Six days into the 21-Day Vegan Kickstart plan and I finally get a dessert! The plan allows for four desserts spread throughout the three-week program. But before enjoying my much-deserved sweet treat, I enjoyed this hearty breakfast of Buckwheat Blueberry Pancakes and Fakin' Bacon:
The recipe for pancakes made 16 little pancakes, but today is the only day with pancakes on the menu. So I made one-fourth of the recipe and cooked two large pancakes. They're not all that pretty, but buckwheat pancakes never really are. They did taste delicious with a little warmed maple syrup though. The bacon, also made from a PCRM recipe, was unlike any tempeh bacon I've made before with hints of cumin and garlic. But it was so, so good.
Breakfast was mighty filling, so it was fitting that lunch was a simple snacky meal of Easy Bean Dip and homemade Tortilla Chips:
The bean dip was simply black beans, habenero salsa, and cumin, and the chips were made from baked corn tortillas. Much healthier than the fried chips I ate at On the Border last night.
I finally got to enjoy my dessert — Chocolate Raspberry Mousse — as an afternoon snack at my desk:
Though it was simply made from silken tofu, raw cacao powder, maple syrup, and raspberries, this creamy mousse tasted totally gourmet. I'd forgotten how much I love tofu mousse desserts.
I had a glass of Syrah after work at a sushi joint with a few co-workers (and a former co-worker), but I waited until I got home to eat dinner — Easy Stir-Fry and Always Great Brown Rice (their name, not mine ... though it was great):
This super-quick dinner was made from frozen stir-fry veggies, tempeh, soy sauce, and brown rice that I'd cooked the night before. The recipe suggested using a vegan chicken substitute or beans, but I'm trying to avoid processed foods during the cleanse and I'd eaten lots of beans at lunch. I did, however, have some tempeh left after breakfast. Delish!