I’m so sorry I couldn’t get my last day of vegan post up on time! The power was out, but I was still vegan! For breakfast, I made some really easy cinnamon sugar “donut” muffins. They were super yummy and I had extra which were a really good snack! The substitute for eggs was apple sauce, which you can taste and I really enjoyed the sweetness. I put the recipe down below and it was by
bakerbynature.com. The pictures she posted had a glaze on it, but I opted to not put that on, as to make it more of a breakfast item.
Cinnamon Sugar Doughnut Muffins
Ingredients
For the muffins:
- 1 cup all purpose flour
- 3/4 whole wheat flour
- 3/4 cup dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 8 ounces applesauce (unsweetened)
- 4 ounces almond milk
- 4 ounces olive oil (you may use canola or coconut if you prefer)
- 2 tablespoons maple syrup
- For the topping:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400 (F). Grease or line muffin tray, set aside.
- In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together applesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.
- Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20 minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling wrack to cool completely.
For lunch, I made peanut noodles! It was a super easy and tasted a lot like pad thai! I didn’t use eggplant or mushrooms because of personal taste, but I used peppers and garlic instead. I would definitely make this again, and I used angel hair instead of the typical asian noodles. I put the recipe down below, and the recipe is from loveandlemons.com.
Peanut Noodles
- ¼ cup creamy, natural peanut butter
- 1.5 tablespoons sesame oil
- 1 teaspoon soy sauce or tamari, more to taste
- 1.5 teaspoons rice vinegar or fresh lime juice, more to taste
- ½ teaspoon freshly grated ginger
- ½ to 1 teaspoon sriracha
- water, to thin, if necessary
- 8 oz. package soba noodles (or pasta, or rice noodles)
- shiitake mushrooms
- eggplant
- red peppers
- chopped scallions
- sesame seeds
- crushed peanuts
- In a small bowl, mix together the ingredients for your peanut sauce. Taste and adjust seasonings, add more tamari if it’s not salty enough, add more rice vinegar or lime juice for more tang.
- Cook noodles until al dente.
- Heat a skillet to medium, add a little oil. Add the mushrooms & eggplant and let cook for a few minutes until the mushrooms become soft. Add the red pepper and scallions and cook for a few minutes more. Add a splash of soy sauce if you wish.
- Toss noodles with as much of the peanut sauce as you like. Add veggies and season to taste.
- Top with sesame seeds and crushed peanuts. Serve warm or cold.
For dinner, the lights were flickering, so I was looking for a quick fast recipe! I created a spinach pesto grilled cheese, which was surprisingly good! I did not use the stovetop, but I used the microwave instead so that the soy cheese melted more. The spinach pesto tasted pretty good, and it took me about 10 minutes to make. I put the recipe down below, and I would highly suggest this to any vegan. I also ate this with carrots and hummus. Watch out for my next post, so you can see my overall review of being vegan for a week! Enjoy!
Spinach Pesto Grilled Cheese
Ingredients
For the pesto:
- handful of spinach
- 1/4 cup olive oil
- 1/8 cup soy cheese
- 1/8 cup pine nuts
- For the sandwich:
- 2 slices bread
- 1/4 cup soy cheese
Directions
- Blend the spinach, olive oil, soy cheese, and pine nuts in a food processor or blender.
- Toast the bread in either a toaster or oven
- Smear pesto on both slices of bread, put cheese on one, and top with other piece of bread
- Put the sandwich in the microwave for 45 seconds- 1 minute