April 22, 2010


April 22, 2010 - .  

breakfast: Rice Krispies plus cinnamon shredded wheat with soymilk; coffee; bits of ingredients while preparing my lunch (see following)

lunch: salad with romaine lettuce, green onion, fresh thyme, radish slices, cashews, black beans, Goddess dressing, and fresh lemon

at lab meeting: tortilla chips with salsa; tortilla chips without salsa; potato chips; carrots with hummus

sip of Magic Hat Lucky Kat beer; Sierra Nevada Torpedo Extra IPA (vegan according to Barnivore)

dinner: Soy Boy Courage Okara burger and vegan cheese on bun with romaine, green onion, Jack Daniels mustard, and ketchup; a bit of leftover Israeli couscous with tofu+eggplant+radishes

mango sorbet with cayenne; more tahini-lime cookies


  1. stacey's comment:

    did you like the okara burger? I bought these last year and found them gross. i think they are still in my freezer. i guess i will need to eat them within the week (not worth moving with them)

    what type of cheese did you use?


    katherine's reply:

    I loved the okara burger! Are you sure you have the Soy Boy Courage type?

    I used Galaxy Nutritional Foods American slices.


    stacey's reply:

    i have the same brand. i am going to try it again this weekend.


  2. emily's comment:

    mango sorbet with cayenne sounds like the perfect dessert! we should definitely make the chocolate-covered sandwich cookies, i’m already planning the recipe in my head. i think they will involve fluff as well. perhaps the same fluff, which is still in my fridge. i think it will still be good in a year.


    marcy's reply:

    actually remember how the fluff went bad during our camping trip and turned blue?


  3. stacey's comment:

    how was the sorbet with cayenne?


    admin's reply:

    I love mango and spice. I based this idea from when I was in high school and went to Coney Island – there was a woman who would sell mangoes on a stick, sliced to look like flowers almost, drizzled with a pepper sauce. Superb.


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