Wednesday’s Menu 8/22

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Orange Glazed Tempeh, Broccoli and Carrots, Sticky Black Rice and Beans Sprouts with Orange Garlic Dressing

Dinner: Moussaka, Sticky Black Rice and Beans Sprouts with Orange Garlic Dressing

Dessert: Chocolate Fudge Ice Cream from Lula’s, Rice Pudding

Orange Sauce Lunch

Moussaka and Black Rice

Rice Pudding

 

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Tuesday’s Menu 8/21

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Mushroom Moussaka, Flat Bread, Limeade—I love eggplants, but I don’t cook eggplants often, so I decided to create one of my favorite eggplant dish, Moussaka. I followed the recipe completely (except I switched from parmesan cheese to vegan mozzarella, and milk to soy milk), which I almost never do. Yet I was not crazy about the result, because it was too cheesy! I scraped off  half of the béchamel sauce. Next time, I will use just a bit of vegan mozzarella instead of béchamel sauce. It’s disappointing when a dish requires hours of work turned out not to be great.

Dinner: Mushroom Moussaka, Blue Corn Chips, PIckled Cucumber and Celery

Mushroom Moussaka

Mushroom Moussaka for dinner

 

 

Wednesday’s Menu 8/8

Very Berry Milk Shake

Breakfast: Coffee, MIxed Berry Almond Milk Shake

Lunch: Cold Sesame Noodles, Lentil Burger with Tomato and Pickled Onion

Dinner at L’ybane: Moussaka, Baba Ganoush, Grilled Asparagus, Iced Mint Tea—their choice of music while we were there was unbearable and too loud. Otherwise, it’s a charming wine bar with a few good vegetarian friendly appetizers in middle of Times Square.

Snacks: Crackers and Nuts

Cold Sesame Noodles, Lentil Burger

Vegetarian Appetizers at L’ybane

Crackers & Nuts

 

Monday’s Menu 7/23

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Baked Eggplant, Cherries, Tomatoes

Dinner: Vegetarian Dumplings, Potato Salad, Sweet Brown Rice, Nori, Brownie—sadly this was the last piece… I will bake again when a cool day comes.

Monday Lunch Box

Quick Dumpling Dinner

Vegan Brownie

 

 

Friday’s Menu 7/20

Pink Shake

Breakfast: Coffee, Mixed Berry Shake with Soy Yogurt (Banana, Strawberries, Blueberries, Raspberries, Blackberries, Soy Yogurt, OJ)

Lunch: Potato Salad, Chestnut Bread—chestnuts are my comfort food.

Dinner: Baked Eggplants, Penne with Marinara Sauce, Home Made Vegan Brownie—the Eggplant came out between Moussaka and Eggplant Parmesan since I used Soy Yogurt instead of besciamella sauce or mozzarella. I will make soy besciamella sauce next time for this dish. The Brownie is awesome. I found a good vegan recipe. 🙂

Potato Salad and Chestnut Bread

Eggplant and Penne

Vegan Brownie