Veganism is gaining more popularity as a nutritional plan and certainly is getting a lot more attention in the mainstream press. With a large number of celebrities who follow a vegan diet and even a new book, Mark Bittman’s VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good, some people are turning to this way of eating as a way to lose weight. (Technically I would consider the VB6 philosophy a nutritional plan that is more flexitarian since it does not rely specifically on vegan principles.)
Veganism is a part of the Vegetarianism although it is more restrictive. Sometimes this choice is due to health reasons, most often it is due to philosophical leanings about how animals are treated. Veganism is actually more than a diet, and for most followers is a lifestyle. It excludes any animal products or by-products; including things such as honey, white sugar (which is often processed through bone char), anything with cochineal or carmine in it (this is made from crushed beetles — side note this colorant is frequently found in lipstick), etc. Most vegans also swear off processed foods, do not wear animal products and avoid products that use animals for testing.
Whether you are an adherent of the vegan lifestyle or not, it does offer many delicious recipes without the use of animal protein. This recipe is a fabulous way to add the healthy monounsaturated fat found in avocados to create a tasty, creamy sauce. Full of vegetables and providing some protein from the nuts and mushrooms it can be a satisfying, healthy meal.
1 medium sized ripe Avocado
1/2 cup of lemon juice
3 cloves of garlic
pinch of salt
1/4 cup of parsley
1/4 cup of basil
2 tablespoons of olive oil
1/3 cup raw pepitas
1/2 cup baby portabella mushrooms, cleaned, sliced
1 tablespoon extra virgin olive oil
1/4 cup pomegranate arils (optional)
Pasta (gluten free if needed for dietary reasons)
1 small zucchini, shredded
Cook the pasta
Place zucchini into colander and drain pasta into zucchini
Rinse and set aside
In a separate pan saute mushroom slices in olive oil
When done take off heat and set aside
Place lemon juice, garlic and olive oil in a food processor or blender, blend until smooth
Add avocado, parsley and basil, process until smooth
Gently fold together sauce, pasta and zucchini
Garnish with mushrooms, pepitas, and pomegranate
Serve and enjoy!
Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. Linda loves crafting, home designing and works as an Architect.. Aside from blogging and cooking, Linda works for 24 hours, seven days a week as a mom of two bright and awesome kids.