Vegan Chubosaurus

what this fat vegan eats

Archive for breakfast

tofu scramble – veganmofo 7

3930562108_f07c8dec17I didn’t go to classes today. I’m pretty sure I have a sinus infection. I’m completely sure that I have something that makes me dizzy & lightheaded & mildly nauseated all the time, and walking + bussing + learning + more bussing + more walking = too hard today. Boo.

But! I decided to silver-line that bummer situation – by taking advantage of my extra morning time and making myself a hot breakfast. tofu scramble

Tofu scramble! And toast! <3

I used Isa’s recipe from Vegan Brunch this time ’round, upping the garlic (of course!) and throwing in some spinach. Mmmmm. Added some sprouted grain toast and delicious coffee, and it was fantastic. mmmm scramble

I love scrambled tofu. LOVE it. I love it more than I ever loved scrambled eggs. And I love that this recipe makes heaps, so I have leftovers for the next couple of days.

orange dinner – September 27

My husband brought these amazing Charentais (also called French Breakfast) melons home from the farmers’ market on Saturday. melonI had a quarter of one with breakfast (toast and coffee, because I am boring in the morning).

They are incredible. Seriously, I don’t think that I know enough adjectives to adequately describe these gems. I moaned while I was eating them – not just the first bite, but every bite. I scraped the rind with my teeth so as not to miss a single blissful drop. They are heaven. If ever you encounter one, you must bring it home with you.

For dinner, I roasted some beets (three Golden, two Chioggia). I had big plans to make a cumin vinaigrette to top them and a chickpea puree to accompany them, but that turned out to be wishful ambitioning. Oven-roasted beets are absolutely lovely all on their own, though.

I served them with Crescent Dragonwagon’s Outrageously Good Pan-Crisped Millet-Vegetable Cakes from her cookbook, Passionate Vegetarian (which also incorporate a beet, as well as a carrot, so it was a fairly orangey-pink dinner). I also threw together a green salad comprised of romaine lettuce, lemon cucumber, green cabbage, and these gorgeous orange tomatoes from our neighbor’s garden (more orange!).  beety dinner

There’s a small dollop of Karam’s Garlic Sauce next to the salad.


P.S. Millet? SO GOOD.

bagel breakfast – September 23

French Meadow Bakery’s sprouted bagels, topped with Tofutti’s non-hydrogenated Better than Cream Cheese and a happy sprinkling of Eden Foods’ garlic gomasio.bagel breakfast

 With a local, organic nectarine. mmmm bagel

 Not pictured: Pangaea Organica’s Mexico blend with stevia and Wildwood’s soy creamer.