by Faith Escher
Why are you a vegan? This was without a doubt the most frequent question I was approached with when I first made my lifestyle change. While the “why” question feels normal enough, I came to the realization that the same question was not so frequently asked when people found out about my other identities or choices, their question usually did not begin with why…
Though I can’t begin to surmise the motives behind each question and why it is asked, I do believe that people often ask “why” when they believe something is challenging, or too difficult, or possibly not rewarding enough to try out for themselves. I think people ask “why” when we choose a path that seems more difficult than an easier route.
I believe this is the reason people ask “why” when we choose to go against the grain with our habits or lifestyle. For some, there is a desire to find a compelling answer that gives them reason enough to completely change their lifestyle. I believe that one of the most common reasons people ask “why” is because they want to make sure something is worth the cost.
There is always a cost, and word around town is that eating healthfully is expensive in time, money and relationships. But I want to encourage you that it doesn’t have to cost you more than you are already spending on food and I want to save you time, so that you can invest in those relationships that are important to you—including your relationship with yourself.
Total Budget: $100 or less
All recipes serve 4
NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.
The Shopping List For All 5 Dinners
$53.13 – $64.42 *Prices may fluctuate depending on tax, store, sale and season. I paid $56.90 this week.
If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases ($9.97-12.97) or substitute with ingredients you have in your cupboard.
Optional Purchases
Breakfast Items
Snack Items
Lunch Items
Luxery Items
Increases the necessity budget by $23.28-$26.00
*Tax not included, prices may fluctuate depending on store, sale and season.
Recipe No. 1
Kai Tom Kah | Cook Time: 30 Minutes
Source: Global Vegetarian Cooking: Quick & Easy Recipes from Around the World by Throth Wells; Starters, Snacks & Soups-Asia pg. 44
Link to purchase cookbook here
Instructions:
Note: If, like me, you were unable to find Thai Chili at your local market, you can use some red chili flakes from your previous purchase to add the necessary heat to your soup. I used about 1 tsp. but you can add as much or as little as you like.
Recipe No. 2
Spinach, Kiwi, and Grapefruit Salad with Cilantro Sherry Vinaigrette | Cook Time: 30 Minutes
Source: The Best 125 Vegetable Dishes by Susann Geiskopf-Hadler and Mindy Toomay, pg. 288-189.
Link to purchase cookbook here
Instructions:
Note: Likely, you will have a lot of spinach and romaine lettuce left over after your recipes this week, because romaine and spinach are usually sold in large quantities. Go ahead and use these left over greens to make creative salads during the week!
Recipe No. 3
King Trumpet Carpaccio with Avocado, Cilantro, and Lime | Cook Time: Approximately 30 Minutes
Source: The Vegetarian Times | Instructions in link
*Adjustments have been made to the original recipe to suit four people
Note: When I made my purchase of the Serrano Chile, I noticed that I had to buy them in bulk and couldn’t buy a single one by itself. If this is also the case for you, what you can do is lightly roast them on the skillet or BBQ until they are soft and slightly blackened on 2 sides, and then freeze the remaining for a future week! Who knows, maybe you will want to try making some amazing salsa!
Recipe No. 4
Chickpea Succotash with Lemongrass | Cook Time: 30 minutes
Source: The Vegetarian Times | Instructions in link
Note: Lemongrass is a strong flavor…I would suggest starting with less than the recipe recommends and add more if you feel that it needs more. Another thing you can do to lower the intensity of the lemon grass is to remove it from the dish before serving so that you don’t end up accidentally taking a big bite of it!
Recipe No. 5
Quinoa Tabouli | Cook Time: 30 minutes
Source: “Students Go Vegan Cookbook” by Carole Raymon | Link to purchase cookbook here
See Instructions Below ingredients list | Note: Recipe is for 2 serving size, double the recipe for 4 people
Instructions:
Use the larger outside leaves of butter lettuce as a wrap. (Note: if you prefer another kind of wrap such as a coconut wrap or rice wrap feel free to be creative!)
Simple Dipping Sauce:
Instructions:
Arrange thinly sliced veggies in your lettuce wrap, as desired, carefully. Once the wraps are assembled you can dip them in the sauce or sprinkle the sauce on each wrap.
Note: Quinoa is amazing in that once you prepare it you can refrigerate the plain unseasoned grains in bulk and use it for various dishes throughout the week. It tastes equally delicious cold or hot, savory or sweet. You can use it to toss into salads and burrito bowls, or you can warm up the unflavored grains in the morning and add a splash or almond milk and honey for a filling protein packed breakfast.
I would like to suggest that your “why” is important, and that your answer is more important for you than it is for the people who ask you “why.” It’s not because you need to justify yourself to anyone, not because you need to convince anyone, and not because you need to transform other people, but because the why matters for you!
When you know why you do something…you can do it wholeheartedly! Plus, It is easier to get derailed if you aren’t sure what motivates you.
Think about some of the choices that you have made, and ask yourself, why have I decided to do _______. If you don’t know the answer, try creatively turning your why question into other questions…for example…
“What experiences have I had that brought me to this place?”
“What brings me joy when I consider the decision I have made?”
“How are my relationships positively impacted because of this choice that I have made?”
These questions have helped me uncover my reasons and motives for the decisions that I have made, and encourage me to stay true to them as I continue my journey over time.
References
Gieskopf-Hadler, S., & Tommay, M. (1994). Spinach, Kiwi, and Grapefruit Salad with
Cilantro Sherry Vinaigrette. In The Best 125 Vegetable Dishes (pp. 288-289). Rocklin,
CA: Prima Publishing.
Raymond, C. (2006). Quinoa Tabouli. In C. Raymond (Author), Student’s Go Vegan
Cookbook (p. 112). New York, NY: Three Rivers Press.
Tenaglia, S. (2016, May). King Trumpet Carpaccio with Avocado, Cilantro, and Lime
(The Vegetarian Times Magazine, Ed.). Retrieved February 9, 2017, from The
Vegetarian Times website: http://www.vegetariantimes.com/recipe/king-trumpet-
carpaccio-with-avocado-cilantro%C2%A0and-lime
The Vegetarian Times. (2014, September). Chickpea Succotash with Lemongrass. Retrieved
from The Vegetarian Times website: http://www.vegetariantimes.com/recipe/chickpea-
succotash-with-lemongrass
Wells, T. (2006). Kai Tom Kah: Mushroom Soup with Lemon Grass. In T. Wells (Author),
Global Vegetarian Cooking: Quick and Easy Recipes form Around the World (p. 44).
Northhampton, MA: Interlink Books.
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