What I loved most about being a vegan (from end of summer 2008 through most of 2010), was the learning process.
Not only did I learn a lot about nutrition and how certain foods affect your body (negatively and positively), I learned how to cook creatively.
When your pool of foods is narrowed down, you have to “work with what you have,” which leads to fun kitchen experimenting.
I mentioned yesterday that I used to make stuffed peppers as a vegan. Basically, because you don’t have the “luxury” of using ingredients like eggs, dairy and meat, you’re forced to look “outside of the box.”
You discover new vegetables at the grocery store, thinking, “What is this? What does it taste like? Can I make it into something hearty for dinner?”
I felt as a vegan, I was most creative with my pantry – stocking it full of lentils, different canned beans, a wide range of spices, different types of oils and condiments, and every nut under the sun.
One of my “go-to” meals as a vegan was a walnut taco “meat.” I would make this walnut meat and stuff it into lettuce cups, sprinkle over some corn and olives and have myself a merry little “taco night.”
I can’t believe it has taken me this long to bring this recipe to you! It was fun to make (and I tweaked it a bit since it’s inception in my college apartment senior year) and made me wish I had known about spiralizing in college – it would have saved me the freshman 15, for sure!
Spiralized dinner parties are the best kind of dinner parties – they’re interactive, healthy and satisfying! What better way to enjoy the evening than enjoying a glass of wine and pasta that doesn’t leave you in a food coma afterwards?
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Nutritional Information & Recipe
Weight Watchers SmartPoints*: 15 points