Give me a V for day 3! How are we all doing this fine Vegan Thursday? Feeling light? Bowel's moving? Sleeping okay? Energy? Let's all just check in for a moment.... Aaaaand carrying on.
Bread, potatoes, corn, and soy. That's right. I said no-go to the lot of 'em on this 5 day challenge. Why? Well because I wanted to see what you came up with instead of these things that all too often become the staples in ALL diets.
With typical meals, we are getting wheat, corn, soy and/or potato with each and every one and not always in recognizable forms.They creep into our foods in the disguise of flours, sweeteners, starches, oils and just plain old filler. It's not to say these have to be avoided 100% all the time, I just wanted to see how you'd go without them. Chances are, most of you will be just fine.
There is another, less preachy reason for wanting to avoid these foods that are common in processed foods. Wheat (a gluten-containing grain), corn, soy and sugar along with eggs and dairy are the most common allergens. Check the ingredient list of any conventional processed
food and I bet you?ll find one of these ingredients or a derivative of them. High consumption of these foods have been linked with a myriad of ailments from digestive discomfort, to PMS, to headaches to sinus trouble and congestion.
I think the only reason people ever change their diet is so that those changes will have some sort of positive impact. With this in mine, it might therefore be helpful to eliminate these items from the diet in order to see if you feel better. This will mean that not only are you reducing your meat intake, but you?ll also be reducing your intake of refined foods. Win, win! I love those
Essentially, it is easy to go vegetarian and live off pizza, pasta and bread. It is even easy to go vegan and live off all these make-believe foods that have been formulated out of soy. Being a healthy vegan or vegetarian, or even a healthy meat-eater requires a little more thought and planning. That choice is yours.
My aim is just to push you a little further so that you can find the right healthy balance that works for your life.
So here is a fun little bread replacement idea. I made the falafel's as part of my demo over at the Vegetarian Food Fair on the weekend. I had to rescue this raw batter. People were pulling spoons out of their handbags and digging in! It was insane.
By the time I got home, I was too pooped out to create the usual patties, so instead I just spread this out over a cookie sheet, baked it and made a sandwich for dinner. In case you are wondering- inside I put corainder pesto, some veggie hummus, tomato, olives, sprouts and some arugula.
Chickpea and Vegetable Falafel Bread
Prep Time: 15 minutes
Cook Time: 25-35 minutes
Keywords: bake bread dairy-free gluten-free soy-free sugar-free vegan chickpeas carrot zucchini Mediterranean
Ingredients (Serves 6-8)
- 2 cups cooked chickpeas or fava beans or 1 can (19oz) chickpeas (or fava beans) drained and rinsed
- 2 Tbs freshly squeezed lemon juice
- 1 Tbs curry powder
- 1 tsp sea salt
- 2 Tbs olive oil
- 1 Tbs flaxseed, ground mixed with 1/4 cup water (as vegan replacement for 1 egg)
- 1 cup coarsely grated zucchini or yellow summer squash
- 1 cup carrot grated
- 1/2 cup veggie of choice (I often use up my broccoli stocks in this or slip in some kale)
- 1/2 cup toasted chickpea flower or brown rice flour
- 1/2 tsp baking powder
Preheat oven to 400.
In food processor, process chickpeas, lemon juice, curry powder, sea salt and olive oil for 30 seconds or until smooth. Transfer to a bowl.
Stir flax/water mix into chickpea puree and mix well. Stir in zucchini, carrots and other veg.
Mix in flour and baking powder.
Spread out mix on a parchment paper lined baking sheet.
Bake for 25-35 minutes, until feels dry on top.
Allow to cool slightly and cut into bread-like shapes.
You, of course, can also go old school with the falafel and just dollop it onto the cookie sheet in round falafel like balls.