Breakfast: I didn’t eat the Romaine Lettuce I bought to eat two days ago. I was looking forward to it in a big salad today for breakfast! I had defrosted the Red Pepper Turmeric Dressing we had created for the Food Revolution Summit. It was a gift from me in the past to me in the present. It’s delicious and colorful. This was a great salad with Avocado and dusted with Nutritional Yeast.
The salad woke up my appetite. I made some Breakfast Polenta with Raisins and Coconut Flakes.This would hold me for the day.
Dinner: I like making quick soups. The Quick Soup Du Jour consisted of Mushrooms, Spinach and Peas in a Chickpea Miso Broth. The sides were an unusual pairing, Sauerkraut and Purple Sweet Potatoes. It’s what I had already to go and it worked for me.
When Gary told me about the Mango Turmeric Freeze he had the other day I knew I would have to make my own version. Here is the first attempt made with soaked Almonds, Mango, Turmeric, Black Pepper, Almond Extract and a Date all blended together. I froze it in ice cube trays. Once frozen I took some cubes out and blended them together. Since I was only making one serving it did not blend very well. Still I persevered until I got a creamy consistency. The taste was great. Now I have dessert for days!
Gary wrote me and told me what he had eaten: Tonight’s dinner was inspired by you, Caryn. Here’s a variation of a stone bowl from Franchia. Only my bowl was not stone, it was clear glass. First I baked some tofu (the way we do it) and steamed some quinoa. Then I made a salad of mixed greens (arugula, baby spinach, baby kale, baby chard), avocado, cherry tomatoes and tossed with with a balsamic tahini dressing. The combination of the warm tofu and quinoa with the crisp cool lettuce and the sweet and tangy dressing was sensational. Vegans definitely have more fun.
