Welcome to Day 4 of my VeganMoFo adventure! I'm already exhausted and there's a lot of "month" ahead in this "month of food."
Today's post, I fear, may be a bit boring. In my quest to photograph everything I eat, I find I'm slacking off a bit today.
Breakfast was another raw chia oat pudding thinger and I didn't photograph it today because it looked exactly like it did yesterday. You didn't really want to see it again, did you?
For lunch, I also had some repeats. I snarfed down most of my leftover mac-cheeze-pea-bean dish and had a side of miso soup in my Thermos. See how far I got before I remembered to take a picture?
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| Leftovers taste better with nifty folding spoons. |
My afternoon snack was a variation on a theme:
ginger Newman-O's and dark chocolate covered espresso beans. (Did I mention that I snagged all these Newman-O's for $2/package at BigLots? I did. Wow.)
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| Cookies and chocolate espresso beans. Noms! |
Once I made my way home, I set about a really ambitious evening:
soup AND
granola in one night. I knew I had some neglected veggies in the fridge, leftover from previous dinners and desperately needing to be used. The best thing I know to do in times like these is make soup. But I didn't want a simple cooked veggie soup. Who needs that? I piled all my odds and ends of veggies into a dish, with a bit of onion, salt and pepper, and roasted the hell out of them. Like, really roasted:
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| Roasted veggies... waiting to become soup! |
After letting it cool a bit, I loaded the roasted mess into my blender, added some almond milk, a splash of soy sauce and a little onion powder and went to town. After thinning it with just a bit of water, I had about 3 cups of delicious,
roasty-toasty mostly broccoli soup. And zucchini. And carrot. And onion. Good stuff.
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| Easy roasted veggie soup |
About that
granola? It's still toasting away in the oven, so you'll have to come back tomorrow to see how I turned oats, quinoa, amaranth and a mess load of nuts and seeds into a delicious, nutritious snack - with the recipe!
