I post a lot of food photos on my personal Facebook page (you’ll see a lot via Twitter @iamrunningthis as well).
I’m always amazed at the random comments I get from my aquaitances about things I had for breakfast, lunch or dinner. When I stop doing it for a while, I’ll actually have people say they’ve missed the inspiration!
I love posting these photos, because they sometimes help a friend answer that nagging “what’s for dinner” question, and because they share plant-based food options.
It is fun to see what real people are really eating for dinner. With that in mind, here are some things we’ve been eating!
Chopped kale salad with cashew cream lemon dressing, topped with apples, raisins, kidney beans, and sunflower seeds.Cauliflower mac’n’cheese from Mark Bittman’s “Food Matters” cookbook, veganized by using nutritional yeast in place of the small amount of cheese he recommends. Side of hericots verts.
“Favorite Veggie Burger” from the Oh She Glows cookbook served on a whole wheat bun with grilled onion and tomato. Side of blueberries and raw broccoli which we dipped in hummus laced with Cholula.Our first breakfast on our deck this year! Pan seared tofu breakfast sandwiches with avocado and tomato on Ezekiel English muffins with cashew scallion spread, side of strawberries and some strong black coffee.My loaded oatmeal – strawberries, bananas, maca powder, chia seeds, hemp hearts, cacao nibs, pan roasted hazelnuts.We bought olive tapenade from the Whole Foods olive bar and made amazing breakfast sandwiches by placing it on grilled Portobello mushroom caps and topping it with grilled tomatoes. Served on Ezekiel English muffins.Mango tofu from Vegan With a Vengeance, easy black bean salad (black beans, corn, cilantro, and a little bit of flavored vinaigrette), and avocado & cashew cream dill dressing on roasted potato salad.Sprouted grain tortilla with hummus, carrots, and apples for a light preschooler friendly lunch.Whole wheat penne with a homemade basil pesto.Buckwheat soba noodles topped with teriyaki roasted shiitake mushrooms (I used a store bought sauce) served with water sauteed bok Choy and snow peas.
