January 6, 2012


January 6, 2012 - .  

breakfast: multigrain flakes with soymilk; soy latte from Oren’s

lunch: Mjudra bulgur salad; chickpea salad

Lula’s peanut butter chocolate swirl ice cream; after dinner mints

dinner: saffron rice pilaf (adapted from this recipe, without the orange zest and pine nuts, substituting veggie broth for chicken broth and Earth Balance for butter); Tahini baked tofu (thanks for the recipe Marcy!); garlic broth braised brussel sprouts (recipe from Vegan Soul Kitchen); red wine (thanks Kevin!)

coconut sorbet (thanks Rosalie!), Hoegaarden (vegan according to Barnivore); ginger lemon tea with whiskey; during The Edge

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