Like many people, I have fond memories of riding my bike everywhere as a child.
When I was ten years old, I rode my bike out of an alley onto the street and I was hit by a car. I remember falling hard, hearing my bike crunch and the pain shoot down my legs.
I immediately jumped up and ran (or should I say hobbled) down the alley tugging my twisted bike. The guy who hit me jumped out of his car and was so upset about running over this little girl with her bike. He was yelling after me “come back” but I didn't turn around.
I hid my bike until I could figure out a way to get it fixed. Then I saw my leg was bleeding. I pulled my shirt over my knee and wiped off the blood. Oops..now I had a bloody shirt. I tucked my shirt into my shorts and hiked up my shorts as high as they could go so no one would notice the bloody bottom of my shirt.
About 15 minutes later, I came back to my neighborhood and that poor man who hit me was still out on the street now surrounded by my neighbors, They were all looking for the kid who just got hit by the car. I didn't say a word and just watched with everyone else.
So why would a ten-year-old girl not tell anyone she got hit by a car?
The easy answer is that I was just scared, but scared of what? Scared that I wouldn't be able to ride my bike anymore? Scared that I would get in trouble for getting run over?
Maybe I didn't want anyone to feel sorry for me. I do hate feeling helpless.
What ever the reason, I couldn't tell the truth.
Yesterday I was talking to a friend and she asked me a question. Normally, I would just give her an easy answer, but yesterday I told her the truth.
She was quite surprised, but for the first time, I felt close to her.
This vegan experience has changed me. I always feel like I want to tell the truth and that is one of the reasons I encourage veganism. It is not just for the body – it is also for the soul.
Aristotle says the soul is not an independent existing substance, and it is linked directly to the body so when the body feels strong, the soul will too. I love having a vegan soul.
On to food. Last night, I had a strong desire for comfort food. You know the stick to your ribs kind which we sometimes miss being vegan. I decided I would make a vegan meatloaf and mashed potatoes. Oh my gosh – so yummy. This is surely going under Ordinary Vegan favorites. Hope you enjoy it too.
Vegan Day 137 – Wish me luck!
- 1 Tbsp oil (olive, canola, veggie - your choice)
- 8 ounces of white mushrooms sliced
- 1 15 ounce can garbanzo beans, rinsed and drained (No Salt)
- ¾ cups rolled oats
- 2 cups cooked quinoa (how to cook quinoa below)
- 1 cup frozen peas
- ½ cup chopped parsley
- 1 Tbsp chopped fresh thyme
- 10 sun-dried tomatoes packed in oil, drained and chopped
- 1 cup chopped red onion (approx one onion)
- 1 Tsp red pepper flakes
- 1 clove garlic minced
- salt and pepper to taste
- 1 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 1 Tsp dijon mustard
- Whisk brown sugar, vinegar and dijon together - set aside.
- Pre-heat oven to 350 degrees. Lightly grease or spray an 8-inch loaf pan with oil - set aside.
- Heat oil in a large skillet over medium heat.
- Add mushrooms, salt, red pepper flakes and pepper and cook until mushrooms are golden brown approximately 6 to 8 minutes.
- Add the chopped clove of garlic to the saute for the last two minutes. Set aside.
- Put garbanzo beans, oats and ½ cup water into a food processor and pulse until almost smooth.
- In a large bowl, combine mushrooms, bean/oat mixture, quinoa, peas, parsley, thyme, sun-dried tomatoes, onion, salt and pepper. Combine.
- Transfer mixture to prepared loaf pan, gently pressing and mounding it.
- Bake for 30 minutes - remove from oven and spread topping on top of loaf.
- Return to oven and bake another 30 minutes until firm and golden brown.
- Set aside to rest for 10 minutes before slicing and serving.
How to Cook Quinoa
If you are using unrinsed quinoa, you want to start off by rinsing it off in a fine metal strainer. Some people like to soak it in water for 15 minutes but I never do.
Add one cup of quinoa to two cups of liquid (I use water but some people like veggie broth) If you are making two cups of quinoa use four cups of liquid etc.
Bring to a boil, reduce heat to low and cover and simmer for approximately 20-30 minutes until all the water is absorbed. Remove from heat and let sit covered for an additional five minutes. Fluff and serve. Make sure you keep your eye on the quinoa the last ten minutes to make sure all the water hasn't absorbed – sometimes it cooks faster.
I always make extra quinoa and use it throughout the week. It will last for approximately five days in the refrigerator. It is a great “go to food” and high in protein. I like it topped with all kinds of stir-frys, over sauteed chopped tomatoes and garlic or cold with red onion, corn, peas and a light vinaigrette dressing. You can also toss with salads. It is one of my favorite foods to eat and one of the healthiest. A cup of quinoa will have around 127 calories, 2 grams of fat and 4.5 grams of protein. Quinoa also provides the full nine essential amino acids , high in magnesium and great for cardiovascular health.
