What We Eat In A Week - Episode 032

Welcome back to our vegan newsletter showcasing what we eat in a week! If you’re new and want to learn more about us and why we started this series, read our About Section :)

This week has an array of food! Our favorite dishes we cooked at home this week were vegan breakfast biscuits, paella, king oyster mushroom “scallops,” and “Huevos” Con Chorizo de Soya (“eggs” with soy chorizo)! We also got to try Beyond Meat’s Original Orange “Chicken” for the first time ever at Panda Express!

We also enjoyed all the pasta, vegan arancini (fried risotto balls), vegan calamari, and vegan mozzarella wedges made by Brianna!

At the end of the week, we had our favorite pizza ever from Mohawk Bend in LA. We made a mandatory stop at our favorite dessert shop called Magpies and tried their vegan “Drumstick” Softserve Pie!!

We hope you enjoy it!! Comment below which meal was your favorite!

Thursday, July 22nd

Breakfast - Dunkin’ Beyond Breakfast Sandwich

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 - Pasta made by PLVNTFOOD

For lunch we had this amazing pasta Brianna had made! We ate the whole thing in the car before our drive back home.

Dinner - Falafel Salad

For dinner, I made our favorite simple salad. To make this, I first added a couple of handfuls of chopped kale to a bowl and drizzled the greens with Trader Joe’s Vegan Caesar Salad Dressing. Next, I added some minced cilantro to the bowl. I topped each bowl with 3 falafels and Trader Joe's Vegan Tzatziki Dip in the middle of the bowl.

Dessert - Guava

My dad gave us humungous guavas that we’ve been having as a snack in order to get through them all!

Friday, July 23rd

Breakfast - Protein Shake

I made protein shakes for breakfast. I used Shaklee’s Soy Protein Life Energizing Shake Café Latte flavor, almond milk, a few frozen strawberries, blueberries, blackberries, and raspberries. I topped off the shake with some cinnamon powder. This is our favorite protein shake!

Lunch - Trader Joe’s Vegan Tikka Masala

We heated up Vegan Tikka Masala from Trader Joe’s for a quick lunch. It’s convenient to have frozen meals on hand and Trader Joe’s Vegan Tikka Masala is so tasty!

Dessert - Tamales de Elote

Since some frozen meals aren’t as filling we usually have a dessert afterward or a snack. On this day I heated up tamales de elote (corn tamales) for us to have after lunch as a sweet treat and to keep us full for longer!

Dinner - Panang Curry + Veggie Spring Rolls from Palm Thai Cuisine

We ended up picking up dinner since were out running errands past dinnertime. Palm Thai Cuisine is our favorite local Thai restaurant! We ordered: Panang curry with fried tofu, veggie spring rolls, and spicy basil fried rice with fried tofu. They already make their basil fried rice without egg and they use coconut milk for Panang curry. :)

Snack - Potato chips with lemon and Tapatío

We snacked on Cape Cod potato chips from Costco. I drizzled some lemon juice and Tapatío over top of the chips.

Saturday, July 24th

Breakfast - Vegan Breakfast Biscuit

Brianna kindly gifted me some of her homemade biscuits and I couldn’t wait to make breakfast biscuits with them! First, I cooked two small Just Egg omelettes. Next, I cooked Simple Truth’s meatless sausage patties that I seasoned with a version of Lawry’s from Cardenas and black pepper. Once one side of the “sausage” patty was done cooking I flipped the patty adjusted the heat to low.

I topped the cooked side of the patty with Good Planet Foods’ Plant-Based Hot Pepper “Cheese” slices and covered the pan until the slices melted and the other side of the patty was done. While I was waiting, I heated up the biscuits for 1 minute, let them cool then opened them. Lastly, I stacked everything on top of the biscuit. This was so incredible I made it again the next day!

Snack - Guava

I cut up another guava for us to snack on.

Lunch - Spicy Basil Fried Rice from Palm Thai

I heated up the spicy basil fried rice we’d ordered from Palm Thai Cuisine the night before for lunch. Honestly, we can never have enough Thai food!

Dinner - Vegan Paella

We made vegan paella using this recipe! For the pan, we used a cast-iron skillet and it worked perfectly. This dish is scrumptious! We can’t get enough of it and the aromas our kitchen has while we cook it!

Dessert - Breyer’s Nondairy Oreo Cookies & Cream

While we were at the store picking up something for dinner we came across Breyer’s Nondairy Oreo Cookies & Cream. We hadn’t seen this ice cream in a long time and it was on sale 2 for $6.00 so we had to get it! This ice cream reminds me of the cookies & cream I grew up eating! Fahim put a scoop of the ice cream into cones for us to have for dessert.

Sunday, July 25th

Breakfast - Vegan Breakfast Biscuit

I made the same breakfast biscuit from Saturday again! (scroll up to Saturday to read the details).

Lunch - Pasta made by PLVNTFOOD

I heated up this delicious creamy pesto pasta Brianna made!

Dinner - Vegan “Scallops” + Sautéed Veggies + Air-fried Potatoes

For dinner, I wanted to try making something new. I had 3 king oyster mushrooms that I wanted to try making “scallops” with. Before I made the “scallops” I washed and prepped the mushrooms and made my sides.

First I washed, seasoned, and air-fried fingerling potatoes. I air-fried the potatoes at 400°F for 15 minutes. In a pan, I sautéed half a red onion, 1 large zucchini, and 1 yellow bell pepper. Once the sides were cooking I preheated my cast-iron skillet for the “scallops”.

I loosely followed this recipe for the vegan scallops. They didn’t look the prettiest because I didn’t have any fresh parsley on hand and used dried parsley which browned very quickly but nonetheless it still tasted great! I can’t wait to try this recipe out again with more mushrooms, and of course, fresh parsley.

Dessert - Guava + Mango

For dessert, we shared guava and a mango!

Monday, July 26th

Breakfast - Vegan “Huevos” Con Chorizo de Soya

First I cooked Just Egg into a scramble in a medium pan. In a separate small pan, I cooked Cacique’s Soy Chorizo. Once the chorizo was almost fully cooked, I added it into the Just Egg scramble and let it all cook together. Lastly, I heated up some flour tortillas. I love this dish so much — anytime I make it I remember when my mom would make this for breakfast and I still can’t believe I get to have the vegan version now!

Lunch - Leftover Paella

I heated up leftover paella for us to have for lunch.

Dinner - Beyond Meat’s Original Orange “Chicken” at Panda Express

Panda Express is testing Beyond Meat Original Orange “Chicken” at select locations in southern California and NYC for a limited time! So naturally we drove to an Orange County location to try it out for dinner.

When I went vegan at 7 years ago I never thought I’d be having vegan orange chick’n at Panda Express in 2021 — this whole concept is still mind-blowing to me. The Beyond Meat Original Orange “Chicken” was tasty and I’d love to see this option rolled out nationwide for there to be a good widely accessible vegan fast food option.

Personally however, we still prefer the vegan Orange Chick’n from Pots n’ Woks vegan menu (located in Whittier) — they’ve really perfected their vegan Chinese food! Hopefully Panda Express is willing to work on getting that perfect crunchy texture we love so much.

Tuesday, July 27th

Breakfast - Beyond Breakfast Sandwich + Matcha Latte from Dunkin’ Donuts

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 - Vegan Arancini (fried risotto balls), vegan calamari, and vegan mozzarella wedges made by PLVNTFOOD

Brianna made vegan arancini (fried risotto balls), vegan calamari, and vegan mozzarella wedges. Everything was divine as always! I’d tried a bit of everything earlier and then again when I got home. We also dipped the arancini, calamari, and mozzarella wedges in marinera sauce!

After lunch we drank a big glass of Suja’s Mighty Dozen green juice for ~balance~

Dinner - Smoothie Bowls

For the base, I used Rader Farms Fresh Start Organic Smoothie Blend and Wawona’s Frozen Daybreak Blend from Costco. Then I added plenty of peanut butter and a spoonful of moringa powder. For the liquid portion, I used Suja’s Citrus Immunity Juice and Rocky Mountain Cultures Mango Kombucha. Lastly, I topped the bowls with apple raspberry granola from Dowling Fruit Orchard in Beaumont, CA. Since we only had a little bit of granola left I also pulled apart Kashi’s chocolate peanut butter chewy granola bar as an extra topping.

Late night snack - Kashi Cinnamon Super Loops

We went to the gym at night this day and afterwards felt a bit hungry so we had a bowl of Kashi cereal. This Kashi cereal reminds me of whole wheat Cheerio’s, definitely give it a try if you miss Cheerio’s! I also love that it has cinnamon!

Wednesday, July 28th

Breakfast - Robeks Nutty Açai Bowl

This is our favorite bowl from Robek’s! To make it vegan ask for no bee pollen and no honey. We add agave and strawberries to our bowls. This day they were out of peanut butter so they used almond butter for our bowls instead.

Lunch - Taylor Farms’ Thai Chili Mango Chopped Kit + Gardein Ultimate Plant-Based Chick'n Tenders

I assembled Taylor Farms’ Thai chili mango chopped kit Brianna kindly gifted me for lunch. I also diced avocado as an extra topping. This salad is great and perfect for a quick meal!

For a side I air-fried Gardein’s Ultimate Plant-Based Chick'n Tenders and we dipped them in Primal Kitchen’s No Dairy Buffalo Sauce made with cashew butter. Gardein’s Ulimate Chick’n Tenders are our favorite vegan tenders. We got Primal Kitchen’s No Dairy Buffalo sauce from Costco and its too good!

Dinner - “Angry Vegan” Pizza from Mohawk Bend LA

Mohawk Bend in LA makes our absolute favorite vegan pizza ever!!!! They had to close down during the pandemic but thankfully reopend in June. We ordered 3 “angry vegan” pizzas we ordered one with vegan sausage but they understood wrong and put extra sauce instead of the “sausage” but I noticed when we’d already left and we were too hungry to go ask them to make another one.

Regardless, it was as heavenly as we remembered! They make their own vegan ricotta and those serrano peppers over top are *chefs kiss*. If you’re ever in LA check them out and thank me later! ;)

Dessert - Vegan Drumstick Softserve Pie from Magpies

We HAD to stop by Magpies afterwards. If you’re unfamiliar with Magpies, they make vegan soft-serve flavors and vegan soft-serve pies — YES pies!!! They have different flavors every month too. This place is our favorite place to get vegan desserts from! Fahim surprised me with one of their pies on my birthday a few years ago and ever since we come back whenever we get a chance!

This day we shared a slice of their vegan drumstick softserve pie. When we finished eating I thought I had chocolate on the sides of my mouth but it was just drool, that’s how wonderful their pies are! 🤣

Thank you so much for reading! If you enjoyed this episode or one of our meals, please leave a comment below with your thoughts! Don’t forget to subscribe to get new posts sent directly to your email inbox every Thursday! Wishing you all a happy start to August! :)

Also we’re going on a trip next week so stay tuned for new vegan eats next episode!!

See you next week, same time same place! \(◔‿◔)/ ♥

-Mariana & Fahim