On the Fly, Hot Veggie Wrap, and Kale-Chickpea Soup

This has been an extra busy week so I haven't been cooking or photographing my food as much. I went to On the Fly, which was absolutely wonderful. It's a vegan street food store on King Ave. It's within walking distance of my house, and after scouring the internet to find vegan options for tacobell, bw3s, and olive garden (because going out to eat is a vital part of friendships), I love the idea of just walking in somewhere and ordering whatever looks good. I chose the black bean and lentil chili, which was served with a dollop of fake sour cream and a slice of cornbread. Freakin' lovely. I would have taken a picture, but B accidentally sat on it in its packaging before I got to it. Still edible, but not picture-worthy. Oh, and did I mention, my meal was only $4.99.

When I'm bogged down with work, school, and an internship, I find it easy to just whip up a veggie wrap. I chop up what ever is in my fridge, saute it for a few minutes, season with salt, pepper, and cayenne (which I've put on everything lately) and roll them up in a tortilla.

Veggie Wrap

My one big meal this week was the North African Chickpea and Kale Soup from fat free vegan. I followed the recipe pretty closely, but I over spiced, and I am known to do. I just love strong, spicy, flavors! I was extra hungry, so I made my grilled tofu strips and flat bread too. The soup was pretty damn amazing, even with no saffron and way more spices than needed. It's probably the healthiest thing I've made yet, as it's pretty low-fat and, to my mom's relief, is filled with calcium and protein.

Kale-Chickpea Soup with Grilled Tofu and Flat bread

I'm going home to Massillon this weekend. It will be my first full weekend back since making my big change. If anyone has any suggestions for finding something to eat in a standard-american-diet household, let me know!