Vegan MoFo #9: What I Ate Wednesday #46

Breakfast: A green smoothie of 1 frozen banana, a handful each of frozen blueberries and raspberries, 1 tbsp hemp seeds, 1 scoop of Amazing Grass Green Superfoods Powder, a generous knob of fresh ginger, 3 large leaves of curly green kale, and 3/4 cup homemade almond milk, all topped with my most recent granola concoction of apple-cinnamon-walnut-pepita-apricot-goldenberry yumminess.

One of my dormmates declared this particular batch of autumn-inspired granola as, “the best granola you’ve made so far!”—a meaningful statement seeing as I’ve whipped up a batch of granola every weekend since my arrival at Vassar. Luckily, you too can partake in the climax of my granola-making prowress by following the instructions I’ve provided in a recent MoFo post.

Breakfast Checklist: Protein—hemp seeds, walnuts, pepitas, almond milk, flaxseed meal. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, blueberries, raspberries, dried apricots, goldenberries, apples. Leafy Green—curly green kale. “Super Food”—hemp seeds, Green Superfood Powder, flaxseed meal. Added Veggie Bonus!—ginger.

Local Ingredients: Curly green kale from the Phillies Bridge Farm Projectapples from the Arlington Farmers Market.

Mid-Morning Beverages: A mug of warm lemon water.

Another mug of Organic Vanilla Rooibos Tea from Equal Exchange.

Lunch: A salad of spicy mixed greens, carrots, fennel, pea shoots, homesprouted alfalfas, a juicy red heirloom tomato, chickpeas, brown rice, and dulse flakes, all tossed with Liquid Gold Dressing and topped with a dollop of lacto-fermented salsa.

This salad features sure signs of dwindling summer produce: the last of the heirlooms, fall-friendly fennel, and pea shoots that normally crop up in the spring but reappear later in the year for a second round. Onward to the root veggies and hearty greens of winter!

Meal Checklist: Protein—chickpeas. Whole Grain—brown rice. Vegetables—heirloom tomatoes, carrots, pea shoots, alfalfa sprouts, fennel, salsa veggies. Leafy Greens—mixed greens, dulse seaweed.

Local Ingredients: Carrots, fennel, pea shoots, and spicy mixed greens from Phillies Bridge Farm Projectheirloom tomatoes from the Arlington Farmers Market; lacto-fermented salsa from a Vassar alum’s garden.

Afternoon Beverages: Another mug of warm lemon water.

A bottle of my very own homebrewed Kombucha, flavored with black tea.

Dinner: Another Meatless Monday Deece meal of roasted brussels sprouts, sauteed zucchini, roasted root vegetables, roasted butternut squash, and a huge dollop of hummus.

This Monday, not only did the Deece feature oodles of delectable vegetable-centric dishes like they do for every Meatless Monday, but they also set up a long buffet table in the middle of the cafeteria filled solely with vegan options to further ease the potentially difficult process for those unfamiliar with vegan eating of choosing plant-based options. Go Vassar!

Meal Checklist: Protein—chickpeas in hummus. Whole Grain—none. Vegetables—brussels sprouts, zucchini, parsnips, carrots, sweet potatoes, turnips, rutabaga, butternut squash, beets. Leafy Greens—brussels sprouts.

Local Ingredients: You’ll have to inquire with the Deece cooks!

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Comment Provoking Questions: Which late summer/early fall produce are you enjoying the last of lately?

Happy WIAW and Vegan MoFo!

Until next time, Ali.

6 thoughts on “Vegan MoFo #9: What I Ate Wednesday #46

  1. Eating 4 Balance says:

    Love the looks of that smoothie-in-a-bowl. I have yet to make one, and I’ll admit that it probably won’t be until next summer… But right now I can just sit here and admire yours 😀

    Favorite summer-to-fall food would have to be pears and/or squash.

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