September 28, 2011


September 28, 2011 - .  

breakfast: toasted garlic bagel with tofutti cream cheese; coffee with vanilla soy milk

lunch: leftover 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

snacks: grilled corn on the cob; grapes; coffee cake from wildflour bakery

rosh hashanah dinner at adi’s: crispen’s collard green zimbabwean dish over brown rice; pumpkin and saffron rice pilaf;
Winter Squash with Caramelized Onions; Spinach with Olives, Raisins and Pine Nuts; Couscous with dates and pistachios (recipe from cooks illustrated); sam adam’s octoberfest(vegan according to barnivore); mickey’s malt liquor

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