What I Ate Wednesday #143

Welcome to another edition of What I Ate Wednesday!

I have more random vegan eats, as per usual. You can check out everyone else’s What I Ate Wednesday posts here. Enjoy!

IMG_3611

Salad: Baby spinach, quinoa, a Baked Falafel Burger, orange pepper, broccoli sprouts, Sriracha, and thinned lemon dill hummus.

IMG_3622

A Chickpea Flour Omelette with orange pepper, spinach, black olives, mushrooms, and Daiys wedge cheddar.

IMG_3619

So Delicious Vanilla Coconut Yogurt with frozen blueberries (thawed by the time I ate this), chia seeds, cinnamon, and raw cacao nibs.

IMG_3614

Salad: Baby spinach, orange pepper, cucumber, a Perfect Veggie Burger, lemon dill hummus, and Sriracha.

IMG_3629

Ryvita with tahini and fig jam.

IMG_3621

A Field Roast Frankfurter, cucumbers, orange pepper, and lemon tahini dip (just tahini, lemon juice, water).

IMG_3680

Mocha Vega Smoothie – frozen blueberries, 3 greens cubes, 1 scoop Chocolate Vega One, 1/2 tbsp cocoa powder, almond milk, cold coffee.

IMG_3715

 

Oatmeal with chia seeds, cinnamon, ginger, chopped dates, and peanut butter.

IMG_3720

 

Warm taco-spiced lentils and quinoa with artichoke hearts, raw cucumbers and red pepper.

You May Also Enjoy:
What I Ate Wednesday #138
What I Ate Wednesday #137
What I Ate Wednesday #136: Vegan In Victoria

Advertisements

My Most Made Recipes

400x84_r3

 

Vegan MoFo 2013 – Post #12

I don’t have a lot of time today for a post, as I should be spending the day studying for a test I have tomorrow, so I thought I’d just share with you some of the recipes I’ve posted about that I actually make repeatedly. The number is actually pretty small. There are just always so many new and interesting recipes to try that I find it difficult to repeat past ones, even when I really loved them. The ones that I do repeat are usually the ones that were really quick and easy, in addition to tasty.

IMG_2969

 

I make these Chickpea Flour Omelettes all the time! They are quick, easy, very filling, and easily adaptable to whatever vegetables I have on hand. My favourite fillings include spinach, peppers, something spicy like pickled jalapeños or red pepper flakes, and a bit of Daiya Cheese.

And for a variation, I’ve made these Vegan Scrambled ‘Eggs’ a few times since I discovered them.

IMG_2768

 

IMG_2223

 

I’ve been making these Easy Hot & Sour Refrigerator Pickles on and off all summer long and they always disappear very quickly! I mostly just eat them as snacks.

IMG_3558

 

It isn’t a recipe, but I am pretty much obsessed with falafel salads and wraps. (Seriously, search my blog for ‘falafel’ and you’ll see one pop up on almost every What I Ate Wednesday post.) I used to use Casbah Falafel mix, but now I’ve been using the Baked Falafel Burgers from Veggie Burgers Every Which Way. Staples in my falafel salads are cucumbers, peppers, either hummus or tahini sauce, and (lately) Sriracha.

IMG_0727

These Wheat-Free Chocolate Chip Cookies from Veganomicon are a big hit with my family and I. I love the texture and taste from the oat flour and the recipe is really easy. The small batch means you won’t be taking cookies in and out of the oven for hours, and you won’t have too many leftovers to tempt you in the following days.

IMG_0416

This Lower-Fat Chocolate Chip Banana Bread from Veganomicon has been repeated quite a few times in our household, and is a big hit with omnivores and vegan (just me) alike. You can also see it here, with the addition of raspberries!

IMG_0606

This Basic No-Mayo Coleslaw is (in my humble opinion) crunchy, tangy, coleslaw perfection. I make this quite a lot, both for myself and as a contribution to family dinners. My mom and sister have also requested the recipe and made it a few times! 🙂 I find it seriously addictive, in a good way, and it never lasts long.

100_3086

And last, but certainly not least is my Avocado Toast with Balsamic Vinegar. Sometimes the simplest things are the best. I make this all the time, at all times of day, and I always thoroughly enjoy it! Hearty crunchy whole grain bread (I prefer Silver Hills), rich creamy avocado, tangy balsamic vinegar and lemon juice, and a punch of spice from the black pepper! Yum yum yum. I think I know what I’m having for lunch today.

Veggie Burgers Every Which Way: Baked Falafel Burgers

400x84_r3

 

Vegan MoFo 2013 – Post #9

In my quest to stop buying processed veggie burgers (and other faux meats), I’ve been trying a lot of different veggie burger recipes from the web and different cookbooks. I love having a batch, or two, of veggie burgers in the freezer for those times when I am in need of a quick meal. Put them in a bun or wrap along with some fresh vegetables, or crumble on a salad and you’ve got a near-instant meal! If you follow my What I Ate Wednesday posts you’ve probably seen a lot of different veggie burgers popping up in these ways, including these Baked Falafel Burgers from Lukas Volger’s Veggie Burgers Every Which Way.

IMG_2604

I’ve always loved falafel, but this was actually the first time I’ve made them from scratch. And they were really easy! This is probably the simplest veggie burger recipe I’ve tried so far (everything goes right into the food processor) and one of the best. The hardest part of the recipe is remembering to get the chickpeas soaking the night or morning before.

IMG_2569

IMG_2571

IMG_2574

IMG_2578

I did make a few minor changes to the recipe, just based on what I had on hand. Even with these changes, the recipe still worked perfectly.
– I doubled the recipe, but didn’t double the amount of onion or lemon zest.
– I neglected to measure the chickpeas before I set them soaking, so I just used about 2 cups of soaked chickpeas.
– I forgot to add parsley to my grocery list, so I added spinach for some green. Parsley is a pretty essential ingredient in most falafel and I would definitely add it next time, but the burgers still tasted great without it.
– I didn’t need to add the optional water or chickpea flour.

IMG_2596

IMG_2597

I noticed in this recipe that the yield says 4 patties, but in the recipe it says to shape it into 6 patties. I doubled the recipe and ended up with 9 patties.

IMG_2620
Fresh from the oven, with some roasted red pepper hummus and cucumber.

IMG_2622

You May Also Enjoy:
IMG_2222Easy Hot & Sour Refrigerator Pickles

IMG_1004Baked Mediterranean Chickpea Burgers

Collage, BB Burritos 1Butternut Squash Black Bean Burritos

What I Ate Wednesday #138

400x84_r3

 

Vegan MoFo 2013 #6 & What I Ate Wednesday #138

IMG_3558Falafel Salad – Green leaf lettuce, broccoli sprouts, yellow pepper, cucumber, lemon juice, Sriracha, falafel burger, and hummus.

IMG_3593

A baked potato with hummus, Sriracha, yellow pepper, broccoli sprouts, and Daiya cheddar. With a Field Roast Frankfurter.

IMG_3595Quinoa, lime juice, Vega Antioxidant Oil, pickled jalapeños, cucumber, and yellow pepper.

IMG_3596Part of a raspberry lime mini-loaf with almonds and walnuts.

IMG_3605Chocolate Blueberry Oats – I made these as overnight oats, but really didn’t like them cold, so I warmed them up a bit. Just oats, chia seeds, blueberries, cocoa powder, and unsweetened almond milk.

IMG_3607Toasted Silver Hills Squirelly Bread with avocado, lemon dill hummus, Sriracha, broccoli sprouts, and spinach.

You May Also Enjoy:
What I Ate Wednesday #137
What I Ate Wednesday #109: Salad Love 
What I Ate Wednesday #136: Vegan In Victoria
What I Ate Wednesday #130

What I Ate Wednesday #134

You know the drill by now. What I Ate Wednesday #134. Random vegan meals. Enjoy!

IMG_2567IMG_2666
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.

IMG_2715IMG_2648
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).

IMG_2668IMG_2733
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.

IMG_2754IMG_2758
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.

IMG_2849IMG_2837
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).

IMG_2969
Chickpea Flour Omelette – with yellow pepper, green pepper, spinach, pickled jalapeños, and Daiya Cheddar Wedge.

Like what you see? You may also enjoy What I Ate Wednesday #128, #129, or #130.

What I Ate Wednesday #130

It’s time for What I Ate Wednesday #130! Its a very green one this time and I’ve finally worked my way through the backlog of random meals I had photographed and not shared! Enjoy!

IMG_1936IMG_2066
Pizza – Whole wheat pita bread, lemon dill hummus, spinach, sliced Field Roast Italian Sausage, yellow and green pepper, and Daiya Pepperjack shreds.
Bagelwich – A toasted Silver Hills Squirelly Bagel with spicy chilli pepper hummus, cucumber, and romaine.

IMG_2035IMG_2074
Mint Chocolate Chip Vega Smoothie – We followed the recipe, except used greens cubes in place of the spinach and the ice. I love the idea of using peppermint tea to make minty smoothies! I could have done without the chocolate chunks, as most of them sank to the bottom, and chocolate doesn’t have much flavour when its so cold anyway, but this was a great healthy treat!
Field Roast Frankfurter – On a whole wheat bun with Vegenaise, spicy chili pepper hummus, and romaine. With dill pickles.

IMG_2139IMG_2227
Salad – Romaine lettuce, black olives, pickled jalapeño peppers, sliced almonds, cucumber, avocado, lime juice, Vega Antioxidant Oil.
Frankfurter Wrap – Avocado, chilli pepper hummus, Field Roast Frankfurter, Hot & Sour Refrigerator Pickles, and romaine lettuce on a whole wheat wrap.

IMG_2240IMG_2167
Falafel Salad – Green leaf lettuce, broccoli sprouts (grown with the help of my handy Sprouts app), red pepper, cucumber, balsamic vinaigrette, baked Casbah Falafel, and  Sriracha.
Mediterranean Chickpea Burger, with spicy chilli pepper hummus, romaine lettuce, and cucumber.

IMG_2282IMG_2296
Salad – Green leaf lettuce, broccoli sprouts, black olives, avocado, red pepper, carrot and cucumber Hot & Sour Refrigerator Pickles, balsamic vinaigrette, and black pepper. Toasted Silver Hills bread with red pepper hummus.
Basic Chickpea Taco Bowl – red quinoa, lime juice, taco spiced chickpeas, and avocado.

IMG_2300IMG_2349
Trail Mix – A mix of a bunch of nuts, seeds, and stuff I have in my cupboards. I kept this in my locker at work for a couple of weeks for quick nibbles. I always have stuff like this in my cupboards, mostly for baking, so I never buy trail mix, just make my own little mixes that are always different. Almonds, walnuts, pumpkin seeds, sunflower seeds, dried currants, raisins, peanuts, and raw cacao nibs.
Taco Chickpea Bowl Take 2 – With cabbage and Daiya Jack Wedge added this time.

IMG_2352IMG_2387
Pasta – Whole wheat penne with spinach, artichoke hearts, bell peppers, grape tomatoes, olive oil, lemon juice, balsamic vinegar, chill flakes, and italian seasoning. Garlic bread is french bread spread with Earth Balance and minced garlic, then browned in a pan.
Crazy Saute – Barley, sprouted red lentils, parsley, cooked yam, red pepper, and zucchini, all sautéed in a pan with Bragg’s and Sriracha.

What I Ate Wednesday #129

It’s been quite a while since I’ve done a WIAW post actually chronicling my eats over the course of an entire day, but I got smart and took (some) photos yesterday. Here’s what I ate yesterday!

Good thing I had a pretty good supply of leftovers in the fridge, because as a result of recovering from some very recent dental work, not only was I in pain all day (and trying not to move around too much and make the pain worse), super tired, and not up for doing any actual cooking, I was also starving ALL DAY! Fun, fun

Breakfast:
2 pieces Silver Hills Little Big Bread, toasted with Crofter’s Superfruit Spread and Daiya Jack Wedge. Organic red grapes. Coffee with unsweetened almond milk.
IMG_2669

Snack:
An un-pictured home-made Tropical Creamsicle.

Lunch:
A whole wheat wrap with 1/2 an avocado, chickpeas mashed (with balsamic vinegar, italian seasoning, and black pepper), romaine lettuce, and Sriracha.
IMG_2670

Dinner #1
Jem and I were heading to a bridal show (first one!) at 4pm where I knew I wouldn’t be able to eat anything so I had a really early dinner right before we left.
Quinoa, falafel burger patty, cucumber, Sriracha, and lemon tahini sauce (just tahini, lemon juice, and water).
IMG_2673

Dinner #2
I normally try to only have bread once a day, but I was really hungry again when we got home from the bridal show, and this was the quickest and easiest thing I could think of.
2 pieces of Silver Hills Little Big Bread, toasted with almond butter, Crofter’s Superfruit Spread, and 1/2 an apple.
IMG_2676

Snack
Cinnamon Heart tea with unsweetened almond milk and a couple squares of Green & Black’s 70% Dark Chocolate.

I also drank a tonne of water and cold herbal iced tea throughout the day!

You can check out everyone else’s What I Ate Wednesday #129 eats here.

You May Also Enjoy:
What I Ate Wednesday #128
What I Ate Wednesday #121
What I Ate Wednesday #119