Menu

This week I'll be finishing off the kale tacos and picante from earlier in the week. My attempts to re-create Sangria's picante went very well, and after I make it another time or two I'll post the recipe. The tofu benedict, also, is delicious. I used the hollandaise sauce recipe and marinade recipe from this site. Instead of portabello mushrooms I used extra-firm tofu because I wanted the extra protein. My only note is that you may want to use less salt in the marinade.

 tofu benedict

Some other things I'll be eating this week:

Breakfast
A breakfast sandwich of Field Roast, avocado, spinach, tomatoes, and sprouts.

Snacks
The usual stuff, veggies, fruit, green smoothies, plus chickpea salad and banana bread. One of these days I'll write down my recipe for wheat-free sugar-free vegan banana bread so I can post it

in mid-morning, I like to put fresh veggies out to snack on through the day

Appetizers and Dinners

Peppers, heirloom tomatoes, green apples, goat cheese.

Cherries with taleggio, almonds, olive oil, and thyme. I'll probably pair this with the mead from the Camas Prairie Winery I got for Lughnasadh. Ideally I'd use robiola cheese, but I didn't see any at the Co-op. I should check out that wine and cheese store downtown.

Grilled cheese, tomato soup, sweet potato fries, and salad with mock chicken and honey mustard.

A curry involving roasted vegetables, shrimp, and seitan. At the farmer's market today I bought a variety of peppers good for roasting. There is a stand at the Farmer's Market that at the height of the season has over 70 varieties of peppers.

just two of the varieties of peppers at the Farmer's Market

Dessert
Vegan chocolate pudding