So I’m two weeks into my vegan, gluten-free, caffeine and sugar-free cleanse.
The novelty has definitely worn off.
It’s not that there are no choices – there are lots of choices of things I can eat. I have probably not taken advantage of all of the restaurants that have gluten-free, vegan choices in my area. We went out for lunch yesterday to a restaurant that is one of our favorites, and there were a million things on the menu to eat – including vegan, gluten-free nachos! Sign me up for a bucket of that every day!
Anyway, I have two more weeks to go before I can say I was a vegan for a month. Yesterday, I decided to make roasted vegetable pasta salad, using quinoa pasta – this is actually something I make regularly and I love it.
I started with an ear of corn, an orange pepper, a red pepper, a zucchini, a carrot and the white tops of several green onions.
I grilled them on the barbecue, brushing them with olive oil and balsamic vinegar, until they were cooked but not blackened.
Then I chopped them into similar-sized pieces:
Then I chopped some kalamata olives, a half of a large jar of artichoke hearts, and some sun-dried tomatoes, and mixed the whole shebang with about a pound of cooked quinoa pasta. Dressed with some balsamic vinaigrette and there you have it! Roasted vegetable pasta salad. Very tasty.
Bonus recipe – Kalamata olive and chickpea hummus! I saw Giada DiLaurentiis make this on Food Network and of course I had to futz with it to make it a little better.
Drain (but do not rinse) a can of chickpeas; add to blender or Cuisinart. Add about a half cup of pitted kalamata olives. Add about 3-4tablespoons of the liquid from a jar of artichoke hearts, a few teaspoons of fresh lemon juice, some chopped basil, fresh ground pepper, some smoked paprika and a pinch of red pepper flakes. Blend. This will be the best hummus you have ever had!