What'd you eat for dinner last night? Rotini with tomato vegetable sauce, ginger sesame stir-fried vegetables and a fruit smoothie.
Favorite food: Fried mushrooms.
Least favorite food: Raw asparagus.
Favorite dessert: I'm not big on sweets, but I love vegan bread pudding and vegan pumpkin roll.
Favorite local restaurant and meal to order there: Sapna Cafe, Escalibado sandwich (without the cheese) and side of Gypsy Stew.
Favorite local bar and cocktail to order there: Bikini Lounge, A Joyful Sunrise, half cranberry juice, half orange juice, no alcohol. I walk in, and (bartender) Wes starts making it.
Favorite thing to cook at home: Bread pudding.
Favorite memory involving food: All of my favorite memories involve food. Since I'm a sitophile, a lot are too explicit to put here.
Recipe or food tip to share:
Two large hot house tomatoes
2 cups of brown rice
Two cloves of garlic
Half a medium patato
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
About half cup of each of the following:
I like to add nuts (walnuts, or pecans) or chick peas for a little extra protien. Tofu works, too.
Scoop and hollow tomatoes, save insides to use for filling. Boil rice. Oil the pan, and place on medium heat. Add rice and potatoes to pan, cook until potatoes begin to brown, then add onion, garlic, tomato and parsley. Once you can smell the onion, begin to add the spinach and beet greens for about 5 more minutes.
Stuff tomatoes and add filling. Preheat oven at 350 degrees Farenheit. Place in oven for 30 minutes or until gold on top and sides. Garnish with parsley or vegan cheese and serve.