What We Eat In A Week - Episode 025

Welcome back to a new episode! If you’re new and want to learn more about us and why we started this series, read our about section :)

This week we finally tried Peets Coffee Plant-Based Breakfast Sandwich, enjoyed vegan puttanesca and bruschetta made by Brianna from PLVNTFOOD. I made a few of my favorite meals including homemade Enchiladas Rojas, chilaquiles plus an incredible Chilaquiles Burrito! There are also quick meal ideas, Mexican treats, and a couple of Indian takeout dinners!

We hope you enjoy it!

Thursday, June 3rd

Breakfast - Just Egg + Rice + Avocado

First, I cooked Just Egg into a scramble. Next, I heated up rice then put the Just Egg scramble over top. I also sliced up avocado to have on the side. For toppings, I drizzled sesame oil, chili oil, and topped off our plates with red pepper flakes and seaweed flakes (on my plate). This is one of our go-to breakfasts!

Lunch - Plant-Based Sandwich from Peet’s Coffee

Brianna had kindly gotten me a Peet’s breakfast sandwich in the morning and it was so amazing we had to pick up some sandwiches for lunch!

Snack - Vegan Puttanesca made by PLVNTFOOD

As a snack, we shared some Puttanesca Brianna made. I had taken a few bites earlier but couldn’t finish it because I was still full. This pasta is absolutely divine it’s our favorite pasta now!

Dinner - Veggie Biryani + Samosas from Curry Craft

We were still in the SD area past dinnertime so we picked up takeout before driving home. We each had a samosa in the car. When we got home we ate half of the veggie biryani (which wasn’t listed as vegan on their menu so we asked them to omit the yogurt to make it vegan friendly.) Everything was delicious!

Friday, June 4th

Breakfast - Sopa De Fideo

When I woke up this morning all I could think of having was a warm bowl of sopa de fideo so I made some! As usual, I added cooked green lentils to the sopa to make it more filling.

Lunch - Leftover Veggie Biryani + Samosa

I heated up the leftover Veggie Biryani and Samosas for lunch!

Dinner - Caesar Salad + Gardein Ultimate Chick’n Tenders

First I airfried Gardein’s Ultimate Tenders. While those cooked I added greens to our plates, diced tomato, cucumber, shredded carrots, and drizzled Trader Joe’s Vegan Caesar Salad Dressing over top for a quick side salad. The Gardein Ultimate Tenders are our new favorite vegan tenders hands down. Also, the Trader Joe’s Vegan Caesar Dressing is good and convenient to have for quick salads!

Dessert - UNREAL Dark Chocolate Coconut Minis

We found these vegan-friendly UNREAL Coconut Chocolates at Costco (in San Diego). These are great and in our opinion better than almond joys! I did want to mention to be careful with Unreal as they’re not an all-vegan brand (I thought they were all-vegan and was devastated when I found out their version of snickers isn’t vegan).

Saturday, June 5th

Breakfast - Breakfast Quesadillas + Sopa De Fideo

First I heated up leftover Sopa de Fideo. While that heated up I made breakfast quesadillas using leftover papas con chorizo de soya (potatoes with soy chorizo) and Violife Foods cheddar slices because I ran out of my other cheese shreds. This was so tasty and filling!

Lunch - Vegan Kale Alfredo by PLVNTFOOD

I heated up leftover pasta Brianna made for lunch. This pasta is lovely and oh so creamy!

Dessert - Nectarine

Dinner - Homemade Chilaquiles + Spanish Rice

First, I made Spanish Rice. Next, I made homemade chilaquiles using leftover enchilada sauce because we were out of tomatillo salsa which is what I usually use for chilaquiles. I can't wait to share these recipes with you, I finally made my mom’s rice as perfect as she makes it!

Sunday, June 6th

Breakfast - Leftover Sopa De Fideo

I heated up more Sopa De Fideo from the other day for breakfast!

Lunch - Fry’s Family Vegan Mediterranean Woodfired Pizza + Salad

First I baked our favorite vegan frozen pizza (we get it at Grocery Outlet). For extra seasonings, I topped the pizza with garlic powder, sea salt, and oregano. While the pizza cooked I made a side salad using spring mix, diced tomatoes, cucumber, shredded carrots, light drizzle of Hidden Valley’s Vegan Ranch, Trader Joe’s Caesar Salad Dressing, and Follow Your Heart’s Feta Crumbles.

Snack - Papas Fritas + Pepino Loco from La Michocana

My family and I stopped by The Michocana for some snacks. If you’ve never heard of it it's a Mexican Ice Cream shop with snacks. I got papas fritas, which are fresh potato chips, and a Pepino Loco, which is cucumber filled with chamoy, hot sauce, chili powder, tamarind candies, Lucas Salasagetti, Japanese peanuts, and a couple of lollipops. These shops are my favorite my family and I stop by these whenever we’re in Mexico too!

Dinner - Chilaquiles Burrito

I made breakfast for dinner this day! First I made Just Egg into a scramble. Next, I heated up leftover chilaquiles and Spanish rice. Lastly, I assembled all the ingredients onto a burrito-sized flour tortilla I had already cooked and rolled it into a burrito. This was incredible!

Dessert - Lindt Excellence 70% Cocoa Dark Chocolate

This is one of our favorite vegan-friendly chocolate bars! It’s the perfect balance of chocolate for us.

Monday, June 7th

Breakfast - Pineapple + “Nutella” Biscoff Cookie Butter Waffle Sandwich

First, I cut up a pineapple for us to snack on while I thought about what else to make. I decided to make a “Nutella” Biscoff Cookie Butter Waffle Sandwich. I toasted Kashi’s Golden Goodness Frozen Waffles and then topped one side with Nutiva’s Classic Hazelnut Spread, and the other side with Lotus Biscoff Cookie Butter. This was a pleasant sweet treat!

Lunch - Nongshim Soon Veggie Noodle Soup

We were craving ramen since it was a cold day. We heated up a Soon Veggie Noodle Soup Cup, which we found a box of at Costco!

Dinner - Homemade Vegan Enchiladas + Spanish Rice

I made enchiladas using homemade enchilada sauce my mom had just made. I fried them in a pan and topped each side with the salsa/sauce. Then I stuffed the enchiladas with slices of Miyoko’s Creamery Fresh Mozzarella and Cacique’s Soy Chorizo. Lastly, I topped them with diced mozzarella and sprinkled it over top. These were so flavorful and melted in your mouth!

Snack - Potatoes + Pineapple

I made a big batch of potatoes in our iron skillet so we’d have leftovers to have throughout the week. First, I diced baby potatoes and added them into the pan along with sea salt, pepper, garlic powder, and a version of Lawry’s from Cardenas. Next, I added sliced 1 yellow bell pepper, 1 red bell pepper, and half a red onion. I mixed the veggies into the pan and topped it all off with some Cajun Seasoning. I stirred occasionally until the veggies slightly charred. Once they became slightly charred, I baked the veggies in the iron skillet at 420°F for 20 minutes. We snacked on the rest of the pineapple from the morning and some of the potatoes before putting them away.

Tuesday, June 8th

Breakfast - Just Egg Scramble + Potatoes + Gardein Breakfast Saus’age Patties

First, I sauteed shiitake mushrooms in a pan and then added Just Egg into the pan and mixed occasionally until it reached a scramble consistency. While I did that I also cooked a couple of Gardein’s Saus’age Patties and heated up the potatoes I made the night before. This was good and quick to make.

Lunch - Vegan Bruschetta + Eggplant Caponata by PLVNTFOOD

Brianna had made Vegan Bruschetta and Eggplant Caponata this day so I tried some and we had the leftovers she gifted me for lunch in the car before we drove home. This was my first time having Bruschetta and Eggplant Caponata and both were oh so heavenly! (I only took a picture of the Bruschetta but pictures of the Eggplant Caponata are shown on Wednesday).

Dinner - Aloo Chaat from Indian Masala Craft

We were in the area doing a quick grocery run when it was dinnertime so we decided to order dinner from our favorite local Indian Restaurant. We asked for 2 orders of Aloo Chaat without the yogurt. This dish is too amazing!

Dessert - Trader Joe’s Vegan Chocolate Chip Cookies + Cheeseless Cheesecakes

We had a couple of vegan chocolate chip cookies from Trader Joe’s while we watched tv and later on we had one of Trader Joe’s Cheeseless Cheesecakes. Both are good to have when you’re craving cheesecake or cookies and don’t feel like making them from scratch. We’d rate both a 7.5 out of 10.

Wednesday, June 9th

Breakfast - Watermelon + Everything Bagel Topped w/ Treeline Chive and Onion Cashew Cream Cheese

First I toasted two Everything Bagels from Trader Joe’s. Next, I cut up half a watermelon. Then I topped the toasted bagels with Treeline’s Chive and Onion Cashew Cream Cheese. This cream cheese is great! After we ate our bagels we snacked on the watermelon.

Lunch - Vegan Bruschetta + Eggplant Caponata by PLVNTFOOD + Trader Joe’s Vegan Ranch Crunch Salad Kit

First, I sliced Rosemary Sourdough Bread and brushed it with a mixture of olive oil, garlic powder, and vegan parmesan I got in Tijuana. I toasted it in the oven until it was golden brown. Then I put together the Ranch Crunch Salad Kit from Trader Joe’s which is convenient to have and we’re both fans of and actually went back for more. This was a wonderful lunch!

Dinner - Trader Joe’s Japanese Style Fried Rice + Airfried Spring Rolls

First Fahim air-fried frozen vegetable spring rolls we get from Costco. While those cooked I heated up Trader Joe’s Japanese Style Fried Rice along with a drizzle of Tamari. Lastly, I plated everything, drizzled sriracha over the rice, and poured Trader Joe’s Gyoza Dipping Sauce on the side to dip the spring rolls into since we ran out of the sauce that comes with the box.

Thank you so much for reading! If you enjoyed this episode or one of our meals please Tweet me @marianavtp and share your thoughts with me! Don’t forget to also subscribe to get new posts sent directly to your email inbox every Thursday! I hope you all have a wonderful weekend <3 See you next time :)

-Mariana & Fahim