When I have such a satisfying dinner like this, it really makes me think, I can do this, I can be a vegan. I’ve already been drinking soy milk (and not consuming ice cream) since I became lactose-intolerant in college — I can have yogurt and cheese in small amounts but I’m about to make the switch to soy-based yogurt. And since I can’t have ice cream, I’ve already been consuming soy ice treats like soy-based ice cream. I’d just really really really miss cheese and the local honey I’ve been buying. I would not miss eggs as I use them primarily just for baking, and there are plenty of alternative ingredients to use in place of eggs. But we’ll see about my vegan wannabe tendency. For now I’m totally happy being a vegetarian, trying new recipes, loving all the new flavors, and learning about nutrition. And of course, let’s not forget about the animals and the environment — which were my main reasons for changing my food habits.
top row: green onions, yellow and red pepper, broccoli
bottom row: carrots, mushrooms, asparagus
Mmmm, OMG, this was so good! Sauce recipe from VETWLYH – hoisin sauce, soy sauce, brown sugar, sriracha. Stir fried veggies with tofu served over soba noodles. YUM!