Hey ya'll! I'm Jana from Seashells and Southern Belles, and I’m a nautical loving, southern gal that also happens to not eat meat. I stopped eating meat when I was 6 years old (totally my choice, my parents and sister eat it for breakfast, lunch, dinner, and snack). Most people are shocked when I tell them I am from the south and don’t eat animals. I also grew up in the country, (between corn and soybean fields), so trust me when I say that me not eating meat was a pretty big deal growing up. I’m probably the only vegetarian that was born and raised in my entire county.
Generally, when I tell people that I'm a vegetarian, the first thing they say is “But you eat chicken and fish right?”
Hmmm. No, I don’t…
I also get the very wise “How about turkey bacon?” response. Nope, because the last time I checked, turkeys weren't vegetables.
One would think that since I haven’t eaten meat in ohhhh 20 years that I eat lots vegetables right?? Well…wrong. I’m more of a carb-itarian. I love , potato chips, and grilled cheese. Carrots, broccoli, and celery…not so much. This is precisely why I was so excited to find the Preppy Vegan. I have been bound and determined to start actually eating some vegetables this year and to finally become a vegetable-eating vegetarian and I am going to use the Preppy Vegan to help me!
I want to share one of my favorite vegan recipes with you (I’m not vegan, just a vegetarian, but I am looking to cut back on the 14 lbs of cheddar cheese I eat a week…) This oriental slaw is a perfect summertime staple. Cookouts can be hard for those of us on a plant based diet, but this slaw pleases both herbivores and omnivores alike.
Broccoli Cole Slaw
- 1 bag Ramen Noodles in Oriental (reserve seasoning)
- Pam spray
- 1/4 cup slivered almonds
- 2 bags (12-ounce) bags (in the bagged salad section of the grocery store)
- 1/4 (optional)
Dressing Mix :
- 1/2 cup canola oil
- 1/4 cup brown or white sugar
- 1/4 cup apple cider vinegar
- 1 ramen noodle seasoning packet
Put the ramen noodles in a bag and crush them with a rolling pin. Add the crushed noodles and slivered almonds to a baking sheet,broil to brown (only 2-4 minutes... these will burn quickly) Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat.
Thanks so much for letting me stop by today...here’s to actually eating vegetables and to being green and not granola!