Ryan did everything Sunday, so to-day it’s my turn to plan, shop, prep, cook, pack, and clean. I tried to go with in-season produce, and not to make it too carby… I succeeded somewhat.
The polenta was fun because it was the first time that I’ve ever made polenta from fresh corn—not cornmeal. It seems to be a success, but to-morrow will tell.
And I have yet to get around to posting the Alfredo; this one contained some extra tomato paste that I didn’t want to store or throw away, so it’s a bit pink. The Alfredo’s nice because you can pretty much throw in whatever’s around—I tried to dice up some roasted red peppers, but apparently those disappeared into the chickpeas earlier this week. Either way, I might have just licked up whatever was left in the leftovers bowl, and Ryan become woefully disappointed when he went to grab a bite and there was none left.
- First lunch: Vegan chicken Alfredo
- Second lunch: Sweet corn polenta with eggplant sauce
To find out just exactly what vegans eat, click there for a link to the category.