|My first casserole. Vegan, gluten-free, dairy-free and delicious.|
We watched the documentary “Forks Over Knives” a few nights ago and it was incredibly eye-opening. We watched and commented on the surprising facts and chatted about what it would be like to live on a plant-based diet. When the movie was finished, we stopped and looked at each other. Expecting my wonderful boyfriend to look at me and say it was all a crock, he surprising turned and said, “I want to go vegan”.
Vegan? Not even vegetarian? No, full-blown vegan. No animal products at all. No cream, no milk, no eggs, nada. I of course was supportive as I primarily eat vegetarian and don’t consume dairy. I figured it would be a cinch!
So far so good. He does still put cream in his coffee, but is making a conscious effort to eat vegetarian at least. I’m super excited about this new development because it means that I get to try some new things in the kitchen. I’ve been feeling uninspired. I needed a change of pace. Something new to cook. And so, vegan has been my mission.
|Vegan Quinoa Casserole|
|Totally healthy, totally vegan, totally yummy|
Vegan Quinoa Casserole
This recipe was inspired by a fabulous vegan blogger, Vegetously Vegan. I tweaked her recipe slightly to make it gluten-free, but the essentials remained. Fluffy brown rice, savory green lentils and crunchy roasted broccoli. My first casserole? So delicious.
- 2/3 cups green lentils
- 2/3 cups brown rice
- 2 cups broccoli florets
- 1 medium carrot, diced
- 1/4 yellow onion, chopped
- 2 garlic cloves, minced
- 2 cups filtered water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon seal salt
- 1/4 cup dry quinoa
- 1/4 cup nutritional yeast
- 2 tablespoons of vegan, soy-free buttery spread
- 1/2 teaspoon salt
- 1/4 teaspoon dried chili flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
|Protein packed dinner with a crunchy quinoa topping|
|A vegan dish packed with Italian flavors finished with a slight kick.|