Then what do you eat?

It's easier to say what vegans don't eat:
animals and their secretions.

One vegan attempts to answer the famous question in pictures.

+ soyrizo &  black beans + avocado + tomatoes Leftovers, for a quick and easy weekend super. The soyrizo &  black beans were reheated from a weekend breakfast, and the tomato and avo needed to be eaten up. (that is vegenaise again. works in place of sour cream for me, but maybe I’m crazy).

+ soyrizo &  black beans

+ avocado

+ tomatoes

Leftovers, for a quick and easy weekend super. The soyrizo &  black beans were reheated from a weekend breakfast, and the tomato and avo needed to be eaten up. (that is vegenaise again. works in place of sour cream for me, but maybe I’m crazy).
+ panfried potatoes + english muffin + toamtoes + coffee + orange/banana/carrot juice Sunday Breakfast. Just using what I had around the house, I picked up the English muffins from the bakery on the corner, while I was out walking the dog.

+ panfried potatoes

+ english muffin

+ toamtoes

+ coffee

+ orange/banana/carrot juice

Sunday Breakfast. Just using what I had around the house, I picked up the English muffins from the bakery on the corner, while I was out walking the dog.
+ BBQ (plate #1) + potato chips + salad + beets! (plate #2) + homemade (not by me) black bean burger + tomato salad + more beets! (not pictured) + tequila lemonade + basbousa

+ BBQ

(plate #1)

+ potato chips

+ salad

+ beets!

(plate #2)

+ homemade (not by me) black bean burger

+ tomato salad

+ more beets!

(not pictured)

+ tequila lemonade

+ basbousa
#
+ chili + corn bread Every time that I make chili it is good but not great. This time tho, I nailed it. Unfortunately I don’t have a recipe to share with you this time, but I will be careful to write down measurements next time.

+ chili

+ corn bread

Every time that I make chili it is good but not great. This time tho, I nailed it. Unfortunately I don’t have a recipe to share with you this time, but I will be careful to write down measurements next time.
+ coconut-lime cupcakes I improvised these using two recipes from Vegan With a Vengeance. For the cupcakes I followed the recipe for the “lemon gem” cupcakes, replacing the lemon zest/juice with lime, and for the frosting i mad the “coconut heaven” frosting, and included a few tablespoons of lime juice. They turned out delicious.

+ coconut-lime cupcakes

I improvised these using two recipes from Vegan With a Vengeance. For the cupcakes I followed the recipe for the “lemon gem” cupcakes, replacing the lemon zest/juice with lime, and for the frosting i mad the “coconut heaven” frosting, and included a few tablespoons of lime juice. They turned out delicious.
#
+ dill beet salad I love beets. :ingreediants: 2-3 medium size beets2 tbs fresh dill, removed from stems and minced1/4 cup olive oil2 tbs balsamic vinegar1 tbs Dijon mustard1 green onion (shallot), mincedsea salt and fresh ground black pepper to taste. :method: 1) cut the tops and ends off of the beets and wash well. wrap in tin foil and roast in 400 degree oven until tender, about an hour 2) remove the beets from the oven and let cool to touch. peel the skins off with your hands (they will slide right off) 3) using a fork, whisk all of the other ingredients together in a small bowl. 4) dice beets into bite size cubes and combine with dressing in a medium size bowl.

+ dill beet salad

I love beets.

:ingreediants:

2-3 medium size beets
2 tbs fresh dill, removed from stems and minced
1/4 cup olive oil
2 tbs balsamic vinegar
1 tbs Dijon mustard
1 green onion (shallot), minced
sea salt and fresh ground black pepper to taste.

:method:

1) cut the tops and ends off of the beets and wash well. wrap in tin foil and roast in 400 degree oven until tender, about an hour

2) remove the beets from the oven and let cool to touch. peel the skins off with your hands (they will slide right off)

3) using a fork, whisk all of the other ingredients together in a small bowl.

4) dice beets into bite size cubes and combine with dressing in a medium size bowl.
+fresh baguette + olive oil + balsamic vinegar I’m kinda crazy for dipping bread into olive oil and balsamic vinegar.

+fresh baguette

+ olive oil

+ balsamic vinegar

I’m kinda crazy for dipping bread into olive oil and balsamic vinegar.
+ voodoo doughnut I was in Portland, OR last weekend, and stopped at VooDoo for a coffee and doughnut on my way to the train. This thing was huge. Twice the size of the “People’s Donuts” that I get her local in Oakland. (is it “doughnut” or “donut”?)

+ voodoo doughnut

I was in Portland, OR last weekend, and stopped at VooDoo for a coffee and doughnut on my way to the train. This thing was huge. Twice the size of the “People’s Donuts” that I get her local in Oakland.

(is it “doughnut” or “donut”?)
#
+ heirloom tomato salad This is my favorite tomato salad. I don’t have a precise recipe for it, simple dice tomatoes, and cucumbers and then make a dressing with olive oil balsamic vinegar, lots of sea salt, and fresh pepper. You can use whatever tomatoes are ripe, and omit the cucumbers if you don’t have any. But the heirloom tomatoes make for a beautiful colorful salad so I use those when I can.

+ heirloom tomato salad

This is my favorite tomato salad. I don’t have a precise recipe for it, simple dice tomatoes, and cucumbers and then make a dressing with olive oil balsamic vinegar, lots of sea salt, and fresh pepper. You can use whatever tomatoes are ripe, and omit the cucumbers if you don’t have any. But the heirloom tomatoes make for a beautiful colorful salad so I use those when I can.
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+borscht +vegenaise (as a garnish) Amazing delicious! This is more of a guideline for building a soup then a precise recipe, and I like that. I used the smaller amounts, and this filled my largest soup pot. We were eating borscht for days, but I am not complaining! This soup made a very nourishing and satisfying meal. (I couldn’t find the card reader for my camera, so I am going to have a bunch of back-posts coming)

+borscht

+vegenaise (as a garnish)

Amazing delicious!

This is more of a guideline for building a soup then a precise recipe, and I like that. I used the smaller amounts, and this filled my largest soup pot. We were eating borscht for days, but I am not complaining! This soup made a very nourishing and satisfying meal.

(I couldn’t find the card reader for my camera, so I am going to have a bunch of back-posts coming)
+ split pea soup + fresh bread I didn’t use a recipe, but i wanted to add the general guideline that i use to build split pea soup. I use roasted paprika as a garnish it gives a nice smoky taste. general guidelines: - saute an onion, 4+ cloves of garlic, 1 tlb cumin, 1 tsp dry basil, in olive oil - add diced carrot and celery - then a couple cups of dry split peas, a few small diced potatoes, salt bay leaf - cover with water or broth - simmer, adding more liquid if needed/desired for thinner soup. - adjust salt, add black pepper and smoked paprika to taste.

+ split pea soup

+ fresh bread

I didn’t use a recipe, but i wanted to add the general guideline that i use to build split pea soup. I use roasted paprika as a garnish it gives a nice smoky taste.

general guidelines:
- saute an onion, 4+ cloves of garlic, 1 tlb cumin, 1 tsp dry basil, in olive oil
- add diced carrot and celery
- then a couple cups of dry split peas, a few small diced potatoes, salt bay leaf
- cover with water or broth
- simmer, adding more liquid if needed/desired for thinner soup.
- adjust salt, add black pepper and smoked paprika to taste.
#
Farmer’s market booty. + heirloom tomato+ cucumber+ beets+ coliflower+ basil+ summer squash+ rosemary+ jalapeño

Farmer’s market booty.

+ heirloom tomato

+ cucumber

+ beets

+ coliflower

+ basil

+ summer squash

+ rosemary

+ jalapeño
#
+ lemonaid

+ lemonaid
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+ peach pie Peaches from the farmers market for a birthday pie. Recipe is from Colleen Patrick-Gouddreau’s “The Joy of Vegan Baking”. This has become my go-to pie crust recipe. It’s simple, straight forward, and really delisious. The soy ice cream was Trader Joe’s brand, and I don’t recommend it. There are better dairy-free ice creams out there.

+ peach pie

Peaches from the farmers market for a birthday pie. Recipe is from Colleen Patrick-Gouddreau’s “The Joy of Vegan Baking”. This has become my go-to pie crust recipe. It’s simple, straight forward, and really delisious.

The soy ice cream was Trader Joe’s brand, and I don’t recommend it. There are better dairy-free ice creams out there.
+ peanutbutter chocolate pillow cookies From “Vegan Cookies Invade your cookie Jar”, word out on the street is that you have to refrigerate the dough (both chocolate and peanut-butter) if you want them to look all “pillow-y” like they do in the book. They taste delicious either way.

+ peanutbutter chocolate pillow cookies

From “Vegan Cookies Invade your cookie Jar”, word out on the street is that you have to refrigerate the dough (both chocolate and peanut-butter) if you want them to look all “pillow-y” like they do in the book. They taste delicious either way.
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