February 24, 2011


February 24, 2011 - .  

breakfast: amaranth flakes with soymilk; coffee

vegan banana cream pudding from LifeThyme

lunch from NY Dosas: Singapore noodles, served with salad, coconut chutney, and sambar soup; vegetable rolls with ginger garlic sauce

wild berry Skittles

dinner: Spanish wild rice (click for the recipe), using wild rice from Lake Pacwawong from Fall 2007. This poses the interesting question: does wild rice ever go bad?; Lagunitas Censored (vegan according to Barnivore)


  • 1/2 c wild rice
  • 1/2 c white rice
  • 1 ripe plantain, cut in half
  • 2 T canola oil
  • 2 T Earth Balance
  • 1 red bell pepper, cut into strips
  • 1 T olive oil
  • 1 red onion, chopped
  • 4 cloves garlic, slivered
  • 1/2 c sweet corn (I used frozen)
  • 1/2 c or more chili sauce (mine is made of dried chilis, tomato, veggie broth, cumin, oregano, onion, garlic, peanut oil)
  • 1 tsp oregano
  • salt and pepper to taste
  • 1 T apple cider vinegar
  • juice of half a lime
  • 1/2 c cilantro, chopped

Cook rice.

Meanwhile, fry the halved plantain and red bell pepper strips in the canola oil and Earth Balance on medium heat.  Cook the plantains for about 5 minutes, until almost cooked through (some blackening okay); place on towel to absorb oil, and then cut in chunks.  Fry the red bell pepper strips until soft and starting to blacken, perhaps a couple minutes more than the plantains.

Separately, in olive oil, saute the onion and garlic.  After a couple minutes, add the chili sauce and oregano, and saute a few more minutes.  Next add the plantain chunks and corn, and saute again for a few minutes.  Then add the cooked rice, and stir, adding more chili sauce if you like.  Add salt and pepper to taste.  Turn off heat and then stir in vinegar, lime, cilantro.

Serve rice topped with the blackened red bell pepper strips.

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