Downtown, Again

Good afternoon!

This morning I had vegan overnight oats. They were delicious:

Fig and Walnut Vegan Overnight Oats

Print recipe


  • 1/3 cup rolled oats
  • 2 tbsp chia seeds
  • 1 tbsp chopped walnuts
  • 2 dashes cinnamon
  • Pulp of two dried figs (cut the fig in four to get the pulp out with a knife)
  • 1 tsp maple syrup
  • 1 cup milk (I use almond milk)
  • Toppings: cinnamon, maple syrup, dried fig

Directions: Put all the ingredients except for the toppings in a bowl and whisk for 30 sec-1 min. Put in the fridge overnight. In the morning, sprinkle with cinnamon, drizzle with maple syrup and garnish with a dried fig.
Oats on Foodista
I then had to go back downtown to exchange the shoes I bought yesterday. A piece came off one of them!

When I came back I had some gingered carrot soup that I got out off the freezer tow days ago. And a whole wheat bun with Earth Balance buttery spread!

Gingered Carrot Soup with Sage

Adaptation of “Gingered Carrot Soup with Sage” in Young and Hungry by Dave Lieberman

Print recipe


  • 2 pounds carrots, peeled, cut in half lengthwise and then in 1 1/2-inch pieces crosswise.
  • 1/2 white onion, cut in pieces
  • 2-3 garlic cloves, thinly sliced or crushed
  • A 2-inch piece of fresh ginger, peeled and cut in pieces
  • 10 fresh sage leaves (more to garnish)
  • Olive oil
  • 1 cube of vegetable broth (or 8oz can)
  • 2 tbsp earth balance butter
  • Juice of 1/2 lemon
  • 2-3 pinches of sugar
  • Salt, pepper to taste

Directions: Pour enough oil in a 5.6L (6-quart) pot to coat the bottom and put on medium-high heat. Add the carrots and onions and stir to coat the vegetables with oil. Cook, stirring often. When the onions start to be translucent, add the garlic. Continue cooking and, when the carrots start giving out their color, add the ginger and cook for 1-2 minutes.
Pour enough cold water to cover the vegetables by about 2-3 inches. Add vegetable broth (if using canned broth, add it before the water) and salt and pepper to taste. Bring to a boil and then lower the heat to medium-low. Add the sage leaves and cook for 45 minutes, until the carrots are tender (don’t cover).
Using an immersion blender, puree the soup. If you are using a regular blender, you have to let the soup cool for 20 minutes before blending. If the soup is too thick, add some water. Put back on heat. Add the butter, sugar and lemon juice and stir until the butter melts completely.

Serves 6

This soup is one of the first recipes I ever made. It is also one of the only recipes I made many times! It freezes really well so you can make a big batch! Eat it hot or cold, both are delicious.
Carrot- جزر on Foodista
I’m working at 4 pm so I’m going to prepare my lunch!
See you tonight,


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