Recently the Veganuat and I went to White Sands for a day trip. Since it was a 3.5 hour drive from home, we figured we’d eat lunch there, and didn’t know what vegan options there would be in the area. So I made vegan picnic sandwiches! Tried my hand at vegan egg (tofu) sandwich, and a tuna fish sandwich using vegan tuna from May Wah. I also made a jackfruit sandwich which is the picture on top, but was not a fan.
I purchased the seafood collection from May Wah Vegetarian and made several dishes with vegan fish, including tacos and bowls. All pretty easy. The bowls, I sautéed the fish in a cilantro lime fish baste that happened to be vegan.
For the tacos I added peach salsa, ranch, avocado, and slaw.
Picture time! Made these delicious sandwiches from this recipe, the added cashews were a nice touch.
I recently got the Mediterranean Salad at Veggie Grill and LOVED IT. So I tried to replicate my own version at home.
It’s that time of year! In the same month as my birthday, lobster mushrooms come in to season!
This year I tried two new recipes with them, a lobster mushroom pizza and a lobster pasta.
I had some leftover slaw after making the fish tacos earlier in the week, so I threw together some veggie burgers to top it with!
This was another simple one thanks to Gardein’s fish cutlets.
We did it, we bought a grill. Here’s to fun summer parties all vegan style. Our first experimentation was with grilling vegan dogs. The Veganaut did the grilling, I made all the toppings, which is the most important part of a good hot dog, right?
So creamy and delicious.
Once again trying to clear out the leftovers, this time the fries and roasted veggie fries I had in the freezer. First I cooked those according to their packages, but while they were cooking I made their toppings.