What We Eat In A Week - Episode 004

Highlights include flatbread pesto pizza, vegan carne asada tacos, loaded chilaquiles & tiramisu pancakes!

Thursday, January 7th

Breakfast - Cantaloupe

Lunch - Flatbread Pesto Pizza

For lunch I decided to make a flatbread pizza with the accidentally vegan flatbread we found at Aldi’s. I evenly distributed Trader Joe’s Vegan Kale, Cashew & Basil Pesto onto each flatbread (I used the whole tub). Afterwards I sprinkled vegan cheese we got from Aldi’s. For toppings I used the following: tomatoes, bell pepper, kalamata olives, jalapeños, spring mix & Earth Grown Chickenless Plant-based Meatless Veggie Strips from Aldi’s.

Lastly I seasoned the top with salt, pepper, garlic powder & Italian seasoning. When the flatbread was out of the oven I added some red pepper flakes. This was truly the best pizza I've made at home Fahim & I plan on getting more flatbread when we go to Aldi’s just so we can make this more often because it was amazing!

Dinner - Leftover Flatbread Pesto Pizza

This flatbread was oh so filling we weren’t able to eat the whole thing at lunchtime so we had the last slice as dinner along with some kale vegetable salad (not pictured). P.S. the pizza is great cold too :)

Friday, January 8th

Breakfast - Just Egg Scramble + Air Fried Fingerling Potatoes

I was craving a big breakfast so I went all out this morning. First I washed, cut & seasoned the fingerling potatoes. Then I air-fried them at 400° for 16 minutes, halfway through cooking time shook the potatoes around then cooked for the remaining time. Secondly I cooked the Just Egg into a scramble.

While the scramble cooked I heated up Tofurky’s Plant-Based Savory Gravy & cooked up some All Vegetarian Inc Vegan Bacon Slices we got from Vedgeco. Lastly I plated the potatoes (drizzled the gravy on top), scramble, vegan bacon (on my plate) & half an avocado for each of us! This was very filling & delicious! The vegan bacon was good the resemblance was actually pretty scary. I gave some to my brother to try & he approved too!

Lunch - Soy Chorizo & Air Fried Potatoes + Side of Rice & Sautéed Kale

I packed our lunch to go because we wanted to go on a hike that was half an hour away from us. I cooked up some Cacique Soy Chorizo (the best btw). Topped the chorizo off with leftover air fried potatoes from the morning. Sautéed kale along with lemon juice & salt n pepper. Plus a side of leftover rice I wanted to use up from a couple days ago. Lastly I heated up some flour tortillas to take with us so we could make tacos. This was very filling & tasty!

Dinner - Nongshim Soon Veggie Noodle Soup

We wanted a light dinner because we were still pretty full from lunch. We had Soon Veggie Ramen which as you know by now is one of our favorites! We had the one in the bag.

Snack - Green Grapes & Strawberries

Saturday, January 9th

Breakfast - Dunkin’ Donuts Beyond Sausage Sandwich

To veganize it ask for no egg and no cheese. We get sides of hash browns to add to our breakfast sandwich along with Cholula Green Pepper Hot Sauce!

Lunch - Vegetable Yakisoba + Air Fried Spring Rolls

This day I also packed us a to go lunch because we were going on another hike. Fahim microwaved the frozen Vegetable Yakisoba we got from Costco (good frozen option). I air fried some spring rolls as a side.

I tried making my own soy ginger sauce because we ran out of the one provided with the spring rolls. It turned out good but next time I’m probably not going to wing it. But if you want to wing it like I did I used used soy sauce, hoisin, ginger powder, rice wine vinegar & agave. I sadly cant provide measurements, I eyeballed everything.

Snack - Green Grapes

Dinner - Spicy Curry Soup + Garlic Bread

For dinner we heated up a vegan friendly spicy curry soup we found at Costco (it was actually tasty).

While Fahim heated up the soup I sliced up a baguette, topped off the slices with Earth Balance butter, garlic powder & Italian seasoning. I baked the bread at 375° until golden brown (about 5 minutes).

Sunday, January 10th

Breakfast - Cap’n Crunch Berries Cereal

Lunch - Paldo Jumbo Bowl Hot & Spicy Flavor + Paldo King Bowl Jjajang (Jajangmyeon)

For lunch I had the hot & spicy noodle bowl. Fahim had the Jjajang bowl for the first time. He thought it was alright but wouldn’t get it again.

Dinner - Vegan Carne Asada Tacos

For dinner I made tacos using Plant Ranch Farms Carne Asada plant-based protein! We got a five pound bag of it from VedgeCo this is my favorite brand for Vegan Mexican protein alternatives! I topped off the tacos with finely chopped red onion & cilantro & homemade salsa!

Monday, January 11th

Breakfast - Honeydew

Second Breakfast - Panera Bread’s You Pick Two, Ten Vegetable Soup + Mediterranean Veggie Sandwich

We were running errands when we got hungry so we picked up some Panera. Their ten vegetable soup is vegan friendly! To veganize their Mediterranean veggie sandwich ask for no feta & opt for one of their vegan friendly breads, we get their Black Pepper Focaccia!

Lunch - Trader Joe’s Japanese Style Fried Rice + Just Egg + Avocado

Dinner - Pasta Salad + Side of Vegan Mozzarella Sticks

For dinner I made pasta salad. While the water boiled I washed & cut up the veggies. I diced 1 medium tomato & 1 small tomato & a cucumber. Once the water boiled I cooked the pasta as instructed. While the pasta cooked I baked the vegan mozzarella sticks from Aldi’s which are great! (also heated up some marinara sauce to dip them in).

Once the pasta was done I added some olive oil, red wine vinegar, salt, pepper, oregano, Italian seasoning, garlic powder, & red pepper flakes to the pasta, mixed it all up until well combined. Lastly I mashed up an avocado along with half a lemon, added that into the bowl along with the diced veggies & voila dinner was served! This is simple to make and flavorful! This also makes a great to go lunch since it can be served cold & there will be plenty of leftovers!

Tuesday, January 12th

Breakfast - Tiramisu Pancakes

We were craving pancakes this morning so of course I made some. Click this link for the recipe. I double this recipe & add my own spice mix concoction & add espresso powder to the batter as well! As the pancake cooks I top them with vegan friendly semisweet chocolate chips. You could also top them with vegan whipped cream we didn’t have any on hand but it’s even better with it! This is my go to pancake recipe! :)

Lunch - Chilaquiles Topped with Vegan Carne Asada + Avocado

For lunch Fahim requested chilaquiles since we had been craving them for a while. I made homemade salsa using my moms recipe, if you want to make the salsa yourself I have a video up on our YouTube Channel here’s the link!

After you’ve made your salsa the next step is to toast your chips. Add about a tablespoon of oil to a saucepan then saute half an onion & then add your chips to toast! Once their toasted add your salsa, basically drown your pan in salsa, mix until well combined. Then add some cheese, I used Aldi’s vegan shredded cheese. I topped off the chilaquiles with Plant Ranch Farms Carne Asada plant-based protein & an avocado. This was filling & amazing!

Dinner - Leftover Pasta Salad

Wednesday, January 13th

Breakfast - Dunkin’ Beyond Sausage Sandwich

We had Dunkin again this morning because we had to be out of the house early to drop off our car at the mechanics. If you forgot how to veganize it, scroll up to Saturday!

Lunch - Leftover Pasta Salad

Dinner - Fortune Udon’s Mushroom Flavor

For dinner I made udon noodle soup using a vegan friendly udon we get at Grocery Outlet! I added some toasted sesame oil to the broth along with kale. I topped the soup with some black pepper, crispy jalapenos & seaweed on mine. This is one of our favorite go to dinners its simple & satisfying!

That’s it for this weeks episode thank you so much for reading! Sending you all good vibes! Subscribe to get an email when we post on Thursday’s :)

-Mariana & Fahim