Tuesday, May 19, 2009
Sorry about the title...I'll bet you can tell I just finished watching Caprica...a pilot for a new spinoff series from Battlestar Gallactica. I just had to use "frack" somewhere!
It's my Spring vacation. A week off to sleep in, catch up on some gardening and get back into a fitness routine (again). Indulge in some good eats as well. You'll see that the food life of a vegetarian can be a truly flavorful adventure! Veggie food is not bland and boring at all!! I may be posting some of these recipes soon...so stay tuned! :-)
Of course, my morning just can't begin without my cuppa fair trade organic coffee (ya, I know coffee's not that healthy...but it's my only real vice). Today, my java was paired with a vegan chocolate chip, banana muffin-top made by my hubby yesterday, from the vegan cookbook "Get it Ripe" by Jae Steele. Oh so good!!
A little bit later, I had the rest of my breakfast...a whole wheat english muffin slathered with this wonderful cranberry-raspberry-merlot jelly that I received as a gift from some friends who had picked it up at the One-of-a-Kind craft show recently. You can actually taste the wine in the jelly. Yum! A mango-strawberry-banana fruit salad with a small dollop of organic 2% plain yogurt and breakfast was officially done.
Fresh whole wheat linguine with homemade spinach-walnut pesto and toasted walnuts and pine nuts. Need I say more?
First course included a pear and organic honey mini pizza on a Greek pita with goat cheese, mozzarella, xtra-old cheddar and parmesan cheese. Hot pepper flakes added a kick to this sweet dish.
Go easy on the cheese...these are strongly flavored cheeses so a little can go a long way. I try to find organic, free range dairy products whenever I can for both health and ethical reasons. The commercial dairy industry treats cows and their offspring like manufacturing inputs and the cruelty these bovines endure is beyond belief! Smaller scale, organic free range dairy farms are a more humane alternative without all the additives.
Second course consisted of a scrumptious fennel and pear salad with toasted walnuts and goat cheese with a honey-citrus dressing over purple and green baby romaine. The goat cheese, honey, and greens are all organic. Pure heaven!!
For dessert, one luscious truffle left over from my birthday box of truffles! Yum!
Posted by Suzi at 8:13 AM