It’s time for another post detailing what vegans eat. In this monthly series, I share my food diary for one day, including breakfast, lunch, and dinner.
Now that winter is here in earnest, I find myself especially drawn to warming foods. In the summer, I eat a lot of fresh, raw foods, but when the temperatures dip, my body can use some help staying warm. On frigid days, I lean towards soup over salads and hot breakfasts over smoothies.
On this day, I started my morning with a chickpea scramble. I’m a big fan of tofu scrambles, but sometimes I give bean curd a break and opt for garbanzos instead.
I simply sautéed some minced garlic and diced onions in oil. Then I dumped in chickpeas, mashed them a little, and added salt, pepper, a pinch of turmeric, and a squeeze of lemon. At the very end of the cooking time, I stirred in a few handfuls of baby spinach until it wilted. (I don’t like to add it too early, because spinach has a way of getting gluggy and overdone quickly.)
On the side, I had a slice of toast with a light slathering of infused Ethiopian oil. I usually use vegan butter, but I was out, and the infused oil added enticing layers of flavor.
For lunch I had a refried bean burrito in a wheat tortilla. On the side – a quick salsa that I threw together with tomatoes, onions, cilantro, and a squeeze of lime. There’s something so cozy about mushy refried pinto beans all folded together with onions and dashes of hot sauce.
By the way, the refried beans also freeze well, which makes for a quick anytime lunch or dinner.
That night I was in a soup mood. I made a batch of Chickpea and Rice Soup with a Little Kale. (In addition to being posted on Post Punk Kitchen, the recipe is in the 10th anniversary edition of Vegan with a Vengeance. You can see from the notes in my personal copy of the cookbook that I rate it pretty highly.)
The soup is loaded with chickpeas, rice, carrots, celery, onions, garlic, and kale. It gets its creamy base by way of cashews. I love this thick and filling meal in a bowl. With the flavors of rosemary and thyme, it is the quintessential winter soup. (This soup also makes for excellent leftovers; although, you may need to add a little more liquid since it thickens as it sets.)
I served it with garlic sourdough along with extra virgin olive oil, balsamic reduction, and freshly ground pepper for dipping.