My Vegan Month

June 2013 will turn out to either be the month I was vegan or my first month as a vegan. Here’s a list of my meals and desserts from that month. Snacks aren’t included. (In case you’re wondering, I eat quite a bit of fruit, usually as snacks.) Beverages aren’t included either (but are pretty much always water, coffee, beer, or homemade green juice).

Note: Most things I eat are organic, but I’m not going to say that all the time because nothing makes you sound like more of an asshole than saying “organic this” and “organic that” all the time.

I’ll include (probably crappy) photos when I have them and links to recipes when possible. If something is from a cookbook, I’ll tell you that.

Welcome to my vegan journey! I hope it’s fun!

June 1
Breakfast: Nature’s Path Envirokidz Panda Puffs with hemp milk (hemp milk recipe coming soon)
Lunch: Gardein breakfast sandwich
Dinner: pizza with apricot preserves, chard, roasted garlic, Daiya mozzarella, and vegan parmesan and “brie” (from Artisan Vegan Cheese by Miyoko Schinner) (quasi pizza recipe here)

June 2
Breakfast: Nature’s Path Flax Plus Raisin Bran with hemp milk
Lunch: leftover pizza
Dinner: hippie bread (recipe), sun-dried-tomato-basil cashew cheese (from Artisan Vegan Cheese), and spicy chickpea salad (from Totally Vegetarian by Toni Fiore)

June 3
Breakfast: my default smoothie (recipe coming soon)
Lunch: leftover pizza
Dinner: Puffy Pillow Pancakes (recipe) with vegan butter and syrup, hash browns with hot sauce, and a side nibble of seitan breakfast sausage (recipe coming soon)
another bad food photo
Dessert: Strawberry-Rhubarb Crisp (from Moosewood Cookbook by Mollie Katzen)

June 4
Breakfast: pudla with spinach, green onion, fresh dill, and Daiya (general pudla recipe here); a banana
Lunch: leftovers (spicy chickpea salad, hippie bread, sun-dried-tomato-basil cashew cheese)
Dessert: Strawberry-Rhubarb Crisp (Does it count as dessert if I eat it randomly and not after a meal? That’s how I always do dessert.)
Dinner: fajitas: Stacey’s Organic Whole Wheat Flour Tortillas (these are so good — we get them from Mile High Organics), red pepper, green pepper, red onion, zucchini, Gardein beefless tips, Ben’s salsa (recipe), and avocado

June 5
Breakfast: my default smoothie, a peach, and an orange
Lunch: leftover fajita veggies and Gardein, a few tortilla chips found in the kitchen at work
Dinner: pasta with pesto (pesto recipe)

June 6
Breakfast: leftover pasta with pesto (I would eat pesto every day if possible.)
Lunch: the last of the spicy chickpea salad, flax plus raisin bran with hemp milk
Dinner: Sweet Potato Tempeh Hash (based on this recipe)

June 7
Breakfast: smoothie and cherries
Lunch: pasta with pesto again

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