Monday Munchies, Part 14: The Vegan Dinner Party

This post is a continuation of the Monday Munchies series, where I show everything I eat over the course of single day – in this case, yesterday (Sunday), i.e. the first day I remembered to do this in weeks.

As I mentioned before, since I decreased my posts from six days a week to three days a week, I’ve skipped Monday Munchies and Update Your Plates in favor of more recipes and nutrition discussions. And cartoons, always more cartoons.

So, here we are! Everything I ate yesterday:

Breakfast, 8:00 am:

Smoothie made with nonfat Greek yogurt, small banana, frozen three berry blend, carrot juice, spinach, raw oats, and water. Topped with a few Barbara’s squares.

PG tips English breakfast tea with a splash of skim milk.  Yorkshire Gold is still my favorite black tea, but Peter prefers PG Tips.  As we buy tea (among other things) in bulk on Amazon, we have a lot of tea lying around.

Lunch, 12:30 pm:

Clockwise from upper right: Roasted beet, cherry tomatoes, leftover pumpkin veggie lasagna, leftover spicy wonton from Golden Harbor. Served with a glass of skim milk.

The leftover pumpkin veggie lasagna was from a dinner party we had with some of Peter’s colleagues. Of the five guests, two were vegan and one was a vegetarian moving toward veganism.  I decided to bust out my favorite pumpkin veggie lasagna and make both vegetarian and vegan versions (recipe possibly to follow).  Attendees of our vegan dinner party enjoyed such delicacies as:

Appetizers:
Eggplant tomato carbonata on whole grain toast squares
A delicious vegan pancake with veggies one of our guests brought with a spicy sauce. I’m ashamed to say I forget what it’s called. (Edited to add: It’s called okonomiyaki and the recipe is here. Thanks, Dara!)
Blue corn chips and smoky tomato salsa and hummus

Salad:
Mixed baby greens with baby carrots and cherry tomatoes, dressing

Entree:
Vegan/Vegetarian versions of pumpkin veggie lasagna

Dessert:
Vegan pumpkin pie ice cream
Pandan ice cream (not vegan)
Meyer Lemon ice cream (not vegan)
Wedding chocolate drops (decidedly NOT vegan)

And of course, plenty of wine.

After lunch: Mug of Yorkshire Gold with skim milk. Enjoyed with one of Peter’s magnificent peanut butter chocolates.

Snack, 4:00 pm:

Honeybell orange.

Dinner, 6:30 pm:

Clockwise from lower left: sous-vide chicken breast with a spoonful of pesto, salad with carrots/tomatoes/Annie’s Goddess dressing, Mexican Fried Rice (recipe from Lawyer Loves Lunch – delicious!).

And that all! Mostly balance, with some fun treats thrown in.

Enjoy your week, dear reader!

Q: How was your weekend? Did you watch the Superbowl?