A few tips for easier Vegan Eating

Glenwood Springs

I just snarfed down three potato pancakes with applesauce and Thai Seasoning. Man, they were good!

I made some Kamut pancakes for my family that had eggs and milk in them.

I have gone back to eating Vegan after a fourteen year break and wanted to share a few tips learned over the years that have enabled this transition to be relatively easy.

First, you need two crockpots and a bread machine. It also helps tremendously to have a seed mill or two and also a grain mill.

I keep the crockpots going almost full time with beans. This morning I had garbonzos and pintos w/ brown basmati rice cooking. The liquid generated from cooking the beans is chock full of b vitamins and I use it to cook my white rice in. I also dip into the beans to quickly throw together a paste that can be eaten on tortillas, bread, or tossed into a vegetable stir fry. After three days on low, the beans are soft enough to make into burritos, hummus, and/or used in soups, stews, or casseroles.

I also use my bread machine throughout the day to mix dough for rolls, vegan pizza, and bread.

Every week I buy salad fixings for a huge garden salad and then gradually eat it during the week.

One of the main reasons I stopped eating Vegan was because my husband developed a gluten intolerance for five years and could not eat any grains. He ate meat two or three times a day during those years and I could not afford to purchase the groceries and did not have the time to cook double meals plus care for my four little children.

I am OK with doing double meals now because I have more time and no toddlers hanging on my legs!


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