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.
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.
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.
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.
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.