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Vegans-- what did you eat today? - Page 7

post #121 of 139
Sure! I either make real rice seasoned with rice vinegar or just puree raw cauliflower with some rice vinegar if we're being really raw.

The inside is usually a mock salmon pate (2 c. raw walnuts, 2 scallions, 1 red pepper, 2 celery ribs and 1/4 tsp. sea salt in a food processor) and sprouts, or avacado and carrot, or sprouts, pea shoots and cucumber. We don't use a dipping sauce, but you could always use tamari or soy sauce. The vinegar does enough for me.
post #122 of 139
yesterday

morning
ezekial bread w/ EB
Ceylon (black) tea
steamed broccoli w/ . . .
. . . mustard-sesame sauce (The Saucy Vegetarian)

afternoon
orange
salad: baby greens w/ pine nuts & sesame-miso vinaigrette
monukka raisins

evening
lemon-garlic pasta (The Glad Cow Cookbook) *
ezekial bread w/ raw almond butter
Zhena's Gypsy Tea - Fireside Chai **

* * * * *

today

morning
ezekial bread w/ raw almond butter
sugar-free orange-blueberry muffins (Bread for Breakfast) ***
orange spice tea ****

afternoon
orange
lemon-garlic pasta (leftovers)

evening
inari-age stuffed w/ . . .
. . . brown sushi rice (Vegetarian Sushi Made Easy)
rooibos tisane
grapefruit
Frey - Natural Red wine

* For this one, I used Eden Organic's parsley-garlic ribbons.
** rooibos, cinnamon, ginger, cardamom, cloves, orange peel, nutmeg, black pepper
*** I ran out of whole wheat pastry flour, so they were mostly spelt, which overpowered any fruit taste. Also, I veganized them by using flax "eggs."
**** Ceylon (black) tea, orange peel, cinnamon, clove
post #123 of 139
breakfast
Summer bread w/ peanut butter/dill pickles/tahini/jam (I know that sounds crazy but they were different combos on different pieces of bread )
blanched broccoli with carrots

lunch
leftover pasta with tomato-onion-carrot-pepper-fried bread sauce (that also might sound weird, but add the bread to the tomato sauce and let it cook together- trust me, it's delicious)
leftover pressed salad (lettuce, cucumber, dulse, wakame, orange-umeboshi vinegar dressing)
leftover collards

dinner
white rice
scrambled tofu with peas
raw salad
cauliflour
apple juice kuzu
handful of pistachios

one question: what is raw ice cream??
post #124 of 139
raw ice cream just means that none of the ingredients are cooked. My two favorites are: frozen bananas, vanilla bean, pecans, agave (or honey if you use that) and a pinch of salt for butter pecan ice cream, or: frozen banana, frozen strawberry, a handful of walnuts, a dash of vanilla and a pinch of salt topped with raw cacao nibs blended with coconut oil and agave for a raw vegan banana split. Yum. Frozen banana with coconut milk and almond extract is also really yummy. They are all healthful so you can feel les guilty about indulging!

My kid's favorite is a milkshake: coconut water and meat from a young coconut, almond butter, frozen banana, cinnamon, vanilla and a bit of agave.
post #125 of 139
ooh, thanks for the reicpes. sounds really good. will have to try the raw ice cream and the indian spinnach dip sounds really good too.

another question: how would one make raw tortilla chips?
post #126 of 139
That's just raw flax seeds, frozen corn, fresh oj, a splash of lime and sea salt. Then you dehydrate at 110 till crispy.
post #127 of 139
Breakfast was scrambled tofu from Vegan with a Vengeance and toast with jam.

Lunch was garlic pasta from the Compassionate Cook.

Dinner is going to be the lentil and rice bake that someone linked to somewhere in this forum. I bookmarked it and decided to try it tonight because we have all the ingredients!

Dessert is going to be Purely Decadent ice cream. I am so excited about this stuff. I have tried every brand I could find of soy/rice ice cream. I really really disliked it all. I thought I would never be able to have ice cream again. On a whim, yesterday I saw Purely Decadent Turtle Trails. It was SO good. It was creamy and delicious. So I went back to the store today and bought more of that kind, Peanut Butter Zigzag and Chocolate Brownie Almond. Yum!!
post #128 of 139
morning
almond milk (Raw Food/Real World)
½ sugar-free orange-blueberry spelt muffin (leftovers)
brown sushi rice (leftovers) w/ baked tofu

early afternoon (restaurant)
split pea soup
field greens salad

late afternoon
½ sandwich: raw almond butter & peach fruit spread on ezekial
Hampstead - Earl Grey (loose-leaf tea)

evening (planned)
tofu piri-piri (The Glad Cow Cookbook) . . .
. . . w/ brown rice & steamed broccoli
post #129 of 139
morning
[whole wheat] carrot-raisin muffins (Vegan with a Vengeance)
orange
ezekial bread w/ EB
Zhena's Gypsy Tea - Ambrosia White Plum *
nettle-oatstraw-spearmint tisane

afternoon
almond milk (leftovers)
black mission figs
apple chowder [cashew butter]

evening
meowee's veggie burgers [lentils, brown rice] w/ whole multi-grain buns
salad: baby greens w/ sesame-miso vinaigrette (dressing from La Dolce Vegan)

* Indian green tea, white Assam tea, strawberry leaf, rose petals, stevia, plum extract
post #130 of 139
morning
the best pumpkin muffins (Vegan with a Vengeance) *
iced hibiscus high tisane **

afternoon
grapefruit
salad: baby greens w/ pine nuts & sesame-miso vinaigrette
black mission figs
Darjeeling (black) tea

evening
seitan portobello stroganoff (VwaV)
Frey - Cabernet Sauvignon

* "The best" indeed! I used the walnut variation and substituted agave nectar for cane sugar. I knew they wouldn't be quite as sweet, but they still came out sweeter than I thought they would - I could have used less agave. Next week, I'm getting poppy seeds so I can make Isa's lemon-poppyseed muffins.
** hibiscus, rosehips, lemongrass, orange peel, spearmint, rose petals, stevia
post #131 of 139
I love those pumpkin muffins!! I use maple syrup and they are always so sweet. Yum! I've not had much these last couple days due to being in bed with what I thought was mastitis...

Breakfast: oatmeal with almond butter, smoothie

Lunch: spinach/tofu soup, raw choc/coconut bar, hot water with lemon

Dinner: who knows...it's early
post #132 of 139
Breakfast:
Whole Soy yogurt

Lunch:
veg sushi
Lara bar
cashews
tomatoes

Dinner:
veg sushi
salad - romaine, carrots, and tomatoes w/french tomato dressing
tofu with Bragg
vegan pudding
post #133 of 139
morning
seitan portobello stroganoff (leftovers)
1 "best pumpkin muffin" (leftovers)

early afternoon (picnic)
iced "hibiscus high" tisane
salad: shredded carrot and raisins w/ dressing of puréed almonds & apples
black mission figs

late afternoon
seitan chunk (leftovers)
grapefruit
raisins (that DD fed me)

evening
red bean gumbo w/ collard greens (Vegetarian Cooking for Everyone) *

* DH insisted we have gumbo this week after seeing a Good Eats episode on it. I was surprised this recipe contains neither filé nor okra.
post #134 of 139
early morning
gumbo (leftovers)

late morning (meeting/potluck)
apple chowder (my contribution)
hummus w/ carrots & cucumbers
espresso *

afternoon
ezekial bread w/ EB

evening (planned)
vegan eggplant "parmesan"

* The lack of sleep must have interfered with sense because I had the espresso after I already had a mild headache for two hours - mild turned to extreme throbbing for a couple hours afterward. Serves me right.
post #135 of 139
Breakfast: smoothie, green tea

Late Morning: oatmeal with almond butter, choc/flaxmeal brownie from La Dolce Vegan

Lunch: hmmm...oh, two carrot/raisen muffins from VwaV, mango slices, raw ice cream

Dinner: steamed broccoli, carrots, zuccini; Cauliflower and red lentil soup from La Dolce Vegan (very yummy), and a green leaf salad with pine nuts
post #136 of 139
morning
'anything goes' fruit-filled muffins [whole wheat apple-raisin] (How It All Vegan!)
righteous tofu pudding *

afternoon
salad: baby greens w/ pine nuts & sesame-miso vinaigrette
iced nettle-oatstraw-spearmint tisane

evening
broccoli w/ skordalia [bean, walnut] dressing (The Saucy Vegetarian)
ww penne w/ sun-dried tomato sauce

* I was reading that blog post this morning when I thought, "hey, wait, I have those ingredients - I can make that right now." There was only a wee bit of leftover silken tofu in the fridge, but DD and I enjoyed the treat.
post #137 of 139
Saturday

morning/afternoon
?? grapefruit - can't remember what else

evening
green pesto garlic pizza (Vegan with a Vengeance)

* * * * *

Sunday

morning
ezekial bread w/ raw almond butter
orange

early afternoon (Persian restaurant) *
eggplant stew
... and a bit of DH's bean stew

late afternoon
Oothu Estate (green) tea

evening
pomegranate tofu (VwaV) **
w/ coconut-lime brown rice (VwaV)
crispy brown rice treat (The Hip Chick's Guide to Macrobiotics)
chamomile tisane

* * * * *

today

morning
Ceylon (black) tea
tofu & brown rice (last night's leftovers)

afternoon
hazelnut & currant dark chocolate
(hot) nettle-oatstraw-spearmint tisane
orange

evening
triple citrus spinach salad (The Glad Cow Cookbook)
(iced) nettle-oatstraw-spearmint tisane
sandwich: avocado & cucumber on ezekial bread
(hot) chamomile tisane

* Ironically, we all were downtown for the Chinese New Year celebration, and there was vegan food at the Buddhist tent, but DD was getting overstimulated and fussy, so we needed to go somewhere quiet.

** The recipe was for BBQ pomegranate tofu, but I don't like BBQ flavor, so I just went for the pomegranate. I didn't have the pom molasses, so I just used 100% pomegranate juice (there's still some left - I may make pomegranate agar gel this week), but I added too much peanut butter to thicken it up, so I couldn't really taste the pomegranate much. It was still really good anyway - like pra ram from Thai restaurants.
post #138 of 139
It's a rainy day, so I've been busy in the kitchen.

morning
lemon-poppyseed muffins (Vegan with a Vengeance) *
iced chamomile tisane
hazelnut-currant dark chocolate

afternoon
iced chamomile tisane
cucumber & carrots w/ . . .
. . . black bean hummus (The Glad Cow Cookbook)
Darjeeling (black) tea

evening (planned)
whole wheat spinach, mozzarella, and mushroom lasagna (Vegetarian Times Cooks Mediterranean) . . .
. . . using "Buffalo Mostarella" (The Ultimate Uncheese Cookbook) instead of mozzarella **
. . . & green veggie purée (leftovers from Vegan with a Vengeance) instead of ricotta

* I've had excellent results adjusting her recipes to use whole wheat pastry flour and agave nectar instead of white flour and sugar. DH took a bunch to work with him.
** It's chilling in the fridge now. I don't hold out much hope for it, but at least it's just one of many ingredients in the lasagna.
post #139 of 139
I haven't had a very interesting or balanced couple of days.

yesterday

morning
ginger-raisin bran muffins (Vegan with a Vengeance)
iced chamomile tisane

afternoon
carrots, cucumber, & cherry tomatoes w/ black bean hummus (leftovers)

evening
lasagna (leftovers)

* * * * *

today

morning
muffin (leftovers)
lasagna (leftovers)

afternoon
ezekial bread w/ EB

evening
???
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