Red, Yellow, Green, Go Vegan!

Welcome to Red, Yellow, Green, Go Vegan! This a creative three day method for transitioning to a more a compassionate lifestyle. Compassionate living encompasses not only eating vegan, but the incorporation of ethical concerns and spiritual enlightenment.

Sometimes it can be scary to transition if you’re unsure what meal options you have. Most people I’ve encountered are not even sure what food I prepare and are fairly surprised about the plethora of variety I eat. So each day, I have provided a menu with different vegan meal options focused on the colour for the day. Generally, the meals are easy to make, but there are some that are more advance if you’re feeling adventurous. You can get a taste for wholesome vegan meals and you’re doing it in a fun way!

I also encourage writing your goal for your Red, Yellow, Green, Go Vegan! transition because I’ve always found when I write my intentions down, they are more luckily to come true rather than if I just think about it. In order to motivate you to accomplish the challenge and remind you of your reasons for transitioning, I provided a small handful of the ethical concerns about animals and spiritual guidance on chakras.

The red day focuses on eating food which are coloured red; likewise for the yellow and green day. These colours also correspond to certain animals and each one is highlighted for every day of the challenge. This is so that you can read about the ethical concerns regarding that particular animal and avoid the animal products associated with them. For example, the red day is assigned cows and pigs because they are known for red meat and so that day you should do your absolute best to avoid red meat. The yellow day is focused around poultry and eggs because egg yolks and chicks are yellow! Green is a bit odd… but here me out…. focused around dairy because cows eat a lot of grass! I know, not as clever, but I had to squeeze dairy in there! Like I said earlier, I think having an assigned animal each day is a reminder for why it’s important to transition and animals are just too cute not to include them.

Finally, I’d like to state that his method does not need to be followed exactly because it’s simply a guidance. It doesn’t need to be done in order and you can do it over and over again if you wish! It’s a tool to help you make the transition and do what is best for yourself! Be proud of yourself for coming this far by wanting to make a change for the animals and your body. It can be feel very scary, especially if you’re going through this alone. So never hesitate to contact me if you ever need personal support!

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Here is Red, Yellow, Green, Go Vegan! Download and print it out if you’d like to post it on your fridge!

Here are links to the recipes. You’ll need them to know what you’re making for the day!

 

Red:

  • Southwest Tofu Scramble
  • Strawberry Spinach Balsamic Salad: Fill your bowl with heaping handfuls of spinach and top with sliced strawberries. Pour your desired amount of balsamic vinegar and sprinkle hemp seeds (optional) on top to complete this simple salad!
  • Chipotle Hummus
  • Red Quinoa Salda: Replace the black beans with kidney beans to keep the red theme!
  • Tempeh Chili
  • Fried Rice with Sweet Chili Sauce: Fry small chunks of extra firm tofu in a high heat oil like coconut or avocado oil. When the tofu is light golden brown, coat with a thin layer of soy sauce. When the tofu looks mostly brown, add in garlic, onion, and desired veggies (I like to use carrots, peas, red bell pepper, zucchini, etc.). When the veggies have soften, pour on a Thai Sweet Chili Sauce (I use the one from Thai Kitchen) onto the veggies and tofu. Finally mix it with freshly cooked rice!
  • Chana Masala
  • Baked Cinnamon Apple: Slice apples and put in a oven safe bowl or pan. Sprinkle some coconut or brown sugar and cinnamon on top of the apple slices. Bake in the oven at 350°F for 30-40 minutes.
  • Beet Red Velvet Cupcakes

 

Yellow: 

  • Banana Date Smoothie
  • Lemon Scones
  • Aloha Salad
  • Mango Rice Wraps: Add 1 cup of white rice with 2 cups of water in a pot. Place several chunks of frozen mango in the water and boil the rice. When there is a rolling boil, let the rice simmer until there is no more water left and the rice has fluffy consistency. Break up the mango chunks with a fork, add some cooked peas, and a couple spoon fulls of soy sauce into the rice. Then, place some chopped fresh veggies like spinach, cucumber, and bell pepper, and a small scoop of the mango rice on a rice paper wrap. Roll ‘er up to have some creative spring rolls!
  • Yellow Split Pea Soup
  • Mashed Potatoes
  • Pad Thai: Fry small chunks of extra firm tofu in a high heat oil like coconut or avocado oil. When the tofu is light golden brown, coat with a thin layer of soy sauce and add garlic and onion to fry as well. In the mean time, boil rice noodles until almost soft. (Be careful, rice noodles boil quickly!) Strain the noodles and add them to the pan of tofu to fry for 1-2 mins. Create a peanut sauce in a separate bowl. For the peanut sauce: roughly estimate around 5 tbsp of soy sauce, 3 tbsp of natural peanut butter, 1 tbsp of ketchup, and a squirt or two of Sriracha and mix with a spoon in a small bowl. If the peanut sauce is too thick or tastes too much like peanut butter, simply add more soy sauce. Mix this lovely concoction with the fried noodles and tofu, then top with edamame, squeezed lime, and cilantro.
  • Wild Rice Stuffed Butternut Squash
  • Peach Ice Cream
  • Mango Coconut Panna Cotta

 

Green:

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