What these VEGANS eat: week of 11/28/11

I’m tired of people asking me what Mike and I eat. Would an omnivore have an easy time answering this question? Mostly, we eat vegetables/grains/legumes/fruit. I cook everything I can in my trusty cast-iron pan. I tend to lean towards stick-to-your-ribs one pot meals that come together in about a half an hour. We’re trying to be good and eat more salad. Once a week, I’m going to post about all of the dinners I made the week previous-hopefully it will clear up any lingering questions.
thai-inspired dinner 11/28

Monday, 11/28/11 – Thai inspired curry with quinoa. Curry: carrots, baby red potatoes, black eyed peas, red cabbage, onions, celery, garlic. seasonings: yellow madras curry powder, red thai curry paste, miso, tamari soy sauce, red wine vinegar, tahini, sriracha


Mexican inspired dinner 11/29

Tuesday, 11/29/11 – Taco salad, essentially. Lettuce, salsa, brown rice, avocado, homemade vegan sour cream (using the recipe recently posted by our dearly departed Pulse Cafe – link to Pulse recipes) and a tofu scramble (inspired by the vegan breakfast burrito I get at Diesel Cafe) – onion, garlic, crumbled firm tofu, black beans, a tomato, and spices: nutritional yeast, tumeric, hot paprika, chili powder, as well as Cholula and sriracha.


Chinese inspired dinner 11/30

Wednesday, 11/30 – Tempeh and Tofu in a lime/soy sauce/sriracha/brown sugar, 5 spices sauce with steamed kale and quinoa.


Italian(?) inspired dinner 12/1

Thursday, 12/1 – one of my new favorite recipes! Pumpkin Farfalle!! It’s also the quickest dish to make, ever. Basic recipe: 1/2 can of pureed pumpkin (pure pumkin, no pie spices!!) – put in cast iron pan, add about a cup of soy milk, nearly a cup of nutritional yeast, a tablespoon each of garlic and onion powder, a dash of red pepper flakes, a teaspoon of miso, 3-4 tablespoons of yellow mustard – stir and let simmer – just needs to heat up. cook pasta and throw in frozen peas at the last minute, then just add the pasta to the pumpkin sauce=YUM! served with a slice of pumpernickel bread.


Friday, we went out to eat at Flatbread Pizza Co. with friends, we ordered the vegan pizza option, which is a cheeseless pizza with caramelized onions and kalamata olives (we order sans-mushrooms).

Saturday we had a late-lunch at Veggie Galaxy  – I think MJE had the Tofu-Eggs Benedict and I had the roasted eggplant tofu-omelet. Love Veggie Galaxy -such an awesome addition to the vegan community – and great location right in Central Sq. too. Saturday night, we went to a wedding reception at Grill 23 – our server was super-knowledgeable and did not get at all flustered by our needs – he had the chef make us a delicious risotto with asparagus, broccoli and tomatoes. And, they served us an amazing coconut-based house-made sorbet – with ribbons of grapefruit, mango, and pineapple flavors.

Sunday, we went to a new bar in Davis Square called Five Horses – they have a million awesome beers on tap, but most importantly to my interests – they have the vegan/vegetarian/and gluten-free options all clearly marked on their menu! It seems like the menu changes with some frequency, but we had the “pumpkin pie pizza” which was: pumpkin, tofu, kale, and garlic – they used the pumpkin as a sauce base (instead of tomato) which was a really inventive way to serve it – and very yummy. We also had the potato tacos: roasted potatoes, white bean puree, and slices of avocado on a wheat tortilla – all very yummy and inexpensive.

So, that’s one week in vegan dinners. I’m going to try to remember to take photos of the food we eat out too.