Whenever I read about lifestyles I’m always curious about the day-to-day of it all. So today I’m sharing what I’ve generally been eating in a day on a vegan diet, as well as how I’ve handled it when I’ve been out to eat or been at someone’s house. The lists below are the most common options I’ve been making or reaching for.
- Avocado toast
- Oatmeal with cinnamon, banana
- Blueberry buckwheat pancakes. I’ll share the recipe I concocted at the end of the post.
- Hummus with tabbouleh, cucumbers, tomatoes, artichoke, Kalamata olives, and peperoncini peppers all mixed together and eaten with homemade corn tortilla chips (I’ll share how I make them below). My friend Monica has been making a version of this as a party appetizer for years and it’s one of those things we all still request she make when we get together.
- A large salad usually with some kind of broccoli slaw as the base, toasted chunks of french bread, avocado, tomato, and cucumbers. I make a dressing out of spicy mustard and olive oil.
- Bean salad with cannelini, chickpea, kidney with all those same veggies.
- Veggie sushi is one of my favorite things. Our grocery store carries them daily so on Sundays I’ll usually pick up a few packages.
- Panzanella salad with french bread, cucumbers, tomato, olives.
- If I’m at school I eat a lot of brown rice cakes with peanut butter, honey, and bananas.
- Veggies and hummus–I just came across the caramelized onion and balsamic flavor from the Cedar’s brand and it’s so good!
- Mike and I really like Indian food so I’ll make basmati rice with chickpeas and peppers in an Indian simmer sauce like this one from Patak’s with home made corn tortilla chips and avocado slices.
- Rice stir fry with all the veggies in the house.
- I just tried this Mediterranean White Bean soup and it was delicious! I swapped the spinach for kale.
- Baked sweet potato with beans and veggies.
Snacks and Desserts:
- Panko crusted zucchini chips. I just discovered hot & spicy panko and it’s awesome! Recipe below.
- Roasted chickpeas with olive oil, salt, pepper, garlic powder, red pepper flakes
- Buckwheat oatmeal chocolate chip cookies
What about when you’ve been out to eat?
I haven’t been out to eat too much since I’ve started eating vegan, but I’ll say that most places these days are very accommodating for lots of different dietary restrictions. I have ordered fish at one place for dinner (cedar-plank salmon <3), and an egg sandwich (the Cobbler at Farmhouse Roasters with no cheese) but otherwise I’ve stuck to hummus wraps and just yesterday had this delicious bowl of goodness at brunch:
There’s still a lot of control when you’re out to eat. It’s a little trickier if you’re at someone’s house. If there are no vegan options, I’ll be eating meat. Not the end of the world.
Homemade corn tortilla chips (warning: you’ll never want the store bought stuff again)
- Package of corn tortillas. I use the ones from Pepito
- Salt and olive oil
- In a small stack of 5-6 tortillas, cut into fourths to create a triangular shapes
- Place on a cookie or baking sheet, spreading into as even a layer as possible without too much overlap.
- Drizzle with olive oil. Rub into all the triangles on both sides.
- Season with salt (about a teaspoon)
- Bake at 400 for about 15 minutes or until the chips are browned on the edges.
- Enjoy warm or at room temp.
Buckwheat Blueberry Pancakes
- 1-2 cups buckwheat flour. I use Bob’s Red Mill brand.
- 1/4 cup coconut sugar. Also use Bob’s for this. Why the coconut sugar? I’ve also cut out as much refined sugar as possible from my diet but can’t live without sweetness in my life! It has a similar warmth to it as light brown sugar.
- Protein powder (if you need an extra boost of protein. I use a scoop of the Tone It Up vanilla brand sometimes)
- 1 tsp baking powder
- 1 cup frozen or fresh blueberries
- couple dashes cinnamon to your preference
- Almond milk–enough until the batter is all combined but not watery–about 1 1/2 cups
- In a medium sized bowl mix together buckwheat flour with the rest of the dry ingredients.
- Add in the almond milk a little at a time, mixing throughout
- Add the blueberries. Set bowl aside.
- Heat a nonstick griddle and ladle on the batter into the size pancakes you like. Buckwheat flour is great because it functions just like all purpose white flour. It’s really dark in color but not dense like almond flour, which can be tough to bake with.
- Cook about 2-3 minutes, until the edges puff up and little bubbles appear in the center of the pancake.
- When done, drizzle with honey and enjoy!
Panko-Crusted Zucchini Chips
- Unflavored cooking spray
- 1-2 small zucchini (or squash) sliced very thinly
- 1-2 eggs beaten (could also replace with olive oil)
- 3 cups of panko breadcrumbs (seasons or not)
- Salt and pepper to taste
- Pour the panko into a bowl and set aside
- Spray a cookie or baking sheet with unflavored cooking spray.
- Preheat oven to 375
- Slice the zucchini as thinly as possible, then lay in an even layer on paper towels to dry out a bit. This will help ensure a crispier end result. I also pat the zucchini dry.
- Coat a few slices of zucchini at a time in the beaten egg wash
- Sprinkle with salt and pepper (especially if you’re using unseasoned bread crumbs)
- Place the slices in the bowl of bread crumbs and press all over to help the panko stick.
- Spread zucchini on your cookie/baking sheet in an even layer.
- Bake at 375 for about 10 mins, then up the temp to 400 for 5-7 minutes or until the crisps are golden.
- Place on a baking rack so the crisps don’t get mushy as they cool a bit.
- Enjoy immediately…just watch out you don’t burn your mouth off.
Thank you so much for reading! Have a great week, everyone!