging.
It was this sense of restriction that I didnt like.
I didnt mind that my family was following a non-vegan meal plan.
Courtesy of Nazima Qureshi
I particularly enjoy having plant-based lunches and dinners, especially since I feel so energized after them.
Makes 1 serving
Ingredients:
DirectionsIn a mason jar add chia seeds and maple syrup.
Mix together until a smooth paste forms.
Courtesy of Nazima Qureshi
Pour in milk and stir continuously.
Cover with lid and keep in the refrigerator overnight.
In the morning, slice 1 banana and add it to the pudding with all-natural peanut butter.
Courtesy of Nazima Qureshi
Makes 4 servings
Directions:Heat oven to 350 degrees.
Line a baking sheet with parchment paper.
Cut tofu into strips.
Courtesy of Nazima Qureshi
In a bowl, mix together zaatar seasoning and olive oil.
Dip each tofu strip into seasoning mix and place on baking sheet.
Bake tofu fries for 30 minutes, until browned and crispy.
Optional: Flip fries to achieve crispness on both sides.
Directions:Heat oven to 350 degrees.
Line two baking sheets with parchment paper.
In a large bowl, mix together chopped eggplants, tandoori masala, and oil.
Place on one side of baking sheet.
Mix together chickpeas, tandoori masala, and oil, and place on same baking sheet.
Bake both trays for 35 to 40 minutes until veggies brown and chickpeas are crispy.
Top with creamy avocado dressing (recipe below).
Directions:In a blender, add avocados, lemon juice, garlic clove, and cilantro.
Add 1 tbsp water at a time if you want the dressing to be a little thinner.
Add a pinch of salt and black pepper.
Taste to adjust seasoning and blend until mixed.
Pour into a jar and store for up to one week.
Makes 46 servings
Directions:Heat the olive oil in a deep pot over medium-high heat.
Add the onion and garlic and allow them to lightly brown by stirring every so often.
Be sure to taste as you go along!
Add the frozen vegetables and stir.
Cook for about 10 minutes on medium heat, stirring occasionally.
Add 12 cup water and cook for another 10 minutes.
Remove from stove, garnish with cilantro, and enjoy!
Makes 25 energy bites
Directions:In a food processor, add all ingredients and pulse until well combined.
The mixture should come together when pressed between fingers.
Make 25 1-inch balls.
Store in the refrigerator.
