Why Vegan? + Spaghetti & Salad

I have to say, the only thing I dislike about being vegan is the amount of effort it takes to explain my diet.

What's wrong with you? So what do you eat? I could never give up cheese and eggs. Would you be offended if I ate meat in front of you? What do you eat when dining out? All you eat is salad, right? No really, why can't you eat this?

My answer: I chose to be vegan to be healthier and more sustainable. As a vegetarian I knew the dairy and egg industry was abhorrent, but loved eggs and cheese and the convenience of eating a slice of pizza for dinner. I refuse to go PETA on someone's ass because they love meat. Being vegan is a lifestyle choice and ideology; if I impose my views and opinions on someone else based on their diet, I'm no better than a religious nut.

Also, there's those who argue that being vegan requires tons of money. I disagree -- I have four dollars and seventy-five cents in my bank account and have somehow managed to still feed myself without dumpster diving. It also helps having a pantry full of canned and dried goods.

In saying that, I introduce to you two vegan dishes Tati and I created over the past weekend. The first, a simple salad created from Trader Joe's groceries.


Warm beet and green bean salad with butter lettuce.
The second, a delicious pasta dish crafted from what was available in my kitchen at the time.

 

Lemony Tofu and Kale Spaghetti

Warm Beet and Green Bean Salad
1 can cannellini (white) beans, drained and rinsed
2 handfuls fresh green beans, rinsed and chopped in half
1/2 lb beets, tops removed and peeled
1 small head butter lettuce, leaves torn into bite-sized pieces

2 tbsp olive oil, divided
juice of 1/2 lemon
salt and pepper, to taste

Preheat oven to 350°F. Peel beets and chop into quarters. Set aside.

Boil pot of water over medium-high heat, add green beans. Boil green beans for 2-3 minutes, drain and rinse with cold water to stop cooking.

Place beets onto baking sheet, drizzle with 1 tbsp olive oil. Season with salt and pepper. Bake in oven for 10-15 minutes. Remove from oven, add cannellini beans to baking sheet. Bake for another 10-15 minutes, until beets are fork-tender.

Meanwhile, combine green beans and butter lettuce in a bowl. When beets and white beans are done cooking, add to bowl. Drizzle with lemon juice and remaining olive oil. Season to taste with salt and pepper.

Lemony Tofu and Kale Spaghetti
2-3 tbsp olive oil, divided
2 cloves garlic, minced
1/2 block firm tofu, pressed and sliced
1 bunch kale (dino or curly), torn into bite-sized pieces
1 lemon

1 pack spaghetti (I used linguini), cooked

salt, pepper, and crushed red pepper to taste

Cook pasta al dente according to directions, 7-8 minutes. [Don't forget to add salt to the pasta once boiling; I nearly had an Italian slap me because I confessed I never added salt while cooking pasta/spaghetti]. Slice half of the lemon thinly, reserve the other half to be juiced.

Warm 2 tbsp olive oil in pan over medium heat. Add garlic, sauteé for 30 seconds. Add tofu, cook for 5 minutes. Add sliced lemon pieces, cook for a few minutes. Add kale and sauteé for 2-3 minutes.

Drain pasta (don't rinse it!), add to pan with tofu and kale. Using tongs, toss and stir pasta in the pan. Add remaining olive oil and lemon juice. Season to taste with salt, pepper, and crushed red pepper pieces.

Vegansaurus Challenge

Vegansaurus, although I am late to the game I accept your challenge.

I tried beet greens for the first time! I was never a fan of beets when growing up (but then again, who is?). My mom always provided me with the freshest fruits and vegetables, but somehow she was partial to canned beets. Maybe in the same twisted sense that I have a weak spot for canned cranberry sauce.

Anyway, never having consumed fresh beets meant no beet greens. What a deprived childhood I had.

At my local farmers' market in Upper Haight, fresh beets caught my eye. I searched through the pile for ones with the prettiest, leafiest greens. I'm sure the cashier was confused as to why I was focusing on the greens rather than the beets themselves, but then again there's weirder things Haight Street has seen.

I followed instructions I found online: wash the greens and snap off the stems. Blanch, rinse, and chop. Peel and quarter the beets, roast in the oven for a while.

Figuring beet greens were similar to kale or chard, I decided to pair them with lentils for a fresh salad.

Mmm. Fresh roasted beets and leafy greens, you are my new favorite. And this salad too, it comes together quickly and easily once everything is prepped.

Beet Greens, Lentil, and Beet Salad
1 bunch fresh beets, greens attached
1 cup green lentils

3 tbsp olive oil, divided
1 tbsp balsamic vinegar
salt & pepper to taste

Preheat oven to 400°F. Bring large pot of water to boil for blanching.
Separate leafy tops from beets, discard stem. Rinse beets and greens thoroughly.
Trim and stem beets, then peel and quarter them. Place on a baking sheet lined with parchment paper, or on a sheet of aluminum foil. Drizzle with one or two tablespoons of olive oil, sprinkle with salt and pepper. If baking on aluminum foil, place another sheet over it to cover, wrap closed. Bake for 30-35 minutes, occasionally turning beets if on baking sheet.

Meanwhile, place the greens in boiling water for 2-3 minutes. Drain in colander and immediately rinse thoroughly with cold water. Alternately, you could dump into a bowl with ice water once drained to stop the cooking. Once cooled, chop the greens into bite-sized pieces.

Rinse and pick through lentils, add to 3 cups of water in small saucepan. Bring to a boil, lower to a simmer and cook for 15-20 minutes.

Once the lentils and beets are finished, combine everything in a bowl. Drizzle remaining olive oil, dress with balsamic vinegar and salt and pepper. Make any additions you feel necessary; perhaps a squeeze of lemon or a dash of red chili flakes.