Vegetarian Sunday

Sunday, March 2

I had loaded up on the Vegetables at Foodtown on Saturday, so no animals were harmed in the making of today's Meals.

At the Wilton Manors Farmers Market, I picked up a container of Red Curry Sauce.

And then I broke out a  limited selection of Vegetables.

You're looking at (before and after cutting): Broccoli, Baby Bok Choy, Okra, Chinese Eggplant, Yellow Squash.

I cut up the Onion and threw it in a Saute pan with some slivered pieces of Garlic.

After pre-nuking the Vegetables for three minutes, I put them in the pan with a little water to steam them until they were soft. I then added the Curry Sauce and went to town.

It was pretty good. I made a mistake, however. I should have drained off the water from the Vegetables and heated the Curry Sauce in a separate pan, and then poured it over the Vegetable mix when it was ready. That way, the Curry would have been stronger. I may or may not cook this again; I don't think that the Sauce was worth $8, but it may need one further attempt before I make a final decision. I also could have probably used only half of the Curry Sauce.

For Dessert, I had a Bowl of Watermelon.

Around 3 or 4 pm, I started preparing to make my Vegetable Soup. Here's what went into it.

Aside from two Gallons of Water, I used Yellow Squash, Zucchini Squash, Chinese Eggplant, Okra, four Onions, two different types of Bok Choy, a head of Napa Cabbage, Broccoli, seven whole Jalapenos, a can of Mushrooms, and for flavor, some Black Bean Sauce, some Pork Soup Base, some Garlic Paste and some Black Pepper.

I let the whole thing cook for a couple of hours, and it was ready to serve.

I had two Bowls over the course of the night. Later on, I had some Frozen Grapes.

Here's my steps for the day.