What’s for breakfast?
Whole wheat pita with healthy strawberry jam!
And hot wheat cereal. I still can’t bring myself to put anything on top, but some salt and Earth Balance.
Coffee fix with vanilla rice milk. It’s much more watery than soy milk. I do prefer soy milk in my coffee after all. Chocolate soy milk for a special treat!
Hi, there, good looking!
Spinach + red cabbage + tomatoes + avocado + pepitas + Kellogg’s All Bran + olive oil.
This is what happens to coffee when you put in milk first. Mmmmm….
For dessert – leftover strawberry jam on pita and blueberries!
Today marks my first attempt at vegan baking! We are getting together for a graduation celebration with my yoga teacher training bunch, and I promised to bring vegan brownies. The plan is to make two batches. Here goes nothing!
Rich Fudgy Vegan Brownies
* 1 1/2 cups unbleached flour (I used all-purpose)
* 1/2 cup cocoa
* 1 1/2 cups brown sugar (I used white)
* 3/4 teaspoon baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 3/4 cup brewed coffee
* 3/4 cup soymilk
* 1/3 cup vegetable oil
* 1/2 cup walnuts, roasted and chopped (I used pecans)
* 1/2 cup carob chips
Mix together the flour, sugar, baking powder and soda, and salt. In a separate bowl, combine the coffee, soy milk, and oil. Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips. Pour batter (it will be quite liquidy) into a greased 9×9″ pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Dinner was quick to prepare – leftover vegan borscht + microwaved sweet potato with salsa and cilantro.
Bread and hummus. Of course. Gotta have coffee in the morning, and bread at night…
Trying new beer…