Tonight's Cauliflower Parmesan.
Here are the rice noodles. There is waaay more than this picture shows!
Tonight's roasted garlic spread or sauce.
Me drinking hot carob ricemilk.
Creamy Vegetable Chowder (from yesterday).
I had a bad dream today. In it, Rachel came home with two more bags of produce including kale, swiss chard, collard greens, bananas, a moldy orange, and lettuce. I was condemned to cooking in the kitchen for the rest of my life. Oh, wait. That wasn't a dream, that's reality. LOL!
In other worldly news, our camera went psycho today. I was deleting some pictures and must have pressed a button, because when I tried to take pictures of dinner it wouldn't stop (taking pictures, that is). Rachel fixed it though. She also found out we have flash! I guess we should have read the manual when we got it two years ago.
Maybe my pictures will be better now. Or maybe not. Moving on.....
For dinner today we had:
A salad made from lettuce that *gasp* Rachel didn't bring home. It wasn't organic. Call me spoiled, but it just didn't taste as good as organic lettuce does.
Cauliflower Parmesan from Ecological Cooking
oven roasted zucchini*
quinoa with Roasted Garlic and Chickpea Spread or Sauce (in this case, it was sauce)
I made this up, but it wound up tasting like a white bean and and sage dip from
Vegetarian Cooking for Everyone. Actually, I thought it tasted like rotten herbs (that's what you get for trying to use up everything Rachel brings home), but nobody else thought so, so I guess that's what their eating tomorrow. Here's the recipe:
2 heads of garlic, separated into cloves (but not peeled)
1 15 oz. can of chickpeas, undrained
1/4 cup chopped fresh parsley
1 tbsp fresh thyme
2 tbsp fresh rosemary
1 tbsp raspberry balsamic vinegar
parsley for garnish
Preheat the oven to 400 degrees F. Place the unpeeled cloves of garlic in a baking pan in a single layer, and bake for 20 to 25 minutes, or until soft and lightly colored. Remove from oven and let cool. When cool enough to handle, squeeze out the pulp into a blender container. Add the remaining ingredients (including chickpea liquid) and process until smooth. That's it.
Here's what I had today:
Amaranth-Bean Chili-Porridge from The Passionate Vegetarian
corn tortillas
brown rice with flax oil, Braggs, and nutritional yeast
a small bowl of Creamy Vegetable Chowder (from yesterday)
black beans
rice milk
a banana
dinner (see above)
warm carob milk
In case anyone in blogworld is wondering why I list what I eat, I do this because there are a lot of blogs showcasing what vegans eat for dinner, and there are even some showcasing lunch, but never a whole day's meals. That's where I come in. :)
Anyway, I'm off to search the blogosphere.
5 comments:
You're blog is awesome!!! Thanks for visiting and commenting on yesterday's post! I am going to link you right away!
Have a great weekend! Hope to see you often!
Thank you so much, harmonia. I hope to see you often, too. :)
By the way, I'm going to link you to. I should have done it sooner, I don't know what was stopping me.
Hi, there. I enjoy reading your blog, and that's from a homeschooling mom:)
My oldest, who's 8, has her little blog that she rarely updates, but I could see her with a vegan food blog down the road. She enjoys taking pix of food and nature.
Keep it up, okay? You are a role model to other teens out there!
This is Veronica's sister with a warning to all: The cauliflower parmesan is positively addicting!!!! It is absolutely my favorite dish in (maybe not the world), but at least the United States!!! : )
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