Oh She Glows posted 10 Foods I'm Loving Lately, and like many of her posts, it inspired me to do the same!
Here are 10 Foods I'm, if not exactly loving, relying heavily upon lately. (I realize that isn't as snappy a title of a post!)
1. Dark Chocolate
I don't need to be told twice, and when Kathy Freston's The Lean recommended dark chocolate as a superfood, I was all over it. I have a couple of sqaures most evenings and manage to feel virtuous about it.
2. Vega Energizing Smoothie protein powder in the Vanilla Almondilla flavor
Some vegan protein powders are just nasty. Some are too heavily flavored and overpower the fruits you're using in your smoothie. This protein powder is just right.
3. Collard greens and chard
These are greens I don't think I ever ate until the last year or so, but now they're my go-to, toss them in the skillet, add 'em to every meal, use 'em instead of spinach green choice.
4. Pine Nuts
I believe I've already lauded pine nust during this Vegan MoFo, but really...I love pine nuts. They add crunch and flavor and something rich and indulgent to every meal.
5. Avocado Oil
What I really wish I could find was an avocado oil/lemon combo I sampled at a conference once...that was to die for...but until then, I'll settle for avocado oil as a light and tasty alternative to olive oil.
6. Nutritional Yeast
Oh, I know that's a total no-brainer, but it never hurts to repeat: The nooch is a vegan's absolute life-saver. Not just for the nutritional attributes it brings to the table, but because it adds that very elusive and savory umami taste sensation to any meal.
7. Annie's Organic Horseradish Mustard
I like mustard. And I like horseradish, but sometimes commercially prepared horseradish has eggs in it. This version is vegan, and it combines these very powerful sinus-clearing condiments into one super-condiment!
Breakfast is one of those meals that non-vegan restaurants don't do all that well for vegans. You do have to be careful when out and about to make sure a restaurant's oatmeal doesn't already have milk mixed in, but oatmeal can be a reliable option for breakfast. At home and away.
9. White wine and lemon
You know, saute anything in white wine and squeeze in some lemon, and you have instantly sophisticated up your dish. I'm allergic to alcohol (an affliction I developed at the late age of 37) but I can still cook with wine. And whenever I actually remember to do so, I'm rewarded.
10. Cannellini beans
Cannelini beans are mild and meaty. They add a bunch of protein, but they don't have quite the good-for-you taste of a garbanzo. (I totally don't mean to diss the garbanzo, and I love the Un-Tuna Salad from Blissful Bites, based entirely on garbanzos, but they have a stronger beanier flavor, that's all I'm saying.) I love them in any sauce, and they puree up really nice...try them to create a creamy soup.
So, those are ten foods I'm relying on quite a bit. But I could use some variety, so what are you turning to? You no-fail vegan ingredients? And do they change as we shift from summer into fall and winter?