katherine « What the heck do vegans eat?

February 8, 2010

katherine

February 8, 2010 - katherine. Tags: New York City, NY

breakfast: Silk peach soy yogurt and granola with almonds; orange juice; coffee

lunch: Jaffna lunch (soup, sides, 4 vegetable pancakes, samosa) from NY Dosas food cart

snack: Texas BBQ seitan jerky by Primal Strips, french fries (sorry Jonah!)

dinner: marinated wild rice tempeh sandwich (click for recipe);

For marinade, mix:

1/8 c tamari or soy sauce
1/8 c olive oil
1/8 c mustard (I used Jack Daniel’s stone ground mustard)
1/8 c vinegar (I used white balsamic)
juice of 1 lemon
red pepper flakes (about 1/2 tsp or 1 tsp)
black pepper to taste
large dash garlic powder
dry, crumbled sage (fresh, cut would be okay too!)
dry, crumbled rosemary (from Stacey and my garden; fresh, cut would be great)
dry, crumbled thyme (” “)
1 c water

Cut tempeh into strips (I used a wild rice variety of tempeh from Lightlife), and spread in a single layer in a baking pan. Add quartered onions and large chunks of garlic. Choose a pan size that leaves little empty surface area once the tempeh is added. Pour the marinade over the tempeh (it should just submerge the tempeh). Bake at 425F until the marinade is soaked in and most of the water has evaporated (about 40 minutes).

Eat as is, or in a sandwich. I had it on sourdough bread with lettuce and lemon wild rice salad as other sandwich fillings.

lemon wild rice salad (click for the recipe); Stroh’s and Dogfish Head 90-Minute IPA

Cook about 1 c wild rice per instructions (typically 3:1 water: wild rice), with bay leaves, a dash olive oil, quartered onions, garlic chunks, red pepper flakes, salt, and pepper.

While rice is cooking, chop about 2 c romaine lettuce. Dry roast 1 c pecans and 1/2 c sesame seeds with a bit of salt. Combine lettuce with pecans and seeds, and toss with the juice of 1 lemon.

When rice is finished cooking, lay out on a plate or other dish to cool. Once cool, add to the lettuce/nut/seed/lemon mixture. Add a dash of olive oil, plus salt, pepper, and vinegar to taste (I used white balsamic vinegar).

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February 8, 2010

katherine

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