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
Dips, spreads, relishes, and other accompaniments. What are fries without ketchup? Beer-battered cauliflower without sweet chilli sauce? Salad rolls without peanut sauce? I don’t want to EVER find out!
