Hi. This morning I took my epidemiology final (yessssss!) and in the afternoon I brought the bambinos to Hawaiian Falls, so today has been both productive and fun. It was also a day of especially delicious eats for breakfast, lunch and dinner.
This morning I tried some of that Magical Blueberry Vanilla Chia Seed Jam at breakfast:
Inspired by Angela’s awesome-looking breakfast sandwich, I slathered some natural almond butter on a sprouted grain english muffin followed by a thick coating of jam, and then topped it all off with banana slices.
It didn’t suck.
After my epi final I had just enough time to whip up the Artichoke & White Bean Dip from Let Them Eat Vegan: artichoke hearts, cannellini beans, red wine vinegar, olive oil, nutritional yeast and more were processed together to become a rich, cheezy, smooth, creamy dip that reminded me of the spinach and artichoke dip I grew up loving. Except that this one is totally dairy-free and incredibly good for you. I had some on my lunchtime salad for an added protein boost:
Spinach, green cabbage, chopped veggies (jicama is my new favorite salad addition- so crisp and cool, slightly sweet and wonderfully crunchy!), green garlic dressing, the artichoke dip, hemp seeds and sea salt.
I was exhausted by 5pm (water parks will do that) but determined to cook a delicious dinner for myself. It was slow goin’ in the kitch, but at around 7:30pm I finally sat down to eat what turned out to be an absolutely AMAZING meal:
Daily Garnish’s Pasta with Creamy Vegan Sweet Potato Sauce!
Friggin’ brilliant! I could not believe how creamy and rich the sauce turned out to be, especially considering that it was made from sweet potato puree and tofu.
Changes I made: I used brown rice spaghetti instead of penne, I used 10 ounces of pasta instead of 16 (my brown rice spaghetti came in a 10-ounce box), and I added a bunch of curly kale sautéed in olive oil with sea salt, black pepper and garlic powder. FAN-freaking-TASTIC!
Thank goodness for leftovers. I’ll be digging into this again later in the week (if not tomorrow). If you’re skeptical about using tofu in a pasta sauce, this is the recipe that will make you a believer. It pretty much changed my life.
I’m off to watch something ridiculous on tv and eat a cookie. Have a good night!