We loved food at Nutri Verde so much, we went back for more. This time, Patti cooked fungus soup and mushroom pie just for us. Today’s special included Pineapple mint water, fungus soup, mushroom pie, zucchini pie, and tomato risotto.
Via Organica is the organic cafe/grocery in town. They are also a hub for organic education. They also brew their own beer, which is tasty. Using fresh organic produces and simply prepared dishes are wonderful. We went back there many times in this 2 week stay in San Miguel de Allende. My favorite Mexican dish, Chili Relleno and a big glass of lemonade, I’m happy.
Cori found this lovely off-the-beaten-path lunch spot in town. It is run by Patti, just one woman who loves to cook for people. She cooks organic lunches in her converted garage every day. And a young lady (maybe her daughter?) serves. We all ordered Today’s Special, which included green drink, pumpkin soup, breaded cauliflower in tomato sauce, lentil patties, lentil patties in tortilla, brown rice risotto with zucchini, and green salad.
This is what happens in San Miguel de Allende on our first day. We found a wonderful French bakery, Cumpanio, in the center of the town. It is hard to be a vegan here.
We went to the organic farm right outside of the town for a lunch. Everything was good, but very very creamy and my tammy hurt later…
I made awesome dinner and nobody else is home! I ate it all by myself. Where is everybody?
ingredients: 1 bunch kale, 1 lemon, 1 ripe avocado, 1 small carrot, 1 tomato or a box of grape tomatoes, wasabi chickpeas (optional), salt and pepper
1. Wash kale. Rip leaves out of the stems. Put them in a big bowl. Add lemon juice and generous pinch of salt. Massage kale with fingers for a few minutes.
2. Peel and pit avocado. Break it with fingers, and mix it into kale.
3. Shred carrot. Cut tomato into small cubes or half grape tomatoes.
4. Add carrot and tomato in the kale bowl.
5.Sprinkle wasabi chickpeas over the salad. Serve.
Ingredients: 1.5 lb eggplant, 3 Tbsp vegetable oil, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp garlic (minced), 1 Tbsp ginger (minced), 1 Tbsp sake or dry sherry, 1tsp corn starch or arrow root powder, 1/2 cup of vegetable broth, 1 small green hot pepper (minced), 1 bunch scallion (chopped small)
1. Cube eggplant at 1″.
2. Heat oil in a frying pan. Cook eggplant until they become brown and soft.
3. Mix corn starch or arrow root power into the broth. Set it aside.
4. Mix all other ingredients in a small bowl. Pour it in the eggplant pan. Cook for 1 minute. Keep stirring.
5. Pour broth+starch into the pan. Cook at low heat for 1 minute until the liquid is almost all absorbed.
6. Serve with pita or rice.
I often make this scallion noodles in summer time. But today I just thought of having one. I sauteed the whole head of cauliflower although I knew it was too much for 2 meals. They are delicious by themselves.
1 head of cauliflower
noodles for 2 meals
1 tomato (optional)
1 bunch scallion (minced)
1″ fresh ginger (grated)
3 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp sugar
1 Tbsp apple juice or orange juice
1 tsp hot sesame oil
1 tsp sesame oil
1 Tbsp Hoisin sauce (optional)
1. Mix all the scallion sauce ingredients together in a bowl.
2. Divide the cauliflower heads into florets. Heat a frying pan, and sauté cauliflower in olive oil. About 7 minutes each side. Lightly salt them.
3. Cook your choice of noodles.
4. Put noodles in a bowl, pile up cauliflowers, add 3 table spoonful of scallion sauce.
Breakfast: Coffee, Choco-Berry Milk Shake
Snack: Baked Sweet Potato
Lunch: Blueberry Buckwheat Pancakes
Dinner: 1/2 Quinoa Pizza, Smoked Chicken Ham, 1/4 Sun Dried Tomato, and Pesto Sandwich, and Sauteed Broccoli
And this makes the 356th day since I became a vegan and started this blog. Hence I stop posting everything that I eat every day. I will post hi-light of the week. I think being vegan has stuck to me. 🙂