The initial plan for this was to take photos of what I eat in a day, but human error came into play. I forgot to take photos during each meal, went out and had unplanned snacks that didn't get photographed and so on and so forth. This is a general idea of what I eat, but doesn't even come close to covering the variety of veggies that I actually eat in a day! At the moment I'm definitely a junk food vegan, and I'm not ashamed of that.
When I have time to cook a full meal, I have to add in my favourites. These are some lemon-rosemary-thyme and peppered potatoes that I later roasted.
I've had some of Vegan Rob's products before, but never these cute little puffs. They were phenomenal! They tasted like the white cheddar version of Cheeto's Puffs and I probably inhaled a 1/3 of the bag before I offered to share them.
This was THE best pizza I've ever had in my life. Honolulu's "What it Dough" food truck is a game changer when it comes to vegan pizza. They make their own artisian nut cheeses and specialty meats. I had their pesto pizza topped with mozzarella and sausage.
More breakfast - this was a tofu scramble with eggplant and bell peppers, topped with Rotel(diced tomatoes and chilies) and ketchup with a side of very crispy homemade fries.
I made my own gluten free pizza for the first time. It was pretty good. I'm not a fan of the marinades on this packaged jackfruit, so I used my own. BBQ pizza isn't something I thought I'd like, but never say never right?
My mom took me to the Raintree Cafe downtown. Apparently she frequents this restaurant and simply says, "Plant based milk, please. You can surprise me". And the owner does just that. She had an Irish Creme Almond milk coffee (left) and I had a Chocolate Pepper mint coffee (right). I really just love foam in my drinks, so adding the mint flavors to it just won me over.
I'm going to be honest about this. I really did dream that I was eating oatmeal cookies, so I made a batch. I don't follow recipes unless I've never made the dish before. I really just winged this recipe and it turned out well.
In the afternoon, these cookies turned into a simple ice cream sundae. I warmed the cookies and topped them with a scoop of Häagen-Dazs' new non-dairy ice cream - Chocolate Salted Fudge Truffle.
I had this delicious mung bean tapioca from Honolulu's Loving Hut. I also had their "Spicy Moana" dish that featured Konjac mock shrimp, shredded cabbage, bell peppers, onions and garlic.
https://lovinghut.us/honolulu/
