October 23, 2010


October 23, 2010 - .  

breakfast: pancakes with maple syrup (followed my fluffy beer pancakes recipe with all soymilk instead of beer)

lunch, purchased at Lifethyme Natural Market: Sunneen Health Foods Kisses Knishes tofu spinach knish; Lifethyme’s organic vegan coconut cream pie [Ingredients: filling: org. silken tofu, tofutti cream cheese, florida crystals, coconut extract, vanilla extract, arrowroot powder, org. coconut milk, shredded coconut. crust: org. white spelt flour, baking powder, sea salt, safflower oil, filtered water.]

dinner: spicy tomato fondue. The sauce is a light and spicy tomato puree (the recipe came with the fondue pot). Items to dip: steamed mushrooms, steamed broccoli, boiled red potatoes, bread, Tofurkey sausage, and BBQ tempeh (from this recipe)

red wine (may or may not be vegan)

dessert: butterscotch fondue. Recipe also included with the fondue pot, substituting Earth Balance (in place of butter) and evaporated soymilk reconstituted at twice the concentration (in place of condensed milk). Items to dip: chocolate Mi-del Snaps, strawberries, red plum

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