Wowza, I can hardly believe that I’ve participated in Peas and Crayons’ What I Ate Wednesday party for 50 whole weeks now! The 2011 Vegan MoFo adventure inspired my first WIAW post, which featured a green berry smoothie topped with my recipe for Power Pumpkin Granola, a salad accompanied by Choosing Raw’s Foolproof Tofu Burgers, a PB & J Larabar, and the Midsummer Corn Chowder in Veganomicon. Funny—my eating habits have not strayed from healthy, wholesome, and vegan, nor have I ever felt the urge to shift them away from such a diet. I hope that means that I must be doing something right!
Breakfast: A smoothie of 1 frozen banana, 1/2 cup frozen strawberries, 1/2 cup frozen raspberries, 1 tsp wheatgrass powder, 1 tsp maca powder, 1 tbsp chia seeds, 4 small leaves of lacinato kale, a large handful of baby romaine lettuce, and 1/2 cup homemade almond milk, topped with two Pumpkin Cinnamon Rolls featured on Tasty Yummies.
My tweaks to the original Pumpkin Cinnamon Roll recipe: subbed arrowroot for tapioca flour, subbed date syrup for maple syrup, filled the rolls with finely diced apples coated in cinnamon and date syrup rather than with a raisin puree, iced the rolls with almond butter frosting instead of coconut butter frosting.
The result? Insanely moist, dense yet fluffy rolls stuffed with oozing apple filling drizzled in a caramel-like sauce. My Vassar buds rested in a constant state of “Mmmm….” as they scarfed down the rolls, leaving two (surprisingly) for me to enjoy at breakfast the morning after I found the time to bake.
Breakfast Checklist: Protein—chia seeds, almond milk, almond flour. Whole Grain—sorghum flour. Fruit—banana, strawberries, raspberries, apples. Leafy Green—lacinato kale, baby romaine lettuce. “Super Food”—chia seeds, wheatgrass, maca.
Local Ingredients: Apples from Wicklow Orchards.
Morning Tea: Numi’s Coconut Pu-Erh.
Harboring that familiar, pleasing, almost smoky flavor redolent in pu-erh teas, Numi’s Coconut Pu-Erh imbues pu-erh’s usual earthiness with decadently sweet notes of coconut and vanilla for a creamy-flavored hot beverage.
Lunch: A salad of mixed salad greens, roasted kabocha squash, alfalfa sprouts, mixed bean sprouts, adzuki beans, a blend of wild rice and short-grain brown rice, dulse seaweed, and a couple cherry tomatoes, all tossed in Liquid Gold Dressing and topped with Miso-Horseradish Kimchi from Wildbrine.
I first sampled the Wildbrine products after my first visit to Mother Earth’s Storehouse, a health food store near Vassar, during which I purchased a jar of Madras Curry Cauliflower Sauerkraut Salad. This time, however, impossible it may seem, the folks at Wildbrine have outdone themselves with their Miso-Horseradish Kimchi—an intensely umami and gorgeously complex blend of napa cabbage, daikon radish, carrots, horseradish, tamari, miso, and orange zest. If your nearest natural foods store does not yet carry Wildbrine’s impressive product line, I’d strongly urge you to kindly ask the managers to consider stocking it. You won’t be sorry.
Meal Checklist: Protein—adzuki beans. Whole Grain—wild and brown rice. Vegetables—kabocha squash, alfalfa sprouts, bean sprouts, tomatoes, carrots, horseradish. Leafy Greens—mixed greens, dulse seaweed, napa cabbage in sauerkraut.
Local Ingredients: None.
Afternoon Beverage: A bottle of GT’s Organic Raw Kombucha in Passionberry Bliss flavor.
Dinner: A Deece plate of roasted brussels sprouts, sauteed broccoli rabe with caramelized onions, chickpeas, brown rice, and a corn-edamame succotash.
Meal Checklist: Protein—chickpeas, edamame. Whole Grain—brown rice. Vegetables—brussels sprouts, broccoli rabe, onions, corn. Leafy Greens—brussels sprouts, broccoli rabe.
After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.
Comment Provoking Questions: Have you participated in WIAW for a considerable amount of time? If so, how many posts have you contributed? What is your favorite brand of sauerkraut/kimchi? Have you sampled Wildbrine’s products?
Until next time, Ali.