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I’ve done some what I eat as a vegan posts in the past, and this time I thought I’d be fun to do a post on what I ate in 2 consecutive days, so you can get an idea of how I mix up my meals as well as utilize leftovers.
Since we’re avoiding going to the grocery store, we’ve been getting produce delivered through Imperfect Foods. I had already tried their produce delivery before this, but I hadn’t ordered a lot of the other things they offer. They also carry breads, dry goods, and sometimes vegan meat/cheese/yogurt depending on availability, and I’ve been ordering more of those items from them lately, which has been convenient. If you end up trying them out too and see something you want (like a vegan meat for example), I recommend ordering it and not waiting, because what they have changes week to week.
First things first–coffee!
My favorite vegan coffee creamer is Silk Caramel Almond Creamer (I get it from HEB or Target & already had a couple of extra before quarantine started.)
For breakfast I had toasted Angelic Bake House Raisin Wheat Bread; on one slice I topped it with Kite Hill Cream Cheese, and on the other, peanut butter and cinnamon. The bread was one of the new things I’ve tried from Imperfect Produce–I like that it has simple ingredients. I also had some fruit, and of course, water (I always try to drink a big glass of water in the morning.)
Lunch Part 1
For lunch I had some leftover Vegan Red Lentil Spinach Soup, which I’d made a couple of days before. I needed to use up some carrots and spinach, and like all of The Vegan 8 recipes, it only required 8 or less ingredients, so it was a simple healthy soup to make.
For a snack I munched on spinach artichoke dip with bell peppers and tortilla chips–the recipe is from The Vegan 8 Cookbook, which I love and recommend. The dip is a creamy cashew and vegan yogurt based oil free dip–it did take a long time to make, so I probably won’t make it often, but I enjoyed it, and it was a great way to use up more spinach I had.
After lunch, I had some green tea–I’ve been trying to drink a lot of teas lately to get in more antioxidants.
Lunch Part 2
For my second lunch (I don’t follow meal rules lol) I had another leftover soup–I’d made Broccoli Cheese from The Vegan 8 Cookbook the day before (yes I’ve clearly been on a soup kick lately.) The soup has potatoes, onions, cashews, yogurt, and nutritional yeast in it, and it’s creamy, comforting, and filling. I also had a few Boca nuggets, which I’d never tried before, and they were so tasty!
For dinner I made one of my favorite dishes, buffalo cauliflower, as well as fries and roasted corn. To make the fries, I cut up potatoes and mixed them with a little bit of canola oil, salt, garlic, onion, and paprika, and air fried them at 390 degrees for about 25-30 minutes. I roasted the corn in the oven while the cauliflower was cooking. For dipping, I had some Just Ranch (I found it online from Walmart) and ketchup.
For dessert I chopped up an apple and topped it with Cranberry Almond Granola, raisins, and soy milk. I usually buy Purely Elizabeth granola, but I decided to try this one instead since it was available through Imperfect Produce.
I also had an orange but didn’t take a photo of it because I tried to make a candle out of the orange peel. (It didn’t work for me sadly. If you’ve ever tried that let me know how it went.)
The next day, I was in the mood to make myself a fancy breakfast, so I made an omelette with Just Egg, veggies, and Follow Your Heart American cheese. I followed the recipe from the Just Egg website. It was my first time making an omelette in years, and it came out so delicious! I added the extra flour/baking powder suggested to make it fluffier, and I cooked the onions, bell peppers, mushroom, and kale in Miyoko’s Vegan Butter, which is also a new product I’ve tried through Imperfect Produce, and I’m loving it. I also cooked a couple of Field Roast Apple Maple Breakfast Sausages (also from Imperfect) in the air frier, and had some Raisin Wheat toast with butter and fruit.
For lunch I made some veggie quesadillas inspired by this Tik Tok from Tabitha Brown. I also made a quick pico de gallo with tomato, onion, cilantro, and lime juice to go with them (my basic pico recipe is also in this post). To go with it all, I had a lime Waterloo sparkling water.
After lunch I had some hibiscus tea and leftover spinach artichoke dip as a snack.
For dinner I started with a kale salad. I made a quick almond butter dressing from The Vegan 8, and roasted some chickpeas tossed in oil and spices in the air frier. I like that the dressing is almond butter based because it’s flavorful and also has a good amount of vitamin e, which I’m sometimes lacking.
Then I had more leftover broccoli cheese soup, topped with some more of the roasted chickpeas I made.
For dessert I was craving Oreo’s with soy milk. What can I say, they’re nostalgic and so good!
In addition to my meals, I also take a vegan multivitamin (which contains B12, an essential supplement for vegans), omega 3, a probiotic, and iron (as recommended by my doctor.)
That’s everything I ate for two days in a row as a vegan. I’m so thankful that we’re able to get produce and other food delivered through Imperfect Produce right now (I am not sponsored by or affiliated with them, just a fan.)
How are you doing? Made any good vegan recipes lately? Let me know in the comments.