sabadomingo

I worked this weekend which was whatever.  I don’t feel like talking about it.  I do feel like sharing my packed up eats though. 

 

I made a pumpkin raisin chia pudding the day before, so I added some of it to my overnight oats, along with a banana. 

Here’s the mix all stirred up together…

 

Soaking raisins plumps them up to such a delightful state!

Here’s the rest of the goodies…carrots, corn nuts, granola bar, banana bread, candied ginger, salty dark chocolate.

I have been storing these dried fruit and nut granola bars in the freezer, taking out a few at a time.  They freeze and thaw really well!

As for my lunch…

These miso marinated shiitakes were the highlight.

I’ve been completely obsessed with miso lately.  I was nervous at first that my stomach wouldn’t like the reintroduction of fermented soy after doing some time away from it (FODMAPS elimination phase), but after lengthy (read: exhausting) food trials with galactans (beans, peas, soy, etc.), I’ve determined miso and tempeh aren’t problematic for me personally*.  So miso paste has been finding it’s way into some of my latest meals.  Particularly in sauces and marinades. 

*There are qualifiers for this, but I am in the middle of writing it all out.

 

Miso Mushrooms & Quinoa

• shiitake mushrooms
• 1/2 tsp miso paste
• 1/4 cup vegetable broth
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• quinoa
• spinach

 

To prep the mushrooms, wash them (delicately), and chop off the ends of the stems (the hard & woody parts). 

Then add the miso marinade ingredients together and sauté the mushrooms over medium heat until they’re soft and look like they have absorbed much of the sauce.

 

Combine with raw spinach and cooked quinoa. 

If you are making this dish to eat immediately, increase the vegetable broth by an extra 1/4 cup and add the spinach to the pan to let it get wilty with the mushrooms.  The reason I left my spinach raw is because I was bringing the dish to work (which means microwaving it before eating it).  I like my spinach just warmed and minimally wilted, so nuking it in the microwave was sufficient.

These flavors are sublime together.  The miso is delicious, but doesn’t dominate, while the acidic apple vinegar brings a nice tang, sweetened out by the maple syrup.  Mmmm…and then the quinoa and spinach make it a well rounded dish.  It was great!

Dinner was easy peasy since I had everything prepped and ready to go.  I added red quinoa, roasted butternut squash, and seitan on my plate, warmed it all up, then mixed it all together. 

I like getting part of each ingredient in a bite.  I’m definitely not one of those people who keeps each dish separate from the others.  No moats on my plate!  Do you mix your meal’s components up or keep them apart?

  

For dessert I had frozen banana “ice cream” which I made my blending one frozen banana with a splash of unsweetened almond milk and vanilla extract.  No need for added sweeteners, this dish is perfection au natural. 

The next day’s work eats were more of the same.

My oats were a bit different.  In addition to the previous days pumpkin raisin  pudding, this tupp had red quinoa, almonds and cashews.  They look overly liquid-y in the above photo, but they thickened up after soaking in the fridge overnight.  The chia seeds do that gel thang. 

 

See?  Mmmm… 

[un-pictured is a banana that I brought to work (anticipating to eat before separately), which I added into the oats too]

I know it looks similar to the previous day’s food (the snacks were basically the same), but I swapped a home-made granola bar for a chocolate brownie Larabar.

 

Does lunch look familiar?  It should, I just showed you the same thing for dinner.  All I did was add it to a bed of spinach.

 

Red quinoa is much more crunchy than normal quinoa.  I added Bragg’s liquid aminos to the seitan & squash too.

 

I came home to this.  Getting take-out from a gourmet vegan eatery?  Only in LA.  I’m so spoiled.  

 

And that’s how my sabadomingo went down.  🙂