Meal by Meal – March/April 2009

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

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