It’s that time of the month again when I share my breakfast, lunch, and dinner from one ordinary day.
I don’t have any particular allegiances where breakfasts are concerned. I disagree with the notion that some foods are “breakfast foods” and others are off limits. Actually, before I went vegan, breakfast was my least favorite meal of the day. I’d often skip right over it and head straight to classic lunch items. So many of the typical American offerings were unappealing to me.
Nowadays I can’t wait to start my morning with a breakfast burrito, eggy tofu and toast, or a chickpea scramble and hash browns. However, there are many times when I’ll just grab leftovers from the day before or make something that’s generally considered “lunch food.”
On this day I made salad for breakfast. It included green leaf lettuce, tomatoes, carrots, bell peppers, pumpkin seeds, and a new dressing recipe that I’ll be sharing soon. On top are slices of Sriracha tofu. I picked up a package while at Trader Joe’s recently. It wasn’t incredibly spicy, but it had a mellow undertone of heat. I still prefer my own baked tofu; however, the Sriracha tofu was very convenient and a nice change of pace.
It’s fig season, and figs are one of my favorite fruits. They are so beautiful and delicate. (Did you know they are actually inverted flowers?) I sliced a few and served them on the side.
For lunch, I made smoky sweet collard greens that are dotted with dried cranberries. The recipe was inspired by a visit to Bean Vegan Cuisine in North Carolina. I served the collards with creamy polenta and sautéed pinto beans.
I made the pinto beans in a similar fashion as my refried bean recipe, except that I didn’t smash the beans. However, when I was using up the leftovers, I blended the beans in the food processor for some impromptu refried beans that were terrific in a burrito.
These days I am looking for any excuse to eat tomatoes. They are bursting with juicy flavor and wholly unlike the tomatoes you find the rest of the year. I had some salad leftover from breakfast that I filled out with more green leaf lettuce. On the side, I grilled slices of sourdough bread and topped them with classic tomato bruschetta. Instead of the usual green basil, I opted for purple. I finished it off with a drizzle of balsamic glaze.