Once in a while, I have my day when I just don’t feel like eating any type of meat, and trust me, I can eat pork every day if you let me. I’m not sure why this happens, but I’ve learned to listen to my body. The other day, that’s just how I felt. I had no desire to eat the chicken that I had prepared in a healthy delicious way. So instead, I ate my side items for my chicken. At that moment I thought, why not share vegetarian/vegan recipes on Mondays.
I have a few friends that are either vegetarian or vegan. We could all sit and agree to disagree on why meats are good/bad for you. At the end of the day, we respect each others eating lifestyles and enjoy a meal at the table together.
Meatless Monday is not a new trend, in fact this goes as back as WWI. However, in 2003 it revived. Read the full story at Meatless Monday History
I hope you enjoy this healthy, quick, and vegan approved recipe.
Ingredients:
1 medium diced sweet potato per person
1.5 lg onion
2 lg bell pepper
Coconut oil
2 cans of pigeon peas (or bag of dried peas which you can overnight soak and then cook until tender)
10 Spanish olives
Olive Oil
Salt & Pepper
Instructions:
In a pan, add the coconut oil on medium heat. Once hot, add the sweet potatoes and cook until tender. Add the 1 lg diced onion and 1 lg pepper to the sweet potatoes. Continue to cook until done.
In a bowl, add diced the 1/2 onion and 1 lg pepper with olive olive, salt and pepper. Open both pigeon peas can, and rinse off. Add the pigeon peas to the bowl and mix together lightly. You can also add cherry tomatoes and crushed garlic for an additional taste. It’s all up to you and creativity.
I hope you have enjoyed this fun, quick, healthy and vegan approved recipe. You don’t have to have a Meatless Monday once a week. You can start slowly with replacing one meal on Monday with only veggies and fruits.
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