breakfast: Cheerios with soymilk and banana slices, coffee, orange juice
lunch: Sabra hummus (artichoke and spinach flavor) with pita, mixed greens with Goddess dressing
snack: seitan jerky by Primal Strips, 1 piece flatbread
dinner: brown rice cooked in awesome rice maker that I got for Christmas with Michael’s No-Bake Baked Beans (click for the recipe), squash (halved, seeds scooped, inside rubbed with Earth Balance and a dash of salt and maple syrup, baked at 450 for about an hour)
Sautee two small chopped yellow onions in a medium sized pot, with oil, until clear. Keep the pot covered while you do this to keep them nice and moist.
Add 7 cloves of garlic cut into somewhat large chunks.
About 5 minutes after adding garlic, add 1 can of black beans and 1 case of red kidney beans. Don’t drain ‘em.
Keep that covered and cooking on medium heat.
Now we are going to caramelize some sugar. In a separate pan, add 1/3C white sugar, and stir in enough water to make the whole thing a little soupy. Turn it on medium heat, and stir constantly with a wooden spoon until boiling. Make sure to scrape the sides if you get any buildup. Once it starts boiling, keep a close eye on it and wait for it to start to turn a brown color. When it does, stir it into the beans.
Add a dash of cinnamon, Old Bay, hot sauce (we used sauce from a chipotle with adobo can), some crushed red pepper, and salt/pepper to taste.
-Michael
dessert: Tofutti peanut butter ice cream sandwich
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