What I ate: Week 5

The first week was interesting so another week. I get questions about cost of vegetarian meals and what I eat so I'll try to capture some of that here. 

Monday:

Breakfast: Oats cooked with water, served with pecans, walnuts, flax oil, flax seed, and cranberry sauce

Lunch: Farro served as 'farrotto' with mushrooms, mozzarella, rosemary, thyme, and parsley, served with steamed-than-satueed kale

IMG_0153.JPG

 

Tuesday:

Breakfast: Oats with cranberries, soaked almonds, hemp seeds, flax seeds and oil

Lunch: It was a cold, grey, damp day in Copenhagen and something comforting sounded nice so kitchadi! I made it with steel cut oats served over steamed broccoli and a roasted sweet potato. 

Wednesday:

Breakfast: oatmeal with cranberries, walnuts, flax seeds and oil. hemp seeds

Lunch: Leftover kitchadi, sauteed brussel sprouts and grated then sauteed beets

Thursday:

Breakfast: oatmeal with cranberries, flax seeds and oil, hemp seeds, and walnuts

Lunch: Braised then sauteed purple cabbage with parsley pesto with rye bread. I had one  piece of bread with pureed black beans and cucumber

Friday: 

Breakfast: Oatmeal :o) with cranberries, hemp seeds, flax seeds and oil, and walnuts

Lunch: Steamed then sauteed brussel sprouts with rye bread. I had one slice of rye bread with half of an avocado and a few cucumber slices with black bean puree on top

Saturday: 

Breakfast: the breakfast of the week!

Dinner: pan fried falafel (held together much better this time!) served with a cauliflower salad. I made the cauliflower into 'couscous' in the food processor, roasted it, and then mixed with soaked raisins, lemon zest, lemon juice, olive oil, salt, and za'tar spice. I added psyllium husk to the falafel and loosely used Serious Eats' recipe- the only ingredients in the falafel are chickpeas, herbs, salt, psyllium husks so the flavor of the herbs and chickpeas really shines. 

Sunday:

Breakfast: The last of this batch of cranberries!

Lunch: More falafel and more cauliflower with a trial of beetroot-barley risotto

Other treats this week: I made Smitten Kitchen's grapefruit/yogurt cake. I made it with butter, added some grapefruit pulp into the batter, and reduced the sugar by half as I ran out. Very nice.