Spinach Udon & Pressing the Pause Button on Being Vegan… For Now [RECIPE]
Hi Beautiful People! ❤
How are you this morning? Today I want to just sit with you and decompress a bit. I hope you don’t mind. Last night I swooped in sharing a non-Vegan recipe with you. For all of you who have been following me for a bit, you know how passionate I am about Veganism and animal rights. It’s something that I’ve been working on for a while. Recipe by recipe I’ve been inching closer towards going fully Vegan until finally I did it. I cleaned out the cupboards and began making vegan-only dishes. I felt great. Until… I began feeling weak. Now for the record, I do take several vitamins daily (B12 included). This helps a lot. But I noticed that I was still feeling weak. After monitoring myself for nearly a month I concluded that I was probably iron deficient.
At first I thought, “okay I’ll just take an iron supplement”. But have you read the Amazon reviews on iron supplements? Scary! People have had stomach cramps and all kinds of issues taking those. I’m already a bit medicine-shy as it is. When I read those reviews my brain did a huge “Nope!” and knew there had to be another way. Over and over I tossed this in my head. Should I go back to eating meat? Should I swap in seafood? Should I turn into a goat and eat leafy greens and tofu with every meal. I tried that route but it didn’t exactly go according to plan.
You see, I had leftover creamed spinach from my vegan thanksgiving meal. It was pretty good, but I still felt like it was a tad bitter. However, I didn’t want to throw it out. I knew in my heart that I could take it and elevate it into a fantastic udon soup…. if I used chicken broth. Totally not vegan. And there I was, my friends. Staring at the crossroad of “to cook? Or not to cook?”. That really was the question. Finally I said “F-it” and got to cooking. And I’m so glad I did, because this dish turned out fantastic! Here’s the kicker: These noodles taste even better cold! So, if you have leftover creamed spinach and you have no idea what to do…. OR… if you need a punch of iron to your diet, I completely recommend this noodle soup.
That said, once I got done slurping my noodles I had a choice to make: do I remain vegan? Or do I relax a bit for the holidays? I chose the later. I love being vegan. I swoon over those Facebook videos of animals being cuddled and saved from being slaughtered. I would never in a million years go hunting, and I sure as heck don’t advocate for having a meat-heavy diet. That said, health comes first. And if I’m struggling to get iron…. then maybe, just maybe I can swallow my guilt a bit and relax for the holidays…. right? So for my 31 days of Hanukkah and Christmas Bucket List you will see non-vegan dishes. It’s happening, folks. Will I go back to being vegan? Who knows! I do love it. But for now I’ll hit the pause button and take a break. I hope you all have a wonderful day and as always, keep on cooking! ❤
Spinach Udon Soup
Yields: 6 servings
- 1 batch of vegan creamed spinach
- 1 handful of dry wakame (seaweed)
- 6 cups chicken broth
- 1 block tofu, cubed
- 1 package dry udon noodles
- Bring the chicken broth to a boil over medium heat.
- Drop in the dried seaweed and creamed spinach stir and let simmer for 5 minutes.
- Add in the noodles and cook for 4 minutes. Yes, 4. I promise that’s all it needs.
- Serve into bowls. Top with cubed tofu and eat hot! Enjoy! ❤