Could there be more M’s in that header? Nope. But we have a couple! Awesome sauce. Read on for their mouth-watering menu…

Name: Megan & Mike

Hometown: Denver, CO

My dietary leanings: We made the plunge into the plant-based diet together a little over a year ago. We can’t say we’re totally vegan because every once in a while we indulge in honey. But meat and dairy products are completely absent from our diets. Cooking is a huge part of our lives and something we love to do together.

My favorite vegetable: We tear through tomatoes like nobody’s business…if you consider them a vegetable. We also love, love, love bok choy.

This morning we ate…

Quinoa with blueberries, goji berries, raw pumpkin seeds, hemp seed, flax, raw cacao, and unsweetened coconut milk. We usually drink one cup of tea every morning as well.

Then for lunch it was…

Leftovers from the night before: red lentil curry with mushrooms, cauliflower, and spinach. We make a lot of curries because it’s the perfect leftover food for quick lunches. We also munch on fruit as wells as some grape tomatoes and baby carrots throughout the day.

Finally for dinner we had…

Homemade vegetable sushi rolls, homemade miso soup (no fish stock here!), and steamed edamame. We love making sushi at home because we can put whatever we want into the rolls. When we go out we’re limited to only 3 or four vegetable options. At home we can use asparagus, carrots, cucumbers, avocados, bell peppers, shitake mushrooms, tofu, jalapeno, spring onions, and tofu in all different sorts of combinations. Every once in a while we make baked tempura veggies as well. Making sushi is so easy we wish we would have started making it back when we still ate fish. We would have saved so much money!

Last but not least, dessert…

Megan totally got the baking bug last week and made crystallized ginger biscuits. We topped them with peaches and blueberries coated in a little bit of vegan sugar and a homemade almond scented whipped cream made out of coconut milk.

Um, crystallized ginger biscuits? Megan, if you’re reading this, please post the recipe. :)