Breakfast:
2 Mini Tofu Frittatas*
1 slice Silver Hills toast w/ Crofters Raspberry Jam
Chilled chai tea w/ unsweetened soy milk & liquid stevia
Lunch:
4 Veggie Patch Falafel Chickpea Balls in a whole wheat wrap w/ Vegenaise, Sriracha, cucumber, romaine lettuce, & a sprinkle of lemon juice
Lemon water
Snacks:
1 slice Chai Spiced Zucchini Bread w/ Vegan Becel
Grande soy latte
Dinner:
Vegan Mac & Cheese* (from the Peas and Thank You cookbook) & steamed green beans w/ black pepper & Almesan
Orange juice
I’ve tried quite a few different recipes for vegan mac & cheese, trying to stick with ones that don’t use bought vegan cheese (like this one does), but this was honestly the best vegan mac & cheese I’ve ever had!
I think the main reason this was so incredibly good was that I used the new Daiya Cheddar Style Wedge which I happened to stumble across for the first time while I was craving mac & cheese. Don’t get me wrong, I really like the Daiya shreds, but I would never eat them when not melted. The wedge style cheese is much richer and creamier than the shreds, and definitely worth eating as is! I will definitely be trying the other flavours soon!
The next day I topped the leftover macaroni with a breadcrumb topping and heated it in the oven. So good even my cheese-loving omnivore sister devoured hers!
Snack:
Hot cocoa
Almonds & walnuts
And a few other things I’ve been eating in the past 2 weeks:
From top left to right:
1) McCain Xtra Crispy Spicy Fries. Gardein 7 Grain Crispy Fingers, cucumbers w/ black pepper, roasted red pepper dip (Vegenaise, Casa Terra Smokey Pepper Spread, lemon juice)
2) Amy’s Black Bean Vegetable Soup w/ a slice of Silver Hills Bread, toasted w/ Earth Balance
3) A whole wheat wrap w/ rice/bean/vegetable mixture (left over from when I made burritos for the freezer), cucumber, lettuce, and Chipotle Lime Cashew Cream
4 & 5) Lunch & dessert from Organic Connections Cafe in White Rock, BC. Spicy Nut and Seed Burger, signature salad, and an Alive Onion Cracker. Lemon Cheesecake.
6) Spicy Peanut Vegetable Soup and a slice of Chai Spiced Zucchini Bread.
*Sorry I’m a little (or a lot) behind in my posting. More info, recipes, and photos on these are coming soon.
Well, wraps and chilled tea are definitely summer staples but the rest is really just using up whatever supplies I have in my freezer and pantry along with slim amounts of produce. Things have been way too crazy around here to even go grocery shopping.
Questions
Have you tried the Daiya wedges yet? What did you think?
Do you have a favourite recipe using Daiya or a different vegan cheese product?
One Small Vegan 