Veganuary: The End
The last four days of your Veganuary challenge
This week brings us the end of January. That is unbelievable. How did your Veganuary challenge go? What about the rest of your resolutions?
I hope that you’ve learned a lot from this challenge. Mainly, I hope you’ve seen how rich, flavorful, varied the world of plant based cooking can be. It can be as time consuming and ‘bougie’ as you want. Or it can be cheap, quick, and easy. It all depends on the recipes you choose. I ask a lot from my recipes. I want them to be full of varied textures, I want them to have a rich depth of flavor, and I want them to leave me full and satiated. I also strive to create the kind of recipes I could proudly and confidently serve to my non-vegan friends and family. But others may be perfectly happy with more simple fare. The trick is finding the type of plant-foods you like to eat and can easily incorporate into your usual routine.
If you’ve slipped up a few times this month, remember my motto: “do the best you can today.” For two years, I was mostly vegetarian. I did the best I could at the time. For the last two years, I’ve been a whole foods, plant-based vegan doing the best I can, one step at a time, to reduce my plastic waste and live an even more eco-conscious lifestyle. Step-by-step. That’s how we create meaningful change. May you walk into the rest of 2019 continuing to do the best you can, one day at a time.
Now allow me to put away my soap box so I can share the final four recipes of Veganuary 2019 with you.
Mon- Vegan Spaghetti Carbonara
Tues- Best Ever Vegan Chili
Thurs- Creamy Vegan Lasagna Soup
The recipes without links are my own. The chili recipe will go up Tuesday morning, and the Lasagna soup recipe will go up Thursday morning.
Here’s your shopping list for the next four days (this is quite a bit of food- you will have leftovers). Make sure you check your fridge, freezer, and pantry before purchasing!
Dried and canned:
4 15 oz cans diced tomatoes
4 15 oz cans black beans
1 15 oz can kidney beans
1 jar oil-free marinara sauce
2 boxes low-sodium vegetable broth
1 lb whole wheat spaghetti noodles
1 lb whole wheat lasagna noodles
1 cup brown rice
Spices and Condiments:
Soy sauce
Pure maple syrup
Apple Cider Vinegar
Liquid Smoke
Soy milk
Nutritional yeast
Oregano
Cumin
Chili powder
Fennel
Onion powder
Garlic powder
Italian seasoning
Tahihi (at least 1 Tbsp)
Salt and Pepper
Produce:
3 red bell peppers
1 jalapeno pepper
1 poblano pepper
1 bunch cilantro
1 bunch parsley
1 bunch basil
3 celery stems
2 bulbs garlic
1 lb cremini mushrooms
2 zucchinis
2 red onions
2 yellow onions
2 blocks tempeh
1 lb silken tofu
2 cups and 3 Tbsp raw cashews
Frozen:
3 cups frozen corn
1 cup frozen peas