Music: Ambrosia on shuffle on iTunes
Today's smoothie: spinach, pineapple, frozen strawberries, banana, bit o'avocado
I love to eat really, really, good food; can you tell?
Tempeh salad spread on Jim's bread with raw cucumbers, Norm's Christmas pickles (made by Jim's good friend in Petoskey), and a variation of Bean & Rice Salad (from Sarah Kramer's How It All Vegan) using short-grain brown rice.
Jim's walnut, raisin, and cranberry bread with Earth Balance Buttery Spread. I consulted his notebook of recipes and I see that he hasn't yet written it down, so I will post the recipe later. If I forget, though, please remind me as it is sooo good. Sometimes he makes it into a round loaf, other times he makes buns.
Oat sage patty (from LuAnn Bermeo's Amazing Meals) on a Food for Life sprouted grain bun, with lettuce, Vegenaise, raw onion, with a side of the rice salad & raw cucumbers.
A variation of Tempeh, Kale, & Sweet Potato Skillet from Nava Atlas' Vegan Express. Instead of cooking the sweet potatoes in the microwave* as she suggests, I used Alicia Silverstone's delicious recipe from her book, The Kind Diet. I also steamed the sliced tempeh first for 20 minutes in a skillet with water and slices of lemon.This removes some of the bitterness that tempeh can have; it doesn't bother me, though. I do it for Jim.
*I don't trust microwaves & don't use mine, except as extra storage.