What This Vegan Eats

Eats with which I've been stuffing myself over the last month or so:


Gardein & a bit of cheddar Daiya on flat bread. Steamed collards tossed with pickled hot banana peppers. Steamed asparagus.


Romaine tossed with red onion, dried cranberries, sweet onion/lime vinaigrette, sesame and ground chia seeds. The end of a baked sweet potato.


Romaine, bok choy greens, green and red bells, cucumber, zucchini and red onion with balsamic fig dressing. Whole grain pasta tossed with olive oil and garlic, steamed broccoli, sauteed zucchini and onions, organic sundried tomatoes and kalamata olives, parsley and red pepper flakes.


Collards steamed with baby carrots & yellow/green beans. Romaine tossed with red onion, dried cranberries, chia seeds and sweet onion/lime vinaigrette. Maple baked beans.


Tomato soup with gemelli pasta and seasoned with smoked paprika, dried orange peel and garlic. Kale chips made with the same seasonings.


Rhubarb, kale, orange, banana smoothie. Salad with red leaf lettuce, cucumber and a drizzle of thinned roasted red pepper hummus. Watermelon for dessert.


Kale with a "cheesy" tahini, nooch and garlic sauce. Organic tofu stir-fried with baby portobellos and corn, seasoned with organic tamari and Massaman curry paste.


Tater tots, Gardein strips and baby peas.



Romaine, red onions and dried cranberries tossed with a sweet onion/lime vinaigrette. Bananas and blueberries.

Parsley, tomatoes, cucumber, hot peppers, ground chia seeds, smoked soy bits drizzled with olive oil/lemon/crushed garlic. Organic carrot juice.


Pinto bean chowder with wheat berries, carrots, broccoli and wax beans, seasoned with Indian chili powder, dill and crushed garlic.

Orange, banana and kale smoothie. Oven-roasted Gardein, radishes and kale stems.