Note from Cadry: A regular series on Cadry’s Kitchen is What Vegans Eat, in which I share my breakfast, lunch, and dinner from one day. I missed WVE last month, though. So for July, I’m doubling up! However, instead of sharing two days of my ordinary vegan meals, my husband, David, is stepping in today for a guest post. If you’ve ever wondered what a vegan guy eats in a day, here’s a peek!
Without further ado, here’s David…
Guest post time! Cadry asked me if I would document what I eat on a standard work day, so I spent a day playing “vegan blogger.” This consists of taking pictures of all of my food, keeping notes about everything I consumed, and then writing up this summary.
Here is what we discovered from this role-playing exercise:
This was a fairly typical work-day breakfast for me. Two Nature’s Path Organic Flax Plus Waffles, which gave me a jump start on my day’s Omega 3 requirements. Topped with real maple syrup (from Cadry’s trip to Vermont earlier in the year) and fresh organic blueberries, these waffles make for an easy, nutritious, and delicious breakfast.
Washed down with a damn fine cup of black coffee, as is the way of my people. (“My people” being Twin Peaks fans, naturally.)
Similar to a Hobbit, I like to enjoy a “second breakfast” around 10:30 am to get me through the morning meetings before lunchtime.
This day I brought a single-serving So Delicious Raspberry Yogurt, one banana, and brewed a hot cup of green tea.
For lunch, I often bring something which was leftover from dinner the night before. We usually make extra for dinner with this in mind, so that the morning’s lunch preparations are largely taken care of in the evening.
Today’s leftover was a kale salad with lentils, spring peas, celery, and spring onions in a homemade lemon dressing. While I was getting ready for work, Cadry also fried up some spicy Creole tofu to fill out the meal. The coolness of the salad counterbalanced perfectly with the heat of the tofu. Delicious!
Since it is summer and the weather has been perfect lately, we have been grilling out several times a week. After lamenting the lack of decent Mexican food in our town (a common occurrence – see also: Thai food, Chinese food, Ethiopian food, etc.), we decided to make grilled fajitas.
We tossed some peppers, onions, and mushrooms onto the grill with a spicy marinade, sautéed some black beans in a skillet, prepared some Madagascar pink rice, and chopped fresh tomato, lettuce, and cilantro. We threw some whole wheat tortillas on the grill for a few moments, and then filled the hot tortillas with all of the above.
(Who needs Mexican restaurants, when we can whip up such an amazing and tasty grilled fajita plate in about 20 minutes?)
The dinner was so filling that no dessert was necessary, and there was plenty left over to bring to work the next day for lunch. Success!
I hope you enjoyed reading about my day as a vegan blogger as much as I enjoyed living it! I will hopefully get invited back someday – it helps to be in good with the owner of the site. Cheers!