Thursday’s Menu 8/9

Choco-Berry Shake

Breakfast: Coffee, Choco-berry Shake (banana, raspberries, peaches,  tofu, cocoa powder, almond milk)

Lunch: Cauliflower Curry over Basmati Rice and Daal, Iced Barley Tea

Dinner: Fried Rice with Dried Smoked Tofu, Swiss Chard, and Fresh Corn, Peaches—made by my hubby.

Cauliflower Curry

Vegetarian Fried Rice

Peaches

 

 

 

Tuesday’s Menu 7/17

Everything Shake

Breakfast: Coffee, Everything Shake (OJ, Strawberries, Blueberries, Raspberries, Mango, Papaya, Tofu)

Mexican Plate for Lunch: Basmati Rice and Kidney Beans, Guacamole, Tomato Salsa, Sauteed Kale, Corn Tortillas, Baked Tofu

Dinner: Refried Kidney Beans, Sauteed Kale, Wheat Crackers, Miso Rice Crackers

Dessert: Strawberry Cream with Digestives—a make shift old fashion Strawberry Short Cake

Mexican Lunch

Beans, Kale, Crackers for Dinner

Miso Rice Crackers

Strawberry Cream and Cookies

 

 

 

Monday’s Menu 7/9

Tropical Shake

Breakfast: Coffee, Tropical Shake

Lunch: Vegetarian Couscous, Marinaded Bell Peppers, Flat Bread, Strawberries

Dinner: Cauliflower Curry with Daal-Basmati Rice, 2 Figs, Strawberries—ok. I finally cooked over oven for 30 minutes.

Desert: Half Coconut Mochi, Half Sesame Ball from Fay Dah Bakery

Monday Box Lunch

Cauliflower Curry over Daal-Basmati Rice

Coconut Mochi and Sesame Ball

Saturday’s Menu 5/19

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Basmati Rice, Sauteed Tofu and Bok Choy

Snack: ‘Shroom Burger at Shake Shack in Brooklyn—their menu said (Vegetarian) and it was the only vegetarian choice in the store. With the first bite, gooey cheesy-creamy sauce sprout out of the fried ball inside the soft sweet bun. I couldn’t read the description and I didn’t ask what was inside, but I didn’t expect it to be that. I finished it anyway. I was hungry. It was alright. Just my taste buds are not looking for a greasy spoon any more.
Chocolate Cake–the only vegan choice snack at the Brooklyn Folk Festival. It was okay. I bake a better one.

Supper: Mixed Green Salad with Grape Tomatoes and Avocado, Quinoa Salad, Wholewheat Sourdough Bread, Iced Mint tea—I was so tired of being at the Brooklyn Folk Festival and walking around all afternoon in the new Brooklyn’s waterfront. AND I need something green! I stopped by at Trader Joe’s on my way home to pick up ingredients. This was exactly what I wanted.

Lunch

Vegan Chocolate Cake

Shroom Burger at Shake Shack

Green Supper

Friday’s Menu 5/18

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Arugula/Petite Tomato Salad, Wholewheat Sourdough Bread, Sauteed Bok Choy—All resh from the farmer’s market

Dinner: Vegetarian Curry with Brown Basmati Rice, Arugula/Tomato/Avocado Salad, Iced Mint Tea

Arugula with Petite Tomatoes, Wholewheat Sourdough Bread, Sauteed Bok Choy

Vegetarian Curry, Arugula

Friday’s Menu 5/4

Tropical Shake

Breakfast: Coffee, Tropical Shake (Banana, Pineapple, Tofu, OJ)

Lunch: Vegetarian Curry, Organic Brown Basmati Rice, Colored Peppers/Barley/Blackbeans Salad

Dinner at Zen Palate: Celestial Tofu—the menu said soft tofu, and broccoli rabe, but they used broccoli tonight. It was still good. The sundried tomato seitan sauce was interesting.

Lunch: Veg Curry

Celestial Tofu