"Vegan Bean Burrito"
"Vegan Bagel Delight"
I had been trying to take Ana out for brunch to Bliss Cafe near where I work for 3 weeks now and I was finally able to drag her out to Williamsburg to make it happen. It’s a really tiny space and we got squeezed into a corner about a foot away from the next table. We thought we were in the clear for about the first 10 minutes until an Eastern European couple walked in and sat next to us. The woman then preceeded to cough about 20 times during our meal. It was pretty annoying. Anyway, enough of our rant.
The delicious food distracted us from the germs being spread in our direction. The burrito was stuffed with mushrooms, black beans, really tasty vegan cheese and was served with vegan sour cream and a fresh salad. The Bagel Delight was some tasty tofu scramble over tempeh bacon and served with home fries.
We loved it!
After binging on fries or any other favorite treat, we usually start having salads for dinner to halt the growing bellies. I usually wouldn’t write a post about a salad but these came out so good I thought they deserved it. The beauty of salads is that you can throw pretty much anything in it and make it a meal.
The first one has a Mexican theme going on: greens, corn, cabbage, onion, jalapeno, tomatoes, carrots, shaved raw beets. The second one doesn’t really have a theme but it had extra goodies such as roasted potatoes, beets and pumpkin seeds. Very satisfying.
Roasted veggies rock
Filed under Dinner, lunch
I have found a new use for the infamous pink sauce. It’s in this lasagna although you can’t see it. Sandwiched between layers of zucchini, portobello mushrooms and pasta. What a stroke of genius! I ate an 8 x 8 pan by myself! I’m not even exaggerating.
I've run out of adjectives
Happy Earth Day to all my vegans out there. Keep saving earth, one meal at a time!!
Filed under Dinner, lunch
Wish I had better lighting in the kitchen.
I had to write a paper today for a class I am taking on Medieval Manuscripts, but I still set aside the time to make a healthy dinner (and to post about it apparently, since it still isn’t done). Anyway, I put together a sweet potato & avocado roll, made with brown rice. I roasted the sweet potato, which had been cut into 1/2″ wide strips and simply rolled it up. With no mat or seran wrap, mind you.
Oh and I served it with tamari, or wheat-free soy sauce since I may be allergic to gluten. Still trying to figure it out.
So, wish me luck on this paper. Only two pages left!
We took this recipe for stuffed portobello mushrooms from the blog, Guilty Kitchen.
We followed the blog author’s suggestions and served it over tomato sauce and quinoa. Except that we served it over my favorite pink sauce! And of course, we didn’t add the cheese that was called for in the recipe. Instead we sprinkled some bread crumbs over the mushrooms.
All in all, a very successful meal.
Agatha’s birthday is coming up so I’ve enlisted the help of her Gna – baker extraordinaire to make vegan cupcakes. Of course we had to do a test run and after eating a better part of a dozen, I think I may have gained about 5 pounds. I’ve been afraid to step on the scale. These were decadent. Don’t they look it?
Even the pink is all natural!
Portobello salad with spicy mustard dressing
Salio muy rico,no parece carne?
Ya servido en el plato.
Asi sorprendo a Papa cuando viene de dar sus clases.