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Day Six of the Vegan Challenge

September 6, 2009

Yesterday I ate:

– Big slice of Blueberry Breakfast Polenta (recipe from Get It Ripe by Jae Steele). This was a yummy concoction of cornmeal, cinnamon, sea salt, apple juice, water, olive oil, and blueberries. I drizzled maple syrup on top.

– 1 calzone filled with nutritional yeast cheese sauce, tomato sauce, and tomato/asparagus/crimini mushrooms/green and red bell pepper/spinach/broccoli; I had another chocolate milkshake (1 frozen banana, 1 cup unsweetened chocolate Almond Breeze, sprinkle each of cinnamon/wheat germ/ground flaxseed, and 1/2 tbsp of peanut butter) to go with it. Friday’s lunch was so tasty that I just had to recreate it again yesterday!

– 3 crimini mushrooms dipped in hummus and 1 pluot

– 2 tofurky franks, 1 cob of corn with salt and pepper, a pile of fresh garden tomato slices, 1 apple, and 1/2 bottle Yellowtail Shiraz. This was at a barbecue/house party, and thankfully seeing everyone else eating steak and chicken wasn’t much of a bother for me. Tofurky franks have a respectable nutritional table, but because it is so processed I wouldn’t recommend it as a staple for a vegan diet. Even so, they aren’t too bad. If I could find some vegan hot dog buns, and top them with some ketchup, I bet they’d be super tasty. I was excited to find some quality vegan red wine too; however I definitely had far too much. Going to nurse that with lots of water and tea today…

Don’t forget to answer this month’s poll about ingredient lists!

5 comments

  1. Vegan wine?? What makes wine non-vegan?


  2. I don’t even know if I want to know what nutritional yeast cheese sauce is! I’m thinking like a melted processed cheese?

    Anyway, great job, and you are really committed!!


  3. Fresh corn and fresh tomatoes–one of my favorite food combinations! Pardon me for drooling on your blog. 🙂


  4. I’ve wanted to try nutritional yeast as I’ve seen them in blogs but can’t seem to find them anywhere here. Like Diane, I’d love to know how your nutritional yeast cheese sauce taste like.

    Too funny (but dangerous) about your spaghetti squash in the previous post! 😀 Cooking and experimenting with food is fun but at times can be scary.LOL.


  5. Gina- I shall be sure to discuss that in a future post! But the long and short of it is, sometimes they use egg whites and such in the clarification process. Sometimes they don’t. It just depends on the winery.

    Diane- Yes, it’s sort of like a melted cheese. But it’s not processed, and it’s actually pretty darn healthy for you. I’ll see if I can get in touch with the folks who wrote the cookbook and ask if it’s alright for me to post their recipe so you can all enjoy it as well!

    Cammy- drool away my dear. Tasty indeed.

    Mia- check out health food stores! I’ll write more about nutritional yeast tomorrow.



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