Hey everyone! I hope you are well. I haven’t done a ‘recent eats’ round up in a while, so I thought I would pop back in with another recent vegan eats, quarantine edition #3.
Before we dive in to the eats, I wanted to acknowledge the injustices in the world. Racism is a deeply rooted, systemic issue that impacts so many aspects of modern life, including medicine, environmental exposures, social and economic opportunities, among others. It is a serious, ongoing public health crisis and I am committed to working towards a more just, equitable future. For more information/resources on racism, please see this list from NPR.
And if you are experiencing distress during this time, please see this list of mental health resources.
If desired, I can write up a blog post about racism in medicine, healthcare, and environmental health, and how this impacts public health. In the meantime, if you are interested in learning about the social determinants of health more generally, please see this blog post.
I sincerely hope all my readers out there are doing okay and staying safe. Please always feel free to reach out to me if there’s anything I can do to help.
Now, for this post at least, it’s time for an insignificant topic: recent vegan eats. If you’re unfamiliar, n 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.
Just Egg ‘scrambled eggs’
Just Egg (a vegan scrambled egg substitute) went down in price! By $3 (at least where I live)! Because it was rather bit pricy, I rarely bought Just Egg, but at it’s new lower price, I had to give it another whirl. I enjoyed it scrambled with toast, tomatoes, salad, and a purple sweet potato. Such a treat!
I also tried to use some Just Egg to make French Toast, but somehow ended up burning it to the point of almost no return, so I will have to try that again.
A big vegetable plate
In other exciting news – I got an air fryer! Well, it’s more of like a Cuisinart air fryer toaster oven. Whatever it is, it works quite well to make fries, so air fried fries have been a thing lately. This random dinner was leftover Bang Bang (breaded fried sweet and sour) Broccoli, sweet potato fries, a Japanese sweet potato with almond butter, some steamed stir-fry veg, and salad.
Full disclosure: I also made a protein powder mug cake after this for dessert to balance things out a bit. Some days I could just eat fruits or veggies all day because I love them so much, but I know that won’t make me feel the best, so I aim to balance with fats and proteins throughout the day. Because I didn’t feel like opening a can of beans or a package of tofu, a protein powder mug cake was the move!
Air fried cauliflower gnocchi
Okay so this plate of food looks admittedly pretty gross, but air fryer cauliflower gnocchi is so delicious! I tried making it from par-boiled gnocchi and directly from frozen and air frying directly from frozen is the way to go. The gnocchi turn out like crispy tater-tot like nuggets, with a fluffy doughy inside. So good! Paired here with some stir fry veg and tofu.
With chilly almond milk. What else is new?
Trader Joe’s marshmallows
A truly supreme marshmallow. Trader Joe’s marshmallows are pillowy soft, with a nice vanilla flavor. Bonus: they are vegan!
Rice Krispy treats
Made with said marshmallows and vegan butter. Honestly, why don’t people make Rice Krispy treats more often? I feel like they’re underrated. These were so sweet and crunchy and satisfying.
A hummus veggie burger wrap
Here’s an easy lunch I’ve been into: a sprouted whole grain wrap (I used Angelic Bakehouse beet wrap), with hummus for fat and flavor, a cooked diced veggie burger for protein, and some dressed lettuce and carrots for fiber, flavor, and crunch. Delicious! Paired with a delightfully crunchy crisp fuji apple.
Hummus pasta made with Banza
I love making hummus pasta, and it’s been in the rotation lately. Here is the recipe for easy hummus pasta if you’d like to try it out yourself!
With the weather getting warmer, I’ve been loving big salads. The key to a delicious salad is lots of flavors and textures and a good dressing. For this salad, I combined mixed greens, some microwaved frozen stir fry veggies, avocado, mixed beans, and a delicious Angelic Bakehouse roll. I also made a balsamic dressing with some really good balsamic vinegar, olive oil, maple syrup, salt and pepper. Delish!
Kix with freeze dried strawberries
Adding freeze dried fruit to salad = an instant upgrade!
Salad with smokey BBQ tempeh, Bang Bang Broccoli, and Peanut Butter Crunch Cake
I got take out one night from Celesta and ate it in a park downtown. It was good! As it always is.
Another salad + fries
I told you salads were a thing these days! This salad has some random salad mix with poppyseed dressing and dried cranberries and pumpkin seeds, more steamed stir fry veg, avocado, and air fryer fries for some carbs. Yum!
LaCroix is so trendy and fancy nowadays! As a Wisco kid, I actually grew up drinking LaCroix, and then when it got super popular when I was in college I was partially taken by surprise because in my mind, it was just a Wisco kid thing, but also not suprised because it is delciious.
Anyways, I tried the LimonCello flavor and it is good!
….Another salad plate
With more veggies, avocado, beans, Banza, and a roll! Salad kick is thriving.
Dates with chocolate and sunflower seed butter
A delicious dessert: pit a date, stick in some nut butter, and some dark chocolate. Or, if you’re less lazy than I am, make these delicious salted caramel date truffles!
Vegan lemon bars
These were so good. The recipe for these vegan lemon bar cheesecake things is here, if you’d like to try them!
I got a big box of apricots and they reminded me of my summer in France. Delicious! Paired here with a caracara orange and some peanut butter toast.
Refreshing as heck, and hydrating too, but no, it won’t ‘kick start your metabolism’ nor will it ‘aid digestion’ any more than regular water would. It is important to be hydrated for happy digestive function, but beyond that, lemon water is no magic potion.
In fact, it is pretty darn acidic, and therefore not great for your teeth. Be sure to rinse with plain water after enjoying, avoid sipping all day, and brush about an hour after consumption to avoid any potential negative impacts on your teeth! I talked about lemon water in this video, if you want to learn more.
Homemade vegan soy yogurt
This was so good! I am posting the recipe soon.
Air-fryed buffalo tofu and tempeh
I made both in the air fryer and I must say, I think tempeh wins! A recipe for Baked Buffalo Tofu (similar) is here, and a recipe for Baked Buffalo Tempeh is here (also similar), and the video recipe is here.
Veggie burger sandwich
A cooked veggie burger on two pieces of toasted bread with hummus, guac, and some lettuce and tomato, a side salad, and more air-fried cauliflower gnocchi. A simple yummy meal!
Homemade lentil breakfast sausages
I used this recipe from Abbey’s kitchen, but omitted the mushrooms and added some liquid and coconut aminos for umami flavor. They were so satisfying and scrumptious! Paired with vinegar potatoes and salad.
I got a bunch of Nugo bars during an online sale and have been eating 1 a day as a snack or after dinner treat. Nugo bars are by far my favorite vegan protein bar. My favorite flavors are dark chocolate salted pretzel, dark chocolate mint, dark chocolate coconut, and the Mint slim.
They have the most satisfying texture and they literally taste like candy bars. I love! I can probably only afford this Nugo-a-day habit because some of my other expenses (parking, etc) are no longer during quarantine.
Chocolate chocolate and chocolate peanut butter cupcakes
I was feeling like a computer vacation last night and stayed up late to make chocolate cupcakes (I used this recipe) with chocolate frosting and peanut butter frosting.
Of course, it was around midnight when these finished cooling and I frosted them, and then I went to put the lid on the Pyrex container and smushed them, so pardon the smushed tops of these cupcakes, but I promise they were delicious none the less. Sometimes you just need a frosted cupcake on a Saturday night!
That is all for now! I will be back to evidence-based content and recipes this week. Until then, Millie sends you a hug.
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