Vegan Challenge - Day One

 I hope everyone is having a beautiful and peaceful Sunday. I spent yesterday prepping for my the first week of my vegan challenge, and have decided to start my challenge today.  I can tell it is going to be a challenge.  I made my way to Whole Foods yesterday and my experience there was incredible. They were friendly and informative.  I had to spend a couple of hours reading labels making sure I am sticking to the rules of my challenge.  They answered all my questions and they were open to me taking some photos as well. Today I wanted to meal prep and did manage to get one meal done but I have been under the weather.  I purged all my meat, dairy, and eggs today and made room for produce and staples I will be using for this weeks meals. I made One Pot Farmers Market Pasta with my own spin on it from the website ohmyveggies.com   The beauty of this meal is that You can use your favorite vegetables.  I even added Bok Choy to mine.  I did leave the cheese out of mine of course.  I also worked around my house getting rid of clutter. Simple is my word of the month.  We will see what this week brings on my journey.  I hope everyone has a wonderful week. 

 

    •    12 oz spaghetti 

    •    1 medium red onion, peeled, halved, and sliced

    •    1 small Japanese eggplant, halved lengthwise and sliced

    •    several stalks asparagus, cut in 2 inch pieces

    •    a handful of broccoli florets, cut in half  

    •    2 cups cherry tomatoes, halved

    •    1 colorful bell pepper, chopped

    •    2 cloves garlic peeled and minced

    •    2 handfuls baby greens, I used baby kale and wild arugula

    •    1 - 1-1/2 tsp salt and lots of fresh cracked pepper

    •    1/2 tsp red pepper flakes (optional)

    •    2 Tbsp olive oil

    •    1 cup dry white wine

    •    3 1/2 cups water

    •    1 Tbsp white wine or sherry vinegar

    •    halved cherry tomatoes

    •    1/2 cups finely shredded basil leaves

     

INSTRUCTIONS

 

 1.    Put everything into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn't fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn't stick. Don't over cook the pasta, there will still be some water left in the pan.

   2.    Toss the pasta and serve with the extra tomatoes and lots of fresh basil.