Hi there! How did your week go? I went to Toastmasters yesterday and did a speech about creating my smartphone app, Vegan Delish. It gave me yet another opportunity to practice my activism as I incorporated my vegan lifestyle into the speech. Because the meetings are at lunchtime, I usually get asked about what I am eating, too. Yesterday I made his and her green salads with chickpeas and avocado that I also served with corn tortillas and mango:
I was busy yesterday afternoon getting ready for a weekend trip I’m taking to Disneyland! My sister who lives in Seattle is visiting Southern California and is taking my nephew to the park for the first time, so Alan and I are going to join them. I guess I’ve been spoiled with travel because this is one of the first trips that I can recall where there aren’t a ton of readily-available healthy, vegan options. I tried looking online and calling the dining services department at Disneyland to see where I might be able to get a vegan meal at the park, but I didn’t get very helpful input. And, to be honest, I don’t expect that an amusement park would have a meal that would fit my fairly restrictive needs. So, I’ve taken matters into my own hands and decided to bring along as much food as I can. We’ll see how it goes.
I prepared a giant wild rice and garbanzo bean salad that will likely become dinner tonight and lunch tomorrow:
If you want a recipe for a similar salad that I’ve made in the past, check out my Lemony Lentil & Brown Rice Salad here.
Our hotel has a refrigerator so that’s where I’ll be stashing all of the food I’m bringing. I also have provisions for breakfast and snacks including fruit, nuts, oats, soy milk and Lara bars:
I might try making another hotel green smoothie with my travel blender, I’m bringing along some frozen fruit, greens and hemp seeds to make that happen. If I do it, I’ll see if I can take some video of the process so you can laugh along with me as I make a
huge mess healthy drink.
I made several almond butter and fruit-sweetened jam sandwiches on rice bread to go along with the salad for lunch or dinner:
I also made some carrot pulp cookies:
Here’s the recipe:
Carrot Pulp Cookies
Makes 2 dozen
2 cups carrot pulp
1 cup unsweetened, dried shredded coconut
2 tablespoons flax meal
1/2 cup raisins
1/4 cup currants
1 cup almonds
1/4 cup maple syrup
Combine ingredients in a food processor and process until combined. Use your hands to form two dozen cookies, flattening them as much as possible without breaking apart. Dehyrate at 115 degrees for 12-15 hours, flipping once during the drying process.
I hesitated to post this recipe because I used maple syrup, but they just weren’t sweet enough otherwise and the syrup helped to bind them. I would like to try using date syrup in the future for a whole food sweetener, but I never think far enough ahead of time to make it.
I am taking more food than clothes on this trip, but I am unwilling to pay exorbitant prices for blah and unhealthy food.
Today is Healthy Vegan Friday! Here are the top three most popular recipes that you shared from last week:
1. Chocolate Avocado Mousse from Tammy & David @ Our Neck of the Woods:
2. Taco (less) Layered Salad from Devin @ Nom Yum Free:
Now it’s time to add your whole food, plant-based recipe to the link-up party! To do so, just follow the link at the end of this post. And, if you’re interested in being a co-host of Healthy Vegan Fridays, be sure to fill out this application before Monday, January 21st. Gabby and I have a spot open and we can’t wait to find our next partner in crime, ha ha.
Until Monday, have a wonderful, healthy weekend!