January 23, 2011


January 23, 2011 - .  

brunch: nachos (tortilla chips with Daiya vegan cheese, leftover Latin tomato sauce, refried beans, and avocado); soy latte

Korova cookies from Paris Sweets: Great Desserts From the City’s Best Pastry Shops by Dorie Greenspan, substituting Earth Balance for butter

dinner: kale salad (raw massaged kale with onion, garlic, olive oil, Bragg’s liquid aminos, and nutritional yeast); pasta with marinara sauce, vegan parmesan, and meatballs made out of Lightlife Smart Ground (veggie protein crumbles) + Daiya vegan cheese + bread crumbs + wheat gluten + corn starch + water + olive oil + parsley + salt + pepper + onion, coated in flour, then fried in olive oil

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