Being Sick = Falling Off the Vegan Bandwagon (Vegan Recipes Included)

From the title, it is pretty clear what happened this week.  This woman right here joined the hoards of others in the sniffling, sneezing, coughing, fever, achy body crowd.  If being sick isn’t enough, just to throw a little salt into the wound, my daughter had a bad double ear infection.  Oh lordy.  Calling it a challenging week would be an understatement.  Luckily, I have a wonderful boyfriend who let’s me act like a baby every now and then.  Guess who got to sleep in to 11am on a weekday.  Oh yeah, this girl did.  Apparently my sick face looked so bad that he called in sick to help me take care of Brooke, and to take her to her follow up doctor’s appointment (he’s never done that before ever!).  He also cooked dinner each night this week, which I am so grateful for, but also was the demise of my vegan diet (One can’t say no to chicken noodle soup when they are sick, can they?).  My intentions were to make this past week my last week as a vegan, then switching over to another diet/lifestyle to guinea pig the heck out of.  Since I still have a fridge full of vegan worthy foods, I shall make this upcoming week my last week as a Vegan.


In the spirit of Veganism, here’s another couple Vegan recipes for  you:


Coconut Chickpeas and Spinach


Adopted from The kitchn


2 teaspoons oil or ghee
3 Shallots
4 large cloves garlic, peeled and minced
2 teaspoons ground ginger
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 teaspoon red pepper flakes
15-ounce can chickpeas, drained
4 handfuls baby spinach
4 1/2 tablespoons coconut cream
1/2 C almond milk
1 C water
1 teaspoon garlic salt
1/2 teaspoon pepper


Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the shallots and cook for about 5 minutes, or until they are beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper. Cook for 3 minutes, stirring frequently.


Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the shallot and garlic mixture.


Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in each handful and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut cream, milk, water, garlic salt, pepper, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through.


As my boyfriend put it, this dish has a lovely (ok, maybe he didn’t use the word lovely, more like good) sweet and spicy flavor to it.  It is nice and hearty, and wonderful for a chilly night.  I served this over brown rice, and it was incredibly filling.  Its consistency is rather thick, so it would work well over pasta, veggies, quinoa,  or any other grain.


Vegan Recipes - Simply Bubbly

Here are two delicious Vegan recipes from the delightful blog, Tasty Yummies.  I had no idea that you could make a Vegan version of the Sloppy Joe, but here you go.  And if you’re worried about how it tastes, both my boyfriend and daughter had two Sloppy Joes each.  I accompanied it with her Grilled Potatoes with Arugula.  Enjoy!


Tasty Yummies Sloppy Joes and Grilled Potatoes with Arugula

Vegan Recipe

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