Wednesday, August 24, 2011

What This Vegan Eats

I've been quite lax about posting recently, thanks to being on vacation and indulging in various distractions. At the very least, I guess that I can share some of the bland and uninteresting fare I've been eating the past while to maintain my unhealthy, sickly vegan self:

Romaine lettuce, tomatoes, pickled mild banana peppers, radishes, sweet onion vinaigrette, ground flax.

Tofu marinated in tamari and lemon pepper, cherry tomatoes, parsley and a mix of organic ketchup and sriracha.

Pita pizza with mushrooms, onions, garlic, green bell pepper, pickled hot banana peppers, sliced tomatoes, nutritional yeast sauce, basil & dried chipotle.

Lima bean soup with carrots, collards, hot banana peppers, garlic, scallions, Indian chili powder and dill weed. A half-cob of corn sprinkled with some Louisiana hot sauce.

Stir-fried Asian veggies and udon noodles with a super-spicy coconut curry sauce.


Pita pizza with roasted garlic red sauce and fennel seed, Gardein chunks, black olives, Spanish onions, hot banana peppers, Cheddar Daiya.

Broccoli, green peppers, mushrooms, chickpeas and garlic stir-fried with a bit of tamari. Quinoa with a dollop of salsa.

Romaine lettuce, tomatoes, shredded carrots, radishes, green peppers, Spanish onion, steamed broccoli, hot banana peppers from the garden -- all on a hidden bed of quinoa. I drizzled lemon juice, olive oil and crushed garlic over it before serving.


Wild blueberries blended with almond milk, topped with banana slices and plain soy yogurt.

Chickpea salad w/roasted garlic dressing and diced Claussen dill pickles, tomato and mustard in a whole grain pita. Fries (a rarity for me) and steamed organic carrots and peas on the side.

Carrot slaw, barely steamed broccoli, shredded collards, radishes, tomato, scallions, hot banana peppers from the backyard, cucumber. Tossed with a Dijon balsamic vinaigrette.

Spinach-sweet potato soup with quinoa and Indian seasonings.

5 comments:

Abby Bean said...

Have you ever tried cold corn-on-the cob doused in Sriracha? I highly recommend.

Mylène said...

Oh yes, I have! I love drizzling a chipotle-based sauce I have on it, too. It's a little overwhelming, so I use it sparingly. It's so far-removed from the doused-in-butter corn-on-the-cob from my childhood, but it's awesome.

ingrid.olarte said...

Love the variety of foods! Great job!

Mylène said...

Thanks!

φυτοφάγοι Θεσσαλίας said...

Mouth watering!! Great blog!