I learned little from yesterday's lesson, but honestly, I prepped the veggies to make spicy Thai eggplant like three days ago and needed to get it made or lose them to the compost.
Breakfast:
5 chunks honeydew
Arroz con coco
2 bites of an arugula, tomato, sprout, veg mayo and nutritional yeast sandwich
6 1/2 inch bits of fried eggplant
Lunch:
Rest of sprout sandwich
2 Vegan soft pretzels- see below for more info
Lots of water.
Dinner:
Spicy Thai Eggplant
Sarson da Saag- see below for more info
On basmati rice
Dessert:
Fresh Strawberries and Pineapple with 2ish TBS coconut milk and 1 tsp sugar
Note on vegan pretzels: I went shopping yesterday and they had a pretzel snack stand. I was craving one sooo badly that I decided I needed to make some today. It was a humid day, so both the pretzels and the pumpernickel bread I made (that I'll be cutting into tomorrow) had rising issues. They came out soft, but not pretzel-y. I'm not going to bother sharing the recipe since the birds and neighbors dogs wound up with the leftovers. I will find a tasty one and share it as soon as I do.
Sarson da Saag's cousin, Saag Paneer was one of my favorite dishes pre-vegan. My local coop has an amazing prepackaged version of it with fresh farmer's cheese (Lord, why am I talking about cheese?). I had some defrosted collard greens from last summer's garden (just put this year's up), so I decided to make it with a few pounds of pre-cooked greens. Don't be overwhelmed by the Garam Maasala recipe on the page- you can find it pre-made at coops and in the international section of decent grocery stores. I omitted the tomato and the lime and substituted ground fennel for hing, but the results were still incredible over some basmati rice.
Recipe for Sarson da Saag:
http://www.publicradio.org/columns/splendid-table/recipes/side_sarson.html
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