Spring is officially coming at us this week! Consider celebrating the arrival of a fresh new season filled with green, by springing for plants—eat vegan for an entire day.
There’s still time to join the masses in making an official pledge to eat plant-based this Friday, March 20, via Meatout.org. Since 1985, this international Meatout event has helped raise awareness of the benefits of eating vegan: helping animals, achieving great health, and saving the planet. Each year, thousands upon thousands make a pledge and join in.
If you are thinking of springing for plants this season—by pledging to do so Friday, or any other day—here are some suggestions to help you eat vegan at all hours, any day you choose.
Although documenting plant-based food creations has taken the back burner lately in the midst of major happenings (like art shows and races), my life has certainly not been absent of nutritious and delicious vegan eats (neither has Andrew’s). These eats include quite a bit of seasonal grub—like pumpkin smoothies, beet salads, and leafy greens.
One seasonal green I’ve come to love this year is mustard greens. The best (and most convenient) part about these particular greens, is that they are as home grown as you can get. What I mean is, there just so happens to be a forest of mustard greens growing in my backyard.
Did I mention they’re gigantic? These voluptuous greens have been regularly serving as a base for my salads this season, and a green addition to vegetable medleys. One night Andrew even surprised me by wrapping my macaroni and cheese inside one of these leaves, lettuce wrap style.
Anti-Dye Pasta Salad
This afternoon, I decided to clip some greens from the yard and incorporate them into an Anti-Dye pasta salad. Why the name? Because this pasta salad is packed with powerful anti-inflammatory ingredients (mustard greens and turmeric), and turmeric is a natural dye.
Since I can’t seem to stop talking up autumn harvest, I figured it’s only fair that I dedicate a post to a root vegetable I’ve been slightly obsessed with lately—beets.
I wish I could say I’ve loved beets since day one, but it wasn’t until adulthood that I came to appreciate these bright, vibrant roots.
Why do I love them now? Beyond the fact that I adore their rich taste and color, beets are incredibly good for you. As I noted in a guest post I contributed to Oiselle’s blog last Monday, “Fall Fuel Favorites for Plant-Based Runners,” beets are an athlete’s best friend. Beets get your blood pumping and energy flowing. Both the roots and the greens are packed full of health-boosting nutrients.
Thankfully Andrew loves beets as much as I do. Over the past few weeks we’ve been snagging giant beets from the produce stand every chance we get. I even packed some in the car with me Friday and brought them home to Pensacola so I could share the beet love with my family.
One perk of being home is getting to take over my mom’s kitchen again. Yesterday, I decided to whip us up my rendition of the beet salad Andrew made for me last week. Fun fact: He actually remade this beet salad yesterday too, back in St. Augustine. Clearly our minds and hearts are synced even when we’re geographically apart.
Yesterday, I revisited several “On the Run” highlights from the first six months of Vegan on the Run. Since at the heart of each and every one of my days is plant-based cuisine, today I’ve decided to revisit the recipes that I’ve shared thus far. And so, I present to you a visual recap of the spread of vegan eats and drinks I’ve included on the blog since its launch date.
Intrigued by any of the dishes below? Simply click on a photo and it will take you to the appropriate blog post—complete with ingredients, directions, health perks and more.
This past weekend was the first weekend I’ve been back at home in awhile without some sort of major happening taking place, which meant ample downtime after playing catch up for a few days.
For a delayed birthday celebration Saturday evening, my mom and I enjoyed an evening of grilling on her best friend’s deck overlooking Pensacola Bay. During the summer months my body especially craves lighter meals, which urges me to really focus on clean eating. Once it cools off a bit and gets slightly more tolerable outside in the evening hours, firing up the grill offers a festive way to enjoy fresh vegetables. Our vegetable features for Saturday evening consisted of grilled Portobello mushrooms, zucchini and onions. For a simple marinade, these veggies were brushed with a blend of garlic, salt, pepper and basil in Walnut EVOO.
Since I ended up with quite a few shredded carrots and spring onions on hand following my Thai-Infused Peanut Surprise, it seemed fitting to put them to good use, and pull together something I’ve had a craving for lately—mock chicken salad.
But wait a second, how can it be chicken salad without the chicken? I thought you might ask.
Nothing adds a touch of spring to a salad, like strawberries. Although I enjoy slicing up these reds and pairing them with spinach on a regular basis, I also enjoy changing things up and mixing them with one of my favorite foods—quinoa, which also happens to be a wonder seed of goodness.