Thursday, August 14, 2008

Lots of salad

Long Week

Since last week of Friday my b/f and Moses has been redoing an apartment in Brooklyn. It took us four days to finish and during one of those days we went to an authentic vegan Caribbean Restaurant. It was awesome. My b/f and Moses ordered the vegan hamburger but I bought my own lunch for that day. I made mushroom rice. The employees made the burgers fresh there. It was awesome. It wasn't like those frozen patty that they heated up, it was fresh. I took a bite out of my b/f's and it has a very delicious special sauce coating it. I couldn't help myself staring at all the baked goods so I bought myself a Cassava Pone and I bought my b/f a coconut roll but it wasn't the traditional coconut roll. It was colored by beets.

We worked Friday, Saturday, Monday and Tuesday. On sunday we went to the beach with a group of friend. I bought in the Mini Crustless Tofu Quiches from the FatFreeVegan blog. I think it tasted great but I don't think my other friends really liked the taste of nutritional yeast. :/ I can't force them. It's just that I have to pick better choices of vegan food they are more fond and use to.

Yesterday I bought some food to a picnic with my b/f but it was raining so we ate it in the car. I made some macaroni and cheese from VegWeb. I thought it tasted ok but it wasn't cheesy enough for your regular maracroni and cheese but it was pretty decent. I also made some garbanzo and black bean salad.

Yields 4 Serving 194 Cal/ Serving

8 oz Garbanzo Beans, Cooked and Drained
7 oz Black Beans, Cooked and Drained
1 Handful of Spinach
1 Handful of Amaranth ( Or just another handful of Spinach)
1/3 Cup Scallions, Chopped
1/4 Cup Cilantro, Minced
1 1/2 Tbsp Basil, Minced
1 Tsp Fresh Lime Juice
1 Lemon Boy Tomato, Chopped (I used it for color since it's very yellow. You can use a regular beefsteak tomato)
10 Grape Tomatoes (Also used for color)
6 Green Olives
Salt and Pepper to taste

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