We'll start with this gorgeous Vegan Egg & Sausage Omelette from Tuesday morning. I prepared Follow Your Heart Vegan Egg with an emulsion blender and then cooked it up until firm, flipped, and stuffed with Morningstar Farms vegan sausage, Daiya vegan cheddar, mushrooms, bell pepper, and baby spinach. Served with toast spread with Marmite and Earth Balance.
Today's lunch was a Vegan Curried Chicken Salad Wrap with Sriracha Lentil Chips. For the chicken salad, I chopped about six Beyond Meat chicken strips and mixed with a tablespoon of vegan mayo, scallions, half a shredded carrot, and a quarter of a minced bell pepper. I also added some baby spinach to the wrap.
One of my go-to breakfasts this week has been Vegan Yogurt Parfaits. This one has Ripple vanilla protein yogurt with strawberries and pistachio-mulberry granola.
Another breakfast this week — Baked White Sweet Potatoes with Raw Almond Butter & Dried Cranberries. This was good, but the almond butter was a little too dry for the starchy potato. I had another one this morning with tahini instead, and that worked better.
This is not pretty, but it was tasty. Green Lentil Protein Pasta with Marinara and Miyoko's Smoked Vegan Mozz (would have looked better if I'd melted it) and Steamed Kale. Post-spinning class protein! Spinning is one of the few activities I can do right now with my fractured foot, so I'm taking a lot of classes.
And finally — last night's dinner from Imagine Vegan Cafe. I got a Veggie Plate with Mac & Cheese, Collard Greens, Baked Beans, and Summer Corn Salad (a new menu item with corn, mayo, and bell peppers — really good!).