Wednesday, May 7, 2014

What I Ate Wednesday

It's been a strange week for my schedule, which makes it difficult to get into a new routine with cooking for myself. I'll be at a conference today and for the next two days. For those of you who are plant based, you know that being forced to eat in different settings can be a challenge. I'm going to attempt to bring my own food at least today so I can scope out the options. This is one of those times when I'm thankful for quick snacks like roasted chickpeas and pre-made bars!

Rawsta with an Italian flair, pre and post mixing. I sauteed mushrooms, onions, green beans, spinach and crushed tomatoes with Italian spices. I also threw in some pre-marinated tofu and olives. Super good!

I'm experimenting now that I'm cooking for one. This is a weird blend of raw slaw with peanut dressing topped with steamed broccoli & eggplant mixed with thai chili paste and rice vinegar. I threw in some kimchi for extra weirdness but it all worked!

This is what my typical weekend smoothie looks like (before I add the almond milk and blend). This one ended up with romaine, spinach, collard greens and kale! 

I was inspired to make summer rolls for lunch on Saturday. I used brown rice wrappers and filled them with raw veggies and teriyaki tofu.

On Saturday night I took my new roomie out for Indian. We started with samosas and I had this delicious vada and uttapam for my entree. If you're in Orlando or Charlotte check out Woodlands!

Rice island casserole from Vegan on the Cheap. I only made a few small modifications (like adding kale). It's been delicious for lunch as well. 

I love Mexico. I think I was Mexican in a past life. Even though I know Cinco de Mayo means little to Mexicans, I appreciate having a day to celebrate. I made this bomb fajita salad. Since I didn't want to open a whole can of beans for one meal, I used Smoky Chili Lime chickpeas from Good Bean. Great idea - added flavor and crunch.

I've been in the mood for Brussels sprouts. I roasted them with some mushrooms and tossed them in a big salad with chickpeas, hummus and fresh veg.

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