What Vegans Eat – Day 817

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Breakfast: My mom is the queen of fruit plates. You can always count on having a nice selection of fresh fruit when visiting. For breakfast we each put together our own bowls. Mine had Rolled Oats, Blueberries, Strawberries, Raspberries, Banana and Soy Milk and I had a few pieces of Pineapple afterwards. There was a nice boxed collection of Numi teas and I chose Chocolate Pu-erh.
7may2017-breakfast
 
Tea Break: Today was the last day of the Food Revolution Summit. I tuned in at my parents’ house and then Gary and I trained back to our apartment. It’s always nice to get home after being away. Gary made Teeccino with his most excellent foamy Soy Milk.
7may2017-teeccino
 
Daily Green Juice: Kale, Collards, Celery, Carrots, Ginger, Lime
 
Dinner: Our friend Roswitha is in town from California on a business trip. We invited her over and planned on having dinner. We had just heard the news that Macron won the French presidential election and were thrilled. It was a relief actually. I thought we might celebrate with French food. I took a block of Almond Cheese from the freezer to defrost. I started making Chocolate Mousse and Buckwheat Crepes. I worked quickly trying to get it done before Roswitha arrived. The Chocolate Mousse with aquafaba whipped up beautifully. I set it to chill, realizing it needed 8 hours to set. Oh well. Then on to the crepes. I had always wanted to try and make Buckwheat Flour from Buckwheat Groats. Now was the time since we had no flour. Wow! The groats milled up fast in the Vitamix into an aromatic, smooth powder. I made the crepes, making a recipe modification as I always do, using 3/4 cup garbanzo bean flour and 3/4 cup buckwheat flour instead of all buckwheat. I will modify the recipe. I find the garbanzo bean flour adds a little sturdiness to the crepe, as a binder like an egg replacement would and the taste of the Buckwheat flavor is still strong enough to come through. The secret ingredient is the soy lecithin, which is optional but gives the crepe and incredible richness. I was still pouring batter on the crepe pan when Roswitha arrived. She brought us a cheese board as a gift. It’s called Cheese Degrees and it has a protractor and lines on it to make triangles, rectangles and squares. Very cute!
 
In the end, we decided to go to Green Zenphony and had the crepes for dessert.
 
We tried the Barbecued Veggie Duck Appetizer made with bean curd skin. Fantastic…
7may2017-duck
 
My description of the Sizzling Mushroom plate appealed to Roswitha so we got that.
7may2017-mushrooms
 
And the Mango and Veggie Chicken was lovely, especially with the backing of the scooped Mango Skins.
7may2017-mango
 
Veggie Beef Chow Fun seemed like a good mix with the other choices.
7may2017-veggie-beef
 
We were served oranges for dessert. They were excellent, so sweet. Roswitha and I tilted are heads in amazement of the fabulous flavor as we simultaneously bit in to our first slices.
7may2017-oranges
 
Evening: We were too stuffed for crepes. But Roswitha and I both tried a very small dish of mousse.
7may2017-mousse
 
Later in the evening we sampled a crepe. Gary filled it with Apricot Butter and Almond Yogurt.
7may2017-crepe
 
Our cheese looks great on our new cheeseboard! Thanks, Roswitha!
7may2017-cheese-board
 
 

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