breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; iced coffee from Oren’s Daily Roast
lunch: leftover chili with Tofutti sour cream and sourdough bread
an olive
cherry-strawberry pie with olive oil coconut ice cream
dinner: pita with homemade ful (click for the recipe), cucumber-tomato-onion-vinegar salad, tahini, fresh lemon, and chopped cilantro.
This recipe is totally made up. It would be better starting with dried beans so that they remain intact after cooking/flavoring.
- 1 can small fava beans, rinsed
- 1 big can big fava beans, rinsed
- 1/2 bouillon cube in 2 c water (2x diluted)
- 1/2 onion, quartered
- 3-4 cloves garlic, cut into large chunks (just 2-3 chunks per clove)
- 2-3 cloves garlic, minced
- 2-3 bay leaves
- roasted red pepper flakes
- sea salt to taste
- black pepper to taste
- splash of olive oil, plus 1-2 T
- cumin
- chili powder
- lemon, cut into wedges
- parsley or cilantro, chopped
Combine the fava beans, bouillon, quartered onion, garlic, bay leaves, roasted red pepper flakes, black pepper, salt, and splash of olive oil in a saucepan. Bring to a boil, then reduce to a simmer. Cook, uncovered, until the bouillon reduces and you are left with a thick sauce. Some of the beans will disintegrate, but chunks of beans are okay. Once boiled down, remove onion, garlic, and bay leaves. Add cumin and chili powder to taste, and cook for a couple more minutes. Add more salt and pepper to taste if necessary.
In a small bowl, combine the 1-2 T olive oil, about 1/2 tsp chili powder, about 1/2 tsp cumin, the minced garlic, and a dash of salt and pepper. Transfer ful to a serving dish, and create a little crater on the surface. Pour the olive oil/spice mixture into the crater. Serve with fresh lemon wedges and chopped cilantro or parsley.
and, of course, more cherry-strawberry pie with olive oil coconut ice cream
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