DAY 1 OF 28 DAY CHALLENGE: FEBRUARY 1ST

And so the daily blogging of my progress as a Vegan for the month of February begins!

I'm doing this as part of the 28 Day Challenge at Whole Foods Market Columbus Circle. My "choose your own adventure" challenge is going the vegan route for the month of February.  Granted, I've been vegetarian for the last 6 weeks or so, but Veganism--whollllle other story.  No cheese, no eggs, no animal products of any kind.   

I've always been one to "document"--this blog is going to help me, hopefully, figure out what works for me on this diet, and what doesn't. That's the goal, anyway.  Little introspection never hurt.

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A boy scout, or a girl scout, or a Vegan--is always prepared.  Last night, in preparation for Day 1 of my 28 Day Challenge, I made a delicious Mexican Veggie Taco Stew.  I used a recipe off of wholefoodsmarket.com that called for meat—red meat, ground meat, 85/15 oh boy--but instead, I substituted Boca Meatless Crumbles. And adjusted seasoning.  And doubled up on veggies.  I even added a chipotle in adobo and some of the adobo sauce, which, to me is a “meaty” sorta flavor—smoky and rich. And mad spicy.   I bought some Tofutti Sour Cream as well.

And Daiya Cheddar Cheese  Style shreds. 

I’m into the Toffuti Sour Cream but the Daiya fake cheese—is gross. It’s musty and I’m not AT ALL into it.  Sigh.  It was a few bucks, too.  I might just bring it back and get a refund.

This Mexican Veggie Taco Stew was awesome.  Even though I wasn't officially Vegan yesterday--I went and ate this bad boy for dinner.  And it was filling, nutritious, spicy and oil free.  Stuff I'm looking for this month.  Stuff that will keep satisfied and cravings under control. Stuff that will ensure my success. Which is the point, right?  To feel a sense of accomplishment after this is all said and done.

Here’s the adjusted recipe for the Mexican Veggie Taco Stew that I took from wholefoodsmarket.com.  Doctored it up with more seasoning, subsituted meat for vegan meat, etc.

Mexican Veggie Taco Stew

Serves 4

 

Ingredients
1 medium onion, chopped
2 garlic cloves, finely chopped

1 bag, 12 oz Boca Meatless Crumbles

1 tablespoon cumin

1 tablespoon garlic powder

1 tsp cinnamon

½ tsp oregano

1 tablespoon sea salt

¼ teaspoon red pepper flake

3 cups no sodium Kitchen Basics Vegetable Broth
1 large zucchini

1 large summer squash
1 (15-ounce) 365 Everyday Value No-Salt-Added Black Beans
1 (14.5-ounce) can 365 Everyday Value Diced Tomatoes
2 cups frozen corn
16 oz jar 365 Everyday Value Salsa

Method

Spray a large pot with non stick cooking spray. Sauté onion and garlic until onion is translucent. Add meatless crumbles and spices and a bit of stock.  Cook for about 10 minutes or until meatless crumbles are heated through. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Make this folks. Vegans and meat eaters alike.  I'll think you'll dig on it.

More tomorrow!