Dishing up a week of vegan meals

I continue my efforts to be a big weight loser...but real life is not like the TV show, now is it? That's why the people on the show stay away from their lives. But I go to the gym, am getting stronger, doing better, and still eating well. I think this will work, though take longer than I expected. I'm only a few pounds down from the original start weight, but with the exception of my 10 days of moving that got me off track, I continue to move in the down direction. I would need to work out daily (still an option) to even approach my weekly goal.

Meanwhile, I have volunteered to cook this week for vegan/vegetarian camp counselors. An annual youth leadership camp is underway here in KC. I have a number of friends who participate as volunteer staff and counselors. It centers on dealing with all types of diversity in human relationships and is an amazing, transformative week for the delegate/campers.

The food is provided by the host campus cafeteria and it is not vegan friendly and only modestly vegetarian friendly. I volunteered to support those staff by bringing in 3 meals a day for them that are healthy and vegan. There are only 5 people to cook for, but it is a challenge!

I served up a hot breakfast this morning of potatoes, mushrooms, green pepper, and onion. I don't use oil, so I cooked in the fry pan as usual but used mushroom broth for the cooking. Seasoned with salt, pepper, and a dash of Provence spice blend, the dish turned out great! Included a side of blueberries and cherries.

Lunch today is a cilantro summer salad - corn, edamame, black beans, red onion, jalapeno, fresh garden garlic, seasoned rice vinegar, veggie broth, salt/pepper, lime juice, and lots of fresh chopped cilantro. I'll add some lettuce leaves so they can serve it up easily.

Yesterday for lunch I made veggie burrito wraps. I used green and red tortilla wraps, spread spicy hummus on them, laid in a leaf of swiss chard, topped with quinoa, sliced tomato, and lightly steamed zucchini, yellow squash, and purple bell peppers (which are a wonderful find at the farmer's market!). I rolled them up and then wrapped them in aluminum foil a la Chipotle :)

I'm tracking protein, carbs, fruit/sugar to get a good balance.  I don't know how to cook tofu very well, so I'm getting protein from quinoa, beans, rice, edamame, almond milk, and soy powder.

Meanwhile, I get to eat well too as I manage to slice off a sample for the cook!