One of the things I love about My Vegan Mondays is how simple and pure the food is. While I know it’s possible to have gourmet vegan meals (hello, La Gazzetta), it’s sort of nice to just rely on whole foods.
In Michael Pollan’s words:
These days this is easier said than done, especially when seventeen thousand new products show up in the supermarket each year, all vying for your food dollar. But most of these items don’t deserve to be called food—I call them edible foodlike substances. They’re highly processed concoctions designed by food scientists, consisting mostly of ingredients derived from corn and soy that no normal person keeps in the pantry, and they contain chemical additives with which the human body has not been long acquainted. Today much of the challenge of eating well comes down to choosing real food and avoiding these industrial novelties.
Coffee and soy milk
Cantaloupe and raspberries (yum!)
Lentil salad with beets and corn
Green grapes and raspberries (more yum!)
A plum and another banana
Salad of greens, regular and sundried tomatoes, avocado, walnuts and carrots