Vegan Wednesday No. 87
There’s a question vegans are asked all the time. It doesn’t come alone, it is usually paired with “But where do you get your protein?” The question I am talking about here is either called “But what can you eat?” or “But what do you eat all day?” I know that people don’t want to annoy or tease me with that question. They just cannot imagine what you can eat when you’ve eliminated some foods from your diet, which are very important staples to most people around you.
Well, some German bloggers have the answer to these questions. The project Vegan Wednesday is all about collecting the foods and meals vegans eat on an average day. They are submitted and then shared on Pinterest. This is already Vegan Wednesday No. 87! I think it is a wonderful idea and finally decided to take part. So one day last week I took pictures of the foods I ate to document them here. And yes, this was my day off and I had a lot of time to take about 70 pictures each before finally eaten my food. Next time I am going to document the food I eat on a regular work day.
This is my go-to breakfast: oats, banana, flax, soymilk, and some fruit. I eat something like this every morning. But before breakfast happens I always drink a strong expresso.
Green smoothies have become such a cliché for vegan and healthy eating. And yes, they are quite a nice way to eat a big portion of fruits and vegetables. They don’t keep me full for very long, which makes them a good snack between breakfast and lunch. This one had apple, pear, orange juice, and frozen kale.
My lunch had something it almost never has: vegan cheese. I found a block of vegan cheddar cheese at a local reformhaus and wanted to try it out. When I first tasted a slice I found it pretty bland with a hint of margarine. But it’s quite good in a traditional cheese sandwich, which I am craving from time to time. That sandwich is often made with vollkornbrot (whole grain bread), butter, and cheese. The vegan cheese I had tasted a lot like German butterkäse (butter cheese, a very mild cheese) and it was a great stand-in both for the cheese and the butter. Other toppings used for this sandwich: garden cress and hummus.
Of course I need to have my cup of coffee during the afternoon and I love to pair it with something sweet. The recipe for these streusel muffins has been on the blog forever. The original version was made with margarine. Last week I decided to update the recipe with coconut oil. It also needed a new picture!
For dinner we had this easy and simple red pepper stew, which I made because I had to use up a bunch of those peppers. The stew is also made with TVP, which I hadn’t used in a long time, A couple of weeks ago our day care teacher asked me about preparation methods and recipes for TVP. She told me she was looking for a certain size but couldn’t find it at the local grocery store. So bought a couple of bags at the health food store and now have made several dishes with it. I love how easy it is to prepare and use. If you wanna try it, the recipe is at the end of the post. Happy Wednesday!
TVP, Chickpea, and Red pepper Stew (serves 2-3)
50 g large TVP chunks
1 cup boiling vegetable broth
1 tablespoon oil
1 large onion, diced
1 teaspoon whole cumin seeds
3-4 cloves garlic, minced
4 average sized red peppers, cored and diced
1 400 g can diced tomatoes
2 cups vegetable broth
1 400 g can chickpeas, rinsed
salt, pepper, and sriracha to taste
rice and cilantro to serve
Place the TVP in a small bowl and pour the boiling vegetable broth over it. Let sit for 30 minutes, or until reconstituted. Stir from time to time.
Add oil to a large pot and heat. Add onion and cumin seeds and fry for 4-5 minutes, stirring constantly. Add garlic and stir.
Place the bell peppers in a blender and purée well. Pour into the pot, add tomatoes, vegetable broth, chickpeas, and reconstituted TVP. Cook for 20-30 minutes, add salt, pepper, and hot sauce to taste, serve with rice or other grain and garnish with cilantro.
Note: Instead of the TVP you can also use a second can of beans. It doesn’t have to be chickpeas, kidney beans are nice, too.