What We Eat In A Week - Episode 008

Thursday, February 4th

Breakfast - Peppermint Granola

For breakfast, we had a bowl of granola with almond milk. We found this accidentally vegan granola at Target! I think it was seasonal but we had stocked up on it and have a couple of bags left.

****(EDIT: this isn’t vegan we sadly missed the honey in the ingredients, we gave the bags away to my family so they wouldn’t go to waste).

Lunch - Breakfast Crunchwraps aka Brunchwraps

We made brunch inspired crunch wraps! First I air-fried hash browns & heated up some soy chorizo along with leftover plant ranch carne asada we had made the other day for chilaquiles. Then I cooked up a Just Egg scramble. Once the proteins heated through I covered them & afterward heated up 2 big flour tortillas + 2 regular sized ones.

Then I got the other ingredients out. We used tostadas, Daiya Foods Pepperjack Shreds, diced tomatoes, lettuce shreds, avocado, salsa, & Tofutti Vegan Sour Cream (I add lemon & apple cider vinegar to it so its tangy). Lastly, we assembled everything & then toasted the sides of the crunch wraps. These were oh so delicious!

Dinner - Ceviche De Soya

I use 8oz of textured soy protein (half of a 16 oz bag.) I get the soya at a Mexican market. First I boil a pot of salted water and add the textured soy protein, mix it around for a couple of minutes until the soy has “puffed up.” Then take it off the heat and drain it, and put it in the fridge to cool down (the colder the better!) Then I cut up a bag & a half of limes & squeeze all the juice into the soya! After that mix until well combined.

I usually put the soya back in the fridge to stay cold while I wash & prep the veggies today I was low on time so I let it sit in the freezer! Chop cilantro, onion, cucumber & tomatoes. I use a whole bunch of cilantro, 1 medium onion red or white (I prefer red), 1 cucumber & 2 big tomatoes. Then I add the diced veggies into the soya. Add salt & pepper + some chile de árbol powder for a little more spice! I like to eat ceviche de soya with some tostadas & top it with avocado & tapatío. This is my favorite way to veganize ceviche, it’s so good & easy & tastes even better the next day when it’s left in the fridge overnight!

Friday, February 5th

Breakfast - Robek’s Nutty Açaí Bowl

We were craving a bowl this morning so we picked up our go-to. To veganize this bowl, ask them to omit the honey & bee pollen. We like to add agave + extra toppings of strawberries & blueberries.

Lunch - Ceviche De Soya + Avocado

For lunch, we had leftover ceviche de soya with a side of avocado. What I also love about making this dish is you’ll have plenty of leftovers!

Dinner - Vegan flautas de pollo asado + carne asada

First I prepped the filling of the flautas — Plant Ranch Foods Pollo Asado we had leftover from earlier in the week + Plant Ranch Foods Carne Asada which we added red onion & a fresh jalapeño to just like we did with the Pollo Asado. For seasoning, I added a version of Lawry’s we got at Cardenas along with some lime. Next, I added some canola oil to our pan & let that heat up to 350°F. While the oil heated up I cooked up the tortillas.

Then I put together the flautas & put a toothpick through them so they wouldn't come apart. Once the oil heated through I added the flautas & let them cook until the top & the bottom were crispy/ golden brown. Then I prepped the toppings which were shredded lettuce, diced tomatoes, Tofutti Vegan Sour Cream & homemade guacamole (I add some red onion, tomatoes, sea salt, pepper & chile de arbol to the avocado then crush it all together until well combined.) These were amazing & came out even better than I imagined! Flautas were something I hadn't tried making on my own yet but I’m glad I finally did, I wowed myself!

Saturday, February 6th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

This morning we wanted a quick breakfast so we went to Dunkin. We ordered 2 beyond breakfast sandwiches & 2 hash browns. To veganize the breakfast sandwich ask for no egg & no cheese. We like adding the hash browns inside along with Green Pepper Cholula Hot Sauce!

Lunch - Ceviche De Soya

For lunch, we had the last leftovers of the ceviche de soya! We had a side of avocado & hot chips with it! The Artisan Style Fuego Flavor Barcel Kettle Cooked Chips are my absolute favorite accidentally vegan chips!

Dinner - Trader Joe’s Vegan Tikka Masala

We heated up one of our go-to Trader Joe’s frozen meals for dinner. These are good & come in handy when you want a quick dinner!

Snack/ Dessert - KIND FROZEN Dark Chocolate Peanut Butter Bars

We found these at Ralphs. We each ate one inside the car while we were still parked & ran back into the store to grab 4 more boxes because they are AMAZING! They’re the vegan version of the ice cream Snickers bar, need I say more?! If you ever see these in the frozen aisle grab a few boxes trust me you’ll want more they’re too good.

Sunday, February 7th

Breakfast - Breakfast Burritos

First I put some rice into the rice cooker. Then I air-fried 2 frozen hash browns. While that cooked I heated up some soy chorizo + leftover plant ranch carne asada from the flautas. Then I cooked up 2 big tortillas. Lastly, I assembled the burritos. First I added a spoonful of the rice then the proteins, avocado sprinkled with chile de arbol powder, drizzled Tofutti Vegan Sour Cream I prepped, & salsa. I was supposed to add the cooked hash browns too but I was so hungry I forgot so we had them on the side!

Lunch - Skipped

We ended up skipping lunch because we were still full from breakfast & got too busy prepping for dinner. If we hadn't got caught up in prep we would've had a salad.

Dinner - Vegan Chick’n Tikka Skewers + Cucumber Mint Yogurt Sauce & Rice

The night before we diced the vegan chick’n + prepped the marinade & let the vegan chick’n absorb all that goodness overnight. We used All Vegetarian’s Vegan Chicken Breasts we got from VedgeCo. Before we made the skewers we had to let them sit in water for 20 minutes. While we waited I washed & prepped the veggies. We used 1 red bell pepper, 1 yellow bell pepper, 1 onion, 4 small roma tomatoes. I diced the bell pepper & sliced the onion & tomatoes. Then put together the skewers & grilled them until they were charred on each side.

Once the skewers were done we heated up the rice from the morning & covered it while we made the cucumber mint yogurt sauce. Here’s the link to the recipe we used. We used Simple Truth’s Organic Plant-Based Sour Cream we found at Ralphs that was vegan friendly & we used Silk Plain Yogurt (the soy-based one). Lastly, we plated everything & drizzled the cucumber mint yogurt sauce over the skewers! This was amazing it turned out even better than we thought!

Monday, February 8th

Breakfast - Peanut Butter Cup Oatmeal

I cook the oats then top them off with vegan-friendly semisweet chocolate chips & a spoonful of peanut butter. For the step by step recipe for this oatmeal recipe check out Episode 007!

Lunch - Vegan Chick’n Tikka Salad Bowl

First I added a handful of spring mix into a bowl. Next, I added some avocado & diced tomatoes. Then I added the heated up leftover rice & vegan chick’n tikka. Lastly, I drizzled what we had left of the cucumber mint yogurt sauce over top! This lunch was so flavorful & filling!

Dinner - El Pollo Loco’s Chicken-less Burrito

We had so much to do that by the time we got hungry we decided to grab some dinner. We ordered 2 chicken-less burritos, to veganize them ask for no dressing & no cheese. We like to add rice to both of our burritos. On my burrito, we ask for no beans because I can’t eat them often (IBS problems). This is a good vegan fast food option.

Tuesday, February 9th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

We were getting ready to go to Vegas this morning so we grabbed some Dunkin’ before we headed out. Our go-to order is the beyond breakfast sandwich & hash browns. To veganize the sandwich, ask for no egg & no cheese. We like adding the hash browns inside along with Green Pepper Cholula Hot Sauce! We also ordered a large iced oat milk latte with vanilla & mocha swirl.

Lunch - Panera Bread You Pick Two, Ten Vegetable Soup + Mediterranean Veggie Sandwich

We stopped in the middle of our road trip to pick up lunch at Panera. To veganize the Mediterranean veggie sandwich, ask for no feta & get vegan-friendly bread, we like to get the black pepper focaccia. The ten vegetable soup is vegan friendly as is. We got a side of chips & a large Passion Papaya Green Tea.

This is our go-to order at Panera! (I was only able to get a picture of the soup this time.)

Dinner - Chikyu Vegan Sushi Bar & Izakaya

For dinner, we picked up sushi from our absolute favorite place! We ordered the following rolls: Stream Orchid, Snap Dragon, Ocotillo & Desert Gold. This is hands down the best sushi, so flavorful & decadent! It’s a MUST try when in Vegas, we couldn’t recommend them enough!

Wednesday, February 10th

Breakfast - Ronald’s Donuts

For breakfast, we had to pick up a box of vegan donuts from Ronald’s. This donut shop is truly the BEST we miss being close by because nobody can compare. We ordered the following donuts: 8 apple burritos, 2 maple bars, 4 Boston cream pie & 4 lemon filled ones! We also ordered an iced coffee for Fahim & Thai tea with soymilk for me! Ronald’s top two shelves are vegan & on this visit, most of the 3rd shelf donuts were vegan too.

Lunch - POT’S Las Vegas Egyptian Cusine

We can’t get enough of POT’s! Their food is honestly PERFECT! This is what we ordered: 1 samosa platter (flavors: 2 Egyptian falafel, 2 Black lentils with veggies, 2 spinach with red onions) (sauces: red bell pepper sauce, tahini sauce, Egyptian tzatziki) (side: Salata Baladi), 2 orders of Egyptian fries, 2 orders of Koshari. We had the fries on our way to Valley of Fire State Park & once we got there we had Koshari for lunch!

Dinner - POT’S Las Vegas Egyptian Cusine

For dinner, we had the samosa platter and Egyptian Fries!

That’s it for this week, thank you for reading! Subscribe to get new posts sent to your inbox every Thursday! Wishing you all a wonderful weekend. :) See you next time!

-Mariana & Fahim