Tuesday’s Menu 11/20

Tropical Shake

Breakfast: Coffee, Tropical Shake with Parsley

Lunch: Japanese Yum Sandwich and Corn from Num Pang—oh, so satisfying. I don’t go there all the time because the line is outrageous. But today, there were only 3 people on line before me. It’s already holiday weekend and not many people were working in midtown.

Dinner: Kale Quinoa Salad, Simmered Sweet Potato, Toast, Beet Stew

Yum Sandwich and Corn on the Comb

Kale Quinoa Salad, Beet Stew

 

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Wednesday’s Menu 10/31

Breakfast: Home-made Oats-Nuts-Fruits cereal, Banana, Almond Milk, Coffee

Lunch at Dee Daa: Drunken Noodles with Tofu, Green Papaya Salad—at this busy Thai restaurant on E44th Street, things were normal. The difference between above E40th and below is huge.

Dinner: Beet Stew, Pan Fried Cauliflower, Sauteed Kale—camping in my own apartment in New York City. As far as camping food goes, we are eating well.

Drunken noodles and green papaya salad

Beet Stew, Cauliflower, Kale

 

Thursday’s Menu 10/25

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Beet Stew, Potato Salad Sandwich form Panya

Dinner: Eggplant in Marinara Sauce, Rice and Pickled Plum   Ochazuke (Quick Risotto)

Beet Stew, Potato Salad Sandwich

Eggplant in Marinara Sauce, Plum Ochazuke

 

 

Wednesday’s Menu 6/20

Green Goddess

Breakfast: Green Goddess Shake, Coffee

Lunch: Beet Stew, Cranberry-Ginger Scone

Picnic Dinner with a Free Concert on Madison Square Park: 2 Samosas from Punjabi Deli, Focaccia and Olives from Etaly

Beet Stew, Cranberry-Ginger Scone

Samosas

Focaccia and Olives from Etaly

Wednesday’s Menu 6/6

Green Goddess

Breakfast: Coffee, Green Goddess

Lunch Bag on the Park: Beet Stew, a slice of Carrot Cake

Dinner: Sauteed Tofu and Shiitake Mushrooms, Rice and Beans, Corn Salsa, a slice of Carrot Cake with Strawberry-Tofu-Creamcheese-Cream—the dinner is leftovers from the last few dinners, but carrot cake is new! I like this vegan cream. I wasn’t sure if I liked it or not, but I realized that I was licking the knife which was used to scoop out the cream out of the blending cup.

Leftover Dinner: Tofu, Corn Salsa, Rice & Beans

Carrot Cake with Strawberry-Tofu Icing

Tuesday’s Menu 6/5

Very Berry Shake

Breakfast: Coffee, Very Berry Shake

Lunch: Guacamole, Fresh Corn Salsa, Rice and Beans, Pita—ooooh, everything was tasty.

Supper: Beet Stew, Wholewheat Toast, a slice of Carrot Cake—my first attempt of vegan carrot cake. I will make it a bit more moist and sweeter next time.

Vegetarian Mexican Lunch

Beet Stew and Toast

Vegan Carrot Cake

Tuesday’s Menu 5/29

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Hummus, Grape Tomatoes, Sauteed Kale, Moroccan Carrots, Pita, Roasted Beets, Iced Peppermint Tea

Supper: Beets/Lentil Stew with Wholewheat Sourdough Bread with Buttery Spread, Butternut Squash Pancake with Maple Syrup

Hummus Plater for Lunch

Beet Stew Supper