Breakfast is my favourite meal of the day. In fact, I’ll have breakfast for breakfast, lunch, and dinner…all on the same day whenever I can! Vegan pancakes, waffles, tofu scrambles, chickpea quiche, seitan bacon, the possibilities are endless!
Hot soups are a great way to incorporate loads of veggies, use up leftovers, and impart some good ol’ comfort. Cold soups are also a fantastic, unexpected treat during warm days. Often quick to make, they can be a huge time-saver; make ahead and freeze!
Salad! Ah, FINALLY! Something familiar to vegans, no?
Jokes, aside, I’ve more recently come to appreciate salads. More than a mess of greens, building a great salad involves combining complementary textures, bitter and sweet flavours, tangy and salty experiences. Or…just load up the greens and smother it in vegan avocado dill dressing. mmmm
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