What We Ate Today #4 | Vegan Family Meals

It's been too long since I've shared some of our meals, so I'm back on YouTube to show you the goods.  

Breakfast: 

So Delicious yogurt, granola & apple slices, bagel with Earth Balance

Lunch:

Vegan Tuna Sandwich, Way Better chips & carrots

Vegan Tuna Sandwich

by Brown Vegan

Ingredients

• (2) 15 oz chickpeas, drained & rinsed
• 1 cup red onion, chopped
• 1 teaspoon relish
• 1 tablespoon Dijon mustard
• ½ cup vegan mayo
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 6 Hamburger buns

Instructions

Grind chickpeas in a food processor for a few seconds. Transfer to a bowl and mix in all the remaining ingredients. Serve on a bun with lettuce and tomato. Enjoy!

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Dinner:

Lentils & rice, simple salad

Lentils & Rice

by Brown Vegan

Prep Time: 5

Ingredients (Serves 5)

• 1 tablespoon vegetable oil
• 1 onion, roughly chopped
• 2 garlic cloves, minced
• ½ teaspoon chili powder
• 1 teaspoon All-purpose seasoning blend (I used Flax Seasoning)
• 2 cups dry lentils, rinsed (I usually soak mine in water for about 30 minutes)
• 4 cups of vegetable broth
• ½ cup sun-dried tomatoes
• 3 cups of fresh greens
• Salt & pepper to taste

Instructions

1. Sauté onion and garlic on medium heat for about 4 mins.

2. Add in chili powder and all-purpose seasoning blend.

3. Continue cooking for another minute, then add in lentils and vegetable broth.

4. Bring to a boil.

5. Reduce heat, cover and continue cooking for 15-20, or until lentils are soft.

6. During the last 5 minutes, add in the greens and sun-dried tomatoes.

Season to taste with salt and pepper.

Serve with rice or quinoa.

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Watch the full video here and subscribe to my YouTube channel to get more cooking videos and vlogs.

Check out all the previous "What We Ate Today" posts here

What We Ate Today #3 | Vegan Family Meals

Hey! I hope your week is going well! 

I'm working on unplugging from the Internet to focus on living more in the moment.  It's a challenge since I always feel like I'm "missing something" when I unplug, but I know it will improve my productivity and connection with the ones I love. :-)

Anywho, last week I did another video for What We Ate Today. I recorded what we ate for breakfast, lunch, dinner and snack over the course of one day.  I hope you enjoy the video and recipes.

If you try any of these recipes, please let me know what you think. :-)

Also, don't forget to subscribe to my YouTube channel for more recipes and vlogs.  

BREAKFAST:

Breakfast Cookies & Strawberries

*I skipped the ground almond and used all oat flour instead
*I also skipped the chocolate chips

Recipe adapted from Minimalist Baker

LUNCH:

French Bread Pizza

*I used Italian bread since my bakery was out of French
*I veganized this recipe by using Daiya vegan cheese and Earth Balance vegan margarine.

Recipe adapted from Divas Can Cook

SNACK:

Avocado, Tomato & Black Bean Dip

Avocado, Tomato & Black Bean Dip

by Brown Vegan & "Clean Eating for Busy Families"

Ingredients

• 1 teaspoon olive oil
• ½ onion, finely chopped
• 1 garlic clove, minced
• 1 large tomato, chopped small
• 1 (15 oz) can of black beans, rinsed & drained
• ¼ cup salsa
• 1 tbsp lime juice
• ¼ cup cilantro, chopped
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ avocado, diced
• ¼ cup vegetable broth
• Bag of tortilla chips

Instructions

Heat a large skillet on medium heat and cook garlic and onion for 5 minutes with oil. Add tomato and cook for about 5 more minutes. Add in black beans, salsa, lime juice, cilantro, cumin, chili powder, salt and pepper and cook for about 8 minutes, stirring occasionally.

Remove from heat and pour the mixture into a blender (allow it to cool if you don't have a blender with a vent on top). Add in vegetable broth and avocado and blend until smooth. Serve with chips.

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DINNER:

Black Bean Burgers with Mango-Avocado Salsa on Pita

I veganized this recipe from "The Yummy Mummy Kitchen" cookbook

Black Bean Burgers with Mango-Avocado Salsa on Pita

by Brown Vegan

Keywords: bake bread side entree sandwich vegan vegetarian

Ingredients (Makes 6 burgers)

• 1 medium mango, peeled & diced
• 1 small shallot, diced
• Juice of 1 lime
• 1 avocado, peeled, pitted & diced
• 1 garlic clove, minced
• 3/4 cup fresh chopped cilantro
• 2 (15 oz) cans of black beans, drained and rinsed
• ¼ cup breadcrumbs
• 2 teaspoons cumin
• 1 teaspoon oregano
• ½ teaspoon salt
• 1 vegan egg (1 tablespoon ground flax seed & 3 tablespoons of water)
• 6 pita pockets
• 6 green leaf lettuce leaves

Instructions

Mix flaxseed and water in a tiny bowl with a fork. Allow to sit for about 5 minutes.

Preheat oven at 400º

For the burgers, in a medium bowl mash the beans with the back of a fork until all beans are broken and able to stick together, but still chunky. Stir in ½ cup cilantro, breadcrumbs, cumin, oregano, salt and flaxseed mixture. Form into 6 patties and back for 15 minutes, turning over after 10 minutes.

While the burgers are cooking, mix together the ingredients for the salsa.

In a bowl, combine mango, shallot, lime, avocado, garlic & ¼ cup cilantro.

Place lettuce in the pita pocket, then burger and finally top with avocado-mango salsa.

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Check out all the previous "What We Ate Today" posts here

What We Ate Today #2

Hey! Happy Monday! 

I hope you had an awesome weekend.  We hung out at the park, watched a few movies, ate lots of avocado rolls, and read a little (Dominique Moceanu's autobiography is pretty good).

Last week I posted another video on my YouTube channel (here's the first one) to show what we eat as a family. In the latest video, I show breakfast, lunch, dinner and one snack.

Stay tuned for more videos like this!

All of the recipes from the video are at the end of this post. 

Did you do anything fun this weekend? Let me know in the comments.

Recipes from the video: 

Tempeh Bacon 

Creamy Grits from Vegan Cooking with Love 

Grilled Cheese & Tomato Soup from Chef Robert Martin

Spinach & Lentil Enchiladas

by Recipe from "Gluten-Free Vegan Comfort Food" by Susan O'Brien

Cook Time: 25

Keywords: vegan

Ingredients (Serves 6)

For the Sauce

• ¼ cup onion, chopped
• 1 teaspoon olive oil
• 2 tablespoons chili powder
• 1 teaspoon garlic, minced
• 3 cups marinara sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling

• 1 ½ cups lentils, rinsed
• 1 tablespoon olive oil
• ¾ cup onion, chopped
• 2 tablespoons green chiles, chopped
• 1 tablespoon garlic, minced
• ¼ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 2 cups vegetable broth
• 10 corn or flour tortillas
• ½ cup vegan cheese (optional)

Instructions

Preheat oven at 400 degrees.

To make the sauce, in a saucepan, sauté the onions in olive oil over medium heat for 3-4 minutes. Add the rest of the ingredients, bring to a boil, and then turn off the heat.

For the filling, heat oil on medium-high in a large skillet. Add in onion and sauté for 3-4 minutes. Then add in garlic, stirring occasionally for about a minute. Then add in sun-dried tomatoes, spinach, lentil and broth. Reduce the heat to medium and cook for about 20 minutes.

Line a casserole dish with about a cup of sauce.

In a small skillet heat each tortilla on medium heat for about 45 seconds on each side.

Working on a flat surface, scoop about a tablespoon of the lentil filling into each tortilla and roll up lengthwise.

Arrange each enchilada in the casserole dish and cover with the remaining sauce.

Sprinkle on vegan cheese (if you're using it), cover with foil and bake for about 25 minutes.

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What WE Ate Today #1

I get questions sometimes about what we eat as a family.  When we eat out or attend a social event (birthday parties, BBQ, etc.) my hubby and kids eat whatever they want.  Other than that, I try to offer my family as many plant-based meals and snacks as possible. Sometimes it can be difficult being the only vegan in the house, but overall we've adjusted fine after nearly three years of this lifestyle.

I started a video series to document what we eat for breakfast, lunch and dinner on a given day. Since I received a lot of positive feedback from this latest video, there will definitely be more like this!

Check out the video below :-)

 Recipes from the video:

Quinoa with Black Beans and Cashew Queso Sauce 

Vegan Nuggets

Subscribe to my YouTube channel for plant-based recipe videos and vlogs. :-)

What We Ate Today

I'm trying to get in the habit of posting more of the food we eat as a family.  I see so many wonderful dishes from the ladies who participate each Wednesday on Peas and Crayons. 

I don't think I will post every Wednesday but I will try to do something similar weekly.

No pictures for breakfast and lunch....

Breakfast was pancakes that I cooked last night to save time and lunch was leftover spaghetti.

Dinner.....

Stir-fry & Quinoa

We eat stir-fry a lot because it's simple, fast, and affordable.

I cooked up some Field Roast sausage links, 1 green bell pepper, 1/2 red onion

Watch me make quinoa  below and read more about quinoa here.

What's for dinner at your house?

Peas and Crayons