https://www.connoisseurusveg.com/black-bean-sweet-potato-burrito-bowls-with-raspberry-chipotle-sauce
When we began this new vegan journey, I had no idea how much I would be learning and considering as I planned out our menu for the week. Not that I stick to it exactly, however, it helps me think through how much I am preparing and what I need and am I making sure we are getting enough of all the nutrients we need. There are so many processed vegan products and we have been trying where possible to avoid those. However, making our own seitan to make “chicken” patties and other faux meat products can be a bit more time consuming then our schedule allows.
The other challenge can be that Zoe and I have different palettes and love different kinds of food. Zoe loves foods that are crunchy, salty, sweet, and fried. As a friend of ours says about her husband, you can be an unhealthy vegan, especially when you are filling your diet with deep fried everything, ice cream, and foods that are loaded in pasta, pizza dough, etc. I tend to like more vegetables, especially the ones Zoe does not like, such as eggplant.
When we find something we both like we get uber excited, as that rarely happens. This last week or so we discovered power bowls. There are lots of things we love about them. One is that I can prep all the ingredients ahead of time. The Pampered Chef Veggie Spiralizer, Quick Slice, and Veggie Peeler come in so handy. For example, today I used my veggie peeler to make carrot noodles for my noodleless pad thai. The leakproof Glass Containers have been helpful as I can store everything in them or in 2 to 3 cup prep bowls. This way when I go to bring a bowl together, I can grab all the containers and the bowls come together in no time.
Doing so has reduced the stress during those times when my grading load is a bit more demanding then others. Zoe fell in love with our Taco Salad Power Bowl which I created from leftovers, leaf lettuce, tomatoes, green onions, faux taco meat, black beans, yellow rice (made with brown instead of white) and pico de gallo or Salsa. Mine so far is the Sweet Potato and Black Bean Burrito Bowl. Yummy!
I know I am about to take this in a completely different direction, but tonight’s dinner blew us both out of the water and yes we BOTH loved it. It all started with our search for vegetable centered dishes. It was then that I stumbled upon a recipe for Gochujang Stir Fried Brussel Sprouts which had a link to Noodleless Pad Thai. I was not sure Zoe would like it because Gochujang can be on the spicy side for some and I was not sure I was going to like it because of all the Tamari, but we both loved it. The best part was that Zoe came and helped me with all the veggie prep. She halved all the brussel sprouts on our Flexible Cutting Mat and made all the carrot noodles with our Pampered Chef Veggie Peeler. With the Simple Slicer, I was able to slice the serrano pepper ultra thin and the red cabbage. The Quick Slice made slicing the red pepper into thin strips so easy. The Kitchen Shears made chopping the green onions a piece of cake. The sauces for both got whisked together in no time in 2 cup prep bowls. The brussel sprouts baked for 20 minutes in my non-stick Double Burner Grill Pan and the Pad Thai got tossed in my nonstick Stir Fry pan. After we stopped raving about how much we both loved these dishes, the leftovers got put into leakproof containers for eating off of over the next few days. Tomorrow we are going to make Pad Thai bowls and add some rice or noodles. Yup Pad Thai and Gochujang Brussel Sprout bowls coming soon to a table in our house. YUMMY!
Need some of these products, visit http://pamperedchef.biz/sharonjacobson