katherine « What the heck do vegans eat?

April 19, 2010

katherine

April 19, 2010 - katherine. Tags: New York City, NY

breakfast: cinnamon shredded wheat with soymilk; coffee

lunch from NY Dosas food cart: Jaffna Lunch (4 rice+lentil crepes with filling; coconut chutney; sambaar soup; vegan chicken wings

dinner: marinated and roasted tofu and eggplant with spinach, served on Israeli couscous, with toasted slivered almonds, fresh slivered radishes, and fresh lemon juice on top (click for the recipe)

1 package tofu, cut into brick-shaped cubes
1 eggplant, cut into brick-shaped cubes
1 onion, chopped in large chunks
5-6 cloves garlic, chopped into big chunks
fresh thyme (a lot.. maybe like 1/4 cup?)
a few chives, chopped
1/2 tsp minced habañero pepper
fresh spinach (one bunch… about 2 cups)
1/4 cup sliced almonds
4-5 radishes
1 lemon

Broth:

6 cups water
several stalks celery, chopped
about 3/4 cup dried shiitake mushrooms
2 bay leaves
dried red peppers
black pepper
sea salt

Marinade:

3 cups broth
1/2 c soy sauce
1/2 c sesame oil
1 c rice vinegar
allspice (about 1 tsp)

Bake tofu and eggplant in the marinade at 400F for 80-90 minutes. Flip periodically. Drain (and save) most of the excess marinade. Add the tofu and eggplant to a Dutch oven, along with onion, garlic, thyme, chives + habañero pepper. Add about 1/2 cup of the excess marinade. Bake, covered, 10-20 minutes. Check periodically for dryness; if dry, baste with more marinade. When the onion and garlic are just about cooked, add the spinach to the top, cover, and let the spinach steam for a few minutes. Then stir in the spinach and cook a couple more minutes.

Separately, cook the Israeli couscous in 2:3 couscous:broth. If there is not enough broth, substitute water.

Toast almonds in a pan and slice the radishes into think sticks.

Serve the tofu/eggplant on top of the couscous, with the almonds, radishes, and freshly squeezed lemon on top.

Ithaca Brewery Nut Brown Ale and Cascazilla (both vegan according to employees at the Ithaca Brewery store)

Comments (2)

2 Comments »

stacey's comment:
April 20, 2010 at 11:08 am

this looks amazing! recipe?

[Reply]

katherine's reply:
April 20th, 2010 at 12:14 pm

I’ll add it tonight!

[Reply]

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April 19, 2010

katherine

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