Day 6: VegWeek
April 29, 2013Our New Look!
August 29, 2013
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!
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:
1/4 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.
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