It's time for another What Vegans Eat post. This series highlights what I ate on one random day in February for breakfast, lunch, and dinner.
Breakfast:
Shehan ful on injera (Ethiopian fava beans on spongy bread)
I made a big batch of shehan ful on Monday. And I've been eating it every morning for breakfast.
The recipe is from the much-beloved Teff Love by Kittee Berns.
It's kind of like Ethiopian refried beans. I topped mine with chunks of avocado, onions, tomatoes, and pickled jalapeños. It's served on injera. It's the kind of savory, hearty breakfast that I love.
Shehan ful is made with fava beans. I made a huge batch of fava beans from scratch eons ago and froze them in smaller portions.
But if you don't have access to this special kind of fava bean, the dish is also tasty with cannellini, great northern, and pinto beans.
Lunch:
Pasta with pesto and roasted chickpeas
I always thank my lucky stars that there's a local farmer with a greenhouse who sells basil all year 'round. To me, basil is the scent of summer, and getting to smell that in February is a real treat.
I used fresh basil and cilantro to make my favorite cilantro basil pesto recipe along with pistachios, garlic, miso paste, lemon juice, and sun-dried tomatoes. I topped it with tomatoes, kalamata olives, and roasted chickpeas for extra staying power.
(Some people worry about staying full on a vegan diet, but for me, having something protein-rich in most of my meals is the key to feeling satisfied.)
This dish transported me to July when basil abounds at the farmer's market. It's also a fun way of eating a bunch of fresh, dark leafy greens outside of the usual kale and spinach.
Dinner:
Fishless tacos
For dinner, I made fishless tacos with Gardein fishless filets.
You can see our “his and hers” platters here - two tacos for me, and three for David. I would have preferred to use soft corn tortillas, but we only had hard corn shells on hand.
I baked the filets, and filled the tacos with green leaf lettuce, onions, cilantro, and the remaining avocado from breakfast.
While the filets cooked, I made a quick cashew cream sauce in the blender with raw cashews, water, chipotle peppers in adobo, lemon juice, and agave syrup. So good and really satisfying!
Update: Get the recipe for vegan fish tacos with chipotle crema.
Shell
I always enjoy your “What Vegans Eat” posts. I’m love how simple and yummy your typical daily cuisine is.
Cadry
Thanks, Shell! I’m so glad to hear that. 😀
Caitlin
your meals are so incredible.
Cadry
Yay! Thanks, Caitlin! <3
Kathleen Hagele
Would you please share the recipe for Pasta with pesto and roasted chickpeas? Thank you for an excellent blog!
Cadry
Sure, Kathleen! I made this pesto: http://cadryskitchen.com/2015/07/29/pesto-recipe/
When making the pesto, I also added 2 sun-dried tomatoes that were packed in oil. I made the pasta itself according to package directions. Then I tossed it with the pesto and topped it with fresh tomatoes and kalamata olives.
I also topped it with these roasted chickpeas: http://cadryskitchen.com/2014/09/20/easy-snack-roasted-chickpeas/
Thanks for reading!
Tracey
Recipe for the sauce pls!!!
Cadry
I’ll put it on the to-do list! 🙂
Kittee Bee
Thanks for the shout out Cadry! You’re the nicest. Also, don’t throw away that jalapeno pickle juice!! PICKLE POWER!
xo
kittee
Cadry
That’s a good point, Kittee! I go through pickled jalapenos like they are going out of style, but I never use the juice. I’ll have to start incorporating it into things.
I’m always happy to eat & share your recipes. Your food knows the way to my heart! 🙂
Kittee Bee
:))))
Pamm Mosey
I love your blog, but especially the “What Vegans Eat”. Very inspiring and lots of good ideas. I have pretty much given up canned beans and have been making them in my new pressure cooker – they are so much better!!! I find myself eating them plain with my fingers before I can put them into anything else.
Cadry
I’m so glad to hear that, Pamm! I’m really happy that you enjoy the series. I’ve been thinking about getting a pressure cooker. I make my own beans from scratch on the stove, but it would be nice to have an even quicker option! I am the same way when I make chickpeas from scratch. I can’t help snagging a few while they are still warm.
Pamm Mosey
I have a 4 quart stovetop stainless steel pressure cooker. My son has a bigger canning one and got an electric one for Christmas. Pros and cons about each, but I like my stovetop and he likes the electric. The book “Vegan Under Pressure” is a great resource. We are both cooking our way through it and it gives us a lot of great topics to talk about. The beans are so much better pressure cooked than croc potted or cooked in a pan on the stove. Best hint – soak them for at least 8 hours and then when you drain them, rinse them again to get rid of the indigestible starches and gas will be no problem.
Cadry
Thanks for the helpful tips, Pamm!
Leslie
omg Gardein fish fillets are so good lol!
Cadry
I know! They really outdid themselves with that one!
Leslie
My husband makes fun of me that I am eating fake fish but they are just too good. Enjoy, everyone!