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.

One Response

Comments are closed.