Kaye Spector of Cleveland.com wrote: I adopted a vegan-based diet almost a year ago. The most common question I get is, ”What do you eat?” So here is the answer, a bite-by-bite account of what I ate over three days this week.
I subscribe to Vegan Soapbox, and a few days ago, Eccentric Vegan shared her three-day food diary, as well.
This has inspired me!
My meals consist of a blend of home-cooked recipes from varying cookbooks (and subsequent lunches from leftovers) and some favorite staples from the Co-op. Ty and I now shop almost exclusively from the Co-op for anything food-related and increasingly for toiletries, paper towels, shampoo, etc as we use up our old stuff.
Our mutual goal is to stay away from as much processed stuff as we can, but we also take into account that we’re only human and sometimes we just don’t have the time to make everything from scratch. So when we do buy pre-packaged and processed food, we keep an eye on the labels, so we know what we’re really getting. We’re big fans of buying fresh bread from Bread Farm and Avenue Bread, and supplement that with loaves of Dave’s Killer Bread, which makes awesome toast and sandwiches.
We just signed up for a half share of the Growing Whatcom CSA for the summer growing season. I’m super excited for our first box of produce, which we get to pick up on June 17th. The half share is every other week, as opposed to every week. We decided to go with that because we were worried that we might not use everything up in a week, which is highly likely! In any case, I’m looking forward to the challenge of using everything in our box!
Here’s my three-day food diary:
- Saturday, May 1st
Breakfast – banana, raisin bran with extra raisins, rice milk
Lunch – pad thai (leftovers, “Brooklyn Pad Thai” recipe from Vegan with a Vengeance)
Snack – 6 medium-sized strawberries
Dinner - spinach pasta with edamame pesto
Snack – 1 slice of Powerseed bread with peanut butter
- Sunday, May 2nd
Breakfast – 2 slices of Good Seed bread with strawberry conserve
Snack – handful of grapes
Lunch - chili peanut tempeh with steamed rice and teriyaki sauce
Dinner - whole wheat spaghetti with low sodium tomato and basil sauce and dumplings (“Easy ‘Meat’ Balls” recipe from Vegan Family Favorites, which I refuse to refer to as “meat”)
Dessert – raspberry sorbet
- Monday, May 3rd
Breakfast - apple spice oats
Lunch – sandwich on Powerseed bread with Swan baked tofu (from the Co-op), romaine lettuce, vegan mayo, and Dijon mustard
Dinner – enchilada pie (sweet onion and cremini mushrooms sautéed in vegetable broth, mixed with spinach, olives, tortilla strips, and enchilada sauce)