project vegetable is in effect.

I'm not a total junk food vegan. I mean, I do eat more vegetables than the typical SAD follower. But I do love to eat bread and sweets, that's for sure. Not to mention that I work all day surrounded by vegan sweets! In fact, I have gained nearly fifty pounds over the past four years. Because of this, I'm really trying to fill up on more vegetables as well as exercise a bit more. I get bored with salads all the time, but luckily I have a whole mess of cookbooks to fill me with vegetable inspiration.

I finally cracked open Vegan Soul Kitchen this week. VSK is filled with so many healthy options, it was hard to choose what to make first. We started with a modified version of Wilted Swiss Chard and Spinach with Lemon-Tahini Dressing. I say "modified" because I forgot to buy more tahini, so I subbed sunflower seed butter in it's place. I'm sure the sunflower seed butter brought in a completely different flavor than tahini would have, but we still enjoyed this simple way to eat greens. Scrumptious. We served it over quinoa along side a salad.



Another easy VSK dish we made this week is Crisp Green Beans with Roasted Shallots and Walnuts. This was quick, easy, and had tons of flavor thanks to the roasted shallots and tangy dijon vinaigrette.



Moe wanted in on the action. Get out of there! Bad kitty!



Of course we didn't eat just green beans for dinner. I made a batch of Orange Sesame Tofu from Eat, Drink & Be Vegan to go along with it.



The tofu dish was good, with a nice bright orange flavor. The sauce was way too watery, though. I'll definitely need to thicken that sauce more next time.