It’s time again for another What Vegans Eat post. In this series, I share my breakfast, lunch, and dinner from one ordinary day.
People sometimes assume that making vegan meals is time consuming or arduous. But with this series, I show that it can be easy and delicious to live a compassionate life.
When I first went vegan, I made this kind of a breakfast often, usually with toast instead of a bagel. But bagels are so much more toothsome, chewy, and satisfying.
Plus, nutritional yeast & avocado are the
Brad & Angelina Tom Hanks & Rita Wilson of the vegan food world.
The sesame kale has a nutty flavor that goes perfectly in a bowl like this. Plus, I love that recipe, because it’s easy for me to eat a big half bunch of kale or more in one sitting.
I had some brown rice ready to go in the freezer. So the whole meal only took 15 minutes to make.
Are you unfamiliar with yuba? Well, let me describe it to you in a way that will make it completely unappetizing.
You know when you’re making hot chocolate, and a thin, squishy skin forms across the top of the hot cocoa, and you can actually skim it off with a pinch of your fingers? Well, a similar thing happens as the cream rises in heated soy milk.
A bean curd sheet forms on top of soy milk, and that is yuba. Yuba has a chewier texture than tofu that is kind of similar to shredded chicken.
I’ve had yuba occasionally at vegan restaurants and really liked it.
Hodo Soy is a company out of the Bay area that makes packaged yuba. It’s cut into noodles, and it can be eaten straight out of the package or warmed and put into stir-fries, wraps, or bowls.
I’d heard about Hodo Soy many years ago, but finally found their packaged products when in Omaha a while back. (It’s sold at Natural Grocers.)
After a bit of emailing, I recently got Hodo Soy yuba noodles into a local grocery store so I can have easier access.
(Would you like to get more vegan products in your stores? It often only takes an email in the right inbox to get more of the specialty products you’re craving. You can find lots of tips on how to get vegan products into grocery stores <– in this post.)
For dinner I made grilled pizza! It’s something I’ve had on my to-do list for years.
But most of the time when I make pizza, I just pull a cornmeal crust out of the freezer, and pop it in the oven.
Since dough-making intimidates me, I couldn’t imagine spending a bunch of time waiting for dough to rise, and then worrying that it would all be wasted when the dough, laid straight onto the grill, slipped between the grates.
However, I was at Trader Joe’s last week, and I picked up some of their pre-made dough in the refrigerated section. (I got the garlic & herb one.)
Amey suggested that mini pizzas are easier to manage on the grill. So I took her advice. I broke the dough into four balls, and stretched them out.
As you can see, they are not circular in shape, but they still tasted great! We can just say that they are rustic…
I put each piece of stretched dough onto the grill (set at around 500 degrees) for a couple of minutes with the lid closed. The dough did bend through the grates a little, but not enough to ruin anything.
Then I flipped the pizzas and spread on jarred pasta sauce. I then topped them with pepperoni and mushrooms that I’d sautéed in a skillet and chopped onion. I let the pizzas cook for about three minutes more and then took them off the grill.
They puffed up nicely and tasted terrific. I’d definitely do it again.
For the pepperoni, I used Tofurky. However, my favorite vegan pepperoni comes from The Homemade Vegan Pantry by Miyoko Schinner. If you ever want to make your own seitan pepperoni, that’s the book to use.
With this post, I’ve now completed 12 months of What Vegans Eat posts + a bonus post in which my husband shared his breakfast, lunch, and dinner from one day. To celebrate, in my next post I’m going to do a round-up showcasing what an entire year of vegan meals looks like.