Though we know the lifestyle is easier on the environment and our arteries, being veg’n takes a lot of will power many don’t have. Like me. Chocolate milk and steak are delicious: though I used to identify as both vegetarian and vegan for times in turn my new fav date is going to my in-laws to spend a pleasant evening and eat what is always a delicious meal including some sort of delicious meat entree.
But meat is expensive and the many arguments against meat and for veg’sm make too much sense for this former student of reason and ethics to justify meat consumption at the average North American rate. (**somewhat related book I’m dying to read) Instead, my darling husband and I have chosen to eat in various permeatations of weekday/weekly veg’sm. At least we’ve tried to. (see: no will power)
But Xtine ‘smelly girl’ D. of Peeling The Yellow Wallpaper, and Feedback: Women’s Edition fame wrote a thought provoking blog about veg’sm the other day and it gave me new resolve toward making delicious veg’n food for dinner at least 4 days a week. Mostly, this will take a lot of strength to avoid eating our fav indian food.
In celebration of my rededication to a vegetablier lifestyle, I have made a delicious Cinco de Mayo salad, named more for its date of birth than relationship to latin food:
Feliz el Cinco De Mayo Salad!
4 ears of fresh corn, sliced from cob
one sweet pepper, chopped
1 can of black beans, drained and rinsed
1/2 red onion, diced
1 mango, firm is fine, diced
4 green onions, diced
juice of 1 lime
1 cup cherry tomatoes, halved
hot sauce to taste
3 tbsp barbecue sauce
2 cups TVP prepared with taco seasoning (pork or beef can be substituted)
1 cup of quinoa, prepared
**optional: (ie. I didn’t have these but it would taste good) avocado, diced and jalepeño, minced.
- heat non-stick or oiled heavy bottomed pan over high then add corn,season to taste, stir occasionally until corn is browned – – about 8 – 10 minutes
- reduce heat to medium and add mango, pepper, and red onion, stir until soft
- add green onion and optional jalepeño, stir until soft then remove from heat
- stir in hot sauce, barbecue sauce, and lime juice
- set aside to cool to room temperature then add tomatoes and avocado right before serving
- serve layered over quinoa topped with taco seasoned TVP
- optional topping: sour cream and fresh chopped cilantro
For the record, I ate this, not with the TVP and quinoa, but with half a barbecued sausage.