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.
+ tofusteak and bagel sandwich
+ roasted potatoes and carrots
+ broccoli
So hard to take good dinner pictures in the dark of winter, but I want to be getting more posts up here, so here we have it.
I really enjoy these Helen’s brand tofu steaks, I don’t know how they make it taste so good. They are especially tasty on a bagel with vegenaise, lettuce and tomatoes.
Potatoes and carrots were roasted at 400 degrees fro 40mins. I tossed them with olive oil, red pepper flakes, sage, rosemary, paprika and sea salt before going in the oven.
Broccoli was prepared stove-top, by sauteing with (lots of) minced garlic, and Trader Joe’s 21 seasoning blend, sea salt, and fresh black pepper.
From Vegan Brunch
+ Omelet with tomatoes, mushrooms, and spinach filling
+ Potatoes
+ tofu tacos
+ mexican rice
+ beans
My friend made these tacos. So good. I did the spanish rice, easier then you might think.
Mexican Rice:
1 cup uncooked rice
2 cups cold water
2-6 cloves garlic, minced or crushed
olive oil
1/2 onion, coarsely chopped
1 small roma tomato, chopped into about 4 pieces
1 jalapeno pepper, sliced lengthwise
1/4 tomato sauce (more or less)
1 tablespoon ground cumin
1 tablespoon veg bouillon
salt, to taste
Method:
- Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. - Add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil, string as it browns. (Rice will turn medium brown—its not burning unless its turning dark/black)
- Towards the end of the browning, add the garlic so that it sautes.
- Pour water over rice, and add the remaining ingredients.
- Stir well and cover (with a small air escape).
- Reduce heat to medium-low, and let cook for 20-30 minutes. (check after 20 min to make sure you don’t burn). DO NOT PEEK while the rice is cooking
When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be split open because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.
+ 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.
+ 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.
+ 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.
+ 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.
+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”?)
+ 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.
+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
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
