—> Recipe at End <—
One of the biggest challenge about making the transition to a plant-based vegan lifestyle is the constant cravings (I promise they will get better), and the never ending feeling of not being full (that too will change), in addition to the constant temptation of everything that you used to eat everywhere around you. Believe me, staying stocked up and ahead of those cravings and hunger pains is essential to your health, your sanity, and the success of your transition.
Nuts and dried or dehydrated fruits are always good and healthy grab and go snacks to keep around. I even mix the two to make up a trail mix for my bag or purse when I’m out and about. Raw fruit is just as good, and equally convenient, when you are on the move.
Some people plan and prep their meals all week. I personally am not that disciplined, LOL. If you can, more power to you! Occasionally I might freeze some pre-washed and chopped vegetables or fruit for quick prep to cut down on cooking time, but that is about it. Do whatever you need to do to help ease the process. Remember, the goal is to stay ahead of the hunger and all of those random cravings.
I do try to keep some whole grains ready at all times, since they seem to take forever to cook. It’s true, when you are hungry, everything seems to take forever! Wild rice, chickpeas, and quinoa are my go to’s. I am sure to have at least one of those items pre-cooked and ready in the fridge at all times. Easy peasy right?! It is as hard as you make it… Just remember that temptation is everywhere and staying stocked and planning meals here and there (or at least some idea of them) are essential to the success of your transition. Discipline is truly the key. Otherwise, you got this!
Creamy Kale & Chickpea Pasta
Servings: 4-6 Cook Time: Aproximately 30 minutes
- 1 bunch chopped kale (stems removed)
- 1 thinly sliced onion ( ½ of a medium to large onion)
- ½ cup raw walnuts and/or 1 cup of canned coconut milk
- ½ box Chickpea Noodles (Bow-Tie recommended but any kind works)
- 1 cup cherry tomatoes
- 1 ½ cup cooked chickpeas
- 2 tbsp. Grapeseed or Avocado Oil
- 1 cup Spring Water
1 tsp. Onion powder, 1 tsp. Ginger powder, ½ tsp. Sea Salt, ½ tsp. Cayenne Pepper, 1 tsp. Sage
- Soak walnuts in warm water for at least 20 minutes.
- Cook noodles according to package and set aside. DO NOT DRAIN.
- In a food processor or high speed blender, process walnuts and ½ cup spring water until smooth and you have a nice paste. Set aside. Add more water as needed.
- In a medium to large skillet or Dutch oven, heat oil over MEDIUM heat. Add onions and stir occasionally for 2-3 minutes (until they are fragrant and soft).
- Stir in chickpeas, chopped kale, walnut milk and/or coconut milk.
- Add seasoning and bring to a boil.
- Reduce heat to LOW. Cover and simmer for approximately 10 minutes.
- Cut tomatoes (or not) and add them to the sauce. Mix in cooked noodles. Taste and adjust seasoning if needed.
- Make sure to add some of the water from the noodles to the sauce. About ½ cup or so to help the sauce thicken!
Garnish with fresh basil or cilantro and enjoy!