a junk food vegan day of eating

I just did not want to cook today. Here’s what I ate throughout the day:

breakfast? (honestly it was like 2:30pm)

I was craving fish sticks, so I cooked three of Gardein’s fishless filets and made a dipping sauce with 2 tbsp spicy brown mustard and 1 tbsp maple syrup. I microwaved them for 1 minute, then air fried them for 4 minutes, flipped them, then air fried them for another 3 so they’d be crispy.

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a very late lunch

For lunch I made a quick wrap out of Lightlife While Bean & Kale Deli Slices, Daiya American cheese, and spinach. I used the rest of the dipping sauce from earlier in the wrap too.

dinner

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Mac and cheese with spinach and buffalo cauliflower. It didn’t turn out pretty, but it was so good.

For the sauce I used:

  • 3/4 cup soy milk
  • 2 slices of Daiya American cheese
  • garlic powder
  • onion powder
  • paprika
  • a few drops of lemon juice
  • 2 tsp of tapioca flour

Also:

  • 1 cup elbow macaroni
  • 1 cup spinach
  • 1 cup frozen cauliflower

For the buffalo cauliflower I took 1 cup of frozen cauliflower and air fried it for about 10-15 minutes on 400º. Once it was a little crispy I tossed it in buffalo wing sauce and air fried it at 320º for about another 10 minutes.

I made the sauce by heating up the soy milk on medium and melted the Daiya cheese in it. I added the spices then let that simmer for a few minutes. I added 2 tsp of tapioca starch and 3 tsp of water to a cup to thin it out, then added it to the sauce to let it thicken.This will be enough for about 2 servings of pasta.

and then oreos (mega stuf)

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That’s what I ate today! It was a very lazy day of eating.

Favorite Oatmeal Recipe & Vegan Soup // a full day of eating

Another what I eat in a day post with easy vegan recipes.

Breakfast: the tastiest oatmeal

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My favorite combo for oatmeal is peanut butter and blueberries, if you’ve never had it before you must try it. I made 1/2 cup of oatmeal with cinnamon, blueberries, and peanut butter. It was my day off, so I threw in a tablespoon of dark chocolate chips too. The brand I use is Enjoy Life, they make a bunch of variants of dairy free chocolate chips. For an exact recipe, you will need:

  • 1/2 cup old fashioned oats
  • 1/2 cup frozen blueberries
  • 1 tbsp Jif natural creamy peanut butter
  • cinnamon
  • 1 tbsp Enjoy Life dark chocolate morsels

First, I added the dry oats to a bowl and added enough water to cover the oats. I microwaved it for 1 1/2 minutes, keeping an eye on it to make sure the oatmeal didn’t overflow while it was cooking. Then I mixed it, added a little bit of cinnamon, then microwaved it for another minute. Once that was done I added in the frozen blueberries and mixed it together to defrost them, then I added the peanut butter and chocolate chips. I microwaved it for a few more seconds, just enough for the peanut butter and chocolate chips to melt.


Lunch: Split Pea Soup with white rice

 

We found a bunch of Amy’s vegan soups when we were at Kroger, and we picked some up for lazy meals. I had half of a can of the split pea soup with some white rice. It was light in sodium, and it was so delicious! If you pick up any of the soups, just be careful because not all of them are vegan.


Dinner: potatoes and spinach

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I just really wanted some potatoes and hummus. I made a cheesy sauce with 2 tbsp of Sabra’s classic hummus, 1 tbsp nutritional yeast, a little water to thin it out, and a few drops of Frank’s Hot Sauce. I made 1 cup of spinach to go with it, but I made it the lazy way by microwaving it with nutritional yeast and garlic powder.


Dessert: cookies

 

This is seriously the BEST chocolate chip cookie recipe: Liv B’s Chewy Chocolate Chip Cookies Recipe. You have to make these, this is going to be my go-to chocolate chip cookie recipe from now on. I really wanted some homemade chocolate chip cookies and found her video on YouTube, and had to make them. They turned out delicious and chewy and I recommend trying out her recipe asap.

That’s everything I ate this day! Just trying to keep it simple and tasty, and showing that being vegan is easy. ♡

Savory Pasta with Veggies // easy vegan recipe

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Here’s the perfect meal for a low spoon kind of day.

I’ve been bringing this meal to work for lunch for the past few days because it is so easy and only takes a few minutes to put together.

You will need:

  • 1 cup rice noodles
  • 2 cups sautéed cauliflower
  • 1 cup collard greens, or whatever frozen greens you want to add
  • 1/2 cup canned diced tomatoes
  • 1/2 cup vegan protein broth
  • black pepper
  • nutritional yeast
  • garlic powder

First, I steamed then sautéed the frozen cauliflower in a pan. I didn’t add any oil, just a bit of water so the veggies wouldn’t stick (but try not to burn the cauliflower and set off the smoke alarm like I did, hah). I defrosted the collard greens the laziest way by microwaving it for 1 minute in the microwave, then taking it out to mix it and add in some nutritional yeast and garlic powder, then heating it for another minute in the microwave. While the veggies are cooking boil the pasta. I make a lot of pasta at a time for easy leftovers.

After I drained the pasta I put it back in the pot and added the veggies, tomatoes, the protein broth, then the spices. I heated it over medium heat for a few minutes to warm up everything together.

The second meal pictured above is just with leftover penne instead of rice noodles and minus the cauliflower so it was much faster and easier to make.

And voilà! A really easy meal that’s really tasty. You can also serve it with more nutritional yeast on top or add some hot sauce, and use whatever veggies you like.

What I Ate Today // vegan staple meals

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Today was stormy and a super chill day at home. Perfect for being creative, playing video games, and cooking lots of tasty vegan food. These are the meals that have become staples in my diet since they’re so cheap and easy to make:

Breakfast: tofu scramble burrito

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I scrambled tofu and added lots of spinach for a quick breakfast burrito. For spices I used paprika, black pepper, cayenne pepper, turmeric, and garlic powder. I don’t do much to the tofu, I just take a block of extra firm tofu and “scramble” it in a pan over medium high heat. Once it’s mostly cooked and most of the water has evaporated I lower it to medium and add in the frozen spinach. The hot sauce I used was Taco Bell’s Diablo Sauce. Also, I added in some hummus (I use Sabra’s classic hummus) to make it “cheesy” and wrapped it up in a flour tortilla.


Lunch: rice noodles with veggies

  • One serving of brown rice noodles
  • 1 cup sautéed cauliflower
  • 1 cup of a frozen vegetable stir fry mix (broccoli, carrots, peppers, onions, and mushrooms)
  • 1/2 cup vegan protein broth
  • black pepper
  • paprika
  • garlic powder
  • and a few drops of low sodium soy sauce

This is a pretty simple recipe: steam then sautée the cauliflower in a pan, and when it’s mostly cooked add in the frozen vegetable stir fry. Boil the pasta, and once it’s drained and the vegetables are soft combine everything in the pot.

Here’s the protein broth and noodles I used:

I have been making some variant of this for the past week to bring to work for lunch. It’s a super quick meal, really hearty, and so tasty.


Today was cosy and rainy so we stayed home, worked on some projects, and played lots of video games. I’ve been playing Pokémon SoulSilver a lot lately, so I wanted to share my Pokémon team:

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Cyndaquil was my starter, and I traded for the Onix in-game. I love how the Pokémon follow you while you’re walking around the map! It’s also my favorite Pokémon game storywise and overall a good time.


Dinner: burrito bowl

I had a burrito bowl for dinner (and DJ made tacos, they looked really good so I wanted to share those too!). This was white rice, black refried beans, a Boca chik’n patty, and spinach with a homemade cashew cheese sauce. We made the cheese sauce by combining a bunch of random ingredients, including cashews, almond milk, yellow mustard, lime juice, salsa, red onion, nutritional yeast, paprika, turmeric, black pepper, garlic powder, and hot sauce. It doesn’t sound like it, but it made a really delicious and creamy cheese sauce.

That’s everything I ate this day! I’ve been trying to incorporate more whole foods into my diet and trying to eat healthier in general. Let me know what your staple meals are in the comments or on instagram: @healthy_ghost. ♡

What I Eat in a Day // easy vegan meals

Getting back on track and trying to be healthy.

Breakfast

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I started the day with two mini bagels with Go Veggie vegan cream cheese and nutritional yeast. Then I airfried a small slab of tofu that I coated with nutritional yeast, turmeric, paprika, garlic powder, cayenne pepper, and black pepper. I airfried it at 400º for 20 minutes, flipping it after 10 minutes.

 

 Lunch

A sweet potato with peanut butter and a side of spinach that I defrosted in the microwave with nutritional yeast and garlic powder. Peanut butter and sweet potato is one of the best flavor combinations in my opinion.

Snack

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A Clif bar and sparkling water that exploded.

Dinner

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After I got home from work I made white rice, air fried then steamed some dumplings (instead of frying them in oil), and made another cup of spinach (that I also mixed with nutritional yeast and garlic powder). For the sauce I used 2tbsp of classic hummus, sriracha, and a splash of water to thin it out.

And that’s everything I ate today! Simple and easy vegan meals during a busy day. ♡

Top 10 Vegan Restaurants // Denton and Dallas – Fort Worth, TX

We go out to eat. A lot. My boyfriend and I are also vegan, so the places we can eat at are limited, but luckily we have tons of tasty options nearby. Here’s some of our favorite places that serve delicious vegan food around North Texas.

Denton:

Milpa Kitchen and Cantina

Milpa has an amazing vegan section on their menu! Last time we ordered from there we picked up the Al Pastor Vegano tacos and the Vegan Quesadillas for dinner. We’ve also eaten the enchiladas and the tamales, and everything was so delicious. This is some of the best Tex-Mex we’ve had, including non-vegan Tex-Mex.


For sushi there’s two places that we really like to go to pick up avocado and veggie rolls:

Blue Ginger Japanese Bistro

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Mr. Chopsticks

They have a few more options for vegans, such as the tofu sushi for an appetizer. I usually order avocado rolls and rice noodles on the side and drench the rice noodles in sriracha.

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There’s two pizza restaurants close-by that we also like to eat at:

J&J’s Pizza

Located on the Denton Square, J&J’s is a great place to pick up some vegan pizza. They have lots of veggie toppings, vegan cheese, and vegan “meat” toppings too!

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Mellow Mushroom

Mellow Mushroom is similar, but they have pretzels that you can also make vegan and hummus for an appetizer! Make sure you asl for no parmesan and no butter on the pretzels. I also like adding avocado to my pizza instead of cheese. They have a huge selection of vegan meats to add for toppings.


Seven Mile Cafe

This is a great place to get breakfast / brunch. They have tofu scramble and vegan cinnamon rolls that are amazing. The burgers and hashbrowns are delicious too.


OMG Donuts

They serve really tasty vegan breakfast burritos and donuts. We go here to pick up something for breakfast quite frequently since it’s so affordable.

Dallas / Fort Worth:

Spiral Diner (Locations in Fort Worth, Dallas, and Denton)

Spiral Diner is the restaurant we probably go to most often. They serve amazing vegan comfort food. I highly recommend getting the Buffalo Chik’n Nachos and the Beyond Burgers, but you can’t go wrong with anything on their menu. They also have specials every month, so definitely check them out if you’re ever in town!

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V-Eats

V-Eats is a fancy and modern vegan restaurant in Dallas. They have really tasty nachos for an appetizer and I loved the flatbread pizza. Our non-vegan friends and family love this place too!


Alamo Drafthouse (Dallas, Richardson, Denton, Irving, and Frisco)

They have amazing cauliflower wings, pizza with Daiya cheese, Beyond Meat Burgers, and much more on their vegan menu.


Reverie Bakeshop

Reverie Bakeshop has a nice selection of vegan baked goods, including kolaches, empanadas, quiches, cookies, cheesecakes, and more. I highly recommend eating breakfast here if you’re ever in Richardson.

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Those are some of our favorite restaurants that serve vegan food. It ended up being 11 restaurants, but there’s so much delicious vegan food around Dallas!

Some vegan junk food I’ve been eating lately

We go to Sprouts and Kroger on occasion to pick up some vegan junk food. Here’s some of the things we’ve been eating lately:

We always pick up something to drink, and on this trip I bought a Yerba Mate.

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We also bought some everything bagels. When I was younger we’d pick up bagels for the weekend and have them with either cream cheese or with eggs and cheese for breakfast. Luckily that’s easy to veganize. We bought Miyoko’s Creamery cream cheese, which is in my opinion the best vegan cream cheese we’ve tried. I’ve also been enjoying them with tofu scramble and Daiya Cheddar Shreds. I season my tofu scramble with garlic powder, black pepper, paprika, turmeric, and cayenne pepper and it’s been such a nostalgic treat.

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White Castle now has frozen vegan black bean sliders. When I was in college we’d occasionally get the normal frozen cheeseburger sliders and heat them up in the microwave for dinner. Now there’s a vegan version! We had to try them, and they were pretty tasty. We bought Follow Your Heart’s vegan Gouda slices too, so we melted them on the burger and it added a really nice flavor.

I love baking cookies, especially now when the weather has been so rainy, so we picked up some pre-made cookie dough from Sprouts by the brand Just. These always turn out so delicious, especially in dough form (the best thing about vegan cookie dough is that you can eat it raw!).

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Daiya Alfredo Style cheezy mac has been a favorite recently too.

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And I’ve been lazy and eating a lot of rice noodles and avocado rolls.

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(This morning I heated up the leftover rice noodles with sriracha and sesame oil, and air fried tofu. For the tofu I cut it up into tiny cubes and tossed it with black pepper, garlic powder, and paprika).

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That’s some food that we, as junk food vegans, have been liking lately. Let me know what some of your favorite vegan treats are in the comments! ♡

What I Eat in a Day // kinda healthy eating + cauliflower stew recipe

The thing that makes me the most upset about my rheumatoid arthritis is how often I get sick. I love my job, but I get sick so easily. I always try to eat a healthy diet, but try more so whenever I’m not feeling well.

Here’s some food I ate today to try to feel better.


Breakfast: avocado, white rice, leftover curry, and tofu dumplings

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I was craving white rice. I always do when I don’t feel well. When I had the flu all I wanted was white rice topped with Chao cheese. For lunch this day I had some leftover curry with white rice (the curry had vegan protein broth, potatoes, chickpeas, and vegan beef, I think it was Boca veggie crumbles), half of an avocado, and Nasoya’s Tofu and Vegetable dumplings. Instead of cooking them in oil I’ve been putting them in the air fryer before steaming them in a pan with water and they turn out so much better.


Snack:

I used Triscuit’s avocado, cilantro, and lime crackers and topped three with hummus, three with Go Veggie vegan cream cheese, and all of them with tomatoes, dill, and black pepper.


Lunch: leftover macaroni and cheese

I customized Hot For Food’s mac and cheese recipe from her cookbook last night with what we had on hand and to make it “healthier” (i.e., minus the vegetable oil). We used to go out with friends to macaroni grill and we’d always get the mac and cheese, so we bought penne to mimic it. The pasta absorbed the sauce overnight, so I added a little cashew milk but that didn’t help much. The before and after sitting in the fridge is what’s pictured above. It was still absolutely delicious though.


Dinner: cauliflower stew with chickpeas, potatoes, and carrots

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This was such a random recipe that turned out really good.

For the base:

  • Sauté onions and garlic in a pan with coconut oil (I used about 1/4 of a white onion and 1 clove of garlic).
  • Add in frozen or fresh cauliflower. I used 1 bag of frozen cauliflower. Steam until soft.
  • Blend that all together with enough cashew milk to let it blend easily.

I added the blended cauliflower mixture back into the pot on medium heat, and poured in more cashew milk to thin it out. For spices I used cayenne pepper, paprika, black pepper, a little bit of salt, garlic powder because I couldn’t taste the garlic, and a pinch of dried oregano. Then I added in cubed potatoes and let them cook in the simmering mixture for a few minutes. I added in chopped carrots after the potatoes cooked for a bit, then a can of chickpeas.

Once the potatoes were soft I served it. DJ suggested adding some Daiya to it and honestly it brought it to the next level, especially with some sriracha on top.

I recommend trying it with some vegan protein broth in the base if you want it more like a soup, and maybe adding in nutritional yeast (we were out of both or we would have tried it).


I tried to eat healthier today and tried to get in lots of veg. I would have added in lots more leafy greens if we had any on hand, especially in that stew. Let me know what you like to eat when you’re not feeling well. Do you go for comfort food or healthier options? Tell me what you think! ♡

What I Eat in a Day // spend the day with us

The tree outside our apartment was sprouting leaves on its trunk.

Today was a really great day and I wanted to document it.

For breakfast I had a tofu scramble burrito before I had to head to my infusion. I scrambled the tofu with black pepper, paprika, cayenne powder, nutritional yeast, garlic powder, and onion powder. I mixed it with hummus and had it in a tortilla with some Go Veggie vegan cream cheese and Texas Pete hot sauce. I just love tofu scramble burritos and love to make them for myself on my days off.

I had my infusion in a different town than usual, and afterwards while heading home we passed by a Trader Joe’s. We stopped by to pick up some snacks for the day and I left with a succulent.

I just want to have a forest in our home.

We were hungry so we also stopped by Snap Kitchen to eat lunch on the way home. I had the creamy mushroom fusilli. It had spinach, peas, and sundried tomatoes in it and it was so good. I also had a sparkling green tea.

Here’s some of the snacks we picked up from Trader Joe’s:

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Those cookies were amazing. Trader Joe’s always surprises us with how many vegan treats they have. We also bought some avocado oil and pink himalayan salt popcorn but that wasn’t that great.

We watched One Hour Photo while we ate dinner. It’s been on my watch list for awhile and we finally sat down to watch it. It was really good and I loved the colors in the film. We also picked up some vegan tamales and enchiladas from a Tex-Mex restaurant that we discovered is right across the street from us. We added some Daiya cheddar style shreds to the black beans too.

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The picture does not do it justice, it tasted delicious!

Today was a very chill day for us.

what I eat in a day // hummus edition

In this what I eat in a day post I wanted to highlight one of my favorite vegan foods to eat and cook with, and that is hummus. For these recipes I used Sabra’s classic hummus (not sponsored, but if someone from Sabra sees this, hello!)

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Breakfast: Tofu scramble, spinach, white rice, and a cheesy hummus sauce.

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First, I made the white rice. My recommendation for cooking white rice perfectly is for every 1 cup of rice simmer it in 1 3/4 cups of water. I let it simmer for 18 minutes covered, then move it to a cool burner for another 5. Once the 5 minutes is over I’ll fluff it with a fork.

While the rice was simmering I scrambled some tofu over medium heat. For spices I used turmeric, black pepper, paprika, cayenne pepper, and nutritional yeast.

For the spinach I sautéed it with just paprika and more nutritional yeast.

Finally, the sauce. I used 2tbsp of hummus with 1tbsp nutritional yeast, paprika, onion powder, cayenne pepper, and a little bit of water to thin it out. I also topped mine with sriracha for a little extra spice.

(My serving was 1/2 cup white rice, 1/3 of a package of tofu, and 1 cup of spinach.)


Lunch: dumplings and some more white rice.

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We buy these pre-made dumplings from Winco. I air fry mine so I don’t have to use oil, then I add them to a pan I preheated on medium high heat, add 1/4 cup of water, and quickly cover them for 1-2 minutes.

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For this hummus sauce I used another 2tbsp of hummus, a few drops of soy sauce, a splash of sesame oil, and sriracha.


Dinner: lentils and pasta with a hummus sauce

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I threw this together one morning for lunch before work, and now I’ve been eating it almost every day this week. This is some jumbo elbow pasta with green lentils and spinach. I mixed it all in a bowl with hummus, lots of nutritional yeast, paprika, onion powder, cayenne pepper, and black pepper. I store the pasta and the lentils separately, and whenever I want to make lunch or dinner I’ll measure out the portions and heat it up. This one is so easy, even when you’re in a hurry.

(This serving was 1 cup of pasta, 1/2 cup lentils, and 1 cup of spinach.)

Basically, I’ll just put hummus in whatever I’m eating.