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.
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
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.
Breakfast: oatmeal with cranberries, walnuts, flax seeds and oil. hemp seeds
Lunch: Leftover kitchadi, sauteed brussel sprouts and grated then sauteed beets
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
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
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.
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.