Vegan

I decided to try going vegan for a week. I’m on day 4. So far, it’s actually much easier than I imagined. I’ve already noticed my digestion has improved dramatically and I have also noticed less food cravings. The one thing about any healthy eating program – you have to get used to cooking a lot more. Plus, meal prepping takes the guess work out of what you’re going to eat each day, so you’re a lot more likely to stay on track.

It’s gourd season and I’m excited! I picked up an acorn squash and decided I should try making stuffed acorn squash.

I’ve been on a major soup kick lately. It’s been cooler and rainy in LA a few times this month, so I stayed home and tried some new recipes. I recently made this Italian sausage and tortellini soup recipe and my whole family loved it. So I thought I’d try a vegan recipe this time. I’ve never tried 15 bean soup before, so I thought I’d give it a try. Instead of making mine with pork, like a lot of the recipes called for, I decided to make mine a vegan 15 bean soup recipe.

Each week, I try to replace at least a couple of meals with a plant-based or vegetarian alternative. Last week, I made this vegan chili, which was so delicious. I decided I’d try another healthy recipe, so I decided on chickpea burgers using my favorite legume – chickpeas/garbanzo beans. This recipe is for vegan chickpea burgers, but I also share ways to change it up if you don’t like chickpeas.