Day 2 - Food

So here it is Sunday afternoon and two meals down, and still alive, and not craving meat.  I miss cheese more than meat, but probably because I am so used to eating cheese sticks.

Breakfast Jillian made some yummy wheat flour pancakes.  They were a little heavy so I am wondering if the batter needed to be whisked.  However on top we had fruit compote, and on the side FACON.  Yes, we tried it again.  This time it was better since we were able to chew it.  It reminded me of something from a long time ago, which we laughed about last night, Sizzlean, but without the processed meat.  For those of you who do not remember or even know what it is here is a link...http://www.youtube.com/watch?v=KERQgZJcE2M.

Lunch was a Spicy Banh Mi sandwich.  This is Vietnamese Street Food.  This was actually my first exposure to it.  We put marinated and baked tofu on it, with cucumber, tomato, cilantro, lettuce, and a carrot and Daikon radish quick slaw.  There was a sauce of tamari (or a sweet soy sauce) and spicy garlic paste. This was all piled high on a toasted piece of baguette.  YUM! I could see putting turkey on it, but this was very satisfying.  In honor of Oprah we had chips with it, because she said she ate chips because they were Vegan. Here is a link to the recipe. (We left off the mayo). http://www.vegetariantimes.com/lunchchallenge/day3/

Dinner is already in the making and I know will be delicious.  I made a Moroccan Carrot Salad, which is now chilling in the fridge and then I am going to make up some Falafel to have on pita with eggplant hummus from Trader Joe's. We will bake the falafel for a healthier version. Ah, falafel, bringing back the good old days of college, when the fraternity would invite our parents for a weekend, and then put them to work at the Jewish Festival in Santa Barbara selling falafel as a fundraiser.  But it was good falafel, and the more money we made the less we needed to ask for from them.  For dessert we will have a no bake cookie made out of rolled oats. Follow the link and "bake" them up...http://www.ivu.org/recipes/snacks/chocolate-oatmeal.html.

Moroccan Carrot Salad from the Ultimate Book of Vegan Cooking p. 140


3-4 organic carrots thinly sliced (Using organic carrots is better because carrots suck everything out of the ground so they are sometimes used as a ground cleanser, so eating pesticide ala carrot is not fun).
1 tsp agave nectar
1 tablespoon of red wine vinegar or a fruit vinegar like raspberry

2 garlic cloves chopped
1/4 heaping teaspoon of cumin (to taste)
1/4 teaspoon of paprika (my addition)
juice of 1/2 lemon
2-3 tablespoons of EVOO
2 tablespoons of chopped cilantro1 tablespoon of chopped parsley
salt and pepper to taste


Slice the carrots using a mandeline (they will look like soap chips ala Woody Woodpecker http://www.youtube.com/watch?v=iGHlBTI0iMo).  Place them in a steamer and cook until just tender. Cool slightly and place in a bowl.


Combine the agave and vinegar, and then add the garlic, salt and pepper, paprika, and lemon juice.  While whisking constantly slowly stream in the EVOO. Poor the dressing over the carrots and stir. 


Chop the cilantro and parsley and mix into the carrots and dressing.


You can let it sit or eat immediately.

We will have our Mediterranean meal this evening watching Black Swan.  I hope there is no cruelty to animals since it is Vegan Week.

Veg Out!