Breakfast: Our brunch began with Teeccino topped with Soy Foam and Cinnamon.
Do you have a ceramic garlic roaster? They are perfect for warming up tortillas in the oven. There are Ezequiel Sprouted Corn Tortillas inside this one.
Gary made a Tempeh Scramble with Potatoes, Onions and his Secret Spice Mix.
Lunch: There are times we don’t want to cook. That’s when we reach for the Corn Thins. We had some with Apricot Butter and Peanut Butter.
Dinner: We are leaving for California in a couple of days and there’s food that needs to be eaten. I prepared a big Kale and Romaine Lettuce Salad with Figs and Apples, tossed with Tahini Dressing.
We had boiled Yellow Potatoes.
The Broccoli had been steamed on top of the potatoes.
Gary’s Baked Tofu is the best. This time he glazed them with a mixture of Apricot Butter and Balsamic Vinegar.
