For this What I Ate Wednesday, I share my vegan meals and my favourite recipe for a quick lunch at the moment. Side note, I think these What I Ate Wednesday videos are helping me become more aware of areas where I’m falling short of my nutrition goals. Just knowing that I will be filming my food, makes me more aware of the composition of my meals and snacks and I actually added extra greens because I want to be a good example!
What I Ate Wedneday Video November 26
For breakfast, I was NOT a good example. I started with Orange Dulce Black Tea from Mighty Leaf. I am pretty sensitive to caffeine (it makes me super dehydrated leaves me feeling a bit off for the whole day), but I had one last bag of it and sleepy-me just thought it sounded like a great idea.
I wasn’t hungry enough to want a proper breakfast either. But these little gingerbread cookies were calling to me. The recipe isn’t perfect yet, but I’ll share it after some more tweaking and testing.
For lunch, being keenly aware that I would be sharing the recipe with you, I took inspiration from a noodle bowl that I had at The Coup a while ago. I used my go-to chow mein noodles as the base, with the spicy peanut sauce that I usually make for salad rolls, served on a bed of greens and topped with oh-so-classy chopped up hot dogs. The combination was a gorgeous flavour explosion and has become my new favourite lunch bowl.
I really like these types of bowls consisting of a grain/pseudo-grain base, lots of greens, a flavourful protein and creamy sauce. They are so easy to throw together and nutritious too!
I had quite a busy day so by the time dinnertime rolled around, I did not want to wash dishes or get too involved in cooking. So I rummaged around my cupboards and came up with a can of Primo brand lentil soup. I just added some chopped zucchini, frozen vegetables, some hearty vegetable broth, and lemon juice to kick up the nutrition and flavour content.
And that’s it! Thanks so much if you’ve made it to the end of this post 🙂 Let me know what you had vegan this week. I would love to get ideas from you as well.
Cheers & Happy Thanksgiving,
- 1 serving of cooked chow mein noodles (or udon, rice noodles for a gluten-free option, or whatever you like)
- 1-2 cups salad greens
- 1 tablespoon garlic chili sauce (sambal oelek)
- 1/2 - 1 tablespoon peanut butter
- 1-2 tablespoons fresh lime juice
- 1 teaspoon hoisin sauce
- 2 pitted dates
- 1 vegan sausage ( I used Yves Sweet and Spicy Hotdog),
- 1/4 cup beans, or
- 1/2 cup crisp tofu
- a few fine slices of onion or minced scallions (green onions)
- Combine the sauce ingredients and blend until smooth. Add more lime juice or water if necessary. Taste and adjust for your tastes.
- Toss the sauce with your cooked chow mein noodles.
- Serve on a bed of salad greens, garnish with onions and add a chopped vegan hot dog, crispy Burmese Tofu, beans, or whatever else you'd like.