Vegan Out: Day 8
Monday was a pretty perfect food day. I loved everything I ate and had plenty of it. I was really full at lunch and really full after dinner, but not in a gross “food coma” way. I think this is one of the perks of a veg lifestyle! On a side note, I’ve still been a bit tired and really thirsty lately. Can’t necessarily attribute either to the diet, but it’s worth mentioning.
Breakfast was a repeat: Apple with Peanut Butter and Banana Chips. I ate the last of the Banana Chips yesterday and am making haste to Whole Foods at lunch to replenish my stock. I don’t like bananas, but love banana chips. So it goes.
I went home for lunch and whipped up a spinach salad w/ strawberries, avocados and almonds, and added some wheat crackers with hummus and more avocados on the side.
Towards the end of my lunch I was craving some spice so I dabbed some Sriracha on my crackers.
I’ve been having a serious chocolate jonesin lately so I stopped by Whole Foods on my way back to work and picked up a Vegan Chocolate Chip cookie. I ate half of it as I began the second part of my work day.
After work, I headed home for a night of “What can I cook with what I’ve got in my fridge” The answer, surprisingly, was Sweet Potato Gnocchi!
You only need two things to make this beautiful dish: Sweet Potatoes and Flour! Start by peeling, then chopping and boiling a sweet potato or two. When they are soft, remove from boiling water and mash immediately. Fold in flour 1/3 of a cup at a time, until you get a dough that’s not tacky but definitely not firm.
Separate the dough into manageable pieces, then roll it into ropes on a lightly floured surface. Cut the ropes into small pieces and roll them on a fork with your fingers. The result will look something like this:
Drop them into boiling water (you can re-use the potato water from earlier) and when they float, remove with a slotted spoon and set aside.
While I was making the gnocchi, I had some onions carmelizing in another pan. I didn’t make any sauce, so I added the cooked gnocchi to this pan and threw in some Smart Balance butter & sautéed until lightly brown. When they were almost done (2-3 mins) I tossed in a handful of fresh spinach and stirred until just wilted. (30 seconds) For the final topping, I added some Vegan “Parmesan” which added a bit of saltiness and spice to the dish.
The result was amazing. It tasted so rich that I stopped eating after a few bites. Then I went back and had two entire bowls. The gnocchi consistency wasn’t perfect ( a little dense) but that being said, it was better than some gnocchi I’ve had in restaurants. I think the less flour you use, the fluffier your gnocchi will be. I’ll try this again soon with as little flour as possible. Bon Appetit!
Of course, I wasn’t too full to eat the second half of my Vegan Chocolate Chip Cookie. Happy Monday!