NEWS #1: I’m on Twitter! Follow me and I’ll love you forever (which I might anyways, but that’s a different story)
NEWS #2: Vegan Week!
I was actually vegan for a full year in high school… which is when I started to bake. I felt the need to convert everyone, one by one, via vegan cookies. Or at least make them appreciate that vegan food can be completely delicious!
I don’t anticipate this being particularly difficult. Except for my protein powder and the occasional Fage yogurt, I actually don’t rely on dairy or eggs that much in my day-t0-day eating. And since I go to school in California, land of the hippies, my school food is generally fairly accommodating of different diets, and have a plethora of vegan options.
But regardless, here is my “plan” for the week (rather, some ideas for breakfast lunch & dinner on a daily basis here in college-land!)
I’m obsessed, in case you weren’t aware. I’m a big fan of adding coffee into my oats… Like these java oats!
I topped these with an elegant “macchiato-style” bit of Justin’s almond butter… I’m soooo fancy!
But regular ole peanut butter, and my new friend peanut flour, will also likely be making appearances.
I’m not on much a cereal kick right now, but I know my school has basics like Cheerios, or Peanut Butter Bumpers (which are absolutely delicious, by the way) should I decide I want to change things up! And I’m a huge fan of almond milk.
Toast with peanut butter.
I think I ate that for breakfast every day for a good year or so of my life in middle school… always a good choice.
I love my school’s salad bar. Love, love, love it.
I start with lettuce and add a ton of bell peppers and cucumbers and a wide variety of other vegetables.
Add in kidney beans, black beans, garbanzo beans, even straight-up tofu for some extra protein… Drizzle with vinegar and/or olive oil and voila! Delicious, easily vegan meal.
I love Dr. McDougall’s Instant Tamale Soup. Perhaps not the most unprocessed, whole food I could eat, but not as bad as some…
I also sometimes eat Amy’s frozen meals, which they offer in the market at my school. I prefer to eat “real” food, but sometimes the options might not be great (they always offer a vegetarian soup, but not necessarily a vegan one) so it’s nice to have some fallbacks.
Along with the salad bar, you can also build-your-own pasta, by putting a bunch of veggies in a bowl and handing them to the fabulous chef who will cook them up in some vegan marinara and then add your choice of regular, whole wheat, or gluten-free pasta. The portions tend to be way too big, but it’s good for a once-in-awhile food!
These are equally good at lunch, but we have a whole bunch of different breads to choose from (including Udi’s gluten-free bread) and I love to just put hummus and veggies on a sandwich and call it a day.
The oranges here are amazing. I also love bananas and peanut butter (classic combo!)
I try not to rely TOO much on them, but in a pinch…
I usually have a bowl of oatmeal before bed. Yes, I start and end my day with oatmeal…
Carrots & hummus.
I may or may not have already finished the eggplant hummus and 1.5 pound bag of carrots I bought at Trader Joe’s on Thursday… shhhh!
Because they’re delicious. And I’m working on experimenting with making them totally sugar-free (just adapting the base recipe, though, so if anyone else wants to give it a try I’m sure it’ll work pretty well!)
So there you have it. Some vegan staples for my week as a vegan… I may also try out the nondairy yogurt and Daiya cheese they sell at my school, just for kicks. :)
What non-vegan food would be hardest for you to give up? I’m probably gonna miss my greek yogurt, but…