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Snacking ...

Yummy freshly picked plums (which turns out to have a GI of 39, on average) brought into the office by a co-worker (I suppose from a tree in his/her garden)

Impromptu "Hawt Dawg"

For dinner we fired up the BBQ (since it's BC day and all) and cooked among, other things, one of the staple of the vegan diet: Portobello mushrooms. Since we had "hot dog" style buns, I thought I should try making a "hawt dawg" out of the mushroom ... and it was yummy! Here's what I put in it:

• 1 portobello mushroom (BBQed, sliced in two)
• 2 slices of Tofu (BBQed also)
• half of a small bell pepper (BBQed)
• mustard, relish, ketchup

Assemble and enjoy!

Tofu Bánh mì @ Bale Sandwich Shop

After our run (and the veg fest), we took the Skytrain (then walked a bit) to Chinatown to grab a bite. I had the Tofu Bánh mì at Bale Sandwich Shop which is a pretty popular spot in Chinatown (not to mention relatively cheap). It's the first time I have ever noticed they had a Tofu version of their signature sandwich. I don't know if it's a recent addition, but it's pretty good (likely more vegetarian than truly vegan). The tofu could use some marinating/flavoring thought ... but for $3 you can really expect too much. 

Raw Vegan "Larabar"

Da wife made some "Larabar" ... I have been talking about making some for a few days, but she didn't want me to mess up the kitchen, so ... She kinda winged but here's the approximate recipe:

• 1 cup of dry figs
• 1/2 cup of dry cranberries
• 1/2 cup of blanched almonds
• 1 to 1.5 cup of walnuts
• 1/4 cup sesame seeds
• 1/2 tsp vanilla extract
• 1/4 to 1/2 cup of almond butter

Soak the figs and cranberries for a bit in hot water (cover). Use a food processor to process all the nuts then add all the other ingredients until well mixed and crushed. Press in a pan then store in the fridge for a bit before cutting into bar.