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| Vegan Lasagna hot out of the oven |
Workout - 30 minutes circuit
spin
XPF Cardio
Breakfast - Almond milk yogurt with mangoes, currants, and sunflower seeds.
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| Chili |
Lunch - Chili made with Textured Vegetable Protein (TVP), tomatoes, onion, bell pepper, zucchini, pinto beans, corn, and carrots. It was served over white rice.
Salad - mixed greens, olives, mushrooms, pickled beets and pesto dressing
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| salad |
Snack - Crispy Rice Bar
Dinner - Lasagna. This is the first time I have tried to veganize this dish. I microwaved onion and a log of my chrizo spiced TVP sausage and added in tomato sauce and paste, oregano, basil and parsley. For the cheese layer, I used tofu sour cream mixed with whole wheat bread crumbs and the Daiya vegan cheese. This was a better tasting cheese than the other 2 that I have tried. It was not so great by itself, but in the pasta dish it melted and there were no bad tastes. I layered it in the same manner as traditional lasagna and topped in with nutritional yeast. I thought that the final product was good, but could be improved on. Silken tofu might work better than the sour cream.
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| Serving of lasagna |
Snack - dried apricots.
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