I’d Love to Go Vegan, But I Don’t Have Time To Cook!

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So what do Vegans eat for lunch, anyway?

No human who works or has a life really has time to prepare fantastically gourmet meals three times a day. Being a vegan is actually really simple, not scary at all, and doesn’t require ridiculous or foreign-sounding ingredients lists. Don’t get me wrong – there are lots of ways to play with food, and the 10 million vegan bloggers out there all do a fantastic job of demonstrating the culinary prowess and bravado that goes with making really fantastic¬†food.

Of course there are cooks all across the world who upstage little old me in that department.

But this is what happens when an average girl wants to eat a normal lunch and doesn’t have 40 minutes to make it happen. It’s healthy, balanced, vegan, and easy.

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I mashed up some tofu in a bowl with a little dried onion soup mix and some breadcrumbs, then fried it up like a burger until it was warm and crispy. About 5 minutes.

Then I topped it with basil, black beans, tomato and avocado. It was basically building a sandwich, minus the bread.

Sliced apples and sunflower butter on the side.

Done!

And no oven required. Bon appetit.

Fast Food, or Real Food Fast

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If there is one thing I would impart to the entire world if I could, it would be that being vegan is easy. Many people understand the environmental and health benefits of being vegan, but don’t think it would fit into their busy lifestyle.

Well, that’s bullshit because it can, and this blog is here to prove it.

For lunch today I opened the refrigerator and did that thing we all do where I stared at the contents and waited for something to jump out and cook itself. Nothing did. I checked the cabinets, the pantry and eventually came back to the fridge to look again because obviously something might have changed while I was gone.

Nope; Not really.

So, I grabbed a few containers of canned goods we hadn’t finished and decided to mush them up together and put the result on bread. Brilliance or luck? I’d like to think both but being honest, probably the latter. I don’t have that many brilliant moments, I just get hungry a lot.

Either way, the outcome was an amazingly accidental sandwich spread/potential dip that took literally 20 seconds to make and used up some leftover ingredients.

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Layered on a baguette from last night (that dad served with some meaty chili I couldn’t eat) with avocado and cucumber slices. I scooped some mellon on the side and this was a beautiful product of happenstance, jerry-rigging, experimentation, or whatever you would like to call random food-processing.

The moral of the story: this took less time than it would to cook a chicken breast, chop a salad, or order takeout. Don’t be afraid to throw something together, and see what you get. You’d be surprised what goodness comes out of taking risks, and being vegan.

Bon appetit.

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Ingredients

1/2 can of artichoke hearts

1/2 can of black beans

1/4 C. roasted red peppers

Olive oil

sandwich spread

Method

Put all ingredients in a food processor and blend, adding oil until mixture reaches desired consistency.

You could blend longer for a creamier spread, or only a few pulses for a chunky dip.

Serving suggestion: On everything; chips, carrots, peppers, bread, crackers, veggie burgers, or mixed with green beans for a cold salad.