Rotini with homemade pesto and squash/zucchini from Laura's garden, CSA cherries, raw almonds, organic Packham pear, and a salad with CSA lettuce, organic mushrooms, and local pea sprouts.
Showing posts with label Sprouts. Show all posts
Showing posts with label Sprouts. Show all posts
Monday, September 26, 2011
My lunch: July 18, 2011
Here's the Katie version of this lunch. Mine has a pear in it; Chip won't eat pears. He is so missing out!
Rotini with homemade pesto and squash/zucchini from Laura's garden, CSA cherries, raw almonds, organic Packham pear, and a salad with CSA lettuce, organic mushrooms, and local pea sprouts.
Rotini with homemade pesto and squash/zucchini from Laura's garden, CSA cherries, raw almonds, organic Packham pear, and a salad with CSA lettuce, organic mushrooms, and local pea sprouts.
Sunday, September 25, 2011
Chip's lunch: July 18, 2011
OK so it has been forever. Life has gotten crazy, in ways good and bad, and blogging (and even making lunches) has taken a back seat. We're doing some catch up here for now, and I hope to be better at keeping up with this, as long as more things don't come up. You know, things like...
-Chip traveling for work
-Fostering massive quantities of kittens (they were returned to the shelter 3 weeks ago so they could be adopted)
-Renovating the (only) bathroom (which means using the toilet at the market down the street, showering at the gym, washing my hair in the kitchen sink, etc)
-Our cat, Max, being diagnosed with Feline Interstitial Cystitis
-Fostering lots of dogs, like these guys:
Darcass the Nite ("Nite")
Woody the cocker spaniel mix:
JA's Omar ("Alonzo")
-Throwing a 4-day long wedding at our house over Labor Day
-Cal getting half of his left ear bitten off in a freak accident (this required two nights at the vet and two surgeries)
So yeah. Things have been busy! We're hoping that life takes it easy on us for a while now; we're eager to get back to normal.
Here is Chip's lunch from July 18. On the 17th, we had dinner at our friends' house, and they sent some leftovers home with us, including this amazing homemade pesto pasta, with basil from the CSA we share with them. Yum!
Rotini with homemade pesto and squash/zucchini from Laura's garden, CSA cherries, raw almonds, organic Sultana golden raisins, local apple, and a salad with CSA lettuce, organic mushrooms, and local pea sprouts.
-Chip traveling for work
-Fostering massive quantities of kittens (they were returned to the shelter 3 weeks ago so they could be adopted)
-Renovating the (only) bathroom (which means using the toilet at the market down the street, showering at the gym, washing my hair in the kitchen sink, etc)
-Our cat, Max, being diagnosed with Feline Interstitial Cystitis
-Fostering lots of dogs, like these guys:
Darcass the Nite ("Nite")
Woody the cocker spaniel mix:
JA's Omar ("Alonzo")
-Throwing a 4-day long wedding at our house over Labor Day
-Cal getting half of his left ear bitten off in a freak accident (this required two nights at the vet and two surgeries)
So yeah. Things have been busy! We're hoping that life takes it easy on us for a while now; we're eager to get back to normal.
Here is Chip's lunch from July 18. On the 17th, we had dinner at our friends' house, and they sent some leftovers home with us, including this amazing homemade pesto pasta, with basil from the CSA we share with them. Yum!
Rotini with homemade pesto and squash/zucchini from Laura's garden, CSA cherries, raw almonds, organic Sultana golden raisins, local apple, and a salad with CSA lettuce, organic mushrooms, and local pea sprouts.
Wednesday, April 6, 2011
Chip's lunch: March 15, 2011
Um, does this look familiar? I realized after I'd packed it that it was basically the same lunch Chip got less than a week before, with slightly different ingredients in the rollups. He didn't notice, so I didn't say anything either. Once again, the rollups were a great way to use a few things up before Chip's departure for Italy.
Organic Fuji apple, banana, organic dark chocolate chips, raw almonds, dried cranberries, homemade vegan carrot spice muffins, and whole wheat rollups with organic avocado, local alfalfa sprouts, Campari tomato, organic red onion, and organic spinach.
Organic Fuji apple, banana, organic dark chocolate chips, raw almonds, dried cranberries, homemade vegan carrot spice muffins, and whole wheat rollups with organic avocado, local alfalfa sprouts, Campari tomato, organic red onion, and organic spinach.
Chip's lunch: March 9, 2011
We're back in action! We've been doing a lot of traveling over the past few weeks, and things have been so busy. First, we spent a long weekend in Chicago with my brother, and we finally got to meet his girlfriend of almost a year. We had an amazing time with them, and it was so fun to finally see Chicago. I can't believe I'd never been there! A few days after we got home, Chip headed to Italy for the Milan-San Remo bike race. He ate some amazing Italian food, and saw a lot of beautiful sights. Italy is on my list, and I can't wait to get the opportunity to visit once we're living in Europe!
In Chicago, we went to Friends Sushi, and I ate an actual bento box (teriyaki tofu, tempura vegetables, rice):
And we checked out the Chicago River, dyed green for St. Patty's Day:
I packed this lunch a few days before we left for Chicago. The rollups were a great way to use up a few things before our trip.
Whole wheat rollups with hummus, organic black beans, organic quinoa, local alfalfa sprouts, Campari tomato, organic spinach, and organic Boston lettuce, banana, organic flame raisins, raw almonds, organic dark chocolate chips, organic applesauce, and homemade tomato saffron soup.
In Chicago, we went to Friends Sushi, and I ate an actual bento box (teriyaki tofu, tempura vegetables, rice):
And we checked out the Chicago River, dyed green for St. Patty's Day:
I packed this lunch a few days before we left for Chicago. The rollups were a great way to use up a few things before our trip.
Whole wheat rollups with hummus, organic black beans, organic quinoa, local alfalfa sprouts, Campari tomato, organic spinach, and organic Boston lettuce, banana, organic flame raisins, raw almonds, organic dark chocolate chips, organic applesauce, and homemade tomato saffron soup.
Thursday, March 3, 2011
Chip's lunch: March 3, 2011
This Monday, I saw one of those websites that does a weekly list of 7 recipe ideas; one of the ideas was poblano chicken. Most of the ingredients were not vegetarian, so I started doing some googling. I decided to try to recreate the chipotle cream rotini from Betty's, since it's one of Chip's favorite things. I found this site that told me how to make my own vegan heavy cream, and I kind of just winged the rest. It went something like this...
Sauce ingredients:
1 block of silken tofu, firm or extra firm
4+ cups of vegan milk
1 7-oz. can of chipotle peppers in adobo
2 tablespoons flour
4 tablespoons margarine
2 cloves pressed garlic
salt and pepper to taste
In a blender or food processor, puree the peppers in one cup of milk. In a pot over medium heat, melt the margarine; add the flour and cook 2 minutes or until lightly browned. Add the garlic and cook 2 more minutes. Slowly whisk in the chipotle/milk mixture. While this is warming, puree the remaining milk with the tofu until very smooth. Whisk this into the pot and warm, stirring constantly, until slightly thickened. Add salt and pepper to taste.
I mixed this with whole wheat penne (it was 5 cups dry) and lots of veggies. It was so good! Very creamy, and indistinguishable from a dairy version. Much lower fat too!
Also, today we said goodbye to a foster dog whom we've had for almost three weeks. On a whim, I offered to temporarily foster a blind senior cocker spaniel for a friend's rescue group. I am not a little dog person, and I'd never had a blind dog, and was starting to regret my offer until Fudge arrived. I was instantly smitten, and he was such a happy, wonderful addition to our household for the time he was here. He is such a sweet boy, and he really took everything in stride. Within 48 hours he knew the layout of our house, including the stairs, the couch, and the water bowls. He leaped onto furniture and leaped off, which amazed me, since he had no idea where the floor was. We both agreed that if we weren't planning an international move, we would've kept him (moving our own 4 pets is enough). I cried a lot when I dropped him off for transport today, but I know his forever family will love him so much. Safe travels, sweet Fudge.
Here's Fudge with Cal. He took his cues from Cal, and followed him everywhere.
Here he is today, thinking he was looking right at me:
And lunch:
Salad with organic redleaf lettuce, organic spinach, organic carrot, Campari tomato, and local alfalfa sprouts, organic applesauce, organic flame raisins, banana, and homemade chipotle cream penne with tofu and vegetables (organic corn, organic mushrooms, organic green bell pepper, and red onion).
Sauce ingredients:
1 block of silken tofu, firm or extra firm
4+ cups of vegan milk
1 7-oz. can of chipotle peppers in adobo
2 tablespoons flour
4 tablespoons margarine
2 cloves pressed garlic
salt and pepper to taste
In a blender or food processor, puree the peppers in one cup of milk. In a pot over medium heat, melt the margarine; add the flour and cook 2 minutes or until lightly browned. Add the garlic and cook 2 more minutes. Slowly whisk in the chipotle/milk mixture. While this is warming, puree the remaining milk with the tofu until very smooth. Whisk this into the pot and warm, stirring constantly, until slightly thickened. Add salt and pepper to taste.
I mixed this with whole wheat penne (it was 5 cups dry) and lots of veggies. It was so good! Very creamy, and indistinguishable from a dairy version. Much lower fat too!
Also, today we said goodbye to a foster dog whom we've had for almost three weeks. On a whim, I offered to temporarily foster a blind senior cocker spaniel for a friend's rescue group. I am not a little dog person, and I'd never had a blind dog, and was starting to regret my offer until Fudge arrived. I was instantly smitten, and he was such a happy, wonderful addition to our household for the time he was here. He is such a sweet boy, and he really took everything in stride. Within 48 hours he knew the layout of our house, including the stairs, the couch, and the water bowls. He leaped onto furniture and leaped off, which amazed me, since he had no idea where the floor was. We both agreed that if we weren't planning an international move, we would've kept him (moving our own 4 pets is enough). I cried a lot when I dropped him off for transport today, but I know his forever family will love him so much. Safe travels, sweet Fudge.
Here's Fudge with Cal. He took his cues from Cal, and followed him everywhere.
Here he is today, thinking he was looking right at me:
And lunch:
Salad with organic redleaf lettuce, organic spinach, organic carrot, Campari tomato, and local alfalfa sprouts, organic applesauce, organic flame raisins, banana, and homemade chipotle cream penne with tofu and vegetables (organic corn, organic mushrooms, organic green bell pepper, and red onion).
Monday, February 28, 2011
Chip's lunch: February 28, 2011
Our local co-op has had some really awesome avocados lately, and we've definitely been taking advantage. I've also been meaning to get some alfalfa sprouts, and finally picked some up on my last trip. These are produced right here in Columbus, and it's nice to be able to get *something* local at this time of year!
Sandwich on organic whole wheat bread with organic avocado, local alfalfa sprouts, Campari tomato, and organic redleaf lettuce, navel orange, organic flame raisins, homemade vegan peanut butter cookies, and homemade harira.
Sandwich on organic whole wheat bread with organic avocado, local alfalfa sprouts, Campari tomato, and organic redleaf lettuce, navel orange, organic flame raisins, homemade vegan peanut butter cookies, and homemade harira.
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