This post was originally published as Day 3 : Eating Vegan by Laurel on Health Food blog.
On to day 3! Yesterday I didn’t do much in the way of cooking, but had fun with leftovers and had a chance to hit up one of my favorite veggie-friendly to-go spots for dinner. But before I talk about the food, I wanted to quickly mention another great vegan book I checked out. It’s The Kind Diet by Alicia Silverstone. The book just came out in paperback and has a ton of great recipes, including her favorite Chocolate Peanut Butter Cups. Um, yes please! I’ll be sure to try out one of her recipes this week to share with you.
For breakfast yesterday I had coconut milk yogurt with strawberries and two pieces of sprouted grain toast with almond butter and Crofter’s superfruit jelly. I didn’t mention it for days 1 and 2, but first thing in the morning I always have english breakfast tea with a packet of stevia and a splash of either almond milk or unsweet coconut milk. I just love having a hot black tea in the morning.
I had leftover potato soup for lunch (see Day 1 recipe) but added a handful of fresh arugula on top to get some greens in. Later in the day (second lunch???) I had some leftover veggie pizza (see Day 2) and a handful of raw unsalted peanuts.
I stopped at Nanoosh for dinner. It’s a cute Mediterranean hummus spot (3 locations in NYC) with lots of yummy organic foods on the menu. I ordered a fresh mint tea and a quinoa salad with red peppers, red onions, walnuts, dried cranberries, and raisins. I also got the hummus mushroom wrap with tahini, greens, and onions. Good stuff! I was super full when I was done eating.
Tomorrow I have a dessert coming your way! Stay tuned. See also Day 1 and Day 2 of this marathon.
Breakfast coconut milk yogurt, fruit, and almond butter and jelly toast
English breakfast tea w/ unsweet coconut milk & stevia
Leftover potato soup w/ arugula
Snack of raw peanuts
Hot mint tea at Nanoosh
Mushroom hummus wrap from Nanoosh (with tahini, greens, and onions)
Quinoa salad from Nanoosh (with red peppers, red onions, walnuts, dried cranberries, and raisins)
