How to Be a Vegan On-the-Go

Lately my life has revolved around my organic chemistry class. The good news is that there are only three days of class and four exams left! I have been awakening at 5:24 am each morning (that's after I hit the snooze) and with a 30 minute commute to class, I have no time for elaborate Ruby Red-esque breakfasts. So what's a girl to do?

Bake a heck of a lot of food at once, freeze it, and reheat each morning, of course!

Here's what I've been having for breakfast:

Carrot ginger almond muffins


Double carob brownie waffles


Low-er fat banana bread muffins from Veganomicon


Muesli with cherries, dried figs, almonds, soymilk, oats, banana slices, and cinnamon


Breakfast blondies with almonds and carob chips, adapted and super-healthified/breakfast-ized from the dessert blondies in Eat, Drink & Be Vegan




I've been in the mood for fruit all summer long, so I've been having smaller portions of the grain-items each morning to make room for awesome soymilk + banana + frozen fruit smoothies! My favorite right now is soymilk, banana, and frozen peaches, with and without almond or peanut butter. And the funny thing is that it's normally around 5:50 am when I'm eating breakfast, so there is zero light outside. I had to pose all these pictures in the daylight, on weekends, from my freezer stock of goodies.


There are actually really good frozen meals that have made my life much easier these past few weeks. Here are two I have had and would recommend:






Here's one lunch I packed for my (9+ hour) lab days:



That goo is Dreena's Creamy Cashew (er.... almond) Dip from Eat, Drink & Be Vegan. It's so good -- I highly suggest you try it! I spread it on my Wasa crackers. Yum!


But one of the best things I've made recently was some crispy five-spice tofu with bulgur, lime, broccoli, and the best Thai Almond sauce ever! This meal was so divine and is going on my standby rotation.





I've been sneaking peeks at your blogs during my breaks from studying -- I'll be back to commenting soon!