Day 7: VegWeek

Isn’t it bad that I can’t remember what we ate for breakfast. It is that kind of Monday.  All I can tell you is that it was vegan, probably a grain with a side of fruit.

For lunch, although I had plans, the kids demonstrated to be able to eat pasta shells with marinara sauce.  They had a side of yellow peppers and a chocolate chip cookie.  I couldn’t stand to see those delicious chocolate chip cookies anymore so I had to get rid of them as soon as possible.

I'll eat bell peppers over chocolate chip cookies any day!

I’ll eat bell peppers over chocolate chip cookies any day!

 

Check out that self-control by my children.  I taught them well! Ian goes for the bell pepper first and not the cookie.

HA!  The camera shows you what I want you to see, the other two are chowing down on their cookies.  As usual they eat nearly a pound of pasta by themselves.  I nearly had to fight them for food.  When will I ever learn to make larger quantities of food.

For snack we had blue corn chips with guacamole and salsa.  There isn’t a store brought guacamole I like, so I always make my own.  Keeping with the laziness of my day, I didn’t feel like doing all the chopping so I took some shortcuts.  I mashed the avocado with a tablespoons of chopped fresh cilantro, a bit of jalapeno pepper, a squirt of lime juice, and a couple of heaping tablespoons of ready made salsa.  It was really good, and it carried us over until I felt like getting dinner ready.

This cold, rainy Monday called for some soup.  I was going to make a bean soup or chili, but I just couldn’t get myself together to get the soup started.  We were all in a lazy, grumpy mood.  I saw a couple of cans of Progresso tomato and basil soup, I put some leftover white rice in the soup and we had our vegan tomato and rice soup.  I also used those leftover dinner rolls, lightly coated them in olive oil and put them on the grill pan and spread some homemade white bean spread on them.  I prepared the bean spread by placing all the following in a food processor and pulsing until smooth:

Preparing Bean Spread1/4 cup extra-virgin olive oil
1 (12-ounce) jar of marninated artichoke hearts, drained
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup fresh basil leaves
1 teaspoon lemon zest
3 teaspoons fresh lemon juice
1 clove of garlic
1 teaspoon of sea salt
1/2 teaspoon freshly ground black pepper

 

We did it, we made it all seven days and it didn’t kill us.

Tomato and Rice Soup, with White Bean and Artichoke Crostini