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Mpls, MN, United States

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Thursday, June 26, 2008

Day eight

Breakfast: "Company oatmeal"*
Out: Decaf Americano with non-dairy creamer and a Splenda
Lunch: Native Foods' "Rojo y Mojo" salad and their Key Lime Parfait
Later: Apricots; sugar-free, wheat-free, vegan carrot birthday cake**

*Company oatmeal recipe:

2 c. oats
4 c. water
1 c. raisins
1/2 c. sweetened flaked coconut (omitted this time)
1 c. nuts
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 apple, finely chopped
Combine all ingredients; bake at 350 for 1 hour
**Today was my mom's birthday! We made this cake, but with fresh pineapple instead of dates, and Arrowhead Mills' Gluten-Free Pancake and Baking Mix instead of flour. For frosting, I whipped a tub of tofu cream cheese with orange juice concentrate, finely grated fresh ginger, vanilla, and a splash of soy milk. It was surprisingly good--although, as my mom pointed out, it probably tasted better to us today than it would have a week ago!

4 comments:

strovska said...

the cake does look surprisingly good, and i say that as someone suspicious of tofu dairy substitutes.

Curly Sue said...

Mmm. I've had something similar to that vegan carrot cake, and it was GOOD! Makes me want to fire up the oven...this on a day with 80% humidity and highs in the 80s. Yuck.

K L said...

You're still doing this!? I am impressed. I ate a lot of cheese today so I will try again tomorrow. You did, however, inspire me to eat only salad for dinner 5 nights out of the week. Good job for being a good food crusader.

CëRïSë said...

Rachel, I totally agree with you on the suspicion of substitutes; mine extends not only to dairy, but to sugar, meat, chocolate, etc. I'll definitely eat some of them, although I generally prefer more straightforward substitutes (i.e. soy milk for dairy milk, tofu for meat) than the elaborate, chemical-ish "analogs."

Leah, did you fire up your oven?

And Kuyler, yep, we're halfway through our 21 days! I'm glad you're inspired, although the title "crusader" is a bit alarming. =)