9/2/12 Boulder Canyon- Boulder, COWe worked 6am-2pm today, so for breakfast Sean made our usual breakfast of champions. We have a similar version of this meal for breakfast almost everyday. I will post a recipe soon, but basically it is a breakfast burrito consisting of rice or quinoa, tofu, broccoli, kale, arugula, maybe some beans, lots of spices, and hotsauce. It is the best concoction ever, and it is neccesary nutrients to start our day to prepare us for a very early fast paced, stressful, physically draining job.
Lunch we bring to work everyday. It is either leftovers from dinner, or a sandwich that is fast to make. We make peanut butter by putting a jar’s worth of peanuts in a food processor and process for a few minutes until creamy, then store in that jar in the fridge. We buy organic strawberry preserves preferrably sweetened by fruit or cane sugar, we never buy it if it has corn syrup. We are serious label readers, and don’t want any processed crap. We buy Ezekiel bread for sandwiches, which is found in the freezer section because it has no preservatives. It’s made from sprouted grains, and it tastes good. Soooo basically lunch is a PB&J....and a carrot stick. We also bring a trail mix for a snack, consisting of almonds, cashews, peanuts, shredded coconut, and and organic dried fruits.
Seitan BBQ Sandwich
with a Quick Hot & Pickled Slaw
serves 2, (10 min prep time, 12-13 min cook time)
3 slices of seitan*, cut into thick shreds
2 leaves swiss chard cut, veins removed but saved, chopped
¼ onion, sliced
½ cayenne pepper, thinly sliced
2 white button mushrooms, sliced
1 carrot, julienned
2 cloves garlic, minced
¼ cup white vinegar
1tsp red wine
¼ tsp salt
2 tbsp BBQ sauce
2 tsp olive oil (optional)
¼ cucumber sliced
4 slices of bread of choice, a baguette or good quality bun would work well
For the slaw:
In a small bowl, or (measuring cup) add vinegar, garlic, carrot, red wine, cayenne, salt, & half of the chopped veins of chard. Set aside
Heat frying pan at med-high. Add onions and other half of chopped veins of chard, add oil if
needed and saute for about 5 min. Add seitan and mushrooms, cook another 3-5 min. Add
BBQ sauce, cook 1-2 min, add chard leaves and slaw mixture to pan, turn to high and cook 1
more min. Remove from heat.
Load onto bread and add sliced cucumbers on top. Serve with a salad
* I make the seitan myself in advance, slice it, and store it in the freezer. I just take how many slices I need from the freezer, and defrost per meal. A loaf of seitan lasts over a month in the freezer. I use Robin Robertson’s recipe from her book Vegan on the Cheap. You should own that book. It will change your life.
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