I have a seasonal vegetables chart hanging on the wall in front of the table where I draw. Combined with a sense of post-bike riding hunger, I was compelled to quickly sketch some veggies.
This is the food of kings. Okay, it’s an acquired taste but it’s so, so good. There’s heaps of vegan macaroni “cheese” recipes available online that use yeast flakes (nutritional yeast) as a key ingredient. They’re also super nice sprinkled on whole grain toast with extra Virgin olive oil, ground sea salt and green herbs. It’s not a huge flavour leap from Vegemite (which is yeast based) to yeast flakes so fellow Aussies should be able to cope with it!
No-Muh Cheese. It’s amazing.
I like this stirred into a cup of oat milk or sprinkled on my breakfast cereal. It’s a barley malt-based non-dairy drink flavouring.
*I am going to share photographs of some of the vegetarian / vegan foods lurking in our pantry. A number of friends over the last year have asked “what do vegetarians eat, anyway?” and so here’s a pictorial record for them and anyone else curious.
** Not all of the foods are what one could call healthy, and we do actually try to eat healthy plant-based, but there are heaps of nice vegan junk foods we like to have from time to time. So please note I’m not necessarily sharing “healthy” food, just vegetarian-friendly food that I was able to buy in local (Melbourne, Australia) stores.
As a vegetarian for almost 20 years I’ve heard the “Where do you get your protein?” question more times than I can count. Here’s one of the countless options available for those worried that they’re not getting adequate protein. I like to sprinkle a bit of this plant-based protein powder on my breakfast cereal, along with some soaked chia seeds, ground flax and pumpkin seeds. I have my cereal with oat milk, almond milk, or coconut drinking milk. Due to the near-omnipresence of soy in all kinds of food products, I prefer to not deliberately add soy where possible.