My food has been very plain recently ! And the food that isn’t is because I’ve been going out to eat a lot. I’m in the prime moment of a few very stressful weeks for me! I’m starting a new job soon, leaving for a two week Greece adventure, and submitting grad school applications. 🙈 Due to this I either haven’t put much effort into making food (hence my bowl of frozen pineapple and blue berries) or I’ve just been going out to eat with friends to distract me.
I, like a lot of people, am an emotional eater. I connect food with a very positive feeling, and so in times of stress I lean towards food to help mask my emotions. These past two weeks I’ve been eating quite a lot, which ultimately makes me feel worse.
But what I love about the plant based diet is that even though I might be over eating a bit here and there my body physically is still feeling better than when I wold over eat on an animal based diet. Ultimately I would like to get to a point where Im not over eating at all! But I’ll just focus on the positives until then !!
Vegan Korean Glass Noodle w/ Vietnamese Fish Sauce 🐠🌶
Fish sauce is the hardest thing for me to give up while trying to be a vegan. We put fish sauce into everything in our daily food, from soup, bun, congees, as dip sauce for spring rolls. It is also one of those recipes that I mastered growing up, a yummy sauce with the perfect balance of sweet, sour, salty and spicy, all from 5 simple ingredients of chilies, garlic, sugar, and fish sauce. I missed this sauce.
Took me a while but I came up with something similar, not exactly the same, but good enough & I love it. I use a combination of seaweed, miso paste and a dash of soy sauce as substitutes.
For this dish, I roasted all the vegetables (use whatever you have) in the oven while preparing the vegan fish sauce. Cook the Korean glass noodle according to direction for about 10 mins, drain the water, return back to the pot, and pour over 1/2 of the sauce. Let sit for at least 10 mins for the sauce to completely absorb into the noodle. Korean glass noodle does not have much favor but will soak whatever sauce. Add roasted vegetables, serve warm, sprinkle with peanuts or sesame seeds. There is very little oil in this dish (only from roasting the vegetables), it is also yummy as a cold dish. The noodle will soak up all the sauce, add more as needed
Optional: add cilantros, mints, basils and bean sprouts and this dish will remind you of a yummy bowl of Summer noodle! .
Vegan Fish Sauce _____________________________________* 2-3 small Thai chiles 🌶
* 2 large garlic clove
* 1/4 C of palm sugar or brown sugar + 3 tablespoons fresh lime juice + 1 tablespoon of soy sauce + 1 teaspoon of white miso sauce + 1 sheet of seaweed
Soak 1 sheet of seaweed in 1 cup of hot water for 10 mins, drain and reserve seaweed water. In a mortar, pound the chiles, sugar and garlic into a paste. Add seaweed water, lime juice, soy sauce and miso paste. This sauce can be stored in refrigerator for up to a two weeks.
🤷🏼♀️ A bit of a hot mess over here but this is what lunch looks like when you haven’t meal prepped and get home from work at 10pm the night before. My go-to dressing is a handful of soaked cashews, squeeze of lemon juice, some drops of olive oil, 1 tsp nutritional yeast and some dill all thrown into the blender and water added for desired consistency.
lemon garlic pasta w/ onion, cilantro, garlic, seasonings
roasted potatoes w/ bell pepper, onion, cherry tomatoes, garlic, seasonings
This has got to be my favorite lazy - healthy - satisfying meal evaaa. Featuring a quick and dirty salad (spinach, cuc, tomato, avo, pumpkin seeds, lemon juice, olive oil, salt & pepper) and the only canned soup you will ever catch me eating (Amy’s organic lentil vegetable). Takes 5 min to throw together and does not disappoint.
Homemade soup is probably my favorite thing to make of all time so it’s pretty funny I’m posting canned soup... plus it’s pretty much the only pre-made food I ever eat but it’s just one of those days 🤷♀️ You guys, it’s amazing to have convenient healthy options like this! What a world!