What I ate Wednesday

Welcome to a new weekly post, "What I ate Wednesday" which is something I'm excited to try out. A lot of other food bloggers do the same thing, giving their readers a little sense of what they're eating. Fun and voyeuristic, right? So here is a typical day in the life of veganmama. First up...breakfast!


Here is one of my favorite breakfasts! It's basically Rip's Big Bowl (Rip of Engine 2 Diet fame) topped with whatever fruit I have in the house. The grapes might look strange on cereal, but much to my surprise, they're great! Especially if they are really snappy, right? Cereal with almond or unsweetened soy milk. Cup of decaf green tea (or whatever herbal tea I'm craving that morning.)

The cereal pictured is this mix:

Shredded wheat (save $ and buy the store brand!)
Grape Nuts (store brand)
Uncle Sam (amazing and ZERO sugar)
Ground Flaxseed
Old-fashioned oats
Fresh fruit takes up half the bowl!


Lunch typically consists of some sort of bean-based salad. This is a bed of baby spinach topped with cold lentils (I always have them on hand in the fridge!), part of a sweet potato, tomato, baby carrots, a stuffed grape leaf and some simple oil-free hummus that I made. Lots of variety, but the tastes all blend well together.

My afternoon snack is always a green smoothie of some sort! This is ice, almond milk, a ton of spinach and half a frozen banana, pulverized into a tropical delight. Trust me, you can't taste the spinach, peeps. I threw some unsweetened coconut on top for flare :)



Dinner was simple but YUMMY. I made a stir fry of caramelized onions and cabbage, grilled portobella mushroom, slice or two of avocado, and tiny sweet peppers.

What the Bulk!?!?!?

This week's What the Bulk grain is millet. Can I be honest? Before I became vegan, I had never had millet. It was this cute little grain I'd see in the bulk aisle, but always blew off (sorry millet!). I recently came across a good recipe from the fabulous site, "Oh She Glows" for what she calls "cozy millet bowl with mushroom gravy and kale."

I can tell you, if you only use this recipe for a killer mushroom gravy, I won't tell ;) It's the best gravy! Steam some simple vegetables and top them with this gravy and you'll thank me!

Cozy Millet Bowl with Mushroom Gravy and Kale (From Oh She Glows)

Feeling cozy? Snuggle up with this comforting bowl of vegan goodness. The dish feels rich without the heaviness that usually comes with traditional gravy. Nutritional info follows.

Print this recipe

Yield: 2 servings

Ingredients:

• 1/2 cup uncooked millet (makes ~2 cups cooked)
• 1/2 tsp extra virgin olive oil
• 2 cups chopped sweet onion (1 medium onion)
• 3 garlic cloves, minced
• 4 cups sliced crimini mushrooms (300 grams)
• 1.5 tbsp minced fresh rosemary
• 2 tbsp nutritional yeast
• 1.5 tbsp low-sodium tamari (soy sauce)
• 1/2 tbsp cornstarch
• 1 & 1/4 cup vegetable broth
• 1 cup fresh chopped kale, stems removed
• Freshly ground black pepper & kosher salt, to taste

1. Toast millet: In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

Approx Nutritional Info (per serving, serves 2): 355 kcals, 4 grams fat, 63 grams carbs, 11 grams fiber, 6 grams sugar, 16 grams protein.

What the Bulk!?!?!? Mushroom Barley Soup

Okay seriously, what is better than a lovely bowl of hot soup on a damp winter afternoon? One you made yourself with barley you bought out of your bulk bins, that's what! :)

Mushroom Barley Soup

3 c. boiling water
1/2 oz. dried porcini mushrooms
3 Tbs. olive oil
1 medium onion, diced
2 large carrots, cut into coins
2 stalks celery, diced
2 medium portobello mushroom caps, cut into 1/2" dice (I scrape out the gills)
1 clove garlic, minced
1 Tbs. dried parsley (or fresh, yo!)
1 tsp. dried thyme
4 cups vegetable broth
1 c. barley
2 Tbs. soy sauce
1/2 c. frozen corn (or fresh!)
salt & pepper to taste

Soak dried mushrooms in boiling water for about 10 minutes. Meanwhile, in a medium stock pot, saute onions, carrots, celery, and portobellos in oil with a little salt & pepper until they're starting to get tender. Add garlic, parsley and thyme, and cook another minute or so, then add porcinis and their soaking liquid and all the rest of the ingredients. Bring to a boil, then reduce heat a little and simmer, partially covered, until barley is cooked, about 30 minutes. Season with more salt& pepper to taste. (For a thinner soup you can use less barley - like 1/2 cup.)

ENJOY!