Orange breakfasts excited me.
Plain Greek yogurt with pumpkin purée, vanilla extract, cinnamon, nutmeg, banana, almond butter, Pacific Sea Salt Somersaults
Actually, the more color, the better. With the exception of creamed frozen spinach, I never had trouble eating my veggies. There is actually a really unfortunate story involving the taking of this picture, involving a sick dog and a poor choice of photo staging.
Glutino pretzels, red bell pepper, green beans, sautéed broccoli rabe, sunflower butter, garlic hummus
My dad shows me love by preparing me big batches of comforting vegetable meals that I can eat throughout the week when I don’t have time to cook. This weekend, he chose a recipe from one of my very favorite cookbooks, Vegetarian Times Cooks Mediterranean. (It is, unfortunately, out of print, but is available used on Amazon.)
This Vegetable Tagine with Olives and Prunes was/ is/ and will continue to be fabulous. There are so many veggies in here: green beans, cauliflower, carrots, chickpeas, fennel, celery… and the chickpeas, olives, and prunes really make it an interesting and unique dish.
When I was ready to eat it a “real” meal (as opposed to scrounging forkfuls out of the fridge), I served it over spinach and topped it with diced avocado. Fabulous! I ate it hot, but I’ve packed it up to eat for lunch today, cold, with a kale salad.
Feeling productive and surprisingly alert on Saturday morning, I did a little cooking of my own. First, this Lentil Stew with Pumpkin. The recipe calls for cubes of either sweet potatoes or pumpkin, but alas, our sweet potatoes had turned by the time I was ready to use them. Instead, I used pumpkin purée, which changed the intended texture but worked really well.
I’ve been all about the lentils lately, and think a batch of Spicy Red Lentil, Peanut + Pumpkin Soup will be in order soon!
Also made Tamari Roasted Chickpeas from Eat, Drink & Be Vegan. The recipe suggests olive oil as an alternative for coconut, but I loved the subtle coconut flavor. Savory coconut is delicious! These were intended for lunchtime salad toppers, but I’ve had trouble keeping my hands out of the container!
My final bite of vegetables this weekend came from an unlikely source: Two Boots Pizza! I’ve heard great things about this place, and stopped in last night for a portable meal en route to the Guggenheim Museum.
Holy mother! Or, I should say, Earth Mother: five from the garden with whole wheat crust.
Yes, that’s Bette Midler’s head.
It’s vegan but there’s an option that comes with cheese, so I went with that. Some of the other pizzas had thin crust, but this was thick and cakey and a little sweet, almost like a biscuit. I loved it, and it kept me full for over 4 hours.
Week 2: Lentil Chili
Week 7: Curried Parsnip Fries
Week 8: Curried Lentils & Sweet Potatoes
Week 13: Grilled Cheddar-Mushroom Sandwich
Week 15: Green Rice
Week 19: Chopped Kale w/ Hot Pepper Vinegar
Week 27: Chocolate Peanut Butter Fudge
Week 28: Choco-holic Pancakes
Week 29: Green Israeli Couscous Salad
Week 32: (Modified) Tomato Salad on a Roll
Week 33: None
Week 34: None
Week 35: Pappardelle with Spiced Butter
Week 37: Nut-Butter Crusted Fries
Week 40: Chocolate Cherry Pumpkin Bread
Week 41: Pumpkin Boatmeal for One
Did you eat anything fun (or funny!) this weekend?