Lately I’ve been trying a ton of new recipes. It’s been a crazy few weeks but cooking/baking has given me something else to do besides watch netflix or panic-scroll through Twitter all day. Some days are better than others, sure, but that’s life and we just have to keep pushing through it – because we’re tough and resilient and there will be a moment when all of this is over where we go ‘holy crap, I made it through that!’. So until that moment arrives, I’ve been spending a lot of my time in the kitchen.
If you’re looking for some good eats (that are also vegan friendly!) keep on reading!
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Everything Toast + Fresh Fruit
Breakfast is the one meal I tend to switch up a lot but thanks to a certain new vegan find, I’ve been obsessed with toast, jam and peanut butter every morning. I usually throw in whatever fruit we have on the side or a Daya vegan yogurt – vanilla bean or cherry are the best <3
So about that vegan find I’m obsessed with? Not long ago I was looking for some new things to try at my local vegan market and I came across THIS. I wasn’t even crazy about caramel when I wasn’t vegan but this stuff is so good and tastes exactly like it! Honestly, I think it’s sorcery.
I’ve been experimenting with pasta a lot lately largely due to the fact that I’ve been obsessed with this vegan rose sauce and all of the new pastas I’ve been finding. My local vegan market has a ton of vegan-friendly gnocchi and ravioli stuffed with everything from butternut squash to beets and walnuts or even chickpeas and sweet potato. It’s also an easy way to use up veggies and goes well with nutritional yeast. In this dish, I cooked some pan-fried gnocchi, kale, cherry tomatoes, onions and zucchini. Then I topped it with my favorite vegan shredded cheese from Nafsika’s Garden.
Dinner: Rice Wraps + Tempeh
I’ve been pretty obsessed with rice wraps even before I went vegan. They’re an easy, cheap and fun way to get your veggies – plus you can always change up the flavors by switching up the filling with different fruits, veggies and proteins to keep you from getting bored. This time around, I used some spinach, carrots, red cabbage and cucumber then fried up some maple flavored tempeh. Before I was vegan, I use to throw in shrimp instead, which was also pretty tasty. One thing that hasn’t changed though is the sweet n sour sauce I like to dip them in – some things never change :p
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And that’s the end of my little food diary! Though everything has been getting increasingly stressful – seriously, this week can just be over now – I’ve found few things that have been giving me inner peace and cooking/baking has for sure been one of them. 😅 What have you been doing for yourself lately? Tell me in the comments down below!
Happy eating Wanderers! ❤️ Stay safe