What We Eat In A Week - Episode 026

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This week includes quick vegan meals like chick’n wraps, Trader Joe’s Vegan Salads, and Thai takeout. I made vegan elotes, poke bowls, and a charcuterie board at home, and we also had baked rigatoni made by PLVNTFOOD! 

We hope you enjoy it!

Thursday, June 10th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

This morning we picked up our go-to quick breakfast. To veganize Dunkin’s Beyond Breakfast Sandwich omit the egg and cheese. We like to stack hashbrowns into our sandwiches and add Green Pepper Cholula too! For pictures check out Episode 9!

Lunch - Chick’n Wrap

First I air-fried 4 of Gardein’s Ultimate Chick’n Tenders. While the tenders cooked, I prepped the other ingredients for the wrap.

I heated up Mission’s Large Garden Spinach & Herb Wrap Tortillas, set them aside, and heated up leftover Spanish rice I made the other day. Then I washed baby tomatoes from my parent’s garden and yellow bell pepper. I sliced the bell pepper originally to put inside the wrap but ended up forgetting so we had the bell pepper and tomatoes as a side.

For the wrap, I first spread a spoonful of Trader Joe's Vegan Tzatziki Dip in the middle of the tortilla. Then I placed a handful of spring mix in the middle, added Spanish rice over the greens, and lastly placed two chick’n tenders in the middle and wrapped it all together. We ate the wraps with Tapatio too. These were so tasty and filling!

Snack - Paletas De Mango con Pulparindo from La Michocana

We ate the last paleta I had picked up from The Michocana (Mexican Ice Cream and snack shop). This mango-flavored ice cream bar had one of my all-time favorite candies Pulparindo inside of it (a Mexican Tamarind candy). To read what other things I got from La Michocana refer back to Episode 25!

Dinner - Trader Joe’s Vegan Taco Salad Kit

I had been wanting to try this salad kit from Trader Joe’s and we finally found it when we stopped by a few days ago. It does have beans so I had to take my meds to be able to have it (I have IBS and have to take meds when I want to eat beans) but I have to say it was worth it!

The salad mix was really good — we’d rate it 8 out of 10. We went back to grab a couple more bags. It’s so nice to have for a quick meal! It reminds us of the Vegan Al Pastor Salad that Costco carried for a bit (which is sadly discontinued now).

Friday, June 11th

Breakfast - Dunkin’ Beyond Breakfast Sandwich

We picked up Dunkin’s Beyond Breakfast Sandwich again for breakfast.

Lunch - Gardein Orange Beefless Bowls

We heated up Gardein’s Orange Beefless Bowls for lunch. The temperature was still too high during this time to cook something and these bowls come in handy for a fast meal. I do pick the cauliflower out of mine (because of my IBS). Frankly, they aren’t too filling so we usually have a snack afterward.

Snack - Vegan charcuterie board

I went all out for our snacks and made a charcuterie board. I put leftover Eggplant Caponata and tomatoes for bruschetta made by Brianna from PLVNTFOOD into glass containers. I also washed green grapes for the board.

For the cheeses, I used Treeline’s Aged Artisinal Plant-Based Cheese Wheel, and Treeline’s Plant-Based French Style Cheeses in their Creamy Scallion and Herb Garlic Flavor. Brianna also gave me these cheeses and they are so great!

For crackers, I used The Gold Standard Wellington Assorted Crackers and Trader Joe’s Pita Bite Crackers. We snacked on the board as we watched some TV. The board was delicious and definitely filled us up since the Gardein Bowls aren’t very filling.

Dinner - Gardein Ultimate Chick’n Tenders + Skillet Potatoes

First, I air-fried 5 of Gardein’s Ultimate Chick’n Tenders. While those cooked, I heated up the last of the leftover skillet potatoes I pre-made a few days ago and made a spicy mayo to dip the tenders in.

To make the spicy mayo, I mix together 3 spoonfuls of Follow Your Heart Veganaise, a drizzle of sriracha, cayenne powder, and smoked paprika. This was simple and quick to make which I why I like to premake some things to have throughout the week.

Saturday, June 12th

Breakfast - Oatmeal topped w/ Berries & Peanut Butter

First, I cooked the oats. I used 1 cup of oats, 1 cup of water & one cup of plant milk. I usually also use almond milk for this. I drizzled in some sweetener (I used maple syrup this time but agave and brown sugar work too), cinnamon, nutmeg & cloves.

After it reached a simmer I turned the heat to low and let it simmer for 5 minutes while stirring occasionally.

Lastly, I plated the oats & topped them off with frozen berries, a tablespoon of peanut butter, chia seeds, and a sprinkle of brown sugar. Oatmeal is very satisfying this way!

Lunch - Poke Bowls from Ocean Poke

We were still out running errands by the time we got hungry so we stopped by Ocean Poke in Murrieta, CA. We ordered 2 medium bowls and built them the following way: base: brown rice, protein: tofu, sauces: poke sauce, house sauce, (garlic sauce for my bowl), toppings: cilantro, green onions, cucumber, avocado, jalapeños, seaweed salad, corn, mango (on Fahim’s bowl), crispy garlic, and crispy onions.

This place is amazing — and they were really nice and told me what was in each sauce when I wanted to know which sauces were vegan friendly. Definitely check them out if you’re in the area!

Dessert - Trader Joe’s Non-Dairy Oat Frozen Dessert Strawberry Flavor

It was a hot day so we enjoyed a couple of ice cream cones! Fahim scooped Trader Joe’s Vegan Strawberry ice cream into (vegan friendly) Joy Sugar Cones for us. This ice cream is amazing!

Usually, I don’t like strawberry-flavored things because I prefer fresh strawberries and dislike the artificial taste of most strawberry-flavored things but this one has candied strawberries in it, doesn’t have an artificial taste, and is sooo creamy! It’s easy to eat the whole tub. I love the almond brittle in it too. Definitely give this ice cream a try — we’d rate it a 10 out of 10!

Dinner - Maya Kaimal Coconut Curry Simmer Sauce with Tofu & Veggies + Rice

First I washed and put the rice to cook in the rice cooker. Next, I air-fried frozen tofu cubes at 400°F for 10 minutes (flipped them halfway through). Then I washed and cut 1 red bell pepper and 1 yellow bell pepper and sauteed them for a few minutes.

After a few minutes, I added in Maya Kaimal’s Coconut Curry along with the air-fried tofu and let it all simmer together for a few minutes. Lastly, I served the coconut curry over rice. This was so delicious!

I had tried Maya Kaimal’s Simmer Sauce YEARS ago and absolutely loved it. I was devastated when Costco stopped carrying it and I couldn’t find it anywhere else. I’ve been telling Fahim how good these are and how much I miss them so you can imagine how excited I was when I saw them in Costco again! We highly recommend getting these, they’re packed with flavor and are so easy to make — you just add whatever veggies and protein you want!

Sunday, June 13th

Breakfast - Nutty Açai Bowls from Robeks

We picked up our favorite — Nutty Açai bowls from Robek’s for breakfast. To veganize the bowls omit the honey and bee pollen. We like to add fresh strawberries as a topping too!

Lunch - Nongshim Bowl Kimchi Noodle Dish

We didn’t have much of an appetite this day so we decided to have a Nongshim Kimchi Noodle Dish. We’ve had this once before over a year ago and forgot how it was. I had to add salt to the bowl because it tasted like it didn’t have salt even though it did.

Personally, we wouldn’t buy them again because Paldo’s Kimchi King Bowl is our absolute favorite instant kimchi noodle bowl, we recommend trying that bowl instead if you can!

Dinner - Pasta Salad + Trader Joe’s Vegan Ranch Crunch Salad

My mom was craving my pasta salad and asked me to make some when I went over. To make the pasta salad, I first cooked Rotini pasta, drained it, and put it back into the pot. Next, I added olive oil, white wine vinegar, salt, pepper, garlic powder, and a lot of oregano. Then I added diced cucumber, tomato, avocado, shredded lettuce, and 4 sliced Beyond Meat Hot Italian Sausages.

I brought some pasta salad home with me to have for dinner because I wasn’t hungry when I was with my parents. When I got home I quickly threw together Trader Joe’s Vegan Ranch Crunch Salad to have on the side! This was great as always! What I love about making pasta salad is you’ll have plenty of leftovers to have throughout the week. :)

Snack - Trader Joe’s Jalapeño Seasoned Corn & Rice Puffs

We shared a bag of these Trader Joe’s Jalapeño Puffs which are the best! If you haven’t tried them definitely check them out.

Monday, June 14th

Breakfast - Oatmeal topped w/ Berries & Peanut Butter

I made oatmeal again (refer back to Saturday for details).

Snack - Gardein Orange Beefless Bowl + Fruit

I went to visit my grandma for a few hours this day. While I was there, I had a plate of fruit (papaya, mango, watermelon) I topped it with lime juice and Tajin. Fahim got hungry too and had a Gardein Orange Beefless Bowl as a snack.

Late Lunch - Panang Curry from Palm Thai Cuisine

As I was getting ready to leave my mom suggested ordering Thai food so that way I didn’t have to cook when I got home. You all know by now that we love Thai food so I couldn’t turn down the idea!

I ordered Panang Curry with tofu, and spicy basil fried rice with fried tofu, and spring rolls. Fahim and I shared the Panang curry and saved the fried rice to have later. Everything was great as always this our favorite Thai place!

Dinner - Vegan Elotes + Gardein Ultimate Chick’n Tenders

While I was at my grandma’s house my uncle had cooked some elotes (corn). I brought a couple home with me so I could make vegan elotes.

To make them, I first stuck a skewer through the elotes. Next, I generously spread Follow Your Hearts Veganaise on the corn. For the cheese, I used Follow Your Heart’s Feta Crumbles but you could also use nutritional yeast (that’s what I do if I don’t have vegan cheese crumbles).

Lastly for the chili, I used ground up chile de Arbol from Mexico. The elotes were heavenly! I highly recommend using this cheese if you can the taste and consistency reminds me of Queso Fresco. We also air-fried four Gardein Ultimate Chick’n Tenders as a side and dipped them in Hidden Valley’s Vegan Ranch and Frank’s Buffalo Sauce. These are hands down our favorite vegan tenders!

Tuesday, June 15th

Breakfast - Just Egg Omelette

First, I oiled two pans. Next, I added 1 cup of Just Egg into each pan and let it cook on medium for a couple of minutes. Once it started bubbling I adjusted the heat to low. After a minute or two I flipped them over. One omelette flipped perfectly and the other one… flopped.

I set the omelettes aside and sauteed shiitake mushrooms and half an onion together until the onion turned golden brown. I placed the mushrooms and onion inside the omelette and over top of the flopped/ open face one. Lastly, I melted Violife Foods Cheddar slices for the omelettes too. Even though I messed up on one of them these were great! We also topped them with Tapatío.

Snack - Vegan Mini Cheesecakes made by Brianna (PLVNTFOOD)

Brianna made these delicious mini cheesecakes for Pride Month! Check out her IG post for more info!

Lunch - Vegan Baked Rigatoni made by Brianna from PLVNTFOOD

Brianna made this divine baked rigatoni and I couldn’t help but scarf down a whole plate of it for lunch. It was so creamy and delicious — I don’t want to give too many details yet! All I can say is keep a lookout for her book coming out in July because you do not want to miss this. All her recipes are so incredible and I’m beyond excited for them! <3

Fahim also had some of the pasta for lunch too and he loved it as well!

Snack - Too Yum Karare Baked Munchy Masala + Lay’s Classic Salted Chips

On our way back home we stopped by Miramar Cash & Carry for groceries. We couldn’t wait to have these chips so we ate them in the car. The baked munchy masala chips have the same consistency as Cheetos — it’s mind-blowing and we hope they do a chili flavor at some point too!

Although we still miss the Indian Market we’d go to in Vegas, we’re so happy we finally found an Indian Market in SoCal with a good selection!

Dinner - Spicy Basil Fried Rice from Palm Thai Cuisine

We honestly forgot about dinner until we were about ready to go to bed. Fahim heated up the spicy basil fried rice we saved the other day for us to have. You can never go wrong with this dish. We order it with fried tofu and it’s already egg-free at this place!

Wednesday, June 16th

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

I heated up some Aloo Paratha on the comal for breakfast. These are the best! We had run out a few weeks ago so we had to pick up a few more.

Lunch - Homemade Poke Bowls

First, I cooked frozen tofu on an oiled pan and added salt and garlic powder to it. Next, I added hoisin sauce and Szechwan sauce to the tofu along with a little bit of veggie broth. After that, I heated up 2 cups of rice and evenly divided them into two bowls.

I diced some cucumber, minced cilantro, sliced green onions, and avocado. Lastly, I placed the toppings onto the rice and drizzled the bowls with tamari, sesame oil, chili oil, rice wine vinegar. I added chili flakes over top and seaweed flakes to my bowl. (I forgot to add corn because I was really hungry). This was delightful!

Dinner - Nongshim So Veggie Ramen

We wanted a light dinner so we made instant ramen for lunch. These cups are great and come in handy for quick meals!

Thank you so much for reading! If you enjoyed this episode or one of our meals share your thoughts with us and leave a comment below! Don’t forget to also subscribe to get new posts sent directly to your email inbox every Thursday! Sending you all love, thank you so much for reading <3 See you next time :)

-Mariana & Fahim