January 25, 2012


January 25, 2012 - .  

breakfast: mini bagel with tofu cream cheese; Oren’s coffee

lunch: sandwich with Genesis bread, oven-roasted Tofurky slices, greens, tomato, mustard; clementine

peach lambic (eww.)

dinner: basmati rice with green curry with tofu, carrots, and peas (adapted from the recipe on the jar of Thai curry paste: cook one bunch of chopped garden carrots in a half cup of broth with ~3 mild dried chili peppers for about 5-10 minutes, until carrots just start to soften. Set aside the broth/carrot mixture. Sautee 4 cloves sliced garlic in ~1-2 tsp sesame oil until browning. Add a 14-ounce can of coconut milk and 1 T of Thai Kitchen’s vegan green curry paste, and simmer for 5 minutes. Add the broth/carrots, a half cup of frozen green peas, a block of silken tofu cut into chunks, and simmer. After 5 minutes, add 3 chopped scallions, a few chopped cherry tomatoes, and a handful of chopped cilantro. Simmer 5-10 more minutes, adding Sriracha to taste)

Luna and Larry’s cherry amaretto coconut ice cream

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