Unintentional 4 Hour Vegan
Edited to add: As of September 2010, I am very much a vegetarian. I even eat vegan most days! Just goes to show how people’s eating habits can change over time!
Did I really just eat (and enjoy) a vegan meal?
I am by no means a vegetarian, and therefore, by no means a vegan. I do however try to eat mostly vegetarian meals. I haven’t eaten red meat in several years, and I’m slowly reducing the amount of overall meat I consume. I will personally give you an award if you manage to pry my fresh deli meat away from me though. Deli meat has always been my one splurge; I am a sucker for good quality, freshly sliced turkey, chicken and cheese. Throughout college, my roommates knew not to touch Emily’s turkey. Boar’s Head and I have a thing going on. Don’t come between me and my sandwich.
I was a vegetarian for about a month and a half a few years ago, back when I gave up meat for Lent. Cheese was my saving grace when I became a Lenten Vegetarian. If you thought giving up deli meat would be hard for me, I’m telling you giving up cheese would be 300x worse. Baked brie, cheese and olives, grilled cheese. It’s all too much. Sometimes a girl just needs a good block of cheese.
I surprised myself with how delicious this meal was, and only after I consumed half of it did I realize it was vegan! I didn’t even have the urge to smother it in cheese, it was that good.
Quinoa with Eggplant and Almonds
1/2 c quinoa
1 large eggplant, cubed
2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 c sliced almonds
1c cherry tomatoes
2 tbsp white wine
2 tbsp sugar
1/2 tsp chili powder
1/4 c chopped fresh parsley
• Bring 1 c water to a boil over high heat. Add 1/2 c quinoa, reduce heat to low. Simmer for about 15 minutes, or until all liquid is absorbed. Do this first, so the quinoa can be simmering away while the rest is being prepared.
• Cook the onion in a large skillet over medium high heat, just until translucent.
• Add the garlic and stir in eggplant and almonds, cooking until eggplant is tender, but not mushy, around 20 minutes.
• When eggplant is cooked, add tomatoes, wine, sugar, salt, and chili powder.
• Cook another 5 minutes, stirring occasionally. Remove from heat and garnish with parsley.
• Spoon eggplant mixture atop quinoa. Yum!
This meal was a little hot to be eaten in this weather, but is was oh so good. I love any and all kinds of nuts, and the almonds were the perfect crunchy compliment to the texture of the eggplant.