Even after working 3 days in a row, I still couldn’t even sleep in! I woke up at 8 (but really just rolled over and turned the tv on). I actually got up an hour or so later, and got my coffee on.
SO frothy 🙂
A little later I decided to finish my dessert from last night. Yeah, vegan chocolate mousse is not exactly a typical breakfast food, but who’s to say I’m typical. Me? Normal? Not so much.
More AM snacking continues…vanilla soy yogurt (these babies are HARD to find in the store lately, so I have kinda been saving this one). Why does it seem like every time I discover a new healthy vegan treat, it suddenly disappears from the store? I can’t find soy “holly” nog for the life of me, and my fave hummus flavor has been out of stock for weeks! I’m really starting to get frustrated. If odwalla bars are the next to go, I’m going to cry, because those are now a MEGA staple in my diet.
Moving on. For lunch I had a breakfast-y type sandwich with whole wheat bread, ff Fage, egg beaters, and soy bacon (8 strips!!).
Side view…mmm
After I showered I had a glass of soy milk, an apple, and some dried edamame to tide me over until dinner.
Thanks to my amazing sister’s birthday present (Skinny Bitch in the Kitch), I am learning all sorts of creative ways to cook vegan-friendly meals. So, now that I have the time and energy, I am ready to take on a pasta dish from the “Italian Bitch” chapter.
I’ll be cooking with seitan for the first time (although I’ve eaten it several times before, I’ve never made anything myself with it).
3 tablespoons refined coconut oil (I used EVOO instead)
6 tablespoons vegan butter (I used earth balance)
3 quarts water
About 5 teaspoons fine sea salt (I think I used WAY more)
1 1⁄2 pounds seitan
2 zucchini, halved lengthwise and cut into 1⁄4-inch slices
1 broccoli crown, cut into bite-sized florets (about 2-1⁄2 cups)
1⁄2 bunch (about 4 ounces) kale, cut into 1⁄2-inch strips
1⁄2 teaspoon pepper
1⁄4 cup pine nuts (I hate pine nuts, so clearly I omitted these)
And Voila!
It was a fairly simple recipe (I figured starting with pasta was best, though) and since it tasted excellent, I will consider it a success. So now that I graduated from the pasta realm, I can’t wait tackle more of the recipes in this book! Thanks Laura!!!!
Did I mention I boozed on the TJ reserve while I chef-ed it up? I’m not even hungry for dessert!!
I love your blog and your eating philosophy! I have that cookbook and I haven’t tried anything from it because of the coconut oil requirement. I should just buy some and get it over with! 🙂
yay for the shout out!! (and im not even the first one to comment…)
that pasta looked pretty delish
What soy bacon do you use? I had it for the first time at a restaurant in San Diego and have been wanting more ever since!
Also, do you like the skinny bitch cookbook so far? I’ve been debating whether or not to get it – I have so many vegan cookbooks already!
lightlife smart bacon is the best! here’s the website: http://www.lightlife.com/product_detail.jsp?p=smartbacon
it’s kinda sodium loaded though, just so you know
the skinny bitch cookbook is more a gimmick than anything else, some of the recipes are creative and great, but most are fairly common sense and basic. if you have other vegan cookbooks, you can prob skip this one.
p.s. i heart care to eat, you guys are the best!