Since today is Wednesday, I’m participating in the blogging party where we post a picture of everything we ate the day before. This is not a vegan blogging event but I like showing off what a healthy, vegan eats. 🙂
Breakfast was a green smoothie that included collard greens and kale. I wanted it green and, baby, it was:
I added some lucuma powder which seemed to do a great job in adding a little extra sweetness to cover the taste of the greens.
I’ve been fighting my sugar cravings lately and I had a cup of Teeccino after breakfast:
After a stint on the stair mill at the gym yesterday morning, I had a lovely salad for lunch:
I also had a slice of this bread:
I’m not being paid to say this, but I really love the products from Food for Life. They have a whole list on their website with all of the vegan offerings, check it out here. I don’t eat processed grain products very often, maybe once or twice a week, but I find that a piece of toast or a tortilla is a welcome addition to a salad or soup.
Dessert was a Fuji apple:
My beautiful friend Shoshannah came to visit me yesterday evening all the way from Amsterdam. I made her dinner in the pressure cooker starting with these ingredients inspired by The Chef & The Dietitian:
I also used some dehydrated shiitake mushrooms that I rehydrated in some hot water:
I also threw in a sweet potato (unpictured). The pressure cooker looked like this before cooking:
After it cooked for eight minutes, I stirred in the chopped kale and used a hand-immersion blender to get a nice texture:
I served it with some cashew cheese sauce and it was pretty incredible:
I rounded off this food-fest with some Tahini-Cherry Ice Cream. I got so excited I forgot to take a picture!
Here’s the Pea Soup recipe:Print
- 1 lb. split peas (uncooked)
- 1 sweet potato, chopped
- 1 red onion, chopped
- 1 cup shiitake mushrooms, sliced
- 32 ounces low-sodium vegetable broth
- 4 cups water
- 1 bunch kale, stems discarded and leaves chopped into bite-sized pieces
- cashew cheese sauce, for topping
- Combine peas, potato, onion, mushrooms, vegetable broth and water in a 6-quart pressure cooker. Bring to high pressure and cook for 8 minutes. Use the quick-release and carefully remove the lid. Stir in kale and serve with
- cashew cheese sauce.
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