Choco Berry Shake
I made a dessert for breakfast this morning. Well, all fruit shakes are desserts, but this one is special. The kick of cocoa and subtle tartness of yogurt enhance flavor of raspberries.
Makes 2 x 16 oz servings
Ingredients: 2 frozen bananas, 1 cup frozen raspberries, 1/2 cup frozen peaches, 1/4 cup nut yogurt, 1 1/2 cups nut milk, 5 oz tofu, 2 heaping Tbs cocoa powder
- Put all the ingredients in a blender, and blend until smooth.
Breakfast: Coffee, Choco-Raspberry Shake
Early Dinner at Buddha Bodai: Vegan BBQ Pork, Shiitake Mushroom Duck, Laksa Noodle Soup, Sauteed Peapod Leaves—on our way home back from Staten Island Ferry, we decided to go to this vegan Chinese restaurant in Chinatown. There was a Chinese New Year Parade on Mott Street, 5 dragons were dancing endlessly right in front of this our favorite restaurant. They postponed the celebration by 1 week because it snowed 8″ last Saturday, but I didn’t know that. The dishes were better looking, but we were so hungry that we couldn’t wait till pictures were taken.
Snack: Chestnut Tart (not vegan!), Steamed Buns
BBQ Pork–a must have
Shiitake Mushroom Duck-love it!
Laksa Noodle Soup—spicy! and good.
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.
Vegetarian Fried Rice
Breakfast: Coffee and Cocoa-Raspberry-Cherry-Almond Milk Shake
Coffee and Cocoa-Respberry-Shake
Lunch: Sauteed Broccoli Rabe with Shiitake Mushrooms, Potato Salad, Home made Wholewheat Bread, Freshly Squeezed Orange Juice
Saturday Lunch: Fresh Broccoli Rabe from the farmers' market
Dinner: Sauteed Broccoli Rabe with Shiitake Mushrooms, Potato Salad, Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Sauce, Pear