You know the drill by now. What I Ate Wednesday #134. Random vegan meals. Enjoy!
Hummus & Veg Sandwich – Toasted Silver Hills bread with roasted red pepper hummus, cucumber, spinach, and lots of black pepper.
Coleslaw (cabbage, Vega Antioxidant Oil, red wine vinegar, black pepper, Dijon mustard) with a falafel burger, red pepper hummus, and cucumber.
Yogurt Bowl – So Delicious Vanilla Coconut Yogurt with blueberries, hemp hearts, chia seeds, and raw cacao nibs.
Spinach Burger (from Veggie Burgers Every Which Way) on toasted Silver Hills bread with roasted red pepper hummus, Sriracha, and coleslaw (same as above).
Chickpea Wrap – Chickpeas mashed with balsamic vinegar, italian seasoning, and black pepper, with Daiya Jack Wedge, and cucumbers.
Brown Rice Fruit Salad – Cooked brown basmati rice, sucanat, vanilla extract, cinnamon, blueberries, peach, and hemp hearts.
Potatoes & Salad – Roasted yellow flesh potatoes (olive oil, Greek seasoning, and paprika). Salad is romaine lettuce, cucumber, orange pepper, pickled jalapeños, red grapes, and balsamic dressing.
Brown Rice Fruit Salad 2 – Cooked brown basmati rice, cinnamon, sucanat, pineapple, blueberries, and hemp hearts.
Chick’n Strips & Salad – Gardein Chipotle Lime Crispy Fingers, my Easy Hot & Sour Refrigerator Pickles, and salad (romaine, red pepper, avocado, lime juice, Vega Antioxidant Oil).
Red grapes, blueberries, hemp hearts. Half of a Raspberry Lime Mini-loaf (based on this recipe).
Chickpea Flour Omelette – with yellow pepper, green pepper, spinach, pickled jalapeños, and Daiya Cheddar Wedge.