Food
Diet recap: Going vegan was too hard for me at the beginning of the month so I switched to vegetarian. Eating vegetarian has been, unsurprisingly, so very easy for me. It's now day 26 though and I am starting to get a bit concerned about not getting enough protein. Once I am easily getting enough nutrients I will re-consider going vegan. If I am PREPARED, I don't think it will be difficult. But being prepared is key and sadly, I lack organizational skills. In the meantime I will gladly eat vegan without resentment if the choice is presented. (I think not being resentful about your diet is also key, but I have that part covered.)
In other food news, I have almost mastered the recipe of the vegan pasta dish that the Govinda restaurant serves. So simple and so yummy. I don't consider myself to be very good in the kitchen so I'm feeling kind of proud to have accomplished. Might sound weird, but I really did learn a lot making it. Here it is:
Pepper Pasta Salad
Pasta:
2 cups shell pasta
Prepare pasta using about 2 tsp. to 1 TBsp. oil in the water. This is important because you don't want the shells to stick/ stack together.
Dressing:
1/8 cup veg. oil
slightly less than 1/8 tsp. Hing (Asafoetida)
heaping 1/2 tsp. of salt
1/4 - 1/2 tsp. chili powder (amount varies because of "hotness" of various powders and your tastebuds. I have a very hot variety so I use slightly less than 1/4 tsp.)
1 TBsp. minced pickled banana pepper (with "juice")
Optional: 1/2 tsp. FRESH lemon juice
Mix dressing ingredients together. When pasta is done slightly al dente, drain and put into big bowl. Add dressing, mix well and then refrigerate. This pasta salad really does taste better chilled.
Notes:
In other food news, I have almost mastered the recipe of the vegan pasta dish that the Govinda restaurant serves. So simple and so yummy. I don't consider myself to be very good in the kitchen so I'm feeling kind of proud to have accomplished. Might sound weird, but I really did learn a lot making it. Here it is:
Pepper Pasta Salad
Pasta:
2 cups shell pasta
Prepare pasta using about 2 tsp. to 1 TBsp. oil in the water. This is important because you don't want the shells to stick/ stack together.
Dressing:
1/8 cup veg. oil
slightly less than 1/8 tsp. Hing (Asafoetida)
heaping 1/2 tsp. of salt
1/4 - 1/2 tsp. chili powder (amount varies because of "hotness" of various powders and your tastebuds. I have a very hot variety so I use slightly less than 1/4 tsp.)
1 TBsp. minced pickled banana pepper (with "juice")
Optional: 1/2 tsp. FRESH lemon juice
Mix dressing ingredients together. When pasta is done slightly al dente, drain and put into big bowl. Add dressing, mix well and then refrigerate. This pasta salad really does taste better chilled.
Notes:
- You can probably use slightly less oil in the dressing and it'll still be fine.
- When using Hing, less is ALWAYS preferable as it is EXTREMELY strong and not everyone likes it. Also, it can be found where Asian spices are sold. In Ottawa that would be T&T, Chinatown and places like Vaishali's.
- You can add a bit of the marinade/ vinegar from the banana pepper jar.
- This recipe will still work but won't taste as good if: the pasta shells stick together too much, the pasta is warm,or you used too much chili powder (too hot). I know because I have done all these things.
- Any pasta will likely work but I haven't experimented yet. I like the shells because every once in a while you get a small piece of banana pepper stuck to the inside of the shell and it's almost like a surprise in your mouth. :)
If anyone reading this has any suggestions on what might improve the dish, please feel free to let me know.
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