A Vegan day of “Random Eatings” ~ Not a Recipe ~

Today I was thinking about that I’m a “spontaneous cook”. I don’t really plan my daily meals, and what I’m used to do is first consulting to myself: “what I would like to have as breakfast?” and then get into the kitchen looking what’s on the fridge, if my cravings match with my available resources is a good start.

Sometimes that ideal situation does not happen and I have to play with the creativity. Here is when all sort of “not a recipes”  randomly are born, because my cravings are claiming for a specific meal, but I lack of one main ingredient so I try to replace it, or mimic a original non vegan recipe, or I just start to put thing together. The results usually are a surprise.

The thing is: I never get notes of this “not recipes” and now I see a good opportunity to start this online “notes” and share them it with you. I’m pretty sure that everybody have had one of these cooking moments, and after a good time enjoying your “not a recipe” you think “how it was that I’ve made this?” “Why I did not took a note?”.

So with that being said, here is my first day of “Random Eatings”. I’m going to show you what I’ve made, make a brief “not a recipe” and add the nutritional information at the end, just to have an idea of what an average vegan person like me eat.



Today was a very cold morning, and I wanted warm oats with fruits and spices, so I cooked this bowl of oats with a mug of “chai masala latte”. Here is how I did it:


1 medium apple

1 medium pear

1 banana

1/2 old fashioned oats

1 cup of water

1 tsp cinnamon

a hint of cloves

a hint of nutmeg

2 cardamom seed

1 Tbsp chia seeds

1 Tbsp walnuts

  • Peel the apple and pear, and cut them in 4, the slice every piece.
  • In a sauce pan at medium high heat, add the water and spices. Bring it to boil.
  • Once is boiling add the apples and low the heat to medium, cook for about 2 minutes.
  • Add the oats, and stir well, cook for 2 more minutes, and remove from the stove.
  • pour into a bowl and garnish with slices of banana and pear, sprinkle with chia seeds and walnuts.


Chai “masala” latte:

1 Tsp “chai masala” blend

1/2 Tsp cinnamon

1 cup soy milk

1/2 cup boiling water

1 bag of “ceylan” or any dark tea

1 Tsp agave

  • Soak you tea as usual while you prepare the milk.
  • In a little pot put the milk and the spices on the heat, stir occasionally.
  • once start to boil, pour the tea over the mixture.
  • add the agave and stir. Remove from the heat.



Here in Florida, the day did not get warmer, and we were freezing for our standards, so it was a perfect day to make a fast and simple version of “Chilean lentils” soup in the instant pot, which only takes 1/2 hour to prepare. I have pair this soup with just plain bread:

“Fast and simple lentil soup”

2 cups of brown lentils

1/2 onion

3 cloves of garlic

1 small carrot

2 celery stacks

1 cup of frozen sweet peas

1 Tbsp olive oil

3 bay leaves

1 Tbsp cumin

2 Tsp Paprika

1 Tsp Oregano

1/2 Tsp black pepper

1/4 marinara sauce

2 Tsp salt

1 Tbsp Corn starch

5 Cups of water

In the instant pot:

  • Choose the “sautee” mode and add the oil with vegetables, stir fry for about 3 minutes
  • Add the spices, keep stir frying for about 2 minutes
  • After rinsing the lentils, add them to the pot. Keep mixing.
  • Add the marinara, and water, change the mode to manual and set it to 15 minutes, with pressure
  • While your pot is working, make a Corn starch slurry dissolving 1 Tbsp in a 1/4 of cup of water and reserve.
  • After your pot finish the cycle, release the pressure. With the help of a submersion blender pulse a couple of times and add the corn starch slurry.
  • Close the lid and the corn starch slowly cook for about 5 minutes, after that you can add the salt and serve.


This soup keeps me very satisfied to skip the diner and only have a snack as a last “munch” of the day.

I had a portion of guacamole and some chips with a cup tea. I’ve made a express guacamole in a food processor:



Fast Guacamole:

1 avocado

2 tomatoes

1/4 of onion

1/2 of pickled jalapeno

2 cloves of garlic

Salt and lemon to taste

  • On a food processor place the onion, garlic, the inner part of tomatoes and jalapeno. Pulse until gets finely chopped.
  • Add the avocado, the rest of tomatoes, salt to taste and drops of lemon (you can add any of your spices o cilantro also, I like it simple). Pulse until the avocado is crushed, leaving some tomatoes pieces.


This was my Monday, December 11, 2017 in 3 Random meals, without any plans.


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