Today's Vegan Menu (2014)

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B- The usual cereal and coffee
S- Some homemade butternut squash sauce thinned into a cup of soup with a slice of sprouted grain toast
L- Pasta and roasted cauliflower with some vegan cheese sauce made from this recipe
D- Trying to decide that now... Fridge full of fresh veggies and I just can't seem to narrow it down.
 
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Yesterday:
B- Cereal and coffee
S- An apple and a raw meal shake
L- Pasta with aforementioned vegan cheese sauce, and roasted veggies (eggplant, zucchini, onion, garlic)
D- Baby spinach, diced avocado, tomato and a sprinkle of sea salt
S- Mango, raspberries and pineapple, heated up and topped with wheat germ, almond meal, cinnamon, stevia and a little salt (lazy microwave fruit crisp substitute)
 
B- Cereal and coffee
S- An apple and a raw meal shake
L- Pasta with garlic hummus, diced tomato, roasted zucchini, onion, garlic and basil
D- Pasta with green beans, mushrooms, garlic and light coconut milk
S- Warm mango, raspberries and blueberries, topped with wheat germ, cinnamon, stevia and a little salt. A mug of hazelnut Teeccino with almond milk
 
GingerFoxx said:
B- Cereal and coffee
S- An apple and a raw meal shake
L- Pasta with garlic hummus, diced tomato, roasted zucchini, onion, garlic and basil
D- Pasta with green beans, mushrooms, garlic and light coconut milk
S- Warm mango, raspberries and blueberries, topped with wheat germ, cinnamon, stevia and a little salt. A mug of hazelnut Teeccino with almond milk
Click to expand...
mmm warm mango sounds dreamy ..
 
mary said:
mmm warm mango sounds dreamy ..
Click to expand...
I bought a few mangoes a while back, when I found them at a good price and I didn't want them spoiling before I ate them all, since mangoes over-ripen very quickly. So I diced up the flesh and threw it into a large freezer bag. Now I have delicious mango at the ready any time. It's great as-is, but the mock fruit crisp idea has been great for healthier desserts lately.
 
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Orange, banana with peanut butter
Salad of baby greens, carrots, green beans, beets, corn and kidney beans with olive oil and red wine vinegar
Pasta with caramelized onions, roasted red peppers and green olives topped with marinara sauce; garlic bread: a lovely Argentine malbec
I'm trying to cut back on desserts, but I have quite a yen for some chocolate mousse, so I think I will make some. :)
 
Yesterday:
B- Cereal and coffee
S- An apple, some strawberries and a mug of Teeccino
L- Sauteed fiddleheads and garlic over pasta (Fiddleheads are only in season in early spring, so I try to treat myself once a year. Reminds me of picking wild ones as a kid.
D- Baby spinach, diced tomato and avocado salad, sprinkled with seas salt. So simple, yet so delicious.
 
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Mmmmmm, fiddleheads! Want...now. :)

Orange, two spice biscuits, tea.
Stuffed grapple leaves and a nice salad at a diner
Beer
Dinner will be same as last night:pasta with marinara sauce and roasted red peppers, caramelized onions and green olives with garlic bread and red wine.
Dessert will be vegan chocolate mousse.
 
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Yesterday:
B- Cereal and coffee
S- An apple, sprinkled with wheat germ, almond meal, cinnamon, chai spice, a little salt and stevia, then microwaved. A mug of Mayan chocolate Teeccino
L- Baby spinach, avocado and tomato salad with sauteed tofu cubes and a sprinkle of salt.
D- Went to Chipotle and got one of their bowls with brown rice, black beans, sauteed peppers and onions, corn salsa and lettuce. Not bad, but I only wished it had more veggies.
 
B: oatmeal, banana, soya milk
L: left-over spaghetti with stir-fried vegetables and soya mince
S1: a piece of cake
S2: a rhubarb and custard bar
D: I don't know yet! I guess I'll be surprised as usual :-)

Over the weekend I consumed a bottle of Italian red wine. Good times, wish I could do that more often.
 
B: a tomato cheesy bun like the one in this recipe, but with some big slices of cashew cheese baked in too :-D
L: A homemade fluffy flax bun with the same cashew cheese as above and sliced cherry tomatoes. White pepper on top.
D: Cauliflower rice sushi with mango, avocado, scallions and romaine lettuce. Shooting the video tutorial now ^.^
And tea. Copious amounts of fruity herbal tea today.
 
B- Hot cereal and coffee
S- An apple and a Raw Meal shake
L- A couple veggie "meatloaf" muffins made using this recipe, and some cooked veggies (carrot, green beans and bell pepper)
D- Baby spinach salad with avocado, tomato, carrot and edamame
S- Vanilla nut Teeccino and some banana peach "soft-serve" with wheat germ
 
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B- decaf with soy and oatmeal with chia and sunflower seeds and banana and soy milk
L- a vegan mushroom pie
D- veggie burger, broccoli and fried brown rice
S- vegan arrowroot biscuits and some decaf coffee and a couple of cups of tea.
 
On the blog I posted Friday Night Quickie- Tofu Noodle Soup which I was planning to do tonight but changed gears. It is a typical Friday night dinner or lunch.
 
Look at these mason jar salads! Love!! http://kblog.lunchboxbunch.com/2012/06/vegan-salad-in-jar-make-ahead-bliss.html?m=1
ugeravys.jpg
 
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B- The usual
S- The last white bean "meatloaf" muffin, and a mug of vanilla nut Teeccino
L- Leftover brown rice with caramelized onion and garlic from last nights dinner, veggie crispy chicken tenders, sauteed zucchini and carrot
D- Two savory pumpkin, broccoli and cauliflower muffins with green beans and tomato sauce. For the muffins I used this recipe, but I substituted pumpkin for the vegetable oil, cauliflower for half of the broccoli, almond meal for the sliced almonds, and for the flour I used 75% whole wheat flour and 25% chickpea flour. I recommend the recipe. They are very biscuit-like and hearty.
S- Frozen banana, peaches, wheat germ, a little cinnamon and nutmeg blended into soft-serve
 
B- The usual
S- One of the savory broccoli muffins I made yesterday (They are surprisingly delicious and biscuit-like), and a mug of vanilla nut Teeccino
L- Linguine, sauteed eggplant, mushrooms, green beans, basil and garlic, and a sauce made from pumpkin puree (leftover from yesterday's muffins) and a little canned light coconut milk (I have taken to pouring the can into an ice cube tray and freezing it, for easy portion control and so I don't have to risk most of a can spoiling in the fridge when I only needs a few tablespoons for a recipe)
D- Brown rice, sauteed onion, broccoli, cauliflower and carrot drizzled with a little tahini
S- Frozen banana, the last of the canned pumpkin, and a little chai masala blended into soft-serve, and a mug of vanilla nut Teeccino
 
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