July 26, 2010


July 26, 2010 - .  

breakfast: Cheerios with soymilk; iced coffee

lunch: leftover sauteed collards with garlic, kidney bean seitan patty, and jalapeño cornbread


Ricola cough drops

Follow Your Heart vegan mozzarella cheese

spoonful of Purely Decadent peanut butter swirl chocolate coconut ice cream

dinner: toasted corn tortillas served with salsa, fresh lime, collards+garlic sauteed in olive oil, and strange beans [I reduced a strained+rinsed can of pink beans with about a cup of 2x-diluted vegetable broth, a splash of olive oil, bay leaves, red pepper flakes, black pepper, quartered onion, and large garlic chunks until the water mostly evaporated, removing the onion, garlic, and bay leaves at this point. Separately I sauteed garlic, red onion, Mexican chili powder, and cumin in a bit of olive oil until just brown, then blanched the garlic and onion with the juice of 3/4 lime, and added cilantro. I mixed this with the pink beans, smashing the beans up a bit. It was too flavorful, so I then added a can of black beans, lightly sauteed + smashed.]

Dogfish Head Aprihop IPA (vegan according to Barnivore)

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