Lou and I are at the age where we have a million weddings. This past Saturday we had two in one day. And don’t get me wrong, I love a good wedding! Lou typically takes full advantage of cocktail hour, as he hits up every station at least twice, and then proceeds to “crush the dance floor.” I also love a good cocktail hour, a well-made dirty martini, and showing off some mom-esque dance moves (love you Mom).
I told Lou I was a bit worried about doing the vegan challenge at the weddings. His reply was, “It’s easy. If it’s not vegan, don’t eat it.”
And he had a point. It really wasn’t a huge deal. Although I shed a small tear as I passed the cheese station, I was obviously fine. At dinner, Lou told the waitress I was ‘vegan’ and she brought me a salad with balsamic dressing instead of the Caesar salad on the menu. I ordered the vegetarian entree, and I didn’t eat the cake.
So if you guys are participating in the vegan challenge this month, we totally get that social events are tempting. But when in doubt, remember the advice from my husband, and just eat something else. It’s really that simple!
What you can always eat is any combination of vegetables, grains and vegan protein! We call this a Green Goddess Bowl, because that’s how you will feel. 🙂 You can eat this bowl seasoned with spices or drizzled with your favorite vegan dressing.
- Brussels Sprouts, ends trimmed and cut in half
- Edamame (I used organic frozen edamame)
- Zucchini, chopped
- Extra virgin olive oil
- Sea salt & pepper
- garlic powder
- Your favorite vegan creamy dressing (*optional)
- Preheat the oven to 400 degrees.
- Drizzle the brussels sprouts and zucchini with olive oil, and season with sea salt, pepper and garlic powder.
- Roast for 25-30 minutes until tender (zucchini may cook faster, so check on it and remove and set aside when done)
- Cook quinoa according to package directions in water or vegetable broth.
- Add a small amount of extra virgin olive oil to a pan over medium heat.
- Add the kale and a few dashes of sea salt and sauté until it begins to wilt.
- Add edamame to the pan and sauté until warm and the kale is crispy.
- Arrange everything into a bowl or mix together!
- Top with tahini dressing if desired. Recipe in the notes.
- 1/2 cup of tahini (stirred well before measuring)
- 2/3 cup of water
- 1 tablespoon of olive oil
- 4 scallions, thinly chopped
- 1/4 cup of fresh lemon juice (or more to taste)
- 2 cloves of garlic, minced
- a few dashes of sea salt and pepper
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