It’s time for another post on What Vegans Eat.
People often assume that being vegan is time consuming or expensive. So once a month I share my ordinary, everyday meals from one day to show that it can be as easy as grabbing what you have on hand from a well stocked pantry or refrigerator.
I love these savory and filling chickpea flour-based pancakes, which are also called pudla. They are gluten-free, packed with protein, and have a nice light crispness to them. They are spiced with turmeric, cayenne, and cumin.
Also from Richa’s cookbook, I made a triple batch of mint cilantro chutney to go with the pudla. Whatever I don’t finish, I’ll freeze for later use. (The chutney is also terrific with pakora, samosas, or as a cooling dollop on a spicy curry.)
Sometime around 11:30 I was feeling a little peckish, and so I grabbed a snack. One of my favorite simple snacks is a handful of peanuts & a banana eaten simultaneously – a pinch of peanuts and a bite of banana. I could spread peanut butter on the banana instead, but I really like the crunch factor this way.
For lunch, I roasted some asparagus, made a batch of hummus, and a salad with strawberries, carrots, cucumber, and pistachios. When the asparagus was almost done, I threw some pita triangles onto the baking sheet to toast. I used them for dipping into the sumac-topped hummus.
As happy as I am that asparagus season is finally upon us, no one is happier than Jezebel. In the past, she’s been known to snag asparagus straight out of my shopping bag before I could put it in the refrigerator. Once the asparagus is roasting, she waits by the oven, so close that it’s hard to open it. If I’m grilling asparagus, she stands with her face pressed against the patio door.
Don’t worry, Jezebel. I’m not going to forget about you.
Here’s Jezebel waiting anxiously for her roasted asparagus…
And here’s Avon when he realizes that the “treat” they’d been waiting on was asparagus of all things…
You can see the palpable mixture of confusion and disgust on his little kitty face as Jezebel happily gobbles down the asparagus in the background.
For dinner, I pulled out one of the Vicolo cornmeal crusts that I always keep in the freezer for an impromptu pizza. I roasted a ridiculous amount of garlic cloves, sautéed kale and onions, and browned thinly sliced potatoes in a skillet. Then I layered all of those things on the crust along with some jarred pasta sauce and chopped Castelvetrano olives. David and I split this pizza, and it was the perfect amount for two.