breakfast Every morning I try and juice for breakfast. I love a good green juice, but one of my favor-
ite combinations is fennel, cabbage, pineapple, ginger and lemon – it does wonders for digestion (whatever, Activia!). Mint is really good here, too, but I didn’t have any on hand. No matter what, I include lemon and ginger – the combination of the two produce a fresh spiciness that takes every juice to the next level. I usually drink a bit at home and then take the rest to work.
lunch I bring my lunch to work every day. It’s cheaper and healthier than eating out, I get a much better variety of food throughout the week, and I have this habit of cooking for 10 anyway, so it’s an easy way to use up all my leftovers. Today it was vegetable chili, pulled from the freezer.
dinner
I just recently bought the “Forks Over Knives” cookbook, which is entirely unprocessed and vegan. No one is paying me to say this: everyone should have it. The first recipe I tried was pasta with a pureed cauliflower sauce. To make the sauce, you boil cauliflower with any preferred seasonings in veggie broth, and then puree it in a blender. I added nutritional yeast because obviously everything tastes better when it’s nice and cheesy. I roasted some spaghetti squash, sautéed some butternut squash, red peppers and onions, and topped it all with the cauliflower sauce. It was so delicious – you’d never know you were eating a meal entirely of vegetables. Although the recipe called for pasta, I wanted to be all veggie tonight. Next time I will sub out the butternut for a green veggie, or just make it with pasta. That was a lot of squash for one meal.
breakfast I’m obsessed with this show, Luther, so I’ve been staying up until 2AM to watch it on Netflix. Thus, same juice as Monday. Usually I spin on Tuesday mornings, but today I slept in a bit. It felt amazing. Sorry, fitness.
lunch Today I had an all day meeting for work uptown. Lunch was catered
in. While people pretty much always provide vegetarian options these days, they’re not as likely to think as far as vegan, so I packed my lunch. I’m really glad I did – there was nary a vegan option in sight, save for some fruit, which I did snack on. I brought a sandwich on flax seed bread, with homemade spicy hummus, avocado, cucumbers from my CSA and cherry tomatoes from my garden. This was, in a variety of ways, the most domestic sandwich I’ve ever consumed. I also packed carrots and hummus for snacking on throughout the day.
dinner I picked up a couple ears of corn at the market last week. If there’s one thing you learn growing
up in Iowa, it’s that summer is not summer without sweet corn. I was also craving a baked sweet potato, so I made my own version of elote (Mexican corn on the cob, usually made with cheese and crema) roasted it all, and topped it generously with Earth Balance. Like, really generously. A blend of cumin, cayenne and paprika brought my favorite, spicy Mexican flavors into play, while the nutritional yeast added a welcome cheesiness. It was really delicious, except next time I will roast the corn for only 15 minutes instead of 20, as it was just slightly overcooked. Don’t worry, nothing a little extra vegan butter can’t fix.
CHICKPEA MAGAZINE fall 2013
23