Garbanzo Salad for lunch

Lunch 4/10/2012

Steamed Asparagus
Steamed Zucchini
Spinach
Black Bean Purée
Tomatoes and cilantro
Freekeh with garlic, peas, onions and shiitake mushrooms
Sauerkraut
Strawberries

Wheat Berry Salad with Steamed Spinach and Hummus

Fruit Salad with Peanut Butter

This is an adaptation of Mexican food into a vegan -whole plant based food- breakfast. This breakfast includes: Fresh vegetable and fruit juice smoothie, home made black beans, home made salsa, home made tamale, tofu and steamed vegetables, radish slices, baby greens, avocado, yellow corn tortillas, and espresso with soy milk.

Here are some details

On the menu today:

Wholewheat spaghetti with a tomato and vegetable sauce

Spinach and lettuce salad with olive oil

Wholewheat baguette

Pinot Noir

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Preparing the sauce:

1- cut 1/2 and eggplant, an onion, a red bell pepper, a few green onions, and some mushrooms. Add to a pan already covered with a thin layer of olive oil.

2- Sautee for a while..

3- Add tomato sauce

4- Brin a pot with water to boil and add the spaghetti

5- Prepare the salad

Once the spaghetti is done, serve and enjoy

Buon appetito

Tri Color Quinoa with vegetables and almonds

Red Cabbage

Whole Wheat Seeds Bread

Medjool Dates

Lunch 3/1/2012

Steamed green beans with sesame oil
Marinated tofu in sesame oil and soy
Purple cabbage with lemon juice
Wild Rice pilaf with poblano onions yellow bell pepper
Split pea soup
Côte du Rhone

Frozen Blueberry Dessert.

1/2c of soy milk

1 banana

1 pear

dried bing cherries

almond slivers

frozen blueberries

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Place soy milk with bing cherries and a few almond slivers in Vitamix. Blend at high speed. Add banana and pear and blend at slower speed. finally add 1c of blueberries. blend for very short time so that the whole thing gets the consistency of ice cream. Decorate with frozen strawberry and almond slivers

Wild Rice Pilaf

Steamed broccoli and steamed dinosaur kale

Red bell pepper hummus

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Wild Rice Pilaf Preparation:

Place in rice cooker 1.5c wild rice to 3c of water and sprig of savory. cook until done.

Char 4 poblano peppers over an open flame. Put them in a plastic bag to sweat. Rinse and remove skin. Dice them (take all seeds out as well).

sauté 2 cloves of garlic with 1/2 onion in olive oil. add sliced mushrooms, then add poblano peppers.

Drain extra water (if any) from rice. Mix all ingredients together. add fresh diced yellow bell pepper. season with sea salt and black pepper.

Steamed broccoli and steamed dinosaur kale Preparation:

Steam kale. Add sesame oil and splash of soy sauce.

Steam brocoli

Red bell pepper hummus preparation:

add 1/2c of olive oil to food processor (we use Vitamix)

juice of 3 lemons

small clove of garlic

whole red bell pepper withou stem

sea salt

table spoon of tahini

1/2 a serrano chili

Place cooked garbanzo beans

blend until creamy and smooth

closeup of rice pilaf