While I wait for my copy of The McDougall Quick & Easy Cookbook to arrive, I've been spending quite a bit of time going through my recipe archive and favorite cookbooks to find recipes I can McDougallize. There are many like Colleen Patrick-Goudreau's Sweet and Sour Tempeh, which can easily be made without oil, and there are far more challenging recipes like my Great Untuna Salad, which may require a considerable amount of inventiveness.
I also continue to scour the internet for low-fat high-starch vegan dishes, and I came across this interesting recipe for Caribbean Beans and Quinoa from the FatFree Vegan Kitchen.
The ingredients list gave me pause, as green olives, capers, and kidney beans are not among my favorites. But the photos looked so tempting that I decided to give it a try. I'm really glad I did, because Mark and I both agreed it was quite a tasty departure from our usual fare. I added some raisins to my plate at the table, (Mark's not a big raisin fan), and it really took this recipe to another level of enjoyment for me. Together with the green olives and pimentos, it reminded me of empanadas.
It's only been a few days since we started eating this way, but I am noticing that I already feel more energetic, and I'm not feeling hungry or deprived. It will be interesting to see how it goes as we progress with this routine. Yesterday I bought myslef a Tiger Chai Amazake for lunch. I can't remember the last time I enjoyed this naturally sweet beverage quite so much.