Cereal is such an easy and delicious breakfast option, especially on work days when I don't have a ton of time to be cooking in the morning. I've been loving Sally’s Berry Colossal Crunch with Silk's Vanilla Almond Milk, so yummy!
I used to make tofu "egg" salad sandwiches all the time when I first went vegan, and I've just recently started making them again. The recipe is pretty simple - firm tofu, vegan mayo, mustard, relish, onions, garlic, cumin, and a pinch of sea salt. My husband also loves this recipe, and it's a great change from my regular pb&j sandwiches that I always bring to work! This vegan version is awesome because you can easily eat it in public without worrying about that awful egg scent.
I had recently found vegan green tea cake with buttercream frosting at Swiss Pastries in Carlingwood Mall. This store doesn't normally have any vegan options, so this was a really exciting find! I'm not usually a big fan of green tea, but I had to support the vegan option. Turns out, this cake was really delicious!
I also had some baby carrots with Catalina dressing, and a pear, to balance out the slice of cake.
Whenever I find cauliflower on sale I make sure to buy a head or two to make cauliflower wings! I use Hot for Food's recipe, and it's never disappointed. I paired the "wings" with Daiya's Blue Cheeze Dressing and some coleslaw.