Today is Meatless Monday for the rest of the eating world but for me it’s meatless every day. I’m a vegan and I’m married to a carnivor. It’s easy because my husband knows we cannot support two eating lifestyles so he’s adapted to having no animal products in our home. We made a deal when I embarked on this vegan plan. He can have his animal protein whenever he eats out; business lunches, weekend potlucks at church, and out at family and friends homes are when he can indulge on his chicken, fish, or wild game.
Through this process I’ve noticed that he makes better food choices when out. At potlucks he fills up on raw veggies and fruit and has animal as a side dish.
When I cook (every meal of the day), I use a combination of grains, fruits and veggies, and beans. Before going vegan my weekly menu looked liked this:
- Sunday: soups or stews
- Monday: Casseroles
- Tuesday: Meatless
- Wednesday: Pasta
- Thursday: Leftovers
- Friday: Meat and Potatoes
- Saturday: Eater’s Choice
Now that I am enjoying the vegan life I have changed a couple of things on the menu. Sunday and Monday are huge salads, Tuesday is grains and veggies (no beans), Wednesday and Thursday stayed the same, Friday is stir fries or veggie burgers, and Saturday is still eaters choice. Eater’s choice is whatever a person wants to make for him or herself, whether it’s an almond butter and jam sandwich or dinner reservations.
The wonderful thing about vegan cooking is learning to remake our favorite meat filled meals into a vegan fantasy dish. Picadillo Salad is one of the remakes.
Picadillo Salad – serves 6
- 2 cups cooked beans of choice or 1 can beans of choice (Since I don’t use canned beans, I used a mix of black and mung beans)
- 1 large red onion, diced
- 1 large red pepper, diced
- 2 tomatoes, diced
- 1 red apple, cored and diced
- ¼ cup chopped green olives
- 3 cups cooked brown rice
- 1 head Romaine lettuce, shredded or chopped
Mix together and set aside.
- 1 jalapeno, seeded and diced
- 2 garlic cloves, minced
- Juice of 1 large lime
- 1 large avocado, pitted, peeled and diced
- ¼ to 1/3 cup full fat coconut milk
- Salt and pepper to taste
Serve the salad with a dollop of the dressing over the top or on the side.