FLOG for the day.
B: vegan mac n cheeze w/ penne pasta & organic foursome (peas, carrots, corn & french beans). soy nuggets w/ garlic sesame dressing for dipping. orange juice.
L: bbq tofu w/ vegenaise & vegan sliced cheeze on a sesame bun. vanilla rice milk.
D: sautéed bok choy w/soba noodles & peanut satay sauce. lapsang souchong tea.
To answer some questions about what I eat. Yes, everything is vegan, excluding honey, but we’ll get into that another day. Yes, practically everything I eat is organic — I’d safely say that over 95% of our food is organic (either ‘officially’ certified or ‘community’ certified). Yes, we cook from scratch over 70% of what we eat and only eat out on average once every two weeks…though I do hit up the soup and hummus plate at The Vault when I go at least once a week.
Feel free to ask questions about our grub anytime.
This will be edited to be finished later on this evening when I am done eating for the day. But, here’s what I’ve eaten thus far. Obviously all food is Vegan. (B = breakfast, S = snack, L = lunch, D = dinner)
B: Cumin Rice, Vegetable Biryani Rice, Alu Matar, Channa Masala, Garlic Nan (these were all leftover from Dinner last night) and Falafel, Hummus and Cucumber Slices. I had Vanilla Rice Dream Rice Milk to drink. Mind you all of this was in VERY small portions and I had my plate all set up like a Thali.
L: Carrot Ginger Muffin. Sautéed Bok Choy w/ carrots, mushrooms, onion, tomato and cashews. Half a bag of Trader Joe’s Thai-Style Lime Pilaf w/ Coconut Milk & Lemon Grass (I know that I am lazy — unashamedly so). Cinnamon Black Tea.
D: I am sure that I will just eat the other half of Lunch (I made two servings). I ate the other serving of Bok Choy and Rice. Cinnamon and Chocolate Black Tea. No Muffin 
