Almost too simple to be true and so good that I made this 3 times in one week with no shame. After a long summer of eating whatever I want whenever I want, I vowed to start this semester eating more clean. This week, I’m eating vegan to cleanse out all of the endless bowls of ramen I recklessly inhaled this summer. Although it’s not a bowl of authentic shoyu ramen, this zucchini pasta has kept me afloat this week. Vegan and 100% guilt free.
There was a time when I used to be obsessed with pasta. I don’t think my obsession really ever went away, but for a good reason. Pasta dishes can range from being really simple and quick to intricate and complex, but both can be equally delicious. That’s what I love. This pasta dish is pretty easy and on the healthier side (at least that’s what I told myself), as there aren’t too many ingredients and the recipe is adjustable. It can be vegetarian, and even gluten-free if the pasta is substituted.
The week leading up to a holiday is always awkward when it comes to cooking. I haven’t stopped thinking about what to make for Christmas dinner since the day after Thanksgiving. The awkwardness comes with the meals in between, because every meal after Thanksgiving is just a pregame for the next big holiday meal. The week before Christmas is especially annoying because I don’t want to eat anything that is too similar to what I’ll be eating for Christmas dinner. This means that the traditional holiday ingredients that I usually use around this time are off the table when it’s this close to the holiday, including sweet potatoes and anything cranberry really. This might just be me, but I really take Christmas dinner that seriously. This Thai Coconut Red Curry was the perfect solution. It’s an easy dish to double and keep over a few days to give yourself a cooking break. Plus, it still gives off the warm, comfort food[ie] feeling that we all want around this time of year.
I’m pretty sure everyone I know is just about sick of my diet changes. One minute I’m pescatarian, the next I’m posting snaps of the lamb chop I just ordered at STK. I know. It’s annoying. This time I really am sticking to a pre-holiday cleanse. I am sticking to a vegan diet for the two weeks leading up to Thanksgiving and a low-animal product diet leading up to Christmas. I’ve increased my water intake and vowed to avoid coffee and alcohol until Christmas. For law student preparing for exams, this is definitely a challenge. With that being said, I scoured my internet and my mom’s recipe books looking for vegan recipes that looked somewhat exciting. I’m the person that rolls their eyes whenever something is labeled gluten-free, dairy-free, or basically food-free. The last thing I want is to spend the entire holiday season eating flavorless meals. I also don’t want to spend a month feeding my body junk simply because it doesn’t have animal product. Because, trust me, if I could I’d live off of bread and pasta for a month and be happier than ever. Over the past week I’ve forced myself to incorporate various ingredients and flavors into my diet and I LOVE it.
This soup is accidentally and naturally vegan meaning I take any additional steps or substitute any ingredients. That’s the best kind of vegan recipe if you ask me. To be honest, I’ve always found lentil soups to be quite boring. But, this is at least one lentil soup I can get behind. It is one soup that my dad, who doesn’t believe in meatless-meals, could not get enough of. It’s a crockpot recipe that basically requires you to just dump everything in a let it cook. Even the lentils. I used red lentils which are cook pretty quick and require no pre-soaking. This soup gives off an aroma that is just as irresistible as the flavors. Its colors and comfort makes it perfect for the season.
You’re here because you saw the word ‘truffle.’ I completely understand. You should know right off the bat that $1000 truffles were not used in the making of this meal. Is it just me or are truffles becoming a thing? Kind of like the recent bacon frenzy that has taken over every recipe known to foodies across the world. Truffle fries. Truffle Mac-n-cheese. Truffle donuts. (Do those exist?) I’m not complaining. I love the truffle flavor and I’ve been waiting to get my hands on some truffle oil for a very long time. But, I wanted to do something a little different with it. Something you don’t see the truffle flavor paired with everyday. So, I created the perfect comfort food for these cloudy and rainy DC days––a White Truffle Grilled Cheese Sandwich.