Thanks for coming back to another What I Ate Wednesday! Like last week, I’m sharing what I’m eating for weight loss. Unlike last week, I put a bit more effort into my vegan meals to make them a little more exciting.

Remember, this is not supposed to be an example of what YOU should eat, only an example of what I’m doing for my particular situation on one particular day. Please consult with a health professional (such as a registered dietician) when planning big changes to your diet.

That aside, this is working for me so far! I’m really excited to bring you more lower-fat, easy vegan recipes that fit into everyday life.

I’m not including calorie counts in these videos for a few different reasons. Mostly because I’m keenly aware of the young eyes viewing. The numbers I record are only relevant to me; a tool to keep me on track.

–SHOP MY FAVES–

Dark soy sauce:
http://amzn.to/2ELPJUA

Chinese Black Vinegar:
http://amzn.to/2FtQWO4

More:
https://www.amazon.com/shop/marystestkitchen

–THE FOOD–

Kidney Beans + Mustard:
– kidney beans
– mustard
– Chinese black vinegar
– dark soy sauce
– cilantro

Vegan Cream of Chickpea Vegetable Soup:
Makes about 4 servings

4 cups cooked chickpeas
6 cups chickpea cooking water or vegetable broth, divided
2 teaspoons cooking oil
1/2 red onion, minced
3 cloves garlic, minced
1 hot chilli pepper, minced
4 celery sticks, sliced
1 carrot, sliced
1/2 cup chopped gai lan (Chinese broccoli)
1/4 cup lemon juice
1 teaspoon salt

Blend 4 cups of cooked chickpeas with 4 cups of cooking water or vegetable broth until very smooth.

In a large pot over high heat, stir-fry onion, garlic and hot pepper in a little oil.
After 30 seconds, add the celery and carrots. Stir-fry until the celery is cooked but still crisp.
Add gai lan, if using.
Add the chickpea puree and as much extra broth as you like. Lower temperature to medium and cook until the soup is bubbling.
Add lemon juice and salt. Taste and adjust for salt.

Vegan Kung Pao Tofu:

Video tutorial: https://youtu.be/JCRJ_B8NTo0
Full recipe + blog post: http://www.marystestkitchen.com/vegan-kung-pao-tofu/

For this version, I baked the tofu, added 3 cups of frozen vegetables, and added 3/4 cup of vegetable broth.

— Green + Yellow Rice —

1 cup white rice
1 1/2 cup water
1 cup frozen greens
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon salt

Rinse and drain rice. Combine all ingredients in a pot. Bring to boil over high heat then immediately turn the heat to low, cover and cook for 15 minutes or until the rice is fully cooked.

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