My So Called Vegan Life

For breakfast I had a big bowl of Optimum Slim cereal.  I was hungry.  I soon regretted it in Bikram class though.  I ate it more than two hours before class, but I think that cereal (with all of its fiber) is designed to stay with you for a while.  A bowl of oat bran would have digested faster and been a better option.  I’ll remember that for next time.   I know I spoke of this fine line of too much or not enough food before Bikram in the past.  The good thing was I had plenty of energy after class to go to the grocery store, unload groceries, shower, and get ready for the day before I ever needed a snack or lunch.

I had plotted my plan for lunch while on my yoga mat in class.  Pam, who teaches with me, gave me a cut out from the newspaper last week about using apples in various ways (since they are in abundance right now).  In the article, one of the things it talks about is replacing lettuce on a sandwich with slices of crisp apple, and then spreading on mayo or honey with your choice of meat.  I decided I would try slices of tofu, with vegan mayo, and apple.  I used the tofu I had in the fridge which was baked West Soy.  This sandwich was so unique, Fall, and absolutely a treat to eat!!

For dinner I made Vegetarian Chili over Spaghetti Squash.  I found this recipe last week when I searched for something to make with spaghetti squash.  I bought a big spaghetti squash at Whole Foods a couple of weeks ago because it was on sale and stuck it in the fridge.  I’ve always wanted to cook one, but never have.  Oh my goodness….totally my new favorite thing in the world!!!! It’s so crunchy and so much like pasta.  It was delicious with chili.  Like the recipe says, I just poked it with a fork and stuck it in the microwave for 12 minutes.  It comes out perfect!  I mean, how easy is that?!  I could do that any day.  This chili recipe is hearty, healthy, spicy, and delicious.  I used all can beans making it super easy.  (1 can of red and 1 can of pinto.)  I used only 1 can of diced tomatoes with chilies and only 1 pepper (orange).  Everything else I did the same.  The can of pumpkin makes the chili creamy…I loved this fall addition.

Here is the spaghetti squash after its been microwaved and left alone to cool for a bit.  I then cut it in half and scooped out the seeds.

Now it’s time to take the fork and shred it like spaghetti.

This is the bowl I ate for dinner.

Now she wasn’t kidding when she said this recipe makes a HUGE pot with LOTS of servings.

Leftovers galore!!!  I put most of it in the freezer.  What a treat it will be!!