Vegan: Day 22.

Breakfast: Toast with herbed (vegan) ricotta. Cucumber.

I am obsessed  with the herbed ricotta (it was my first time making it and was blown away by the flavor!! YESS!) from the eggplant lasagna and decided to use it as a spread on toast and it was fantastic! It was fulfilling too–the nuts made for a great start to the day.

Lunch: Cumin-Tahini Hummus on toasted bread with arugula and cucumbers. Carrots. Cherry Tomatoes. Oranges.

veggie hummus sandwich hummus sandwich

This sandwich was fantastic! It is a great work sandwich. Bring the veggies and hummus and assemble when you’re hungry. Then the leftover hummus is there for a crudite dip…your future-self will thank you for thinking of this. 😉

Cumin-Tumeric Hummus

Ingredients:

Chickpeas

Tahini

Lemon zest and juice

Cumin, ground

Tumeric

Red pepper flakes

Garlic, grated

Salt and pepper

Water

Olive Oil

1. Blend tahini, lemon juice, garlic, spices, and olive oil into a dressing.

2. Add chickpeas to dressing and blend (food processor, or hand blender). Add water to thin out the hummus and blend to desired consistency. I prefer using water for this instead of olive oil as many recipes suggest.

Snack: Red Pepper. Crudite (carrots, cherry tomatoes, cucumber, and mushrooms) with tahini dip.

Dinner: Vegan Mac and Cheese. Roasted beet and cucumber salad with spinach.

vegan mac and beet cuc salad

DAILY DOUBLE!! 😀

Roasted Beet-Cucumber Salad

Ingredients:

Roasted beets

Cucumbers (persian, english, or scoop out seeds)

Dill (dried or fresh, but you know fresh is always more flavorful)

Lemon zest and juice

Red Onion

Salt and pepper

Olive Oil

1. Thinly slice red onion and add to a bowl with lemon zest and juice, salt and pepper. By thinly slicing onions and letting them sit in an acid, the raw, strong onion taste is tamed. Even if you love that raw red onion taste you’ll still enjoy this treatment.

2. Slice cucumbers and beets, chop dill (or use dried).

3. Add ingredients together and mix in bowl, add olive oil and season to taste.

*I served on  a salad base of fresh spinach. This salad would also be great with feta/goat cheese.

**I would like to add quinoa or rice to this salad…future experiment. 😉

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