what m ate

a vegetarian experimentation

[whmte]

10/7 to 10/11

Breakfast: Apple baked oatmeal

Lunch: Rice and lentils, maple-chile roasted squash, kale, and cilantro-pistachio pesto

Dinner: Curried peanut soup with spicy salmon potstickers

[whmte]

9/30/19-10/4/19

It’s been a while!

Breakfast: Blueberry flax muffin with honey(and vitamin gummies)

Lunch: Black bean dip with a quick Napa cabbage slaw and tortillas

Dinner: Butternut squash pasta bake with roasted broccoli and prune pudding

[whmte]

06-25 to 06-29: Dinner

Red lentil kofte and roasted zucchini with garlic yogurt sauce plus strawberries for dessert

[whmte]

06-25 to 06-29: Lunch

Mixed mushroom egg bakes with sugar snap peas

[whmte]

06-25 to 06-29: Breakfast

Mark Bittman’s rice pudding with strawberries and pumpkin seeds

[whmte]

06-17 to 06-22: Dinner Moosewood Cookbook’s split pea soup with strawberries for dessert

[whmte]

06-17 to 06-22: Lunch

Goodness wrap with apple

[whmte]

06-17 to 06-22: Breakfast Spiced oatmeal (the last of my winter stash!) and stewed rhubarb

[whmte]

05-29 to 06-01: Dinner Chard piroshki (from Laurel’s Kitchen) and an apple

[whmte]

05-29 to 06-01: Lunch Lentil salad and rhubarb pie

[whmte]

05-27 to 06-01: Breakfast Bran Muffin & banana

[whmte]

05-26 to 05-28: Dinner Eastern European vegetable soup (from the Moosewood Restaurant Daily Special) with smoked trout “pate” and crackers

[whmte]

05-21 to 05-24: Dinner

Greek white bean soup and raisin pie

[whmte]

05-21 to 05-24: Lunch

Greek spinach rice and curried eggs (from the Enchanted Broccoli Forest)

[whmte]

05-21 to 05-26: Breakfast

Brown butter-chocolate oatmeal with banana

[whmte]

05-14 to 05-18: Lunch

Sweet potato and kale frittata, apple, oatmeal raisin cookie

[whmte]

05-14 to 05-18: Breakfast

Rhubarb-almond muffin + banana