What impressed me most about the first veg day was the fact that my nutritional needs were met so fully. Vitamin D and E were not completely met by diet, but I had a day on the Jersey Shore that gave me plenty of D from the sun. The E will balance out over the next few days.
Peaches, plums and fried rice comprised breakfast, I scrambled an egg in the rice and threw in bits of various vegetables. I had to sustain for a train ride to the Jersey shore.
It took lunch along and it was pretty simple, cheese and whole grain crackers and a roast tomato and Mozzarella salad, along with a few more plums. Perfect for a hot day.
I had an unexpected dinner guest so it was garden, pantry and frig for ingredients. I had SO much basil, a bunch of mushrooms I had intended for a risotto, green onions from the farm share and a bit of cabbage leftover, along with a baby zucchini. So this was to be dinner.
2 cups raw mushroom
1 bunch scallion
1 cup shredded cabbage
1 zucchini (small) cubed
Red Pepper flakes
Romain lettuce leaves
1 cup basil leaves chopped
Grind the mushrooms in the processor and put them into a very hot pan with a bit of oil and let them brown, stir brown again and let the water that has been release evaporate. Toss in the zucchini cubes and just barely let them become tender, Season with soy sauce and red pepper and then the cabbage, just until it begins to wilt, about a minute. Turn the heat off and toss in your basil.
Bring the mix to the table in a bowl surrounded by lettuce leaves and make wraps at the table.
For those who worry about the protein content I managed 66 grams of protein today. I had approximately 1800 calories and am quite full and satisfied. Mmmmmm mushrooms!