We’re at day 3 of our ‘What’s for Dinner?’ series, a special place in the blog where for one week you get to see photos and descriptions of every little vegan thing we eat. We’re always posting yummy vegan recipes, vegan lifestyle tips, answering questions about veganism, talking about our beloved animals and sharing great resources, but every now and then I really want to show you what a normal day in my vegan life is like, at least when it relates to the vegan goodies I pile on my plate. Take a look at previous installments of this series here for some inspiration for your own meals, and let’s get to today’s grub!
Today I made one of the simplest and most traditional of vegan breakfasts: oatmeal! I cooked it in water with a pinch of salt, and then I topped it with all the goodies that make this dish incredibly delicious, nutritious and filling. The toppings today were: blueberries, bananas, walnuts, ground flaxseeds and chia seeds (for those plant based omega 3s!), raisins, lots of cinnamon and a drizzle of agave nectar. Check out the photo on the top of the post! Blueberries make everything delicious!
You know I’m always yammering on about the beauty of leftovers. Since you’re getting a first hand unedited look at what I eat in a week, you’re about to see exactly what I mean. This meal came together in exactly 7 minutes, the time it takes for me to grill some bok choy, add some soy sauce and lemon juice and put it on the plate! The rest of these yummies were all leftovers, including the coleslaw from Sunday and the black eyed peas and millet from yesterday! Here’s what I always forget, coleslaw is absolutely superb a few days after you make it! The dressing really breaks down the cabbage and the result is this super creamy yet crispy and flavorful salad. Learn to love your leftovers, and learn to cook for 4 if you’re 2 and for 2 if you’re 1!
For dinner we had this delicious plate with some fresh corn on the cob with a little vegan butter, Sicilian zucchini boats, smoky maple glazed tempeh strips and some homemade guacamole. Find our recipe for guacamole here, and in case you were wondering, Sicilian zucchini boats are just a fancy name for oven roasted zucchini halves with some spices like chili powder, smoked paprika, oregano, thyme and rosemary. I served a bit of an all natural barbecue sauce on the side of the tempeh strips and it was the perfect addition!
Here’s our Tuesday quick recap!
I’ll see you tomorrow for some more vegan eats!