breakfast: Nature’s Path organic flax plus multibran cereal with soymilk
lunch: leftover pasta with vegan Parmesan, nutritional yeast, sea salt, pepper, and Earth Balance; espresso
iced coffee at Gorilla Coffee
red (cranberry?) lemonade at apartment interview
dinner: roasted tofu (tofu cubes roasted in Dutch oven with olive oil, tarragon, oregano, salt, pepper, red pepper flakes, maybe some other herbs, quartered onion, and big garlic chunks); mashed potatoes (boiled potatoes mashed with soy creamer, Earth Balance, soymilk, salt, and pepper, all to taste) with mushroom gravy (click for the recipe); kale sauteed with garlic and olive oil; Brooklyn Brewery Summer Seasonal
- 1 container (10oz?) of button mushrooms, washed and thinly sliced
- 1 onion chopped tiny
- 3-4 cloves garlic, minced
- olive oil
- sage
- black pepper
- 3 cups vegetable broth (I used bouillon, and slightly more than the suggested bouillon:water ratio)
- 3 T Earth Balance
- 2.5 T flour
- salt (if necessary, based on saltiness of broth)
Saute onion and garlic in olive oil. After a couple minutes, add the mushrooms. Season with black pepper and sage. When the mushrooms have just started to cook through, add the broth and simmer.
In a separate pan, prepare a roux by heating and constantly stirring the Earth Balance and flour together over medium heat. After the two are mixed, they should start bubbling, and then start turning slightly brown.
After cooking the roux for a couple minutes, add it (a bit at a time) to the gravy until desired thickness. Add salt if necessary.
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