What This Vegan's Been Eating

To put a new spin on what's otherwise just a bunch of photos of vegan grub I've ended up making and eating and that I post monthly, I think that moving forward I'll attempt to provide an estimated cost for the dishes in the photos I'll share. Tara Parker-Pope's recent column in the New York Times may have perpetuated the myth that making vegan fare is complicated and expensive, but those of us for whom it's old hat know otherwise and should try to ensure that nobody considering going vegan buys into that sort of misinformation.

For now, though:

Phony pho: Shiitake mushrooms, shanghai choy, organic soybean sprouts, organic tofu (marinated in organic tamari & panfried), enoki mushrooms, pho paste, red onion, cilantro, lime, sriracha, hoisin sauce.

Romaine, orange bell peppers, red onions, pumpkin seed & ground flax, roasted garlic/sundried tomato dressing. Oven-roasted baby Brussels sprouts & heirloom rainbow carrots. Gardein "chicken" strips.

Dried mushrooms and kombu simmered gently with doenjang and gochujang. Tofu, nori, baby spinach, nappa cabbage, enoki mushrooms and udon noodles.

Kale with tahini, nooch, garlic and toasted black sesame seeds. Heirloom rainbow carrots, portobello mushrooms, Gardein "tips", spicy Thai basil seasoning.

Gardein, oven-roasted asparagus, oven-roasted radishes, blanched spinach tossed w/soya sauce, sesame oil, sesame seed, crushed garlic & sugar.

Garlic-ginger organic tofu, brown rice with baby bok choy, mushrooms, carrots, onions, zucchini, sesame and a drizzle of leftover soy-gochujang sauce.


Soup seasoned with Korean soybean & red pepper pastes & kombu. Yuba, shiitake and enoki mushrooms, nappa cabbage, mung bean sprouts.

Organic garlicky tofu, marinated in tamari, rolled in whole grain flour and pan-fried in olive oil. Almonds, cherry tomatoes, chunks of hot banana peppers. Caesar salad with the dressing from New American Vegan.

Organic tofu & soybean sprouts stir-fried with sesame oil, tamari and crushed garlic, tossed with udon noodles and sprinkled with toasted black sesame seeds and Sriracha.

Whole wheat pita with salsa, Daiya (mozza and cheddar), orange bell peppers, red onion, crushed garlic and soy "bacon" bits.

Pinto/black bean chipotle chili with red lentils and cracked wheat. Orzo with organic baby spinach, dried orange peel, garlic and smoked paprika.

Chickpea and Avocado Ceviche on baby spinach, oven-roasted radishes and asparagus and a couple of strawberries.

Spinach, orange peppers, red onion, sesame seed, ground flax, sweet Russian dressing. Gardein strips sauteed with red onion, smoky soy bits, spinach and organic Vegenaise in a whole wheat wrap.


Soba noodle and kimchi soup (more noodly than soupy).

Brown rice with adzuki beans. Clockwise from top: Soy/sesame/gochujang dipping sauce (w/garlic, scallions & sugar), pan-fried kombu, blanched rappini pan-fried w/garlic & Korean chili powder, spicy kelp/bamboo shoots, blanched baby spinach tossed w/sesame/sugar/garlic/soy, daikon & mini cucumber marinated in rice wine vinegar/sesame/sugar, kimchi and pan-fried tofu.

Green lentil and spinach soup with spicy Indian seasonings, mandarin oranges and minced cilantro.

Hummus w/toasted black sesame seed, hot banana peppers and asparagus on whole wheat pita, grilled and drizzled w/sriracha. Token lonely oven-roasted radish.

Kale with tahini, nutritional yeast, garlic & a pinch of salt. Slaw tossed with apples, rice wine vinegar, toasted sesame oil, sugar, crushed garlic and toasted black sesame seeds.


P.S. The next time someone tells you that they'd go vegan, but don't want to restrict their food options, or that they've gone vegan but are always hungry, tell 'em to drop me a line.