Day of Food August 5, 2012

Since I have TOTALLY sucked at cooking original food lately – and since this blog is really meant to show that being vegan is not difficult or time consuming – I had the bright idea to just show my daily food intake!

(Of course, when the lazies take leave or when the icky weather returns I will post recipes.)

Let me know if this is as good idea as it sounds in my head! ūüėČ

Breakfast:  vegan chorizo, avocado, onion and herb greens sandwich on whole wheat toast (with coffee РDUH!)

Snacks:  cherries, carrots and hummus, soy yogurt with frozen berries, sugar-free iced soy chai latte

Dinner:  zpizza Provence pizza with tomatoes, artichoke hearts, basil, capers and vegan cheese

Dessert:  Coconut Bliss pineapple coconut ice cream



Even the poorest college student with limited funds and facilities can have a super filling and nutritious meal!

Microwave a potato, add some black beans, cheeze sauce, olives, salsa, avocado and or whatever else your heart desires! 

Potatoes are not only super filling and CHEAP but are packed with nutrients!

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There’ll be no more asking “where’s the beef?”

You know me. I love sandwiches.

My lovely husband brought home this enchanting product…

First off, it does not taste like roast beef – and that’s ok!¬† I did find the taste to be palatable and a perfect base for a sandwich – as well as nice and high in protein content.

The trick to adding deliciousness to lunch “meat” is to pan fry it with a little cooking spray until it’s warm and browned.

From there you can PILE on the delicious toppings!  Here I layered Vegenaise, avocado, tomato and cheeze sauce.

I might have died for a second when I ate it.

You can almost taste summer

About 5 minutes of prep work will yield you summery vegetable-y deliciousness.

Preheat oven to 375 degrees.

Wash and prep veg – in this case cutting the ends off the asparagus, rough chopping kale and cutting tomatoes in half.

Toss asparagus in a bit of olive oil, salt and pepper.  Put in oven.

15 minutes later open up a can of chili beans and put on heat to warm.

Top tomatoes with salt, pepper and garlic powder.  Turn oven to broil and put tomatoes under broiler. Leave asparagus in oven while tomatoes broil.

Saute kale in a little olive oil, salt and pepper. ¬†As soon as it’s done add some red pepper flakes. The tomatoes and asparagus will be done now, too!

Finish kale and asparagus with some fresh squeezed lemon juice.

We finished up some left over potato salad and it really made it feel like summer.  The only thing that would have made it better was if the chili beans were cooked over a fire!


Kale and sausage super-sando with spicy sauce

  • 2 slices of toasted bread, I used super sour rye
  • 2 patties of Gimme Lean, browned
  • chopped kale sauteed in a bit of olive oil and crushed garlic until just wilted
  • Vegenaise mixed with some Frank’s Red Hot sauce (depending on how spicy you like)
  • toasted pumpkin seeds

Pile and enjoy!

Vegan super breakfast

Vegans have to deal with a lot of people who “worry” about their protein, iron, calcium and B12. Here is a dish that will keep you FULL all day and put to rest those worries.

It’s cheap, easy and filling.


  • 1/2 cup Grape-nuts
  • 1/3 cup Naturade Soy-Free Protein Powder
  • 1-1/2 cups unsweetened vanilla Almond Breeze
  • 1 tsp cinnamon
  • 1/2 Granny Smith Apple, cored and rough diced

Mix Grape-nuts, protein powder and cinnamon in a bowl. Add Almond Breeze and stir well. Add apples, stir and microwave for 3-4 minutes – until hot.

Sprinkle with a few Grape-nuts for crunch!

Trust me – if you can finish this you’re probably a lumberjack or something! I would split it in half – so halve the nutritionals accordingly.

  • 417 calories
  • 7g fat
  • 0 cholesterol
  • 782g sodium
  • 67g carbs
  • 14g fiber
  • 13g sugars
  • 33g protein
  • 101% calcium
  • 128% iron
  • 112%+ B12

Perfect if you have a busy day ahead!

Black quinoa salad

Leftover quinoa and veggies tossed with some salsa make a delicious lunch!

  • 1 cup cooked black quinoa (the black quinoa takes longer than the regular, and it stays firmer – perfect for cold salads!)
  • 1/2 cup carrots, chopped
  • 1 baby cucumber, chopped
  • 5¬†spears grilled asparagus, chopped
  • 2 cups mixed field greens
  • 1/2 tsp olive oil
  • 2 tbsp pico¬†de gallo

Toss in a bowl and enjoy!

Serves 1

  • 283 calories
  • 50g carbs
  • 6g fat
  • 11g protein
  • 8g fiber

Pardon my slacking

Things have been very busy at home lately and I haven’t cooked anything new and/or compelling – but I will!! Next week the whole family is going to¬†start watching what they eat so I am going to try to get creative with lunch as well as dinner! Maybe I’ll even get super awesome and cook breakfast! (but I wouldn’t hold your breath for that one)

To tide you over, this site has tons of great info on vegan options in fast food! Admit it, you love the drive-thru, too!

Vegan Eating Out

For example, did you know that McDonaldland¬†Cookies are vegan? Or that a Taco Bell 7 Layer burrito¬†(without cheese and sour cream) is the yummiest¬†thing ever to eat in your car? Or that Arby’s, Dunkin Donuts and Panda Express don’t give a rat’s ass about your vegan business?

Mock tuna salad

I am a huge fan of “salad” sandwiches and the basic recipe is the same… protein, vegan mayo, celery, onions. Additional things can be added as desired.

  • 1 can garbanzo beans – rinsed, drained and mashed with a fork
  • 2 stalks celery, chopped
  • 1/4 cup white onion, chopped
  • 2 tbsp vegan mayo
  • 1/2 tsp celery seeds
  • salt, pepper

Combine all ingredients in a bowl and mash well together with a fork. Serve on toasted bread. Sprouts are great, too!

Serves 4

  • 164 calories
  • 17 g carbs
  • 7 g fat
  • 7 g protein
  • 1 g fiber

Frozen s’more pie

Guest recipe from Haley – this is her little invention!

Prepare chocolate pudding according to the directions on box, substituting almond or soy milk for dairy. Pour in to prepared graham cracker pie crust, cover with cling film, freeze until solid. Top with Ricemallow marshmallow creme.