Last week I shared What I Ate at Disney World and What I Ate at Universal Orlando posts, but it’s been a couple of weeks since I did a typical What I Ate Wednesday, so let’s get back to it! As always, everything is vegan and gluten and oil free as well.
I was in the mood for something quick and easy for breakfast, so I had a toasted gluten free English muffin. I couldn’t decide if I wanted it to be savory or sweet, so I went with both–I put peanut butter and jelly topped with cinnamon on one half, and avocado with garlic powder, salt, and nooch on the other. I also had some fresh strawberries and coffee with coconut creamer. Yum!
I was writing and then got really hungry all of a sudden, so for lunch I heated up leftovers I have in my fridge: jasmine rice, smoky black beans, and oil free baked potato slices, and had it with baby spinach, cherry tomatoes, avocado, and of course, nooch! When I’m not making fun recipes, a lot of my meals are some combination of beans, rice, potatoes, and veggies.
For dinner I made Luna Lovecow’s Easy Vegan Cesar Salad Dressing & Baked Tofu recipe, and it was delicious! The cashews make the dressing really creamy. It’s definitely one of the best Cesar recipes I’ve tried, and Lucas agreed. I tossed some romaine with the dressing and topped it with vegan parm and pepper and served it with the baked tofu.
The day I photographed this What I Ate was also the day I baked a slightly ridiculous amount of cookies, and of course I had to sample them. I loved all of them, but if I had to pick a fave, it would be the ones from The Vegan 8. 🙂
Did you make any good vegan food this week? Let me know in the comments.