breakfast: blueberry muffin from freezer (i was inspired by emily to freeze my extra muffins instead of binge eating them when they’re already stale) with earth balance. oj.
lunch: roasted portabellas, red peppers, onions with hummus and garlic sprouts in pita. sauteed green beans.
dinner: “chicken” noodle soup! we used tofu that i had frozen a few days ago and it really changed the texture, made it a lot more chicken-like! Click for the recipe.
- onion
- carrot
- celery
- fennel (optional but i thought it added something nice)
- noodles
- frozen tofu thawed in the microwave and cut into bite sized pieces
- fresh parsley
- dried sage, thyme, oregano, rosemary, cumin, s/p
- tons of tamari
- corn starch
sautee the onion, carrot, celery, fennel, dried herbs and cumin partially covered until it’s soft; add water or broth to cover and bring to a boil (we used water and it was fine). cook the noodles separately to al dente. add the tofu and noodles to the pot, and pour in the tamari (at some point i stopped and used salt; tamari’s kind of expensive). when the soup is back to a simmer add the fresh parsley and corn starch which you have dissolved in cold water.
chelsea also made mustard greens with rice vinegar, sesame oil, garlic, ginger, and a bit of agave.
dessert: ciao bella coconut sorbet (omg) with an experimental topping consisting of reduced basalmic and melted ghiradelli semi-sweet chocolate chips. it tasted pretty good, but the texture was super weird! it was so crunchy we could hear each other trying to chew it all the way across the room. does anyone have a good ” hot fudge” ice cream topping recipe?
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