Last week, we saw Tolerant Organic Black Bean Penne pasta for the first time on the shelves of Whole Foods in Oakland. We were intrigued that the only ingredient listed was non-gmo organic black beans so we bought it. We finally cooked the penne for lunch today and it felt and tasted like any pasta! They held firmly after boiling them for the recommended time of 6 minutes. We found an oil free marinara sauce (365 Organic brand from WH) and just sautéed garlic, onion, celery, carrots, squash, purple and yellow cauliflower. We were very pleased!
One of my lunches this week: Roasted purple cauliflower, chickpeas, broccolini stalks and thinly sliced onions marinated in a balsamic vinaigrette.
Pumpkin seeds are our favorite ingredient when it comes to making our own home made non-dairy milk. Not only is is packed with nutrients, it is also very creamy. Here is how to make it: Soak 1 cup of pumpkin seeds overnight in water. The following day, drain the water and put the seeds in the Vitamix (we highly recommend it). Fill with fresh water until it reaches 3 cups as indicated on the markings on the blender. Cover and blend on high for 1 minute. Add another 1 cup of water. Get a container with a wide mouth and line with a nut milk bag. Pour the pumpkin seed milk blend and strain the pulp. Transfer pumpkin seed milk in glass containers (pictured here are two 16 oz. bottles). Store in the refrigerator. Note: there will be a slight greenish cast on the milk because of the natural skin of the pumpkin seeds.
Lunch today: A modified version of Cathy Fisher’s tu-no salad recipe. I used organic navy beans and yukon potatoes instead of chickpeas. I mixed it with kale, red cabbage and grated carrots. I tried sprouted corn tortillas for the first time and they are wonderful! Not only are they made without preservatives, they hold their shape well. A few drops of Chipotle Habenero Pepper Sauce just put these tacos over the edge!
I love summer especially when it’s berry season! This morning, I bought raspberries which were on sale (2 for $6). I finished the rest of the blueberries in the fridge and ate it with my cocoa oatmeal bowl for breakfast.
One of our favorite places to dine in San Francisco is The Plant Cafe. Their menu contains great selections of plant based dishes. For starters, we had the shiitake spring rolls and two different types of kale salad. Tina picked the Wasabi Burger while I chose the Spicy Red Thai Curry for our main courses (not pictured here). I’ve brought friends at the restaurant and they always have something for everybody to enjoy.
Lunch today: Sweet potato and kale soup.
I spent Sunday morning making a pot of miso soup. I was feeling under the weather the past two days and was craving for something light and healthy. The recipe is very simple: Boil 6-8 cups of water. Add all ingredients together- baby bokchoy, garlic, onions, mushroom and any other vegetables you have on hand. Simmer until everything is cooked. Turn off the heat. Get a cup of broth from the pot and dissolve a tablespoon or two of miso then pour it back into the soup. Adjust seasonings to taste.
Last Saturday, we ate lunch at a new restaurant in Petaluma called Topsy’s Kitchen. It was an impromptu choice and we were happy to find that they had a tomato based Gordo bean dish on their menu. The entree came with a plate of greens and a sweet potato biscuit (not vegan). We asked the server if we could supplement our meal with roasted vegetables and they accommodated our request. It was fantastic!