What I eat in a day: Vegan

It's been a while since I've done one of my What I Eat in a Day vegan posts. (The last one was in October.) So today I'm back – sharing breakfast, lunch, and dinner from an ordinary day this week.

Breakfast

For breakfast I had one of those complicated, laborious vegan meals… Peanut butter toast!

My desire to make something more involved for breakfast has been out the window lately. So I've been turning to fuss-free things like cereal and peanut butter toast more often.

I served it with a little cup of blackberries, and some coffee with cashew milk, not pictured here.

Lunch

I'm working on a salad recipe right now, inspired by a lunch I had while on vacation in Washington, D.C. late last fall.

While I was there, I ordered a Jerk Caesar salad. The thing that appealed to me most when I saw it on the menu was the inclusion of plantains.

I adore fried sweet plantains, but I don't have them all that often. It's not something I really see in restaurants where I live, and for whatever reason, I don't make them at home much, even though they're really easy to prepare. (For more information, here’s how to make sweet fried plantains.)

Then when my salad came to the table, I was disappointed that they just used plantain chips from a bag. Those are fine and all, just not really what I'd been fantasizing about.

So I'm working on a salad that matches my dream scenario. Once it's perfected, I'll share it here.

But until then, this test version was topped with spicy vegan chick'n strips, fried plantains, and shredded carrot on a bed of green leaf lettuce. I topped it with homemade sriracha ranch.

Dinner

For dinner our friend, Adam, invited us over to his house. He received an outdoor pizza oven for Christmas. So he told us to bring whatever toppings we like, and he'd provide the crust and sauce.

He picked up several kinds of pre-made dough from the refrigerated section of Trader Joe's - wheat, plain, and herb. The sauce was homemade by his mom.

David and I brought pineapple, orange bell peppers, and Herbivorous Butcher seitan pepperoni and non-dairy mozzarella.

I let David do the rolling duties on the crust, because he's the baker in our house. Plus, the crust turns out best when the dough is rolled on the thin side. I knew that would be more in his wheelhouse.

I grated the cheese, sliced the pepperoni thin, and added pineapple and bell peppers to the pie.

The oven can only hold one pizza at a time, but it takes just 45 seconds to bake. So we each took turns preparing our pizzas, while enjoying some wine.