stacey « What the heck do vegans eat?

August 4, 2010

stacey

August 4, 2010 - stacey. Tags: Washington, DC

breakfast: banana; mint tea; sunflower seeds

lunch: toasted pita with vegan tuna salad, lettuce, tomato, vegan cheese and hummus; champagne grapes

snack: a few of the leftover cookies deb’s mom made

dinner at busboys and poets: Pan-Seared Basil Tofu (vegan) served with roasted red pepper risotto, asparagus, shiitake mushrooms, roasted corn, tomatoes and basil olive oil (this was ok, but not great); Coconut Tofu Bites (these were really, really good, although expensive); Tempeh sandwich with vegan mayonnaise, sprouts, roasted red peppers, sautéed onions on rosemary sun-dried tomato loaf

Comments (0)

No Comments

No comments yet.

RSS for comments on this post. TrackBack URL

recent recipes:
- Shortbread Cookie
  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
  2 tsp thyme
  
  freshly ground salt and pepper
  
  1) mix all of the marinade ingredients together
  
  2) baked on 400 for 25-30 minutes turning halfway through
  
  3) enjoy
- Apple Sage Quinoa
  - 1 c dried quinoa
  - 1-2 potatoes, chopped into bite-sized chunks
  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
  - 1 onion, chopped
  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
  - crushed red pepper
  - chili powder
  - oregano
  - salt and pepper
  - 1 apple, chopped into small cubes
  - 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
  - 1/4 c macadamia nuts, chopped (optional)
  - 1/4 c cilantro (optional)
  - 1/4 c scallions, chopped (optional)
  - splash apple cider vinegar (to taste, maybe 2 tsp?)
  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
- view all recipes
tags:
Search:
authors:
Archives:

August 4, 2010

stacey

No Comments

Leave a comment