katherine « What the heck do vegans eat?

March 11, 2010

katherine

March 11, 2010 - katherine. Tags: New York City, NY

breakfast: leftover beans and rice with Sriracha; last piece of multigrain pecan bread, toasted with Earth Balance; coffee

lunch: falafel sandwich ($2.50) from Mamoun’s; ABC lemon poppyseed cookie

snack at lab meeting: several generic sour patch kids

snack bought at subway stand: Skittles (original flavor)

dinner: Israeli cous cous pilaf with chickpeas and asparagus (click for the recipe); romaine with Annie’s lemon & chive dressing; Smuttynose IPA (vegan according to Barnivore)

Pilaf:

half an onion (preferably red onion, or shallots), chopped
about 3 cloves garlic, minced
tiny bit of olive oil (just enough to keep the onion/garlic from sticking)
dash (about 1/4 tsp) of roasted red pepper flakes
salt and pepper to taste
3 cups Israeli cous cous
1/4 c Earth Balance (less if you want to be LAME)
2-3 bay leaves
cinnamon
4 cups vegetable broth (I used half the recommended Rapunzel bouillon plus dried shiitake mushrooms)

Saute the onion and garlic with red pepper flakes, salt, and pepper, until just starting to brown. Use a small amount of olive oil to keep them from sticking, but not very much since you want them to start browning without cooking for too long (they’ll have plenty of time to cook with the cous cous).

Add the cous cous, bay leaves, cinnamon, and a couple T Earth Balance, and saute for a few minutes. After the cous cous has toasted for a bit, add the broth, bring to a boil, and then reduce the heat to maintain a simmer. Cook until the broth has disappeared (about 15-20 minutes), turning a couple times to make sure that the cous cous on top gets cooked.

(I didn’t have a cover for my pan, which made the 1c cous cous : 1.33c broth ratio work pretty well. If you have a cover, it probably takes less broth.)

Chickpeas and asparagus:

3+ cloves garlic, chopped into big chunks
olive oil
salt and pepper to taste
roasted red pepper flakes
cayenne pepper
1 can chickpeas, rinsed
about 10 spears asparagus

Saute the garlic in olive oil for a minute or two. Add the rest of the ingredients. Saute for longer than you think on medium-high heat, stirring only enough to keep everything from burning. Chickpeas taste awesome if you cook them long enough for the outside to brown.

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March 11, 2010

katherine

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