Ready for another vegan (and gluten and oil free) What I Ate Wednesday? Let’s do this!
For breakfast I made some carrot cake oatmeal with oats, shredded carrots, oat milk, ground flax, cinnamon, maple syrup, and mashed chickpeas (because I’m always trying to eat more beans!), topped with raisins, barberries, and walnuts. It didn’t taste quite as much like carrot cake as I hoped, so next time I’m going to add more spices. It was still tasty though and even more filling than my usual oatmeal. Update: I have a recipe up now that’s quite yummy!
For lunch I had a burrito on an Engine 2 gluten and oil free brown rice tortilla with pinto beans, black rice, homemade guacamole, tomatoes, cilantro, and some of my mushroom taco filling. It was delicious! I made the same thing the next day with leftovers but also added baked shoestring potatoes, and it was epic.
For dinner I made buffalo cauliflower using a Forks Over Knives recipe, and it came out so good! It was crispy and had just the right amount of sauce, and I served it with chopped peppers, cucumbers, and this Spinach Ranch Dip. As is, the dip recipe didn’t taste quite like ranch to me, but I added the juice from a lemon, 2 tablespoons nooch, and some oat milk, and then it was creamier and more ranch-like–yum!
For dessert I made some dark cherry chocolate nice cream with frozen bananas and cherries, cocoa powder, dates, and oat milk, topped with homemade chocolate granola, chopped almonds, goji berries, and cocoa nibs. I’m kind of obsessed with smoothie bowls/nice cream lately–they taste like dessert but are healthy!
Snacks (Not pictured)
I also had a soy latte while I was at Whole Foods and some dried mango as a snack.
Did you make any delicious vegan food this week? Let me know in the comments!