9.1.11

First I've got to say, Happy Anniversary, Mom and Dad!  37 years and they still entertain each other and their company with middle school antics at the table.  Love you both!

What I ate:

Breakfast:

Cut melon, pineapple and mandarins- fruit salad at work breakfast meeting.

Coffee

Couple bites of arroz con coco

Lunch:

Half of my arugula and tempeh salad.

The tempeh recipe is divine. Find it here tempeh lettuce wraps

I'm beginning to realize that I need to mix arugula with other greens.  By itself it's overwhelming.

Dinner:

Garden salad with Newman's own balsamic dressing... remember to check dressing tops- I wound up drowning my salad rather than bathing it.

Water

Pumpernickel cucumber sandwich with vegan mayo, hemp seeds and nutritional yeast.

Snack:

vegan lemon curd- delicious.

toasted slice of pumpernickel with vegan mayo and nutritional yeast

Recipe for vegan lemon curd- I think it's from vegan news, but I can't find it again...

1/2 c lemon juice

1/2 c sugar

3/4 c coconut milk

1/8 tsp tumeric

3 Tbs cornstarch

1 tsp vanilla

1 tsp lemon zest.

Mix all ingredients except for zest in a small saucepan and whisk over medium heat for 2 minutes.  Reduce heat to low and whisk until thick. Add zest, stir and cool.