Breakfast: The original plan was to fly out in the morning to California. Instead we watched the snow fall. It was hard not to be disappointed about delaying our trip to Mendocino. Trying to make the best of things, I made Garbanzo Bean Flour Waffles, flavored with Fennel, Coriander and Vanilla, topped with Raspberry Coulis.
Dinner: We didn’t have much fresh produce, only the items we were going to bring on the plane with us for snacks. Gary got creative and made Vegan Chopped Liver, substituting Pumpkin Seeds for Walnuts. We’ve made this recipe for years with Walnuts and fresh String Beans. We had frozen String Beans and Pumpkin Seeds and the result was surprisingly good. So for those with tree nut allergies, this version works well.
Dinner was simple with a whole grain blend of Millet, Black Rice< Red Rice and Brown Rice, topped with Marinara served with Green Juice of Kale, Collards, Celery, Carrots, Cabbage and Ginger.
