A Weekend Replete with Vegan Food
It was a weekend for good vegan, homemade food!
Friday evening, a friend cooked dinner for me. She sauted large, sliced portabella mushrooms in the packet of portabella sauce that came with them (balsamic is a good option if they don’t come with sauce). She served them to me sandwich style on a wheat kaiser roll with tomato, lettuce, fresh basil, and spiced vegan mayo - she bought a plain vegan mayo and mixed in some garlic, pepper, salt, etc.
It was messy, but it was delicious!
Saturday, I went to a local coffee house and had three-bean chili that they make on site, and that they label as vegan! I also had an amazing smoothie made with mangoes and tea.
On Sunday, I had a baby shower to go to that asked us each to bring something to eat. One person brought a loaded fruit tray. The hostess set up a “make your own salad” table with lettuce, mandarin oranges, sliced almonds, and a homemade apple cider vinegarette dressing … and there were some chicken tenders sliced up, too. But they were kept separate from the rest of the salad, which is more than you can usually expect at a party.
I brought a layered bean dip. In a pan, I spread one can each of: vegetarian refried beans (if they aren’t labeled vegetarian, they likely have lard), corn, and diced tomatoes with green chilies. I couldn’t find any vegan cheese, so I left that out, and just topped it all off with three, very ripe avocados mashed up.
It was a well-fed weekend for me! And now I have leftover bean dip with two kinds of tortilla and corn chips for lunch today.
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