8 days to go!
A few recipes I’ve made during my vegetarian whole30 to keep meals interesting and to avoid feeling deprived during this challenge.
1. Shakshuka is really simple and a great way to change breakfast eggs into a whole new dish. Or even an excuse to have eggs for dinner.
2. This is my take on a favorite from Aux Vivres, a vegan restaurant here in Montreal. Julienned root vegetables topped with marinated fried tempeh and a special sauce, a very satisfying summer meal. I will have to share my recipe on here soon.
3. I tried this recipe for tempeh Tikka Masala and topped it over cauliflower rice. I wasn’t a huge fan of the flavours myself, I found it a little bland – despite the million spices in the recipe. I also felt that the tempeh’s texture didn’t work in this dish. But since everyone’s palette is different, I thought it was worth sharing.
4. Cabbage rolls! Obviously a meat and rice-less version. This one is filled with steamed/crumbled tempeh, raisins and lemon juice and cooked in a pot of homemade tomato sauce. Another recipe worth tweaking and sharing here soon.
I’ve also made spaghetti [squash], lots of stir-fries, salads, stews, homemade falafel and lots of eggs. And bananas with almond butter are my new favorite thing to eat. They are like the whole30 version of a pain au chocolat. It takes a lot of effort to limit myself to only one a day. And spoonfuls of almond butter are dangerously addictive.
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