brunch: steel cut oats with soymilk and dashes of agave, vanilla, cinnamon, nutmeg, salt, and Earth Balance; coffee
snack: chocolate almond milk
dinner: asparagus and sun-dried tomato tapenade (click for the recipe) on homemade pecan multigrain bread (this time with 50% whole wheat flour, thank you Fairchild); sandwich with same bread, egg tofu and nutritional yeast cheese spread (recipes similar to what I used to make at the bakery… they turned out sort of weird this time so I’ll post the recipes next time), Twin Oaks soy sausage, romaine, tomato, red onion, and avocado; romaine lettuce salad with avocado, tomato, and Annie’s lemon & chive dressing
- asparagus, chopped (as much as you want… I used about 20 spears)
- 1/2 red onion, chopped
- 3-4 cloves garlic
- handful (about eight) sun-dried tomatoes, chopped
- salt to taste
- pepper to taste
- raw apple cider vinegar to taste
- olive oil
Blend all ingredients in a food processor.
drinks at Pacific Standard trivia night: a cask IPA and a beer called “hop god”… I’m not sure if they were vegan
Mamba (Stacey you’re right… it now does say vegan on the label!)
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marcy's comment:
March 15, 2010 at 11:50 pm
wait so you didn’t cook the asparagus??
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katherine's reply:
March 16th, 2010 at 4:18 pm
Right, I didn’t cook the asparagus. I’m sort of trying to experiment with using raw vegetables. I was going to call it “raw asparagus tapenade” but I don’t know enough about raw foods to know how to define the other ingredients. Sun-dried tomatoes can be made raw, but they are often put in an oven. My vinegar does say it’s raw on it (Bragg’s apple cider). I have no idea about the oil either.. is oil usually raw?
[Reply]
marcy's reply:
March 16th, 2010 at 4:47 pm
i think we did some research on this at the restaurant and realized that at least our olive oil wasn’t raw
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katherine's reply:
March 16th, 2010 at 7:28 pm
Am I allowed to make fun of raw foods and start trying to eat them at the same time?
emily's comment:
March 16, 2010 at 1:11 am
as far as the evidence i have seen and read, it seems that most belgian, german, and american beers are vegan (belgian and german ones to comply with national “purity laws”). the ones that aren’t are primarily british or irish. i know it’s better to find out for sure, but this seems like a pretty good rule of thumb if there’s no other way to find out at the moment of imbibition.
[Reply]
katherine's reply:
March 16th, 2010 at 4:21 pm
Yeah, I’ve noticed this too. What about cheap Polish beer, which is plentiful in my neighborhood?
Honey seems to be a frequent exception.. I have seen lots of microbrewery beer that has some honey (like one by Dogfish Head).
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