What’s for Dinner?: Monday

Vegan breakfast in our What's for Dinner series: freshly squeezed OJ, whole grain toast, berries, and PB&J, plus a whole week of vegan meal ideas

It’s day 2 of our ‘What’s for Dinner’ series! In case you’re new to the blog, in this series of our blog we share our daily vegan eats for one week. That means daily posts with everything we eat, including photos of the food, preparation tips, links to recipes and more. The idea is to provide you with great visual tips for having a well balanced vegan plate (and some naughty foods too!), and to serve as inspiration whenever you need some ideas for what to make for your family. At any moment you can browse our ‘What’s for Dinner’ section in our menu bar to view the past editions of this series and plan your vegan yummies for the week. Let’s get to it shall we?


For breakfast today (top photo) I had some freshly squeezed orange juice, two slices of whole grain toast with peanut butter and jelly, and some fresh berries on the side. Super simple and full of protein since peanuts are actually a legume! That’s right! Just like black beans or garbanzos (as well as all their bean-y siblings) they provide a huge source of protein to start the day. Add orange juice to the meal and it will increase the absorption of all that great iron present in legumes! Just make sure you buy an all natural peanut butter, the ingredients in mine read: peanuts!


Usually on Mondays (sometimes during the weekend) I make a pot of beans and a pot of whole grains which can last me for several meals or which can be frozen for days in which I don’t have time to cook a proper meal. This week I made one of my favorite grains, millet, and a pot of black eyed peas (my favorite bean!). The beans had tons of veggies and spices, and I served it with some of the fluffy millet topped with gomasio (a ground mixture of sesame seeds and seaweed you can get at health food stores), and with a side of grilled bok choy drizzled with soy sauce and lemon juice (again, some vitamin C will increase iron absorption from plant foods). A plate of whole grains, greens and beans is as healthy and as well balanced as you can get. It also feels so down to Earth and simple yet super filling. It is quite literally one of my favorite vegan meals. The bok choy plays a key role in this dish, since it’s a big source of calcium  as well as other nutrients. Enjoy our bean tutorial for some tips on cooking them at home.

Dessert was a juicy plum I bought at the farmer’s market.

Millet, black eyed peas and grilled boo choy: A week of vegan meal ideas in our What's for Dinner series IMG_2209


Dinner was amazing today! I made a delicious tossed pasta dish that I created with some of the herbs and greens I still had in my garden. I made a kind of stir fry with shitake mushrooms, edamame, sun dried tomatoes, garlic, and tons of herbs and arugula from our little urban veggie patch. Then I tossed all of these goodies with some pasta, olive oil and topped it with my homemade vegan parm (just almonds and sea salt ground in a food processor). Yum and Yum! There’s nothing like a big bowl of pasta on your lap!

Vegan blogTossed vegan pasta with edamame, arugula, herbs, sun dried tomatoes and shitake mushrooms: A week of vegan meal ideas in our What's for Dinner series


Here’s our Monday quick recap!

I’ll see you tomorrow with some more vegan eats!







Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s