What’s for dinner?: Wednesday

A week of vegan meal ideas

It’s day 3 of our vegan show & tell! For a whole week I’m showing you everything that fills my veggie plate, so that you can get inspired and see how abundant and wonderful a plant based diet can be. Take a look at Day 1 for the lowdown on what I considered when planning this series, and take a look at yesterday’s meal for some scrumptious hearty cereal bowls, veggie wraps, lasagna and more. Let’s get to the grub…

Breakfast 

As seen in the photo above, breakfast was a cup of delicious hot black tea sweetened with agave nectar, some fruit (cherries and nectarines) and two pieces of toast with an all time classic: peanut butter and jelly! I always try to cook with the most natural ingredients, which is why I haven’t purchased a commercial brand of peanut butter in years. This one is my favorite and I get it at my local health food store. The only ingredients are roasted peanuts and salt, so you know you’re not getting any of the bad stuff. Same goes for my strawberry jam. I buy a natural one with no added sugars or sweeteners, but it’s still super sweet and delicious because they use grapes to sweeten the jelly. Now that’s a match made in heaven that is also super healthy.

Lunch

Lunch was unbelievable. I’m a huge pasta lover, and I mean huge. Nothing smells like comfort to me like a big bowl of pasta on my lap. Today I made whole grain fettuccine tossed with some vegan pesto, garlic, grilled portobello mushrooms and tons and tons of greens (arugula and baby spinach). Adding the greens at the end when you’re almost about to serve the dish adds a great texture and twist to the pasta. I topped it with my homemade vegan ‘parm’, which is made by simply grinding almonds and a little sea salt in a food processor. You can use walnuts or pine nuts as well. This dish is a weekly staple at our house because it’s super quick to make and it’s absolutely delicious. I’ll have a step by step recipe for this baby really soon.

We also felt like having something sweet, so I turned to my usual ‘after a meal sweet treat’. For some that might be a little piece of dark chocolate, but for me, there’s nothing like some dates and some walnuts. Dates are absolute sweet and decadent little weirdos, and the great thing about them is that they’re extremely healthy, packed with protein and fiber and low in calories. Of course I didn’t have all of the ones you see in the photo, I had about two dates and two walnuts as I was heading out the door.

Whole grain pesto and greens pasta with grilled portobello mushrooms and almond 'parmesan' in What a vegan eats: One week of meals and snacks straight from a vegan table

Vegan snacks

Dinner

For dinner we had some grilled veggie paninis. The sandwiches were made with some whole grain bread, arugula, avocado slices, sauerkraut, spicy brown mustard, tomatoes and some of my homemade hummus. The salad had baby spinach, arugula, tomatoes, bell peppers, sweet corn, carrots and a miso oil free dressing (recipe coming soon). I had some tea left over from breakfast so I decided to make an iced tea with a little lemon and agave, it was a warm Summer night so this was the perfect addition to our meal.

Grilled paninis and side salad in 'What a vegan eats': One week of meals and snacks straight from a vegan table

A week of vegan meals and snacks for inspiration

Here’s our Wednesday quick recap!

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LET’S BEGIN: DEFINING VEGAN

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