Breakfast: Fruity Waffles are back on the plate and none too soon. These are without a doubt my favorite waffle recipe. There was an orange in the batter plus some added orange zest and fresh oranges on the side. Orange-you-glad? Daily Green Juice: Kale, Collards, Celery, Lemon, Ginger Dinner: Another creation made from…
We enjoy making polenta and Gary told me about a secret family recipe of his Aunt Bing’s called Polenta Torta. I love making cakes, and this savory polenta layer cake sounded so gooey and good. I never had the chance to try Aunt Bing’s original recipe but this vegan version takes the cake! If you…
Risotto Veganese is our vegan version of the braised rice dish from Northern Italy, an adaptation of Risotto Milanese. The distinctive ingredient in both the classic version and ours is a good quality saffron from Spain. Spanish saffron will set you back around $20 an ounce in a specialty food store. It may be a…
Brunch: After being up very late finishing the REAL End-Of-Year report and fundraising letter we got up late. Fortunately there were plenty of leftovers for a nice brunch: Brown Rice Pasta and Peas, Vegan Buttermilk Pancakes, Baked Tofu, plus a fresh pot of Vanilla Black Tea. Snack: Tomorrow is the annual vegan cookie swap…
The Bellini, one of Italy’s most famous cocktails, is made with sparkling white wine (Prosecco) and pureed white peaches (succo di pesca). If peach puree is not available try pear or another fruit nectar. The well-loved drink was invented in Italy in 1948 by Giuseppe Cipriani, head bartender and owner of perhaps the most famous…
32 organic sun dried tomatoes 1/2 cup olive oil 1/2 balsamic vinegar 1 Tablespoon Herbes de Provence 1/2 teaspoon freshly ground pepper 1/2 cup capers vegan carpaccio mayonnaise sauce (recipe below) (Serves 8) Rehydrate tomatoes overnight in olive oil, vinegar and Herbes de Provence. Prepare the sun dried tomatoes Take two pieces of parchment paper…
Breakfast: It’s so good to be back home. We celebrated with pancakes! Vegan Buttermilk Pancakes, served with a new batch of our homemade Apricot Butter. Lunch: A great salad made with muscular Romaine Lettuce, topped with yesterday’s leftover scallion pancakes and beans and tossed with a tahini dressing made with Balsamic Vinegar, served with…
Breakfast: Back from our California trip what could I make for breakfast? I was surprised that the scallions we had left in the refrigerator a week ago were perfect. I made scallion pancakes and filled them with black beans and garbanzo beans. I had brought an avocado back with us that I mashed and mixed…
Breakfast: It was time to head back to New York. We had some English Breakfast tea in the pool house before we left for the airport. Once checked in we went to the United Club. This one at the San Francisco airport was not as good as the one at the Newark airport. The food…
