Blueberries and Cauliflower – a lesson in cooking while travelling

Recipes made this week:




This week started off a little weird. Z and I were travelling via bus back from her dads house in New Hampshire. This was our second weekend in a row out of the city and she had a conference in DC that she was leaving for Tuesday afternoon. As a result we didn’t have a lot of groceries, nor did we want to do a large grocery shop.

Monday Morning – Everything Bagel with Toffuti Cream Cheese”

Photo by Dmitry Zvolskiy on

A classic breakfast of mine.

I buy the Vermont brand Everything Bagels from Whole Foods and a tub of vegan cream cheese. Every morning I get up, brush my teeth, and set a bagel toasting, while it does that I get dressed, make my bagel, pack my bag and off I go into the world to eat my bagel en route or once I get to work.

Z and I have tried a bunch of different vegan cream cheeses. Here is our Very Scientific review.

#1: Tofutti

Holy crap so good – so so so good. I’m recently vegan so I still miss cheese like I miss Game of Thrones, with all of my heart. However, I can’t tell that this isn’t real cheese. It’s made of tofu – so if you can’t/don’t eat soy, steer clear, but it’s perfectly creamy and spreads really easily and reminds me that I deserve nice things on a daily basis.

#2: Kite Hill

Kite Hill was my favorite before I found Tofutti. Like Tofutti you can’t tell that it’s vegan from the flavor. It’s full of a rich lovely flavor and is great for standard bagels and also baking things. My biggest issue with it is it’s expensive, and it has a slightly weird texture as compared to milk counter parts.

#3: Daiya

This is a perfectly fine cream cheese. It’s sweet, spreads alright, has a good texture when you bite into it. My biggest problem with it is that it tastes slightly weird as an aftertaste. It’s totally worth getting over and eating regularly if you wish. It’s also great to bake with as that tiny aftertaste goes completely out the window when paired with basically anything else.

#4: Miyoko’s

I’m gonna be honest, I don’t recommend this cream cheese for bagels. It’s great with baking and other sauces that require it, but it’s just not worth it for bagels. It’s a weird texture and has an aftertaste that’s very tangy, no creamy richness that I’m looking for. It’s also a little expensive. Go with the others before this one. I like the brand, just not this particular product

Monday Lunch – a sad wrap

Because we had been travelling, I had a go out for lunch as we had no groceries in the house. I went to a deli near work and had probably the worlds saddest wrap. Hummus, corn, beans, and Chipotle sauce. It made no sense, it didn’t taste good, and it cost $7.98 – I will not be returning again.

Monday Dinner – Pancakes and greens and sausage oh my!

I don’t like supporting Amazon, I’d much rather support my local farmers market and mom and pop shops, however, sometimes it’s really freaking hard to beat the convenience. I had ordered something or other from Amazon a little while ago and it had given me a $5 off my next Prime Now delivery, a Prime Now delivery doesn’t charge a delivery fee if you order more than $35 worth. Z and I were going virtual grocery shopping!

So we ordered a bunch of food and set it to deliver as I was arriving home from work. What a blessing. Wow so good.

We had picked a bunch of blueberries while we were New Hampshire, and we had some leftover mushrooms that had about one more day of life in them before they spoiled. It was time to get creative.

We went with breakfast for dinner, and the meal was so freaking good that I wrote up a whole other recipe around it here. Blueberry pancakes, sausages, and greens with mushrooms. We curled up on the couch and watching the Bachelorette – (spoilers) bye bye Luke P.!!

Tuesday Breakfast – Another bagel and cream cheese

Like I said, a classic, yum.

Tuesday Lunch – Pizza

Photo by Pablo Macedo on

Listen. I’m not perfect. Sometimes I do things like forget the leftover pancakes and greens sitting in my fridge and then play it off like I was leaving them for Z to take for her lunch. See I’m such a good partner! But regardless, I was lunch-less again on Tuesday and feeling rather cash strapped.

I went to a local pizza place (no chain, obvi) and got two slices, one for then, one for the next day (because I think ahead)!

If anyone is in the Financial District part of Manhattan, I highly recommend the artichoke/spinach pizza I got from Georgio’s Pizza. So. Freaking. Good!

Tuesday Dinner – Cauliflower Wraps

Photo by Pixabay on

Tuesday night I not only had a stocked fridge but also no one besides myself to determine what I had for dinner. What did I decide? An old favorite. I pulled the head of cauliflower out of the fridge set to work.

The recipe is based off of this one by Naturally Ella. I add chickpeas to it and usually omit the scallions as I never have them around (though the one time I did, they definitely added something). Also, this time I used whole wheat tortillas as a wrap rather than pita – I make a lot of quesadillas so tortillas are usually in the house where pita is usually a specialty item.

Check out the original recipe. It’s So. Good.

Wednesday Breakfast – Blueberry overnight oats

I’ve always been a big fan of oatmeal – I used to have it every morning for almost a year. But I had never done the overnight oats thing. It always seemed a little too too too, you know? Anyway, because of these beautiful blueberries we’d picked in New Hampshire, I wanted to use them! So I made an overnight oat thing – no biggie, just some oats and me.

Blueberry Overnight Oats

Prep Time: 5 min
Yields: 1 serving


  • 1/2 cup rolled oats
  • 2/3 cup almond milk (sub your milk of choice)
  • 2 tbsp chia seeds (optional)
  • 1/4 tsp vanilla extract
  • 2 tsp maple syrup
  • 1/4 cup of blueberries


  1. Find a container that closes – mason jar, Tupperware, fancy bowl, travel mug – with at least 8oz amount of room
  2. Combine all ingredients except the blueberries in the container and stir to combine
  3. Add the blueberries and carefully fold into the mix
  4. Make sure all of the oats are covered by the liquid
  5. Seal the container and refrigerate overnight

I ate these cold but you could easily pop them in the microwave to warm them up in the morning if you prefer. They’re hearty and healthy and kept me full for the whole morning. Definitely recommend!

Wednesday Lunch – That other slice of pizza

I mean… I got two on purpose…

Wednesday Dinner – Leftover cawliflower

I had no more tortillas so I heated the cauliflower / chickpea portion up separately from the kale, then mixed them all together for a warm salad. If I had been smart I would have brought a dollop of hummus along, but it was good all the same.

Thursday Breakfast – Poppyseed bagel with Tofutti cream cheese

Listen, why mess with a classic?

Thursday Lunch – a hodgepodge

Listen, I am a strong believer in cleaning out your fridge. I use the oldest stuff in there and wipe that pantry dry. However, this also means I’m a big fan of the Grocery Shop. That time where you wander the isles for an hour and listen to a podcast and buy over $100 worth of stuff. Well, neither happened this week what with the travelling and the Amazon Prime Now delivery. This meant that as I was preparing the house to leave for DC for the weekend, I wanted to get as much out of the fridge as possible. Thus my very. weird. lunch.

First up is my blueberry banana smoothie. Made based on random recipies I’ve read and made over the years, this was using up a banana in my fridge and some old frozen blueberries bought at the store (no way was I using my perfect New Hampshire blueberries for a smoothie! Scandal!

Blueberry Banana Smoothie

Prep time: 5 minutes
Serving Size: ~12oz / 1/2 serving


  • Half a banana
  • 1/4 cup frozen blueberries
  • 1/2 cup almond milk (sub milk or yogurt of choice)
  • a drizzle of honey (sub agave or maple syrup)
  • 1 tbsp chia seeds (optional)


  1. Dump everything into a blender. If you don’t have a high powered blender considering putting the liquid in first and the honey in last.
  2. Blend for about a minute on high speed.
  3. Enjoy!

Note: You can also add greens to this, I’d recommend about half a cup, however it will (obviously) yield more

The second part of my lunch (because admittedly, this smoothie was small) was the final two remaining blueberry pancakes. I was silly and forgot to pack syrup but my work graciously provided me with butter so it was still really excellent.

Photo by on

The third part of my lunch (maybe it was a snack? I ate it at like 3pm) was another overnight oats thing. This one I’m not even going to pretend about a recipe because I used Minimalists Bakers. It’s really good my friends. Now, you have to be into peanut butter, but it’s so good. I put the other half of my banana on top of it and it was perfection. Find the recipe here.

Thursday Dinner – more cauliflower leftovers

It’s a big batch okay? Z wasn’t there to help me. I had to eat it, just had to, besides, it was a lot nicer of a meal to eat on Amtrak than like… idk something that smells a lot.

So this is where I’ll leave my meal round up for the week. Z and I are in DC with weekend and will mostly be eating out and about – hopefully we don’t spend too much money.


Did you make any of these recipes? Have your own variations you want to share? Stories about going vegan or mostly vegan? Leave a comment! Subscribe! And enjoy!

1 thought on “Blueberries and Cauliflower – a lesson in cooking while travelling”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s