Meal by Meal – November 2008

November 30, dinner: Pumpkin soup with diced pear garnish

November 30, brunch: Mushroom-walnut pate with Mary’s GF crackers

November 29, dinner: Burma Super Star!

November 29, brunch: Mashed potatoes scrambled with eggs and shitake mushroom gravy

November 28, dinner: Tempeh Marbella, butternut squash gratin, Impressionist cauliflower, chard with pine nuts and raisins, poached pears

November 28, breakfast: Mushroom-walnut pate with Mary’s GF crackers, Satsuma mandarin oranges

November 27, dinner: Thanksgiving!

November 27, brunch: Tamales (TJ’s) with salsa, cabbage salad

November 26, dinner: Veggie soup with rice noodles from Citrus Club

November 26, brunch: Leftover Chinese food

November 25, dinner: Broccoli and tofu with garlic sauce at Long Life Veggie House

November 25, lunch: Dosa at Udupi Palace

November 25, breakfast: GF toast with Bellwether Farms farmer’s cheese and jam

November 24, dinner: ??

November 24, brunch: Kale with kale sauce, red and white quinoa pilaf, Deborah Madison tofu

November 23, dinner: Kale with kale sauce, red and white quinoa pilaf, Deborah Madison tofu

November 23, breakfast: GF toast with Bellwether Farms farmer’s cheese, tempeh bacon, and jam

November 22, dinner: Indian food at New Ganges to celebrate the completion of the house!

November 22, lunch: Tamales (TJ’s), cabbage salad, and roasted root vegetables with herbes de provence

November 21, dinner: Wild mushroom quesadilla from Little Chihuahua

November 21, breakfast: Goat yogurt with sweet and sour red cabbage

November 20, dinner: Takeout from Slanted Door

November 20, lunch: Falafel plate at Herbivore

November 20, breakfast: Goat yogurt with sweet and sour red cabbage

November 19, dinner: Baingan bartha, sweet and sour red cabbage with raisins, sticky rice, vegan kheer

November 19, lunch: Quinoa and tofu and cabbage salad

November 19, breakfast: Raspberry and hemp milk smoothie

November 18, dinner: Rice with black eyed pea curry and broccoli

November 18, breakfast: Breakfast tacos and plaintain cake at Boogaloo’s

November 17, dinner: Red and white quinoa with Deborah Madison tofu and Que Sera cabbage salad

November 17, breakfast: Goat yogurt with ginger-pear preserves

November 16, dinner: Mustard greens and turnip greens with tarragon-lime dressing, corn pudding

November 16, lunch: Pumpkin-celeriac gratin with walnut-thyme streusel (made vegan and GF)

November 16, breakfast: Veganomicon corn pudding

November 15, spread out over whole day: Chile verde burrito from Little Chihuahua

November 14, dinner: Chile-cheese tamales with homemade tomatillo salsa

November 14, breakfast: Leftover green beans, eggplant, rice

November 13, dinner: Stir-fried green beans with garlic, ginger, and vegetarian “oyster” sauce, sauteed eggplant with red miso dressing, white rice

November 13, lunch: Housemade chai at On the Corner

November 13, breakfast: Mochi pancakes, one with berry jam, the other with sesame oil and scallions

November 12, dinner: Gross Thai food from Thai Place II

November 12, lunch: Chile verde taco from Little Chihuahua

November 11, dinner: Red chard with pine nuts and raisins, colcannon

November 11, lunch: Chile-cheese tamales with Unabashedly Fake Fatiguer’s Mole Beans

November 11, breakfast: Colcannon

November 10, dinner: Colcannon (potatoes, cabbage, carrots, green onion) and Deborah Madison tofu, vegan chocolate mousse

November 10, breakfast: Sweet mochi pancakes with berry jam

November 9, dinner: Red chard with raisins and pine nuts, Impressionist cauliflower, red quinoa pilaf with balsamic oyster mushrooms, and pomegranate seeds for dessert

November 9, lunch: Wild mushroom taco from The Little Chihuahua

November 9, breakfast: Housemade chai with soymilk at On the Corner

November 8, dinner: Cheese toast (GF bread, Maille tarragon mustard, Bravo Farms humane farmstead cheddar), and canned soup with vermouth

November 8, lunch: Leftover pasta with pesto

November 8, breakfast: Goat yogurt with ginger-pear preserves made by my friend from her pear trees

November 7, dinner: Tinkyada rice pasta with homemade pesto, roasted zucchini, and portobello mushrooms

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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