Saturday, January 26, 2013
This morning we had this gorgeous breakfast pizza. A whole wheat tortilla baked until crisp, spread with nootch sauce, topped with vegetable-tofu scramble, 1/4 of an Italian Tofurky sausage, and a couple of tbsp. of Daiya cheddar and parsley. And coffee!
Here's what my scramble looks like----always more vegetables than tofu. I wish I could get this at a restaurant. Whenever I have tofu scramble out, it's always tofu, onions, mushrooms and soy sauce. ~sigh~ Disappointing. Garry thinks that I should travel around showing vegan-friendly restaurants how to make this!
For lunch I had a big green smoothie. I've been craving this lately. It's just pineapple, blueberries, and a LOT of spinach.
I made a big pot of butternut squash soup as I was prepping my food for the week ahead, so treated myself to a small bowl of it. Perfectly savory and sweet.
Dinner was roasted kale with hemp seeds, steamed carrots, and macaroni and cheese. For the mac and cheese I used 1/2 brown rice pasta and 1/2 cauliflower. Cauliflower is a good fake-out for pasta!