What We Eat In A Week - Episode 015

You’ll notice this week was more takeout heavy which was due to us running low on groceries and being very busy. In the beginning of the week we share our go-to vegan options including takeout, frozen meals and quick meals. Towards the end of the week we got around to cooking more at home!

Thursday, March 25th

Breakfast - Aloo Paratha (Indian bread stuffed with potato, herbs & spices)

I heated up Aloo Paratha on the comal! We had 4 in total. I love having these for breakfast. We picked a few bags at the Indian Market when we went to Vegas back in February! We haven’t been able to find them yet in California.

Lunch - Gardein Chick’n + Rice + Veggies

First I added 2 cups of rice along with 4 cups of water into the rice cooker. I seasoned the rice with sea salt, pepper, and 1 teaspoon of vegetable bouillon. Fahim cooked the Gardein Chick’n we had half a bag left of their Mandarin Orange Crispy Chick’n which we combined with a full bag of their Chipotle Georgia Style Chick’n Wings. I sauteed kale and a frozen vegetable medley, frozen corn along with lemon juice + salt, pepper, and garlic powder. This was so pleasing and filling!

Dinner - Huitlacoche Tacos

We had dinner with my family. My dad brought huitlacoche tacos from this place by his work. My parents said the best way to describe huitlacoche would be mushrooms that grow on corn. We also added some lettuce & salsa. Whenever we think about the tacos and salsa from this place our mouth starts to water!

Friday, March 26th

Breakfast - Chilaquiles

I made some chilaquiles with the salsa from the taco place! I used premade tortilla chips this time because I was too hungry to wait longer. To read how I make chilaquiles check out Episode 13!

Lunch - Trader Joe’s Melodious Blend + Veggies + Rice

We heated up Trader Joe’s Melodious Blend and rice in the microwave. I sauteed kale and a frozen vegetable medley with lemon juice, salt, pepper, and garlic powder. This was good and quick!

Dinner - Huitlacoche Quesadillas + Leftover Ceviche De Soya

I made quesadillas with the leftover huitlacoche tacos. I put Daiya Foods Mozzarella Style Shreds inside and heated them on the comal until the shreds melted. I made homemade salsa to put inside of the quesadillas. If you want to watch the video on how to make my moms’ homemade salsa recipe here’s the link! We also ate leftover ceviche de soya from earlier in the week because we only had 1 quesadilla each. Picture of the Ceviche is in Epiosde 14!

Saturday, March 27th

Breakfast - Devi’s Donuts + Nevaeh Iced Vanilla Late & Iced Matcha Tea

We went to Vegan Depot IE in Corona because the one and only Devi’s Donuts announced they’d be there! The first time we tried them was back in 2018, their donuts are amazing and they’re all vegan! This time we ordered the following donuts: 1 Espresso filled, 1 apple pie filled, 1 lemon pistachio, and 1 cinnamon crunch. We also picked up drinks from Nevaeh to have with our donuts!

Lunch - MANEATINGPLANT

I had been wanting to go to this popup for YEARS. We finally got to try it and it was soooo flavorful!!!! We ordered one of everything on the menu which was 2 fried shroom bao, 1 Sichuan wontons, 1 chili garlic noods. It was all incredible!

Dinner - Soy Chorizo Tacos

For dinner, I made soy chorizo tacos. I topped them off with chopped red onion, cilantro, and homemade salsa. As always the tacos were delicious!

Snack - Sliced Cucumber Topped w/ Lemon Juice and Tajin

Sunday, March 28th

Breakfast - Dunkin’s Beyond Sausage Breakfast Sandwich

We were running low on groceries so we picked up breakfast from Dunkin. To veganize their Beyond Breakfast Sandwich omit the egg and cheese. For pictures and details on what else we like to put in our sandwich check out Episode 9!

Lunch - Beyond Burger

First I cooked Beyond Meat’s Cookout Classic Patty on an oiled pan. For seasoning I used a version of Lawry’s from Cardenas and black pepper along with lemon juice. In another pan I sauteed sliced red onion and fresh jalapeños. Fahim toasted the burger buns we use sesame buns from Costco that are vegan friendly. Lastly I spread Best Foods Vegan Mayo onto the bun and assembled our burgers. I would’ve used tomato and lettuce too but we were out regardless these were still great! We love anything with jalapeño :)

Dinner - Trader Joe’s Vegan Tikka Masala

We wanted a lighter dinner since we were still pretty full. The Vegan Tikka Masala from Trader Joe’s is quick to make and tasty!

Dessert - Frozen Kind Bars Dark Chocolate Almond Sea Salt Flavor

We had a Kind Frozen Bar as we watched some TV. These are divine!

Monday, March 29th

Breakfast - Robeks Nutty Açaí Bowl

To veganize this bowl from Robeks omit the honey and bee pollen. We add agave and strawberries to our bowls!

Lunch - Rubio’s Impossible California Bowl

Although I wanted to make lunch I had a six and a half hour zoom class and didnt have time to cook something so Fahim ordered Rubio’s for us. If you didnt know, Rubio’s has Impossible Foods now in CA, AZ, and NV! We ordered their California bowl (theres also a burrito option) omit the chipotle white sauce to make it vegan. They also have an Impossible Taco salad which can be made vegan by omitting the ranch dressing. The California Bowl was delightful! (My bowl has no beans sadly… I have IBS)

Snack - Bellpepper and Hummus

After class was over I wanted a snack so I cut up a red bellpepper and we dipped it in hummus. This is my go-to snack!

Dinner - Imdomie Noodles + Veggies

We had soupy Indomie Noodles for dinner. We used 2 chicken curry bags and 2 onion chicken bags. Fahim cooked the noodles while I chopped vegetables. I added 1 diced bell pepper, 4 sliced green onions, frozen corn, and 4 green chili peppers. For extra seasonings, we add sea salt and pepper. Imdomie Noodles are truly the best!

Tuesday, March 30th

Breakfast - Gardein Breakfast Bowl

These are a good option for a quick breakfast. We like adding Cholula’s Green Pepper Sauce to these! We get these bowls from Grocery Outlet.

Lunch - Cesar Salad

First I added a heaping handful of spring mix into a bowl. Then I topped it with garbanzo beans, sliced cherry tomatoes and kalamata olives, diced cucumber. Lastly I drizzled Follow Your Heart’s Cesar Salad Dressing over top. We highly recommend this dressing, it really elevates salads!

Snack - Nectarines

Dinner - Pierogies w/ Pesto & Mushrooms

First I cooked the onion potato pierogies in boiling water. Then sauteed some frozen mushrooms, added in Trader Joe’s Vegan Kale, Cashew & Basil Pesto along with extra seasonings of salt, pepper, and garlic powder. I also added Miyoko's Creamery Cultured Vegan Pepper Jack Shreds into the pesto sauce and mixed until they melted. Once the shreds melted I mixed the pierogies into the sauce until well combined. This was quick to make and filling!

Snack - SkinnyPop Popcorn

SkinnyPop’s Butter Flavored microwaveable popcorn is vegan!

Wednesday, March 31st

Breakfast - Gardein Breakfast Bowl

Snack - Berris and Kumquats + Kashi Almond Sea Salt Granola Bars

We had berries as a light snack before our workout. After our workout, I was really hungry so we ate some Kashi Bars. We get the Kashi bars from Costco!

Lunch - Gardein Orange Beefless Bowl

I was too hungry to wait for what we originally wanted to make for lunch so we heated up Gardein Bowls and cooked what we were going to cook for lunch for dinner instead. I’m telling you these bowls come in handy!

Dinner - Grilled Vegan Chick’n Skewers + Side of Rice, Indian Cucumber & Mint Yogurt Sauce, grilled corn

The night before I diced the vegan chick’n while Fahim prepped the marinade. For the marinade, we used Kofta seasoning and added what the box said. We subbed the yogurt for Silk Plain Yogurt (the soy one). We mixed the diced chick’n into the marinade and let it sit in the fridge overnight. We used All Vegetarian’s Vegan Chicken Breasts we got from VedgeCo. Before we made the skewers we let them sit in water for a few hours if you’re short on time you can do 20 minutes. (This ensures the skewers won’t catch on fire).

I cut fresh jalapenos, red onion, and tomatoes. Then we assembled the skewers and grilled them until they charred on each side. We also grilled fresh corn. When the skewers were almost done I came back inside to make the cucumber mint yogurt sauce and heat up some rice. To read the recipe I used for the sauce click this link! Everything tasted divine!! The kofta seasoning is traditionally used for meatballs but we wanted to try it out on the chick’n and we were so pleased with the final results!

Thank you for reading! If you enjoyed this newsletter or one of our meals please Tweet me @marianavtp and share your thoughts with me! Don’t forget to subscribe to get new posts sent directly to your inbox! Wishing you all a wonderful start to April! See you next Thursday :)

-Mariana & Fahim