September 26, 2011

stacey- back to dc

September 26, 2011 - .  

breakfast: coffee with vanilla soy milk; garlic bagel with tofutti cream cheese; roasted pumpkin seeds with sea salt

lunch: leftover chili with sweet potatoes, carrots, black beans, pink beans, zucchini, tomatoes, and tempeh (i think it may have gone bad, but i ate it anyway); leftover butternut squash with garlic, kale, potato, sweet potato, and onion

snacks: part of a gingerbread scone from wildflour bakery; grilled corn on the cob

dinner 1: pomegranate tofu

dinner 2: thai red curry with pumpkin (thanks mom!), thai basil*, carrots, broccoli, patty pan squash*, red pepper, orange pepper (thanks barb!), chickpeas, potatoes (thanks lori!), coconut milk, red curry paste, soy sauce, and vegan oyster sauce served over wild rice

* = food from my garden

drink while cooking dinner: mickey’s malt liquor (it’s still my favorite)

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