This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web as well as those I’ve made up myself. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.
Due to busy weekdays and packed weekends, I haven’t been doing much cooking lately. Since I never want to act like I have it all together, I thought it was still worth it to post a few snapshots and recipes of meals made and eaten over the past week or two—none of which were fancy, particularly pretty, nor difficult to make.
This was probably the best thing I ate all week, and I can’t even take credit for it. Though it looks pretty legit, it really wasn’t difficult for Brian to throw together. He’s so good at making veggie hash! This is an ideal weekend breakfast—especially if you have guests visiting and want to make them yummy vegan food!
Like the photo above of my half-eaten breakfast, this meal is nothing fancy—just sprouted wheat bread with peanut butter and sliced bananas on top. Served with dark roast coffee with soy, of course :)
In college I made vegetable stir fry for dinner almost every single night, but I’ve sort of neglected it in recent years—that is, until our friends made it for dinner with a tasty peanut sauce and I remembered how delicious it was! The meal shown above is a hodge-podge of pre-cut veggies from Trader Joe’s, plus brown rice, soy sauce tofu, and a tasty peanut sauce (recipe below!).
Sometimes, my fridge has nothing in it but ketchup, soy milk and hummus. Luckily I live down the street from a Trader Joe’s and can easily swing by for a quick lunch. I highly recommend the Super Spinach Salad and the Strawberry Chia smoothie—so fresh, tasty and full of fiber and nutrients!
Vegan Hash With Avocado
Created by Brian Joel Borton
Hash browns (we use a dehydrated kind from Costco, but frozen works, too!)
Bell peppers, sliced
Red onion, chopped
Avocado, cut into bite-sized pieces
Oil for cooking
Salt and pepper, to taste
If you’re using dehydrated hash browns, start by re-hydrating them as directed. Meanwhile, heat up your oil in a very large pan or wok. When it’s hot, add the hash browns and let them sear for a bit so they get nice and crunchy. Add oil to a separate small pan and sauté your veggies until the onions are translucent and the bell peppers are soft.
Simple Peanut Sauce
Courtesy of Shelby Crandall
1 cup crunchy peanut butter
1/2 cup apple cider vinegar
1/2 cup vegetable oil
2 tablespoons soy sauce
1 clove garlic
Salt and pepper, to taste
Water for thinning the sauce (optional)
This whole recipe is approximate, and is 100% made to taste. I recommend starting with these measurements, and adding more as you go so you get the sauce where you want it. The water only serves as a thinner to help you get the sauce at your desired consistency, but isn’t necessary to the recipe otherwise. I use a blender to mix mine up, but you can also combine everything in a jar and shake it up. Enjoy!
What have you been eating/cooking this week?