Making every bite count

27 March 2007

A failure of sorts

So remember that post a couple of days ago when I said I was going to eat vegan for a week? Yeah, well, didn't happen. That night, I went to Green Papaya with my Freedom Porject group. I was tempted by sushi and quickly gave in. Delicious, succulent, sweet, oh so good.... mmm. We got some funky rolls, and while I'm usually a purist, I do love a good spider roll.
You see that, I heart fried things sometimes, too.
Other than that meal (I had tofu choochee curry again, but it was NOT very hot.), I have stuck to the cruelty-free diet.
Eating tofu/soy substitutes makes me feel like I'm indulging myself. I felt slightly guilty yesterday and today when I ate a bacon-egg-cream cheese breakfast sandwich... but no pigs, chickens or cows were harmed in the making of my breakfast! Morningstar Farms makes a fabulous -- yet funny-looking -- fakin bacon. I ate two of the marbled reddish-pink and white slices (just 50 calories, take that, Piggy!) between two slices of Ezekiel 49 bread slathered with Tofutti Better Than Cream Cheese. To this I added a slice of soft tofu. Looks and tastes just like egg whites. Fool your friends by adding turmeric.
I stole a Rachael Ray recipe for spicy chicken satay sauce (Holy yum, Batman! Here's a recipe that sidetracked me while looking for the above link: salmon dumplings with coconut curry sauce. Omit the pork fat, s'il vous plait!) I've got a mild peanut/cashew allergy, but I love spicy peanut sauce. (Loved, is the correct verb, je pense.) So I swapped soynut butter and added extra red pepper flakes to this sauce. I also added crystallized ginger instead of sugar. I've been eating it for lunch all week with mixed veggies and my new Trader Joe's find (thanks to Polly!): orzo-red quinoa-baby chickpeas. Fantastique!
A side note: Quinoa is a phenomonal food. It's a whole grain, which keeps your insides happy, and is a nutritionally sound grain. It provides more protein than most grains (12-18%), and it has a wide range of amino acids! Throw some in with your rice, and you'll never know the difference.

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