A Day In The Life: A Full Day Of Vegan Cuisine!

October 27, 2010

Do forgive my absence, but we’ve been busy as of late! However, the everyday busy-business has not gotten in the way of our food experimentation. We’ve tried a ton of new vegan recipes and they have all been awesome! Today, in honor of Emilee Foxworthy (who is going vegan for 30 days), I’d like to share some of our new favorites. They are not only tasty, but quick and cheap! If you try any of them, please let me know what you think!

Breakfast:

Easy Peasy Nice’n’Easy Pancakes!
These are so delicious and incredibly easy to prepare. Watch out though, they are super filling!

Ingredients:
1 cup unbleached all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup nondairy milk
2 tablespoons canola oil
3 tablespoons liquid sweetener, such as maple syrup or orange juice

Combine flour, baking powder and salt in a bowl. In another bowl, combine the milk, oil and sweetener.
Add the milk mixture to the flour mixture and mix until moistened (Don’t overmix or the pancakes will be tough)
Heat a nonstick pan (or regular pan) over medium/high flame. (If you use a regular pan, add a bit of cooking spray)
Pour on the batter and let cook, then flip.

 We also add blueberries and walnuts to our batter, but you can leave ‘em plain or get creative!

 Lunch:

Super Simple Grilled Avocado Sandwich

Ingredients:
1 Avocado (this will make two sandwiches, or one really big sandwich)
Nondairy butter (we use earth balance)
Couple slices of bread (we just use regular whole wheat)
Fixins:
I use a spicy mustard and tortilla chips
Matt uses tomatoes and jalapenos
Get creative and put on whatever sounds good! 

Heat a nonstick pan over medium heat. Butter one side of each piece of bread. Cut the avocado in half and remove the pit. Scoop out the “meat” of the avocado and place into a small bowl. Use a fork and mash up the avocado (should still be chunky, but spreadable).
Put the avocado onto the non-buttered side of a piece of bread. Place onto the hot pan.
Add whatever fixins you choose and then top with the other piece of bread (butter side up).
Cook until golden brown on both sides.

SOOOO Good! If you go my route and use tortilla chips, don’t add them until after the sandwich is cooked. If you cook with them on, they lose their crunch.

 Dinner:

No-Queso Quesadillas (Thank you The Vegan Table)

Ingredients:
1 container of Hummus (we use garlic, but you can experiment with your favorite flavor)
Flour Tortillas (as many as you want to make)
½ cup chopped scallion
½ to 1 cup salsa

Heat a large nonstick skillet over medium heat.
Spread 3 tablespoons (or more if you’d like) of hummus onto a tortilla. Don’t spread all the way to the edges or it will get messy.  
Sprinkle hummus with a bit of the chopped scallions.
Spread on a thin layer of salsa.
Top with second tortilla and throw onto the heated skillet.
Cook until tortillas are golden brown.
Cut with pizza cutter into small pizza-shaped triangles and then eat!

I’m not a fan of scallions or salsa, so Matt and I usually do a few variations with this dish. Matt goes traditional while I omit the scallion and salsa and replace with black beans and Diaya Cheddar Cheese (best fake cheese around – available at Whole Foods).

For sides, we usually cook up some cilantro-lime rice and make some guacamole.

Dessert:

The Best Vegan Chocolate Chip Cookies In Town

Ingredients:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
½ cup canola oil
1 teaspoon vanilla
¼ cup water
Chocolate Chips – We use Ghirardelli semi-sweet

Heat the oven to 350 degrees
Stir together the flour, baking powder and salt in a large bowl. Once mixed, add as many chocolate chips as you want.
In a small bowl, stir together the sugar and the oil. Mix well until a paste forms and then add the vanilla and water.
Make a well in the center of the flour mixture and add the sugar mixture.
Mix together (this is a very dry dough, so I just use my hands to mix everything together).
Grab a bit of dough and roll into a ball.
Place onto a baking sheet and pat down so it’s a little flat on the top.

Bake the cookies for 8 minutes (these cookies will not look like they are done, but don’t bake longer than 8 minutes! As the cookies cool, they will harden).

Hope you enjoy these recipes as much as we do! If you have any questions, please let me know! Happy Eating!

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3 Responses to “A Day In The Life: A Full Day Of Vegan Cuisine!”

  1. Emilee Joy said

    YAY!! I feel honored to be honored in your post. 🙂

    I had an avocado sandwich for lunch today, but sadly, it was not grilled, cause I had to take it to work. I will definitely need to try the grilled version at some point.

    And the no-queso quesadillas are my FAVE! I’ve made them a couple times since Matt did that FB post about them. I make them a little bit different every time. I think I’ll try red-pepper hummus next time and make it super spicy. 🙂

    Thanks for the recipes!! 😀

  2. Great post with some yummy recipes!
    Have you tried spelt flour or whole wheat flour in substitution of the all-purpose yet? It’s a great option for adding more whole grain goodness to your meals!
    I’m anxious and excited to see how Emilee does with her 30-day commitment. I can’t quite go there yet…my love for goat cheese (even if I only eat it 2-3 times a week) holds me back!
    Love and miss you guys!

  3. Oh, did you see my Harvest Acorn squash photo on my FB page? I got the idea from Vegan Table, but my recipe was totally different.
    I’ll do a blog post soon – you’ll want to give it a try! Very, VERY tasty!

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