Not everyone is passionate about cooking. I wasn’t until three months ago. What I didn’t know is that we don’t need to cook fancy dishes to be inspired. We need to cook pretty (and healthy) dishes. Seriously.
Look at the kind of excuses I had my whole life for not cooking: “I don’t like my food,” “I’m not creative enough to cook,” “I work long hours every day and don’t have time to cook,” “It’s easier to eat outside.”
Pretty lame, eh?
After I went vegan, I felt the need to cook my own food. One reason was that, maybe for the very first time, I was concerned about what I was eating: “Is there dairy here?” “Did they add eggs?” “Is there enough iron?”
The second reason was that, even living in Vancouver — where the vegan community is growing fast and demanding grocery stores and restaurants to include vegan options among their products, it’s not always easy to be a customer.
Although most restaurants are happy to accommodate dietary restrictions, not all of them have vegan options on the menu. Likewise, not every store sells free-dairy or -egg products.
Depending on the place, the price can be an issue too. But with the money I’ve saved not buying meat (which is expensive and doesn’t taste great), I can buy my favourite vegan cheese and other products I like without spending more.
My point is, if you make the cooking process a moment of relaxation, besides saving money, you’ll end up enjoying to prepare your own meals — be they vegan or not.
I’ve dedicated to cooking the same care I do to other aspects of my life. But we don’t have to spend hours in the kitchen if time is a limitation. We can be simple and efficient, especially if we’re too tired.
A few days ago I had some freelancing work when I got home from my full-time job. I didn’t have time to cook a complete meal, so I quickly made a healthy avocado sandwich. Simple, efficient and delicious.
If it sounds appealing, you can find below my (easy) recipe.
- 2 Mexican avocados (vitamins B and C | fibre)
- 2 Medium tomatoes (vitamins C and A)
- Half of a small onion (vitamin C)
- Sea salt
- Parsley (vitamin C and A)
- Black pepper (iron | calcium | fibre)
- Olive oil
- 1 Large leaf of kale (vitamins C and A | calcium)
- A handful of pecan (magnesium | fibre | protein)
- Chop the tomatoes, the onions and the kale.
- Set them aside.
- In a bowl, mash the avocado with a fork.
- Add the tomatoes and mash them all together.
- Add the onion and keep mashing them.
- Add olive oil, then salt, parsley and the pepper.
- Stir everything.
- Decorate your plate with kale and pecan.
NOTE: I added a bit of soy sauce, salt and olive oil here. But you can add whatever you like. Leave it in the fridge for 15 minutes so the taste gets perfect.
- Spread the mixture on your favourite bun.
NOTE: Drink something healthy such as orange, cranberry juice or a light smoothie.
Serves: 1 person (so you can eat more!).
Photo credit: Glauce Fleury.