Thursday, March 15, 2012

The Week of Vegan: Day Four

Every now and then we eat brinner (breakfast for dinner). Our brinner is usually an egg and cheese sandwich on a bagel, sometimes with ham or sausage. Maybe not the healthiest of dinners, but very delicious! For day four of The Week of Vegan we decided to have brinner, scrambled tofu burritos, breakfast potatoes with veggies, and a black bean salad. This was a spicy, savory, tasty brinner! The tofu scramble was a surprisingly good substitute for the real thing. The texture was just like scrambled eggs with the hot flavor of the salsa. I'm not big on spice so I would probably use less curry next time or even skip it all together. The vegan almond cheese was certainly not as satisfying as cheddar, it was more comparable to a fat free version, but melted in the burrito it was still a nice addition. The potatoes reminded me of diner home fries, the perfect accompaniment to a breakfast burrito. Our favorite component though was the black bean salad. We will be making this dish in the future for sure! It's going to be my go-to side-dish for summer barbecuing.

Menu: Day Four 
Breakfast
Raisin Bran with almond milk

Lunch/Snacks
Leftover black bean soup
Peanut butter and jelly sandwich on wheat
An apple
Pretzel thins
A clementine

Dinner
Any-Time-of-Day Scrambled Tofu Burritos
Breakfast Potatoes with Veggies
Black Bean, Mango, and Avocado Salad

Any-Time-of-Day Scrambled Tofu Burritos
From Vegan Express by Nava Atlas



Black Bean, Mango, and Avocado Salad
From Vegan Express by Nava Atlas

Breakfast Potatoes and Veggies
From Vegan Family Favorites by Erin Pavlina


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