A day in the (vegan) life….
Good morning!
Green Smoothie
- 1 cup of rice milk
- 2 handfuls of spinach
- 1 scoop vanilla protein powder
- 2 T brown flax seed
- 5 pecans
- half a frozen banana
- 1/2 cup of coconut water
Coming up out of the subway at 9:00 a.m. in Battery Park
and as I prepare to enter a building on Broadway
Tourists really like that bull!
Post-meeting I went out for lunch
My first visit to Pure Food and Wine!
It was a gorgeous day in NYC so of course I chose to sit outside. I love going out for lunch by myself. It’s such a great way to disconnect from everything. Well, except for
my Kindle, but it’s a book(s) so it’s okay. I told Lizzie, my super-friendly server, that it was my first time dining at Pure Food and Wine and I needed her to simply tell me what I should eat. She asked if I was hungry (I was) and she suggested
Sounded good to me!
Oh. My. Goodness. What a meal. The veggies were fresh and crisp, the cashew sour cream was out of this world and the guacamole and salsa were delicious. I have no idea what was in the “taco crumble” —it tasted nutty — but it was good and very, very spicy! (I won’t deem this an “official” review of Pure Food and Wine because I only tasted one decidedly-delicious salad so I obviously need to return with a few people so that we can sample many items.)
After lunch it was back to work and then, yes, even after a big a** salad for lunch, I had room for dinner.
JL’s Stuffed Acorn Squash
Serves 2
- One acorn squash
- 1/2 cup cooked quinoa
- 1/4 cup red onion
- 1 clove garlic
- 5 -8 strands of saffron (or to taste)
- olive oil
- S+P to taste
Preheat oven to 350°F. Slice the acorn squash in half and scoop out seeds. Drizzle olive oil over both halves and salt and pepper to taste. Place squash side down on a baking sheet with parchment paper.
Bake for 30 minutes. After baking scrape the cooked squash away from the skin and set aside.
In a skillet, heat 1T olive oil over medium-high heat. Add garlic, onion and saffron, stirring for 2 – 3 minutes. Add cooked quinoa and squash and heat for 3 – 5 minutes. Scoop into each squash skin half, salt and pepper to taste and bake for 10 minutes at 350°F.
Serve and enjoy.
Where did you dine or what did you cook today?
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