Vegan Diaries – Spring Veggies Sprung


I went to Trader Joe’s last Monay and spent 16 bucks on dinner groceries for the entire week. This is pretty awesome anywhere- but to manage this at a Manhattan grocery store is worthy of some kind of award I’m sure.

I have mixed feelings about this particular Trader Joe’s. It’s the former location of the first Barnes & Noble where I ever worked. It’s odd to look for soy chorizo in what used to be the Interior Design section- but I live for TJ’s soy chorizo and seaweed treats so screw sentiment.

I digress.

In the produce section I scored Brussels sprouts that had been halved and seasoned. Normally, I wouldn’t even bother looking- that kind of thing is unthinkable. Precut veggies are usually twice the price- strictly for suckers. These were priced the same as the pint- cuts down on time without spending extra loot.

Color me stoked.

And- lo what’s this? Crisp yellow string beans on sale as well? I say, I will take some!!!

The lines at this Trader Joe’s always seem to have about 100 people waiting, but there is barely a wait because the line management borders on brilliant. While waiting I spied Rice Bran Oil on a new item display. It has a smoke point of 430°. Perfecto for stir frying.


This recipe is so easy and delicious you will want to slap somebody, but don’t because we’re about the non-violence ‘member?



  • Brussels sprouts (one pint) seasoned with fresh garlic and fresh black pepper
  • One small onion roughly chopped
  • Yellow green beans (one pound) trimmed
  • 1/4 cup white wine
  • 1/4 cup fresh lemon juice
  • 3 tablespoons Rice Bran oil (or some other oil that has a high smoke point like grapeseed)
  • pinch sea salt or flaked salt
  • heaping tablesppoon red pepper flakes



  1. Prepare a marinade with the lemon juice spices and one tablespoon of the oil.
  2. Let veggies veg for 20 minutes or so.
  3. Heat a large pan or wok with the remaining oil
  4. Spoon veggies into pan when the oil is hot.
  5. After two minutes add the rest of the marinade
  6. Sauté for an additional 8 minutes
  7. Add a tablespoon of water or additional splash of wine if necessary.

Serve over quinoa.



This is yoga, sprouted and sprung.


Namaste y’all.


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