Sunday, January 11th: Joe and I made our weekly visit to Northstar Cafe on Sunday morning and it was a huge success! I made sure to ask for almond milk for my coffee, and the kind folks at Northstar were happy to accommodate that need. I changed things up this week and ordered the Big Burrito with tofu instead of egg and cheese and it was absolutely glorious! I didn’t miss the egg or cheese AT ALL! I would highly recommend trying the burrito with the tofu. Dinner consisted of Lentil-Vegetable Soup compliments of Robin Robertson’s cookbook Fresh From the Vegan Slow Cooker. The recipe calls for edamame, which adds a really nice texture to the soup.
Monday, January 12th: Leftovers…enough said.
Tuesday, January 13th: On Tuesday morning while preparing the crockpot for dinner, I used leftover polenta and some frozen blueberries we picked over the summer at The Blueberry Patch in Mansfield, Ohio (http://www.theblueberrypatch.org/) to make one of my all-time favorite breakfasts, Pan-Fried Polenta with Warm Blueberries from Susan Greeley’s cookbook, Cooking with Trader Joe’s. This dish is really easy and crazy delicious! While frying the polenta in a little bit of vegan butter, microwave fresh or frozen blueberries with a little blue agave sweetener or agave maple syrup. After the dish is plated, top with a little fresh lemon zest. Dinner consisted of White Chili also from Robin Robertson’s cookbook Fresh From the Vegan Slow Cooker. We garnished the dish with fresh squeezed lime juice and avocado, which really gave the dish a nice flavor. You can also use soy yogurt (the kind I purchased was way too sweet), cilantro (I forgot to add this to my shopping list) or diced green onions (I just forgot to add these). This dish will definitely be a keeper in the Mueller household!