April 7, dinner: Polenta, roasted broccoli with lemon zest and pine nuts, roasted chick peas
April 7, lunch: Kid-sized burrito at El Balazo
April 7, breakfast: Leftovers
April 6, dinner: Tasty Bite palak paneer with short grain brown rice and yogurt with mustard seeds, cumin seeds, and fresh mint
April 6, lunch: Sunrise rice noodles with chard and tofu
April 6, breakfast: Farmer’s cheese and GF crackers
April 5, dinner: Pho at Pho Clement
April 5, brunch: Breakfast tacos at Little Chihuahua
April 4, dinner: Thai from Chili Cha Cha
April 4, lunch: Salad of arugula, toasted walnuts, apples, and tempeh bacon with Hollyhock dressing
April 4, breakfast: Polenta with farmer’s cheese and sesame seed salsa
April 3, dinner: Layered dish of black bean chili, pan-cooked broccoli with cumin and garlic, polenta, chopped olives, and sesame seed salsa
April 3, lunch: Sloppy sushi with sushi rice, strawberry smoothies with rice milk and vanilla
April 3, breakfast: GF toast with Russian farmer’s cheese (tvorak) and cherry preserves
April 2, dinner: GF toast with Russian farmer’s cheese (tvorak) and cherry preserves, sloppy sushi with brown jasmine rice and sushi-bowl dressing
April 1, dinner: Salad of arugula, toasted walnuts, apples, and tempeh bacon with Hollyhock dressing, uttapam with cauliflower, potato, and onion
April 1, lunch: Black beans with sesame seed salsa and chopped olives
April 1, breakfast: Warm artichoke-bean-cheese dip with celery
March 31, dinner: Lemon tempeh with onions, artichoke-bean dip with rosemary, kale with kale sauce
March 31, brunch: Uttapam with potatoes, cauliflower, and onion, bok choy with ginger and garlic
March 30, dinner: Uttapam with potatoes, cauliflower, and onion, bok choy with ginger and garlic
March 30, brunch: Breakfast tacos with veggie chorizo scramble at Weird Fish
March 29, dinner: UNtraining potluck – my contribution Impressionist cauliflower
March 29, lunch: Tamale with black beans
March 29, breakfast: GF toast with cheddar cheese and kim chee
March 28, dinner: Falafel Deluxe from Blue Front
March 28, breakfast: GF toast with eggs and tempeh bacon
March 27, dinner: Leftover bi bim bap, kale with kale sauce
March 27, lunch: Vegetarian bi bim bap on Irving
March 27, breakfast: Quinoa pilaf
March 26, dinner: Burma Super Star
March 26, brunch: Leftover Moroccan Butternut Squash and Carrot Stew with Quinoa Pilaf
March 25, dinner: Potluck: Moroccan Butternut Squash and Carrot Stew with Quinoa Pilaf, vegetable curry, zucchini tamales
March 25, lunch: Greek salad at Blue Front
March 24, dinner: Roasted broccoli with pine nuts and lemon zest, polenta (in the rice cooker!), black beans
March 24, brunch: Sprouted corn tortillas with black beans, eggs, and salsa
March 23, dinner: Broiled tofu, Impressionist cauliflower, orange blossom carrot salad with raisins, red quinoa
March 23, lunch: Black bean tacos on sprouted corn tortillas with cheese and salsa
March 23, breakfast: GF Linzer Torte
March 22, dinner: Sloppy sushi rolls, Cowgirl Creamery Red Hawk with crackers
March 22, lunch: Homemade Tom Yum soup, cheese toast with Bellwether Farms Carmody Reserve
March 21, dinner: Pakistani at Pakwan
March 21, lunch: Sprouted corn quesadillas with Clover Stornetta Monterey Jack and pumpkin seed salsa
March 20, dinner: Tamales, steamed beet greens and kale with kale sauce, brown jasmine rice
March 20, lunch: BLT with GF toast, tempeh bacon, lettuce, tomato, and vegan aioli
March 20, breakfast: Homemade Tom Yum soup with rice noodles, tofu, shitake mushrooms, tomato, carrots, and green peas
March 19, dinner: Homemade Tom Yum soup with rice noodles, tofu, shitake mushrooms, tomato, carrots, and green peas
March 19, lunch: Leftover rice and broccoli, vegetable sushi from TJs
March 18, dinner: Thai from Best of Thai noodle
March 18, brunch: Sandwich on GF bread with fennel-marinated pan-fried tempeh, cherry tomatoes, and vegan aioli
March 17, dinner: Roasted broccoli with pine nuts and lemon zest, fennel-marinated pan-fried tempeh, brown jasmine rice
March 17, brunch: Kelp noodles with veggies, quinoa with goat yogurt and mustard seeds
March 16, dinner: Roasted root vegetables, crackers and cheese
March 16, lunch: Gingered chard and baby bok choy with lime-pink rice noodles and broiled tofu
March 15, dinner: Gingered chard and baby bok choy with lime-pink rice noodles and broiled tofu, roasted root vegetables (beets, Yukon Golds potatoes, garlic, red onion, carrot, parsnip, with rosemary from my own plant)
March 15, brunch: Pan-cooked frittata of eggs, bok choy, carrots, daikon radish, Bravo Farms cheddar, roasted green chiles, quinoa, and pumpkin seed salsa
March 14, dinner: Chile verde tofu burrito at Little Chihuahua
March 14, brunch: Southwestern Tofu Scramble at Herbivore
March 13, dinner: Amy’s Lentil Vegetable soup, GF toast with Bravo Farms cheddar and tarragon mustard
March 13, lunch: Pink lady apple, GF black pepper crackers, Cowgirl Creamery Red Hawk cheese
March 13, breakfast: Quinoa, tangy red lentils, goat yogurt, mustard seeds
March 12, dinner: Raw salad of bok choy, carrots, daikon and kelp noodles, sprouted corn quesadilla with Clover jack cheese and pumpkin seed salsa
March 12, lunch: Stir-fry of cabbage, red onion, and carrots over quinoa
March 12, breakfast: Indian pizza from Golden Gate
March 11, dinner: Salad of arugula, tempeh bacon, apples, and toasted walnuts with Hollyhock dressing, quinoa with borscht, yogurt, and caraway seeds
March 11, brunch: Tangy red lentils with goat yogurt and mustard seeds
March 10, dinner: Tangy red lentils, stir-fry of cabbage, red onion, and carrots, white rice
March 10, lunch: Tasty Bite, cabbage, almonds
March 10, breakfast: Miso soup
March 9, dinner: Falafel Deluxe from Blue Front
March 9, brunch: Leftover Thai food
March 8, dinner: Thai from Siam Lotus
March 8, brunch: Crepe at Crepes on Cole
March 7, dinner: Black-eyed pea curry, steamed beet greens, Shan-dong dumplings, quinoa
March 7, lunch: GF mac and cheese with baby broccoli
March 7, breakfast: Scrambled eggs with potatoes and tempeh bacon
March 6, dinner: Chinese at Long Life Veggie House
March 6, lunch: Borscht with yogurt and caraway seeds
March 5, dinner: Kale with kale sauce, broiled tofu, sloppy sushi rolls
March 4, dinner: Borscht made with scrap stock, beets, carrots, red cabbage, red onions, and yukon potato
March 3, dinner: Gingered lentils, steamed rice, kale with kale sauce
March 3, brunch: Leftover lentil loaf
March 2, dinner: Lentil loaf with chard at Herbivore
March 2, lunch: Eggplant and tofu with basil
March 2, breakfast: Lentils and rice with poached egg
March 1, dinner: Quesadilla, steamed broccoli, black bean soup with japonica rice, salad of spinach, cherry tomatoes, and hard-boiled egg
March 1, lunch: Eggplant and tofu with basil from Enjoy Vegetarian
March 1, breakfast: Scrambled eggs with napa cabbage and sweet potatoes
February 2009 Meal by Meal
January 2009 Meal by Meal
December 2008 Meal by Meal
November 2008 Meal by Meal
September 2008 Meal by Meal
August 2008 Meal by Meal
July 2008 Meal by Meal
June 2008 Meal by Meal
May 2008 Meal by Meal
April 2008 Meal by Meal
March 2008 Meal by Meal
