Archive for May, 2008
Thursday for dinner, I made delicious stuffed mushrooms! The recipe was adapted from the RR spinach & artichoke stuffed portobellos recipe you can find here. I simply omitted the cheese. I also made roasted asparagus and vegetable herb quinoa. This is definitely one of my favorite dishes that I will make again.
Lunch on Thursday was from the Tomato Head. I ordered one of my favorite sandwiches, The Vegan. The sandwich consists of tofu, spinach, carrot, red onion, vegan pesto, tomato (i omitted) & sprouts…all on a delish wheat bun, with a side of unhealthy chips. This was actually lunch for 2 days for me, I ate half on Thursday and half on Friday
We spent the Memorial Day weekend at the lakehouse and enjoyed delicious grilled veggies!
for lunch today, I had the leftover veggies from last night, along with baked sweet potato chips
one of my favorite breakfast meals: tofu scramble & whole grain toast
I’m so excited about all the fresh local veggies @ the grocery store now. Last nite’s dinner was a fresh veggie dinner.
@ Stir Fry Cafe
Saturday’s dinner: veggie sushi wrapped in mamenori, soy wrap
Last night’s delicious dinner, veggies, tempeh and brown rice with Bragg’s.
May 10th, my sweet boy had his 5th birthday. He had such an exciting day playing in the field with our friends and other doggies. I made him a special birthday cake, which he absolutely LOVED. It was so very simple to make. (recipe found online, below) The really cute dog bone cake pan came from Amazon here: Dog Bone Cake Pan
Peanut Butter Doggie cake:
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 cup peanut butter
- 1/4 cup sunflower oil (or veggie)
- 1 tsp. vanilla
- 1/3 cup honey
- 1 egg
Mix together flour and baking soda. Add remaining ingredients. Pour into greased cake pan and bake at 350° for 30 minutes. Let cool. I iced the cake with yogurt, but you could also use cottage cheese & peanut butter.