Hi friends! Happy weekend to you. I’m back with another ‘recent vegan eats’ post. If you’re new around here, in this mini series, I share some of the things I have eaten and happened to have photographed in the past several weeks.
As with all posts in this series, this entry is not meant to depict an ideal or healthful diet. In fact, it’s worth noting that this isn’t everything I’ve eaten lately; it’s simply what I’ve happened to photograph with my phone. I simply do these posts to provide entertainment and perhaps some new meal and snack inspirations for fellow vegans and/or my part-time or veg-curious friends.
I apologize for the slight slow down in posts the past couple of weeks. It’s a super busy time of the academic year, and a lot of my life has been all over the place which has left me feeling a bit out of sorts.
Anyways, if you’d like to watch me talk in circles about climate change and zoonotic diseases for 17 minutes, check out this Q&A I did with Planet Forward yesterday.
And now back to the eats! I hope you enjoy! Now onto the recent vegan eats: quarantine edition 2!
Homemade bread
I forgot bread in my most recent grocery pick-up order, so I improvised and made this bread, which was really easy and really satisfying. I ate it all over a couple days, with nut butter and syrup pictured above, and with hummus and avocado (below).
Amy’s Vegetable Soup, salad + more homemade bread
I was craving Panera one rainy evening, and so I heated up a can of Amy’s, made a quick side salad (with a random leftover boiled potato), and enjoyed with more fresh home baked bread. It did the trick!
More bread with Thai Curry Hummus and Avocado
I really ate my loaf of bread quickly! This was a scrumptious quick meal: two thick slices of my homemade bread (toasted) with Hope Foods Thai Curry hummus (which is so incredibly flavorful) and avocado. Paired with a nice green side salad for some veg.
Black Bean, sweet potato and corn salad bowl
I whipped up this fun bowl one evening with a bed of rice topped with mixed greens, some roasted sweet potatoes (seasoned with cayenne, turmeric, cumin, salt and pepper), some black beans I cooked from dried in the instant pot with a bay leave, oregano, cumin, and cayenne, some Trader Joe’s frozen roasted corn, and some random leftover tortilla strips I had from a Trader Joe’s salad kit. Delicious!
Kung Pao Bowl
I had half a bag of Trader Joe’s Kung Pao Tempura Cauliflower in my freezer that I wanted to use up, so I baked it up all crispy and served it over a mix of wild and cauliflower rice, steamed frozen veggies, and some random leftover black beans, which totally ‘don’t go’ with the meal, but I wanted to use them up, and they helped me add in a bit of protein to an otherwise lower-in-protein meal.
And I drizzled the extra Kung Pao sauce and some buffalo sauce all over the top. The result was a bowl full of deliciousness.
This was a nice change of pace. The sweet-sticky spicy tempura cauliflower is truly something I wouldn’t make from scratch on a regular basis, so the crispy florets of joy really made for a special meal.
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