April 26, 2010


April 26, 2010 - .  

breakfast: coffee with soy milk from marvelous market and salty oatmeal

lunch: garden blend chipotle burrito and a banana

snack: pretzels and another banana

dinner: lentils and greens (the mystery green from yesterday’s post stir fried with red onion, garlic, cumin and carrots with brown lentils)

dessert (how come no one told me i have been spelling this wrong?) : chocolate chip pumpkin bread (very moist!)

Click for the recipe.

dessert1 cup sugar
1/4 cup vegetable oil
a little over 1/2 cup silken tofu
1 cup pumpkin puree
1 1/2 cups whole wheat flour
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chocolate chips

Preheat oven to 350.

blend together the silken tofu, oil and pumpkin. after it is mostly blended add the sugar and blend again (we used an immersion blender and it worked really well).

sift together flour, spices, baking soda, salt and baking powder. mix the pumpkin mixture into the flour mixture. Mix in chocolate chips.

we didn’t have a bread pan (our pan was wider and shorter). we baked it for about 30 minutes until a knife came out clean.

drink: mickey’s

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