What We Eat In A Week - Episode 035

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 :)

Note: We decided to publish new episodes every Friday instead of Thursday to give me a little more room to write!

At the beginning of this week, we enjoyed burritos from Tocaya Organica, vegan ramen from Tajima Ramen Bar Hillcrest (San Diego), and juice from Joe & The Juice! At home, we made our staples like kimchi fried rice, coconut curry, and kale caesar salad topped with buffalo chick’n.

We also tried Target's new vegan ice cream bars and FINALLY had Lettuce Feast LA!!!

Towards the end of the week, we made chilaquiles, flatbread pesto pizza, vegetable biryani, and classic papas con chorizo tacos! You’ll have to read through for more details :)

We hope you enjoy this edition and don’t forget to let us know what your favorite meal was in the comments!

Thursday, August 12th

Breakfast - Donuts + Peet’s Coffee Plant-Based Breakfast Sandwich

We had a couple of donuts from Donut Panic that we had left over from a couple days before. This time we both split their cookies & creme donut, then I had a chocolate sprinkle and Fahim had the maple sprinkle. We still can’t get over how soft these donuts are! If you’re ever in San Diego definitely check this place out, they have fresh vegan donuts and bagels!

Lunch - Vegan Chick’n Fajita Burrito + Guacamole from Tocaya Organica

We picked up some Tocaya for lunch. We ordered 2 chick’n fajita burritos with vegan chick’n, vegan chipotle jack, Spanish rice, and jalapeño tortilla (on mine I asked for no beans because of my IBS). We also ordered their guacamole with plantain chips. Everything was divine as always and this time they made their burritos even bigger!

Pick Me Up - Go Away Doc and The Energizer Juice from Joe & The Juice

I was craving juice from our favorite juice place, Joe & The Juice, so we stopped by for some juices! We ordered the “Go Away Doc” with added kale, and “The Energizer” with added Elderberry.

Dinner - Vegan Ramen from Tajima Ramen Bar Hillcrest

We picked up dinner before our drive home and ate it when we got home. We ordered vegan ramen from Tajima Ramen Bar’s Hillcrest location. Their ramen broth was so nice and flavorful! We added some hot sauce for some added spice. Their prices were also reasonable so we’d definitely come here again!

Dessert - Plum + White Peach

We had white peaches and plums for dessert.

Friday, August 13th

Breakfast - Protein Shake

I made our go-to protein shake for breakfast this morning. I used Shaklee’s Soy Protein Life Energizing Shake Café Latte flavor, Silk oat milk, a few frozen strawberries, blueberries, and blackberries. I usually top it with cinnamon too but I forgot to do that this morning.

Lunch - Dinner - Kimchi Fried Rice + Veggie Gyoza’s + Avocado

I heated up a package of Trader Joe’s Japanese Style Fried Rice in a pan. After a couple of minutes, I added in 4 tablespoons of Nasoya’s Spicy Kimchi which is vegan friendly! In a separate small pan, I placed 8 vegetable gyozas in 1/4 cup of water, 1 teaspoon of oil, salt, and pepper. I covered the pan and waited until the gyozas were cooked through. Lastly, I plated everything along with half an avocado. This is one of our go-to quick meals and it’s so good!

Dessert - Favorite Day Non-Dairy Peanut Butter Oat-Based Frozen Dessert Bar

We saw a picture of this new vegan ice cream bar by Target's brand Favorite Day so we had to try it out! We didn’t find the other flavor they have but we were able to get out hands on their Peanut Butter Bar — they are incredible! We loved these bars and were happy to see that the box comes with four! They’re the same size as the regular Haagen Dazs ice cream bars too.

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

We had a late dinner after our workout and wanted a quick dinner. I heated up some leftover curry I had made a few days before. There wasn’t much left so I jazzed it up a bit by adding in a can of garbanzo beans, lots of spinach, and more of Maya Kaimal’s Coconut Curry Simmer Sauce. While the curry heated through, Fahim heated up the leftover rice for our plates. This was delicious!

Saturday, August 14th

Breakfast - Protein Shake

I made our go-to protein shake for breakfast again! I used Shaklee’s Soy Protein Life Energizing Shake Café Latte flavor, Silk oat milk, a few frozen strawberries, blueberries, and blackberries. This time I remembered to top it with cinnamon :)

Lunch - Triple OG Hot “Honey” Chick’n Sando from Lettuce Feast LA

I had an appointment in OC this day and afterwards we hung out with my cousin and her husband for the rest of the day. I randomly saw that Lettuce Feast was in Santa Ana and we decided to go there for lunch instead of the initial place we’d planned.

I’m so glad that we decided to go to Lettuce Feast because it was truly PHENOMENAL!!! We ordered their “Triple OG Sando” with hot “honey” as the sauce. My cousin tried their “Nashville Sando” and her husband tried their “Triple OG Sando” with hot “honey” too and they both approved as well! Honestly, no other burger can compete with Lettuce Feast, and it’s now our ultimate favorite!

Dessert - Italian Ice from Confetti Italian Ice & Custard

My cousin suggested this Italian Ice place so we all went for dessert. All of their Italian ice flavors are vegan-friendly! We had their lychee, passionfruit, and mango flavors mixed together. This place was great!

Dinner - Tacos from Vegan By El Zamorano

When in OC we have to get Vegan By El Zamorano. It was also fitting to get food here with my cousin because she’s the one who told me about this place a long time ago! We ordered the following: 4 Al Pastor tacos, 2 Asada tacos, 2 Chorizo tacos, and 1 large horchata.

If you’re ever in Costa Mesa, check out Vegan By El Zamorano — our absolute favorite from them is their Chile Relleno burrito!

Sunday, August 15th

Breakfast - Chilaquiles topped with chorizo de soya and avocado

We’d been craving chilaquiles so I made us some for breakfast! I started by heating up a tablespoon of oil on a large pan. Then I sautéed half an onion for a couple of minutes. Next, I added the tortilla chips to the pan and toasted them for a few minutes.

Once they were toasted, I added green salsa and vegan mozzarella cheese shreds made by Brianna! I mixed everything until the cheese started to melt. In another small pan, I cooked Cacique’s Soy Chorizo — once it was done, I topped the chilaquiles with avocado slices and Soy Chorizo. This was awesome as always and very filling! We ended up eating half in the morning and the other half a couple of hours later.

Late Lunch - Kale Caesar Salad topped with Buffalo Chick’n

After we got back from our workout I made us one of our go-to salads for lunch. First I air-fried Gardein’s Nashville Hot Chick’n Tenders. While that was cooking I added kale into bowls. Next, I drizzled the greens with Trader Joe’s Vegan Caesar Salad Dressing. After that I added diced cucumber and baby tomatoes from our garden over top. Lastly, I cut the Chick’n Tenders and tossed the tenders in Primal Kitchen’s No Dairy Buffalo Sauce made with cashew butter. This salad is one of our go-to’s!

Snack - Frozen Mango topped with Tajin

I snacked on some frozen mango chunks topped with Tajin. This has been one of my favorite snacks this summer. Also, peep our kitten being curious about the mango 😅

Dinner - Annie's Organic Cheddar Flavor Vegan Mac

We found Annie’s boxed Vegan Cheddar Mac at Grocery Outlet for 99 cents. I made us this for a quick dinner. I added salt, pepper, and vegan butter infused with Calabrian peppers that Brianna made which elevated the mac n cheese!

Monday, August 16th

Breakfast - Dunkin’s Beyond Breakfast Sandwich

We picked up breakfast from Dunkin’ this morning again because I didn’t have time to make 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 - Flatbread Pesto Pizza

For lunch, I decided to make a flatbread pizza using Trader Joe’s Flatbread Pizza Crust. I evenly distributed Trader Joe’s Vegan Kale, Cashew & Basil Pesto onto each flatbread (I used the whole tub). Afterwards I sprinkled some Good Planet Foods Mozzarella and Parmesan on one flatbread and some vegan Mozzarella Brianna made from scratch on the other!

For toppings, I used diced red bell pepper, sliced kalamata olives, baby tomatoes, and serrano peppers from our garden. For the last topping, I diced thawed a few Simple Truth’s meatless sausage patties that I seasoned with a version of Lawry’s from Cardenas and black pepper.

I seasoned the top with salt, pepper, garlic powder, and dried oregano. This was wonderful and filling! I love the fact that there are always leftovers too. :)

Dinner - Taylor Farms Asian Chopped Kit

On our Costco trip this evening I spotted Taylor Farms Asian Chopped Kit and discovered it was vegan friendly. When we got home we ate it for dinner and it’s now our new favorite pre-made salad! I love that they’re coming out with more vegan-friendly salad kits because they truly come in handy.

Dessert - Plumcot (apricot and plum hybrid)

We each had a plumcot for dessert! We found them at Costco and they’re great!

Tuesday, August 17th

Breakfast - Robek’s 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.

Snack - Kirkland Peanut Butter Pretzels

I snacked on some peanut butter-filled pretzel bites from Costco! These are such a good snack.

Lunch - Leftover Flatbread Pesto Pizza + Side Salad

We heated up the leftover flatbread pesto pizza for lunch. I also made a quick side salad with some spring mix and tossed it in Trader Joe’s Vegan Caesar Salad Dressing.

Dinner - Mushroom Udon Soup

I used Fortune Udon Mushroom Flavor noodles we get from Grocery Outlet. I like to add chili oil, sesame oil, garlic powder, black pepper, and sea salt to the broth. I also added spring mix into the soup. For toppings, I used crispy hatch chilies plus seaweed on my bowl. We love this soup!

Wednesday, August 18th

Breakfast - Avocado Toast

First I toasted 4 pieces of Oroweat Organic 22 Grain & Seeds bread. I mashed one large avocado along with sea salt, pepper, and garlic powder. Then spread the mashed avocado evenly onto each piece of toast. To top it off, I used sliced tomatoes and nutritional yeast. Usually, I also top it with red pepper flakes but I was too hungry and forgot. This is so easy to make and filling!

Lunch - Homemade Vegetable Biryani

We made vegetable biryani for lunch! We cooked it according to the instructions on the vegetable biryani spice packet we got from Miramar Cash & Go in San Diego. The recipe called for Ghee but we used vegan butter Brianna made in its place. For the vegetables, I diced a few potatoes, two bell peppers, and frozen peas. This was incredible as always!

Dinner - Tacos de papa con chorizo + homemade salsa

We were craving tacos so I made papas con chorizo tacos (potatoes and chorizo tacos).

First I made homemade salsa — here’s the link for the recipe video I have up!

Next, I washed & diced the potatoes and seasoned them with a version of Lawry’s Seasoning from Cardenas, sea salt, and pepper seasoning. I let them cook on medium to low heat with the cover on. After a few minutes, I added Cacique’s Soy Chorizo into the pan and let it all cook through together.

Once the papas were done I heated up some tortillas and assembled my tacos. I topped them with diced red onion and homemade salsa. I would’ve topped it with cilantro too but we’d just ran out. This was oh so tasty, we can never get tired of tacos!

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 Friday! See you next time! \(◔‿◔)/ ♥

-Mariana & Fahim