Chocolate-Almond flavored cupcakes with chocolate ganache and espresso buttercream.
Almond-chocolate chip cupcakes with espresso buttercream - both dusted with cocoa powder. Chocolate dipped local organic strawberries.
Home Cooking - vegan style. BBQ gluten ribs (already again!), corn with earth balance + a baked russet potato.
These fries look way better here than after being oven baked - I overcooked em..but here they are in their sea salt, freshly ground peppers, smoked paprika glory.
Toasted Grand Central peasant bread (half rye-half whole wheat) sandwich of toasted red pepper, vegenaise, braggs-agave sesame tofu and avocado. A throw what's in the fridge between bread combo that I seemingly had never done before - very good. This was served with sesame asparagus from VWAV, which I had been craving ever since, well, my friend
Extra chocolate almond cupcake batter = one layer cake with extra frosting and chocolate hearts. This was also dusted with cocoa powder. Want some? It's on the kitchen table, it was a little dry so it's all by itself.
Happiness ensues for veg*ns working downtown as the owners Vege Thai opened a new food cart!! This is my $4.50 tofu pad thai from Veggie Express. What a tempting reason to not bring lunch to work! If I wasn't trying to eat healthier lunches and save money for my NY trip, aye yi.
Here's my Koala cocoa crisps (great taste, Leslie!) in Vanilla vitasoy, with fresh strawberries, water & hot tea.
Thrown together pasta stir fry late at night for work the next day: veggie spirals, sesame oil, braggs, some balsamic (wtf), asparagus, tofu and spinach.
Leftovers for lunch - brown rice, braggs-agave tofu and sesame asparagus - this is from today.