breakfast: coffee
lunch: leftover pasta with cashew/basil pesto, leftover fava beans with broccoli rabe and button and shiitake mushrooms
dinner: spiced garlic wild rice (click for recipe)
Boil 3 cups water and add 1 cup wild rice, along with 2-3 bay leaves, 1-2 tsp red pepper flakes, 1-2 tsp olive oil, and salt and pepper. Cover and cook. 15 minutes before the wild rice is done, add chunks of garlic to the pot.
I used “quick-cook” airboat-harvested wild rice, which takes only 20 minutes to cook and can be purchased for about $6/lb at the 2605 London Rd Holiday gas station in Duluth, MN. Cultivated wild rice is cheaper, and hand-picked is more expensive, but they all taste good.
baked tofu and shallots topped with spinach and vegan Parmesan (click for recipe)
Marinade for tofu: Dijon mustard, vinegar (I used apricot and lavender balsamic), olive oil, a dash of soy sauce, water, rosemary, thyme, red pepper flakes, salt, and pepper (all ingredients to taste).
Since I was in a hurry and did not want to take time to soak the tofu in the marinade, I diluted the marinade with extra water so that it fully covered the tofu in a baking pan, and then cooked it 440F for 45 minutes (longer than is needed to cook well-marinated tofu).
Add coarsely chopped red onion, shallot, and garlic 25 minutes before it is done baking. Add a layer of fresh spinach topped in
vegan parmesan cheese (optional; available at Whole Foods) 10 minutes before it is done.
Delirium Tremens (does anyone know if Delirium is vegan?) and Dogfish Head 90-Minute IPA (vegan)
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