What We Eat In A Week - Episode 013

Thursday, March 11th

Breakfast - Chilaquiles

This morning I decided to make fresh tortilla chips for the chilaquiles. First I cut up the tortillas and baked them at 350°F for 5 minutes. Then I heated up canola oil until it hit 350°F. I fried the tortillas 4 pieces at a time, once they started to look golden I’d remove them from the oil. I set up a large baking sheet lined with paper towels to place the tortilla chips onto. Then I sliced a quarter of an onion and placed that onto a large oiled pan. After a couple of minutes, I added the tortilla chips into the pan and stirred occasionally until the onion was translucent and the chips toasted.

Next, I added homemade tomatillo salsa along with 1/2 cup of water mixed into the mason jar to make it more liquidy. At this step, I also added 2 handfuls of Daiya Foods Mozzarella Style Shreds into the pan, mixing frequently until everything was well combined and the cheese melted. I also air-fried frozen hash browns at 400°F for 10 minutes to have on the side. Lastly, I plated the chilaquiles with half of an avocado. These were even more delicious than usual it’s safe to say I will continue to make tortilla chips fresh!

Lunch - Leftover Tamales

I heated up the last of the vegan tamales we had left from my birthday. For details on what’s in them check out Episode 12! We topped them off with cabbage, salsa, and my favorite hot sauce from Mexico for some extra heat!

Dinner - Mushroom Udon Soup

I use Fortune Udon Mushroom Flavor noodles. I like to add chili oil and sesame oil to the broth along with garlic powder. I also added kale, frozen mushrooms, and corn. For toppings, I used red pepper flakes on both our bowls plus seaweed on my bowl! This soup is flavorful and simple to make!

Dessert - Frozen Kind Bar + Homemade Banana Bread

If you missed the episode where I talked about these Frozen Kind Bars check it out here! These are too good we finally tried the dark chocolate almond sea salt flavor and it’s even better than the peanut butter flavor but we still like to pick up each kind! I also made some walnut chocolate chip banana bread using Liv B’s Recipe! This is my favorite vegan banana bread recipe I just added walnuts into the batter and over top!

Friday, March 12th

Breakfast - Gardein Breakfast Bowls + Banana Bread

I had an appointment this morning so we heated up Gardein’s Breakfast Bowls they’re a good frozen meal to have for a quick breakfast we like to add Green Pepper Cholula Sauce to them. While we were in the car we ate a slice of banana bread I had made the night before!

Snack - Peets Coffee Horchata Cold Brew Oat Latte + Vegan Blueberry Bran Muffin

We had planned on having Peet’s Vegan Breakfast Sandwich for lunch but by the time my appointment was over they had already sold out. We ended up ordering 2 of their new vegan-friendly Horchata Cold Brew Oat Lattes which was amazing! Along with one vegan blueberry bran muffin we shared which was good! It helped calm our hunger until we got home.

Lunch - Leftover Vegetable Ravioli

I heated up some leftover ravioli we had in the fridge. I had already added extra leftover veggies from a different day over top. I ended up adding frozen mushrooms and Daiya Foods mozzarella-style shreds on this day to make it more filling. I topped off the ravioli with some red pepper flakes. This was so satisfying!

Dinner - Gardein Orange Beefless Bowls + Dal Puri

Fahim heated up some Gardein Bowls for us because we were too hungry to cook something. Since this bowl is on the lighter side we wanted something else afterward. I fried Dal Puri (dough filled with lentils and spices). We served them with some tamarind and green chili sauce on the side for dipping! These are amazing!

Saturday, March 13th

Breakfast - Just Egg Omelettes

I made us omelets using Just Egg here’s the link to the recipe I followed. For the inside of the omelets, I sauteed onion, bell pepper, and kale. I also melted Field Roast’s Chao Slices to place over the top of the vegetables. These were incredible!

Snack - Back to Nature cheese-flavored crackers + Nectarines

We found these Back to Nature “cheeze-it” style crackers at Grocery Outlet. Since we love the cookies this brand makes we were pretty sure the crackers would be good. Fahim put quite up a few boxes in our cart which I’m so happy he did because these are the best vegan “cheeze-its” we’ve tried!

Lunch - Buffalo Chick’n Salad

I made our go-to salad! For the details on how to make it check out Episode 9! The only thing I did differently this time was I didn’t drizzle any Follow Your Heart Cesar Dressing over it because we didn’t have any and I used Gardein’s Seven Grain Crispy Tenders.

Dinner - Sopa De Albóndigas

It was a cold and rainy day so it was a perfect day to make Albóndiga soup! I’ll be sharing this recipe in the cookbook I’m currently writing. This is my favorite comfort meal!

Sunday, March 14th

Breakfast - Kashi Golden Goodness Waffles

We found these Kashi waffles at Grocery Outlet. I heated them up in the toaster and topped them with Biscoff Cookie Butter, sliced bananas + drizzle of agave. This was sooo good! We really enjoyed the flavor of the waffle itself too.

Lunch - Leftover Albóndigas

I heated up some leftover Albóndigas for lunch!

Dessert - Dark Chocolate Almond Sea Salt Kind Frozen Bar

Dinner - Tik Tok Feta Pasta Veganized

I wanted to try making the feta pasta that everyone got from TikTok but veganized. For the feta I used Violife Foods Feta Block that we luckily found at Grocery Outlet. I followed The Viet Vegan’s recipe — here’s the link! I wish I would’ve added more to the pasta but I wanted to try it this way first. If you want to see the jazzed-up version of it scroll down to Tuesday!

Monday, March 15th

Breakfast - Dunkin Beyond Breakfast Sandwich

To veganize the Beyond Breakfast Sandwich omit the egg and cheese. For details on how we like to eat ours check out Episode 9!

Lunch - Gardein Orange Beefless Bowls

These come in handy for a quick meal. I was writing all morning and didn’t have time to cook something this day. We get them at Grocery Outlet!

Snack - Aloo Puri

Fahim fried up some Aloo Puri for us as a snack. These are truly fried perfection! I’m taking a writing course and was on a Zoom call so we ate these to fill us up until dinnertime.

Dinner - Leftover Albóndigas

I didn’t have the energy to cook after such a busy day so I heated up the last of the leftover Albóndigas for dinner!

Dessert - Kind Frozen Dark Chocolate Peanut Butter Bars

Tuesday, March 16th

Breakfast - Peanut Butter Cup Oatmeal

This is my go-to way to have oatmeal. It’s scrumptious and filling! For details on how I make it check out Episode 6!

Lunch - Leftover Feta Pasta + Salad

We added Plant Ranch Foods Carne Asada to the leftover feta pasta. As well as frozen mushrooms, spring mix, and red pepper flakes. This elevated it! I’d suggest adding a vegan protein of your choice along with mushrooms and some greens. I also made a simple side salad using spring mix, 1/2 cucumber, and cherry tomatoes. For the dressing, I used lemon juice, white wine vinegar, olive oil, salt + pepper.

Dinner - Impossible Burgers

First I drizzled lemon juice over Impossible Foods burger patties as they cooked. Then seasoned them with a version of Lawry’s from Cardenas and black pepper. Once one side of the patty cooked through I adjusted the flame to low. Topped the patties with Field Roast Chao Slices, covered the pan until the other side of the patty cooked through and the slices melted. Once they melted I turned off the stove and began to assemble the burger. We toasted vegan-friendly sesame buns from Costco and spread Best Foods Vegan Mayo over the buns. For toppings, we used thinly sliced cucumber and tomato slices, pickled jalapeños, and spring mix. This was delicious!

Wednesday, March 17th

Breakfast - Loaded Breakfast Bagel

First I cooked Just Egg in two small oiled pans. I didn’t scramble them, instead I made them “omelet style” — once it cooked through on one side I flipped it and took it off the heat once both sides were cooked. Then I cooked Impossible Foods Sausage Patties in small pans. I seasoned them with a version of Lawry’s I got at Cardenas and black pepper. Once one side of the patty cooked through I adjusted the heat to low and put a slice of Field Roast’s Chao slices over the top and covered the pans until the other side of the patty cooked through and the slices melted.

As I waited I cut up Trader Joe’s Everything Bagels and toasted them. Once the bagels were toasted I spread Kite Hill’s Chive Cream Cheese over them. To assemble, I placed the Just Egg onto the bagel first then the sausage patty. Lastly, we topped off our bagels with Green Pepper Cholula Sauce. This was the best breakfast bagel I’ve made hands down!

Lunch - Gardein Chipotle Georgia Style Chick’n Wings + Trader Joe’s Melodious Blend + Rice

First I put rice into the rice cooker. I added vegetable bouillon + salt and pepper to it. While Fahim cooked the Gardein Chick’n Wings I heated up Trader Joe’s Melodious Blend in another pan. I added some vegetable broth to it along with salt and pepper. Before plating everything I added garlic powder & red pepper flakes to the Chick’n. This was very appetizing and filling! We’re definitely going to get TJ’s Melodious Blend again!

Dinner - Vegan Carne Asada Tacos

We went over to my parents for dinner. We brought Plant Ranch Foods Carne Asada with us. While that heated up my mom made the masa to make tortillas hechas a mano (freshly handmade tortillas). We topped the tacos with minced cilantro, finely chopped onion, and my mom’s tomatillo salsa! We do have a recipe video up on our YouTube channel on how to make her salsa here the link! As always the tacos were finger-licking good!

Dessert - Vegan Cosmic Brownies

I was craving something sweet so I decided to finally try the vegan brownie mix we got a Grocery Outlet a while back. I topped them with sprinkles for that nostalgic cosmic brownie feeling! Growing up my brothers and I would beg my mom for Little Debbie Cosmic Brownies and having these reminded me of those times. This brownie mix is easy to make!

Thank you so much for reading! If you enjoyed this newsletter or one of our meals please Tweet me @marianavtp and share what you thought of it! Don’t forget to subscribe to get new posts sent directly to your inbox! (make sure to click confirm on the email you receive afterward) I hope you’re all taking care of yourselves <3 See you next Thursday :)

-Mariana & Fahim