February 20, 2011


February 20, 2011 - .  

breakfast: roasted sweet potato with mole sauce; leftover Israeli couscous salad; leftover sauteed chard; coffee

lunch: leftover tamales with vegan sour cream and red chili sauce; leftover quinoa salad with lime and cilantro; more leftover chard

Ibarra Mexican hot chocolate / champurrado (heat soymilk and then blend with chocolate chunks in blender)

another tamale

dinner at Liz’s: spinach salad with currants and pine nuts; quinoa and peas; french bread; spiced pecans (from this recipe); fruit salad; a Manhattan; red and white wines, and port (may not be vegan)

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