If there’s anyone out there who’s actually reading this on a daily basis, you might be wondering, “Wait, what happened to Day 5?” Well, I did eat only vegan foods on Day 5 but I didn’t have time to cook anything or write about it, as my dog went in for unexpected surgery.
I threw together an almond milk banana shake with spirulina (I did find spirulina finally) – a small photo here. Yes it’s very green, and so good for you. I forced myself to eat some leftovers from the past few days while my dog was at the vet, and then we ordered in dinner so I could keep a close eye on the little patient. Actually, dinner is worth noting: we tried a vegan restaurant in Park Slope, The V-Spot, which has a wide range of Mexican, Italian, and Asian vegan food. It was good! We shared crispy nuggets with barbeque sauce as an appetizer, and then my boyfriend got the Philly Cheese”steak” (soy steak, onions, peppers, mushrooms and soy cheese), and I got a whole wheat quesadilla with soy cheese, chipotle black beans, sweet plantains, green peppers and onions. And the dessert menu sounded completely awesome. Anyway, on to Day 6…
Day 6: Brunch
A few weeks ago, we went to a restaurant in my neighborhood that I love, Flatbush Farm, where I had a curried tofu scramble with sauteed kale for brunch that I dreamed about for the next few days. So I went looking for a recipe that sounded similar. There are several out there, and I decided to try this one. I didn’t have fennel seeds but I think that’s ok. It was really good, especially on top of a slice of whole wheat toast. The Flatbush Farm version had some kind of delicious sweetness to it though, so next time I’ll try adding honey (not vegan) or sugar or agave. Just a note – it is very spicy, so you should reduce the chili pepper flakes if that’s an issue.
Day 6: Dinner
We had planned to meet up with friends on the Upper East Side for dinner. At first, without thinking too much about it, we decided on an Italian restaurant, and I thought I could just find some sort of veggie pasta and ask them to hold the cheese. About three hours before dinner, the chef side of my brain woke up and I realized that I’ve made my own pasta before and there is usually egg involved. A quick call to the restaurant (which really made me appreciate what full-time vegans must go through all the time) confirmed that there was egg in all of their pasta dough. So it was either survive on a side salad for dinner or come up with plan B. Thankfully everyone was nice about changing plans at the last minute to accommodate my crazy food challenges, so we ended up at Tiny Thai.
I felt adventurous and went for the “Vegetarian Duck” in chili basil sauce. I figured it wasn’t something I was going to make at home, so I should try it. Delicious! Of course it didn’t have the same consistency as duck, but if you’re prepared for that and like seitan, it’s really good. (But I have to admit I did want a bite of Chris’s red snapper).