So the rest of the AM was as usual...type, type , type, stop eat some breakfast bar and some fruit...type, type , type. Then it was time for lunch. I was meeting a colleague at CPK, what am I going to eat? I can't have cheese, will be tempted. NOPE! I had some tortilla soup and this great grilled veggie salad, no peppers and sans dressing. http://cpk.com/menu/salads/. I highly recommend it. It has art hearts, asparagus, eggpplant, and then avocado. No dressing was needed. Phew!
But since I survived not eating CPK's pizza we made our own for dinner. We had whole wheat dough from TJ's and then I grilled some veggies while Jillian made the Mockzzarella. Yep, make your own "cheese." Actually, NOPE! It was not cheese. It was yeast dissolved in water with thickener. We added some cayenne to spice it up. It really looked more like Nacho Cheese consistency. Yet we had our grilled pizza and we are still alive. Which is more than I can say for the leftover "cheese." If you want to give it a try you can find everything you need at Whole Foods and just follow the recipe. http://www.ivu.org/recipes/italian/mozzarella-j.html
So tomorrow starts my liquid diet until mid-Friday, so I probably will not have much to say about the Veggie Broth I am having and the Gatorade and ice pops. So you may not hear from me until after lunch on Friday, when we brave going out again. I am looking forward to Friday's dinner, the last of the Vegan meals...Penne Arrabiatta with Meatlessballs.
Veg Out!
I personally really like this vegan cheese recipe.
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I like to use unsweetened almond milk instead of soy so not to overload on soy in my diet. Of course, I make a few minor adjustments to seasoning to liven it up. It's more like a nacho cheese, so I use it on my vegan nachos with lots of veggies and soy chorizo from Trader Joe's.