My Vegan Half Month

Update: My Vegan Month turned into My Vegan Half Month. Here’s how it went.

June 2013 will turn out to either be the month I was vegan or my first month as a vegan. Here’s a list of my meals and desserts from that month. Snacks aren’t included. (In case you’re wondering, I eat quite a bit of fruit, usually as snacks.) Beverages aren’t included either (but are pretty much always water, coffee, beer, or homemade green juice).

Note: Most things I eat are organic, but I’m not going to say that all the time because nothing makes you sound like more of an asshole than saying “organic this” and “organic that” all the time.

I’ll include links to recipes when possible. If something is from a cookbook, I’ll tell you that.

Welcome to my vegan journey! I hope it’s fun!

(The rest of the post is behind the obnoxious “Continue Reading” link because it’s long.)

June 1
Breakfast: Nature’s Path Envirokidz Panda Puffs with hemp milk (hemp milk recipe here)
Lunch: Gardein breakfast sandwich
Dinner: pizza with apricot preserves, chard, roasted garlic, Daiya mozzarella, and vegan parmesan and “brie” (from Artisan Vegan Cheese by Miyoko Schinner) (quasi pizza recipe here)

June 2
Breakfast: Nature’s Path Flax Plus Raisin Bran with hemp milk
Lunch: leftover pizza
Dinner: hippie bread (recipe), sun-dried-tomato-basil cashew cheese (from Artisan Vegan Cheese), and spicy chickpea salad (from Totally Vegetarian by Toni Fiore)

June 3
Breakfast: my default smoothie (recipe here)
Lunch: leftover pizza
Dinner: Puffy Pillow Pancakes (recipe) with vegan butter and syrup, hash browns with hot sauce, and a side nibble of seitan breakfast sausage (recipe coming soon)
Dessert: Strawberry-Rhubarb Crisp (from Moosewood Cookbook by Mollie Katzen)

June 4
Breakfast: pudla with spinach, green onion, fresh dill, and Daiya (general pudla recipe here); a banana
Lunch: leftovers (spicy chickpea salad, hippie bread, sun-dried-tomato-basil cashew cheese)
Dessert: Strawberry-Rhubarb Crisp (Does it count as dessert if I eat it randomly and not after a meal? That’s how I always do dessert.)
Dinner: fajitas: Stacey’s Organic Whole Wheat Flour Tortillas (these are so good — we get them from Mile High Organics), red pepper, green pepper, red onion, zucchini, Gardein beefless tips, Ben’s salsa (recipe), and avocado

June 5
Breakfast: my default smoothie, a peach, and an orange
Lunch: leftover fajita veggies and Gardein, a few tortilla chips found in the kitchen at work
Dinner: pasta with pesto (pesto recipe)

June 6
Breakfast: leftover pasta with pesto (I would eat pesto every day if possible.)
Lunch: the last of the spicy chickpea salad, flax plus raisin bran with hemp milk
Dinner: Sweet Potato Tempeh Hash (based on this recipe)

June 7
Breakfast: smoothie and cherries
Lunch: pasta with pesto again
Dinner: half a slice of stale hippie bread with sun-dried-tomato-basil cheese and a bunch of peanuts at the Rockies game (oops)

June 8
Breakfast: Gardein breakfast sandwich with vegan butter added to make it more greasy and a banana
Lunch: scavenger adventure: the last of the pesto with pasta, leftover sweet potato tempeh hash, a couple slices of seitan breakfast sausage
Dinner: a big giant salad with ranch dressing, French bread, vegan “feta” (recipe here)

June 9
Breakfast: flax plus raisin bran with hemp milk and a banana
Lunch: fruit salad, tomato/cucumber/turnip salad, Chipotle Mac & Cheese With Roasted Brussel Sprouts (with broccoli instead of b. sprouts) (recipe here — OMG make this now — it’s ridiculously good)
Dinner: chipotle mac & cheese and some kind of quinoa salad with mint, red onion, and pecans (at a barbecue)

June 10
Breakfast: smoothie, a peach, and an orange
Lunch: leftover chipotle mac & cheese
Dinner: artichoke hummus with cast-iron stir-fried veggies (sugar snap peas, zucchini, carrots, red pepper, onion), vegan feta, and Sriracha on 1/2 of a tortilla (I had seconds of everything but the tortilla)
Dessert: So Delicious Neapolitan ice cream on a sugar cone

June 11
Breakfast: leftover sweet potato tempeh hash, a banana, some French bread with sun-dried-tomato-basil cheese
Lunch: leftover chipotle mac & cheese (Ben didn’t eat his, yay!!)
Dessert: a Tofutti cutie (mini ice cream sandwich)
Dinner: Arugula, Dill, and Avocado Salad (recipe here)
Dessert: So Delicious Neapolitan ice cream on a sugar cone

June 12
Breakfast: smoothie and an orange
Lunch: Amy’s Black Bean Tamale Verde (first frozen lunch of the month!)
Dinner: Gardein crispy tenders, mashed potatoes, corn, and Hain vegetarian chicken flavored gravy

June 13
Breakfast: pudla with leftover veggies from hummus and veggies the other day plus spinach and Daiya cheddar (Soren’s oatmeal pictured in the background)
Lunch: This was random. I had a granola bar (Nature’s Path Choco Peanut) and a banana before my run and a bowl of Panda Puffs with hemp milk and green juice after, when I was super hungry. The green juice was amazing today: one regular cucumber, one baby cucumber (it had seen better days so I threw it in), one pear, 1/4 lemon, a handful of mint, and like 3 cups of spinach from the garden. Here is a tip about making juice, which involves an embarrassment of small kitchen appliances. I juice the cucumbers, pear, and lemon in the juicer and do the spinach and the mint (with a little tiny bit of the other juice added to get everything going — I don’t recommend throwing all the juice in there because it comes out too foamy) in the Vitamix, then add to the juice in the pitcher and stir. I added two ice cubes to the spinach/mint today, which I don’t normally do. So freaking good. The Vitamix does a much better job with leafy greens than the juicer, but I like the juicer for things like cucumbers and pears because you don’t have to peel or seed or anything. It’s a lot of dishes to wash but worth it.
Dinner: So yeah we had frozen pizza. We used to have frozen pizza every Thursday and now we have it some Thursdays. Mine was Amy’s with soy cheese, with added seitan pepperoni and jalapeno peppers.

June 14
Breakfast: smoothie and an orange — groundbreaking!
Lunch: office quesadilla (a tortilla and Daiya cheddar microwaved and then topped with sliced avocado) (classy)
Dinner: Lame! Ben and I have this weird thing lately where we’re never hungry for dinner on Fridays. Maybe it’s because I snacked all day. So we rescheduled orzo salad for tomorrow, which was good because Ben has spent the entire evening fixing our swamp cooler (the switch broke, which is weird). Then at 7:00 I was suddenly hungry. So I ate a plum, some leftover frozen pizza, and some raspberries. Do you see what I mean when I say eating goes to shit late in the week? We just run out of steam, man.

June 15
Breakfast: smoothie
Lunch: open-faced sandwich: a slice of Dave’s Killer Bread (Good Seed) (we don’t always make our own bread), Tofurky slices, sun-dried-tomato-basil cheese, and lettuce; plus a few Xochitl chips (addicted)
Dessert: So Delicious Neapolitan ice cream on a sugar cone
Dinner: Orzo with Spinach and Feta Salad (recipe here) with vegan almond feta (recipe here)

June 16
Breakfast: Mini Crustless Tofu Quiches (recipe here) (We made two kinds: green pepper, onion, and chive; and sun-dried tomato, spinach, and basil.)
Dessert: cookies at the Gay Pride Parade
Lunch: flax plus raisin bran with hemp milk
Dessert: watermelon
Dinner: This is where I went off the rails and had pizza with non-vegan cheese.