breakfast: english muffin with earth balance and honey. oj.
lunch: last of the bean/green/tofu thing with brown rice
kim’s magic pop, chocolate
dinner: curry stew. the stew aspect of it was sort of an accident, but i still think it turned out pretty well. i’ll see if i can remember all of the ingredients…
Click for the recipe.
- grated ginger
- mustard seeds
- curry leaves
- cumin seeds
- ground cumin
- coriander
- turmeric
- chili flakes
- onion, diced
- sweet potato, diced
- eggplant, diced
- tomatoes (i used fresh because i had extra but i’m sure canned would be fine as well)
- coconut milk
- lime juice
- cilantro
salt the eggplant and set it aside in a colander. fry the ginger, mustard seeds, cumin seeds, and curry leaves in oil until mustard seeds start to pop. add the diced onion and chili flakes and cover. after a minute or two, add the sweet potatoes. when onions and sweet potatoes start to soften add the eggplant and spices; when eggplant softens add the tomatoes. let this stew until the tomatoes release their water; add more water if you want. add the coconut milk and simmer for several minutes until the vegetables are fully cooked; take off the heat and add lime juice, cilantro, and salt to taste.
i also sauteed some green beans with garlic and tamari.
dessert: chocolate, kim’s magic pop, the rest of that soy ice cream. ugh.
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