...keeps the doctor away. Or at least keeps hunger away. I eat a lot, especially for a small girl. I weigh 105 pounds and I'm 5'2", but that doesn't stop me from gorging every chance I get. Most of my friends eat once or twice a day, and it's often crap. Processed foods, fast food, yuk! But I treat myself to a fine home-cooked meal three times a day.
For breakfast, I usually prepare something on Sunday night that I can heat up quickly each morning. This week it's Svelte French Toast with Berry Compote.
It's a recipe I got off the vegan cooking show that comes on PBS, Christina Cooks. It's basically whole grain toast, dipped in a soft tofu/soymilk batter and fried. I made the compote by cooking strawberries (one's I'd frozen from picking at the organic strawberry patch last spring) and blueberries in a brown rice syrup/maple syrup combo.
For lunch, in honor of the last day of Hannukah, I re-heated some "Vegan with a Vengeance" Matzoh Ball Soup that I'd made about a month ago. I froze the balls and the broth separately...this is some seriously good stuff! I made the broth by boiling down veggie scraps I saved in the freezer for months (onion ends, celery bits, squash tips, tomato tops). It was super yummy and rich. The addition of dried dill made it even better!!!
For dinner, I made Vegan Tourtiere from a recipe I found in "The Frugal Vegan's Harvest & Holiday Survival Guide." It's a zine I ordered last season, and it's packed with yummy fall/winter recipes and homemade Xmas gift ideas. The crust came from a recipe in "How It All Vegan" by Sarah Kramer and Tonya Barnard. The tart was quite tasty...very hearty and great with a small side salad!
Here's the whole pie: