What This Vegan Eats

It's been a while since I've splattered food photos all over the blog. Here are some of the things I've been whipping up over the last few months. Over the next few months, I hope to start work on another blog which will be specifically geared towards food and with recipes and tips on eating healthily and inexpensively as a single vegan. I'll keep you posted!

Lentil dahl with onions, spinach, tamarind, a bit of coconut milk, chilies, various Indian spices, garlic, ginger and lemon juice (and potatoes added). Yu choy sauteed in a wee bit of olive oil and hot curry paste. Multigrain flatbread.

Tater tot poutine. Tater tots, mushroom-nooch gravy, Vegan Gourmet mozzarella, organic ketchup.

Whole wheat pita pizza w/tomato sauce, crushed garlic, oven-roasted zucchini and red bell pepper, corn, crumbled tempeh (pan-fried w/tamari), mozza Daiya and corn.

Mushrooms, red bell pepper and Spanish onion marinated in a fig balsamic on organic mesclun greens. Grilled open-faced sandwich of jalapeno-garlic Daiya and breaded Gardein "chicken" strips on organic cranberry-apple spelt bread. Merlot.

Romaine, cuke, plum tomato, mushrooms, scallions, radishes, chopped Gardein breaded "chicken" strips, black olives, sesame & chia seed, French dressing.

Homemade tempeh and mushrooms in a maple-soy marinade and pan-fried. Spring greens topped with strips of red bell and drizzled with remainder of maple-soy marinade.

Maccheroncelli topped with mozza Daiya and a chunky homemade sauce.

Kimchi noodle soup. Tofurky Italian slices, tahini-nooch kale salad, cashew Camembert, tomato and sweet-red-pepper-mustard on multigrain bread.

Mushrooms and hot banana peppers marinated in fig balsamic vinaigrette, tahini-nooch kale salad and chipotle-speckled mushroom-y quinoa.

Nori rolls for dinner! I used 4-5 each of avocado, oven-roasted red pepper, shredded raw carrot, scallions, pan-fried smoky-sesame tofu, cucumber and cooked butternut squash.

Gardein Meatless Ground pan-fried with onions, broccoli, cheddar Daiya and chipotle seed. Vegenaise and locally-made sauerkraut. Whole wheat pita.

Potato-tofu Indian coconut curry over quinoa (also w/carrots, peas, tomatoes, onion, garlic and various seasonings).