November 18, 2010


November 18, 2010 - .  

breakfast: shredded wheat with soymilk; coffee

lunch from NY Dosas food cart: special pondicherry (lentil crepe filled with potatoes and veggies), served with sambar soup and coconut chutney

Trader Joe nutty wafers; Smarties

BBQ Pringles

dinner: roasted beets, turnips, red onions, garlic, and chickpeas in olive oil with salt and pepper; tomato-flavored couscous (first sauteed 1c couscous in Earth Balance with berbere spice blend, salt, and pepper, then added 2c water); Hitachino Nest XH (may not be vegan)


  1. stacey's comment:

    the tomato couscous looks like regular couscous. did it change color when cooking? did it taste different than normal couscous


    katherine's reply:

    it tasted pretty much like couscous. I added spices so maybe that’s why i couldn’t tell the difference. it was pretty orange, even after cooking


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