It’s time for my monthly series – what vegans eat on an ordinary day. My goal with these posts is to show that living a vegan lifestyle doesn’t have to be complicated or time consuming. Most of my meals don’t include loads of planning and are usually ready in under a half an hour. Some of them take as little as 10 minutes.
Today’s meals come from last Sunday. On the weekends, David and I make breakfasts that are a little more elaborate than our regular weekday fare. They usually involve a big tofu scramble and potatoes in one form or another. The potato is kind of magic. Any way that you have it – mashed, fried, baked – it never fails to make a meal better. This day we had hashbrowns and a tofu scramble with kale, onions, and garlic.
For lunch, I spread hummus on a tortilla, sprinkled on green onion, folded it in half, and toasted it in a dry skillet. This is a mainstay for lunch or breakfast in our house. I often serve it with salsa or hot sauce. This day, I had stuffed grape leaves, Castelvetrano olives, and jalapeño slices on the side.
Depending on what’s in the refrigerator, I regularly switch up the filling. In lieu of hummus, other ideas include baba ganoush, refried beans, or peanut butter with sliced bananas.
For dinner, I made black bean taco pizza. The freezer is always stocked with Vicolo cornmeal crusts, and they make for fast, low fuss dinners. I can ladle on jarred pasta sauce, top with whatever vegetables I have on hand, and throw it in the oven for 17 minutes.
But when I feel like going to a tad more effort, taco pizza is a family favorite. The type of chips I use for topping changes, and this day I used Beanfields nacho chips. I also like the Pico de Gallo flavor from Garden of Eatin’. Along with spicy black beans, I topped the pizza with green leaf lettuce, salsa, hot sauce, and jalapeño peppers.