January 17, 2012


January 17, 2012 - .  

breakfast: flax flakes with soymilk; Oren’s coffee with soymilk

mixed fruit (strawberry, cantaloupe, grapes, orange, blueberries)

lunch at Carrie’s baby shower: my wild rice salad (recipe); Jessica’s veganized risotto with zucchini; Des’s cabbage and ramen salad; kalamata olives; figs; cherry tomato; carrot; vegetable crackers with olive hummus; strawberries

  • 2 c uncooked wild rice
  • 5 c water (or however much you need to cook your wild rice)
  • 3 corn cobs
  • 3 shallots, minced
  • 4 cloves garlic, minced
  • 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  • 1.5 T olive oil
  • 1 T white balsamic vinegar
  • juice of 1/2 lime
  • pint cherry tomatoes, halved
  • handful of cilantro, coarsely chopped
  • salt and pepper

Cook the wild rice and let cool.  Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it’s fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes).  Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste.  Add more olive oil, vinegar, and lime if desired.

dinner at Bogota (they label vegan items on their menu): plantain chips with house salsa; fried yucca with green sauce; kale and red onion salad; gallo pinto; quinoa cakes (made with sweet potato and black beans with Colombian aji sauce); classic margarita; Quilmes beer (didn’t know before drinking it, but possibly not vegan (search page for quilmes))

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