I have a bunch of photos to share from May’s veggie meals. Some of them are vegan, and some of them are vegetarian, all of them were super tasty.

Sometimes I make meals out of whatever I have hanging out in the fridge. Burritos are a tasty way to use up leftovers.

I can’t get enough homemade sushi!

Lemon Pasta with veggies. I also had some tasty artichoke pesto on toast.

Homemade vegan crunchwraps, and plenty of chips and salsa.

Rice Noodles with Kimchi, and a tasty side of edamame.

I made more sushi for dinner.

I had a few leftover for lunch the next day.

We had a bunch of Cliantro in our garden. I decided to try and make homemade pico de gallo. Holy moly it was good! I ate it with tostadas, I ate it with chips, and I ate it with a spoon.

Vegan Tacos! Refried beans make a great substitute, so I can enjoy taco night with the family.

O.k., so I made a few loaves of homemade bread. I might have taken a nap while I was proofing the bread, so the loaves might have been over proofed just a bit. While they wern’t the prettiest loaves of bread, they did make some AMAZING grilled cheese sandwiches. This also might have been my breakfast…

Vegan burrito bowl for me.

Noodles with Veggies.

I finished off the rest of the homemade bread, and used a little more of the artichoke pesto hanging out in the fridge. I can also eat artichoke pesto with anything; toast, crackers, pasta, silverware…

I finally found some very lovely avocados. I like mine with Kosher Salt, a bit of fresh black pepper, and a few dashes of lemon juice. Seriously, I think I could eat avocados for every meal, snack, whatever, all day, every day.

As the weather is heating up, I only want to eat cold foods. Snack dinner is always a cool option. I enjoyed some petite carrots, marinated artichoke hearts, and one more of those very lovely avocados.

Well, I didn’t get my dream garden this year. One of these years I swear, it is going to happen. I only have a few plants growing off of the side porch. There is a patch of cilantro, that has already bloomed, so it’s probably done. I also have a big tomato plant, budding with green tomatoes. We have a little sweet banana pepper plant that has already produced some delicious peppers. This was my first pick of the season. Pretty small, but that tomato and pepper were fantastic.

We are well into June. I seem to live in the kitchen twenty-four hours a day. I hope to have some more photos up soon, but right now, I’ve got to go clean up the dishes from lunch.

It is pretty much half-way through the month, time to share some photos of veggie meals.

 
Mexican Quinoa burrito bowl (vegan)

  
Ramen and veggie bowl (vegan)

Lately, I’ve been using up leftovers and what I have on hand in the pantry for vegan meals. 

I’m trying to save where I can on groceries. It seems like every time I go shop, prices have gone up again. 

What about you? Are you seeing price increases in your neck of the woods?

Here is the rest of my vegan and vegetarian meals from March.

Homemade vegan quinoa and veggie soup. Sliced avocado with a little salt and pepper. Delicious vegan meal.

Veggie Fajitas with stuffed sweet peppers. This fell into the vegetarian category, I couldn’t resist piling on monterey jack cheese on those sweet peppers.

Vegan Quinoa stuffed Avocados. I can’t explain just how much I love this meal.

Vegan Ramen with Kimchi and Broccoli. A local store carries plain Ramen, and I love using it in all sorts of tasty dishes.

Crunchwraps have quickly become a family favorite.

I veganize mine. This crunchwrap was made sauteed sweet peppers and onions, guacamole, and vegan refried beans. It was so good!

One big batch of vegan Quinoa and veggies can stretch into so many meals. I added a little salsa, and sweet peppers to this batch for a yummy soup at lunchtime.

Well we are under another tornado watch around dinner when this photo was taken. I made a quick meal for all of us. Mine was a tasty vegan broccoli salad.

I’ve almost finished off this batch of vegan Quinoa and veggies. I made a yummy soup for lunch, and put one serving in the freezer. I love keeping vegan goodies in the freezer, cause sometimes I really don’t feel like cooking.

Last, but not least…

Homemade vegan Sushi! Seriously I love this stuff so much. I think I could eat it for every single meal. I made a batch with just sushi rice, one with broccoli slaw, and one with celery. Homemade sushi is a great way to use some of those veggies hiding out in the fridge.

Perfection!

As I said before, March was the easiest month so far on the two-thirds vegan plan. I really enjoyed trying out new dishes, and “veganizing” some family favorites.

I had to break this monthly post into two posts, I had way too many veggie dishes to share. I made it another month of going two-thirds vegan. This was the easiest month by far. I made a ton of tasty dishes, and here is way too many photos of tasty vegan goodness.

Vegan Tacos with homemade Mexican Rice and tons of Avocados

I have no idea just how many avocados I ate through the month of March.

Beans, Rice, and Guacamole Salad

I even made a batch of vegan re-fried beans. They were amazing.

I paired them with homemade Mexican rice.

Avocado with Broccoli Slaw, so tasty.

Homemade Mexican Rice and Avocado are perfect together.

I made a big batch of Quinoa with Veggies.

Vegan leftovers, super yummy

Loaded pasta salad, cool and perfect for lunch or dinner.

Taco seasoned Quinoa Tacos! This was a perfect vegan match for taco night.

Taco seasoned Quinoa stuffed Avocados. This dish was unreal.

Mexican Quinoa Burrito Bowl. Tastier than take-out.

Vegetarian Lemon Pasta with Artichokes and Capers, fresh homemade bread rounds out this meal. I was craving Chicken Piccata, so I made a veggie version of it.

Some nights I made snacks for dinner. I keep a bunch of vegan varieties on hand for me.

Loaded Vegan Pasta Salad and Black Olives. We were actually under a tornado watch, so we needed to get dinner done in a hurry.

I’ll have part two of this post (hopefully) up tomorrow. I have really enjoyed making and eating all of these tasty vegan dishes. I’ve been feeling a bit better too, and my hair is crazy lovely, probably from all of those avocados.

Holy moly March is almost done, and I’m just getting around to posting this. I’ve stuck with my plan for going two-thirds vegan for another month. So far it has been a pretty easy goal to meet.

I’ve been trying out a lot of new dishes. Here are a few of the tasty vegan and vegetarian meals from my kitchen.

Potato Hash (vegan)

Quinoa and Sauteed Veggies (vegan)

Ramen with Veggies (vegan)

Applesauce with Rice (vegan, sick day)

Edamame and Sushi (vegan)

Taco Salad from Taco Bell made with Refried Beans (vegetarian)

BBQ Quinoa, Corn Salad, Mashed Potatoes, and Dinner Rolls (vegetarian)

Veggie Fajitas and Homemade Refried Beans (vegan)

Salad with Avocados (vegan)

I’ve really enjoyed all of the fresh meals, and I swear I could eat avocados with every meal.