Regardless of what we choose to eat, what’s most important is that we listen to and honor our own bodies. I also wish to commend your immense courage in making the switch to showcase recipes for all types of diets, as you’ve felt it best in aligning with your personal health journey. Thank you Dana for all your delicious recipes – I’ve been a longtime follower of your website as a go to place for fast and healthy meal ideas. Looking forward to making your recipes, both vegan and non-vegan, for years to come. I love that you used wild caught salmon (as opposed to farmed salmon)! Not all animal products are created equal, both in terms of health and ethics. I have plenty of friends who feel great eating vegan and I wish I could continue that because I think it’s better ethically, but I was tired of feeling like crap. I wish people would understand that a vegan diet isn’t ideal for everyone. If you’re anything like me, I’m sure the decision to change your diet wasn’t an easy one, especially since you probably anticipated the backlash. I was very strictly vegan, eating a primarily whole foods plant based diet and taking all the right supplements, but I began incorporating some animal products into my diet because I was still having health issues … and I do feel better. First and foremost, I really hope you’re feeling better and that the changes you felt you needed to make to your diet have supported your health in the way you wanted. Thank you, Dana, for the inspiration! My husband could not get enough! He said this was better than any takeout we have had.I know people are disappointed you posted something that’s not vegan, but I just wanted to send a message of support. The results are perfectly caramelized shrimp. Then flip the shrimp and set under the broiler for 2 minutes. Pull the cast iron out and change oven heat to high broil. When just about ready to serve the meal… I place the marinated shrimp right on the preheated cast iron and spread out. My go to cooking method for shrimp – I take a very heavy cast iron pan and preheat it in a 400 electric oven on the *high* rack (placed about 3 inches from the top of the oven – the highest rack). I marinated the shrimp in the “tofu” sauce sauce for an hour. I cooked my well-rinsed, white jasmine rice in veggie stock with a little ginger and coconut aminos. For veggies I used sliced onion, sliced fennel, sliced carrots, sliced cremini mushrooms, and asparagus cut in 1.5 inch pieces. Nutrition (1 of 2 servings)įor the sauce I used sunflower/hemp butter instead of peanut (it’s what I had). *Nutrition information is a rough estimate calculated with lesser amount of coconut aminos and chili garlic sauce and without optional serving ingredients. * If you want to prepare this dish partially in advance for even quicker results, you can chop veggies, press and cube tofu, make cauliflower rice (or cook grains), and/or prepare sauce up to 3 days prior. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. *Our preferred method for cooking quinoa is adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. *Our preferred method for cooking white rice is bringing 1 cup white rice and 2 cups water to a boil and then covering and simmering for ~20 minutes or until tender. This is meant to be a quick lunch idea that requires those things to be prepped in advance to easily throw in a pan and cook. *Prep time does not include prepping cauliflower rice or cooked grains. *Crumbled tofu will cook faster than cubed.
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