Impromptu lunch with eggplant (nasu) roasted in a Japanese store-bought onion dressing; pinto beans and mushrooms simmered in sauteed onion, garlic, curry powder, Asian chili sauce, and cilantro; steamed kale.
Quick dinner with black beans and cornmeal (just mixed with water) from a neighbor, carrots, pickled red peppers, and a wasabi-seaweed sprinkle (I think it's vegan!) Rounded out with mujicha (barley tea) and toast.
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