It’s time for another What Vegans Eat post. In this series, I share my breakfast, lunch, and dinner from one ordinary day.
It seems like overnight we’ve fallen into winter coat weather. The wind is howling, orange and yellow leaves are littering the ground, and I’m back to drinking hot chamomile tea before bed. When mealtime arrives, I find myself looking for foods that will keep me warm and cozy.
For breakfast, I made a vegan tofu scramble, but with spinach instead of my usual kale. While making the scramble, I air fried a couple of frozen hash brown patties – one for me and one for David. Then I rolled the scramble into tortillas, and toasted the burritos in the air fryer as well.
Burritos get nice and crispy in the air fryer. I usually air fry them for 6 to 10 minutes at 400 degrees, stopping once to flip. I served them with guacamole and salsa.
For lunch, I wanted to use the pumpkin-shaped pasta I had in the cupboard. I thought it would be festive for Halloween.
Of course, whenever mac and cheese is involved, my Ethiopian-spiced favorite from Teff Love is a must.It was delicious as always, but as you can tell, it was not the best way to use this pasta! Haha! You can’t decipher the pumpkin shape at all.
Since I had the oven going anyway for the cashew-based mac and cheese, I also roasted broccoli to go alongside it.
For dinner, we had one of our “three flavors” meals. Basically, you pick any three side dishes, put them on a plate, and voilà, you have a meal. We got the idea from Hugo’s, a restaurant in Southern California, many years ago. They have a create-a-plate entrée, where you can just pick from the sides menu. That was David’s standard order.
For this night’s “three flavors,” we had sautéed spinach, Brussels sprouts, and an air fryer baked potato. I sliced the Brussels sprouts thin and browned them in a pan, the same way that I cook them in my polenta breakfast.The air fryer cooks a jacket potato beautifully – with a perfectly crisp peel and pillowy interior. I filled it with a dollop of cashew cheese, non-dairy butter, salt, and pepper.