What Vegans Eat – Day 1352

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Breakfast: I have been waiting for this day for a long time. We are going to drive up to Mendocino. I have never been there. Neither has Gary. I have longed to go for a very long time. I especially wanted to stay at the vegan Bed & Breakfast, The Stanford In by the Sea. We were on our way. But first, we needed some breakfast and to buy food for the trip. We bought some Forager Cashew Yogurt, Rolled Oats, Raisins, Bananas, Strawberries and Raspberries. I saw these Buddha’s Hands Citrus Fruits. I have never tried them, have you?

 
A San Francisco Fire Truck pulled up on the street near where we were parked as I was preparing our breakfast cups with the Yogurt, Oats and Fruits. One of the uniformed men from the truck warned me that my container was spilling onto the street. I smiled and asked him if I could get a ticket for doing that. He said, “Not from me, I’m not a cop!” They were all in a jovial mood. Who wouldn’t be? It was a beautiful morning and we had a delicious breakfast.

 
After a quick 4-hour drive through beautiful scenery we arrived at The Stanford In by the Sea. Our room was lovely, complete with fireplace and a terrace with an ocean view. Near the coffee pot was a small container of Silk Vanilla Soy Milk. Only here would you get a vegan, non dairy milk for your hot beverages.
 
Tea Break: From 3:30-4:30pm it’s time for the guests to enjoy some Tea and Cake. Today’s offering was a Lemon Bar. Our stay here started off very sweetly.

 
Dinner: I needed to do my singing practice and asked if there was a place I might go to at the Inn to make my noise. I was given permission to sing downstairs beneath the restaurant in a conference room near where the acupuncture and yoga sessions took place. After singing, I met Gary upstairs at the fireplace by the bar for a few beers. It was happy hour all day today and we are on vacation. Gary chose his favorite Pinkus, delighted to see it on the menu and I tried and loved the Eel Porter.

 
We had 7:30pm dinner reservations at the Ravens. the restaurant at The Stanford Inn. Gary ordered the Kale Stack and shared it with me. It consisted of massaged Kale, Raisins, Avocado Verjus Vinaigrette, Cauliflower Ceviche and Avocado Tartare.

 
I had the Enchiladas with two soaked tortillas filled with grilled Portobello Mushrooms, Rice, Cashew Cheese, roasted Chile, with shredded Lettuce, Avocado, Salsa Fresca, served with Achiote Rice and Pinto Beans.

 
Gary ordered the Ravioli, roasted Red Bell Pepper and Sun Dried Tomato Tofu Ricotta Ravioli, Garlic Caper Marinara, wilted Garden Greens, Walnut Parmesan.

 
Of course we had dessert! Gary had the Pecan Torte topped with house-made Maple Ice Cream.

I love Chocolate and Mint and the Mint Chocolate Ganache Tart with Almond and Hazelnut crust was just right.

 
Our first day at The Stanford by the Sea has been perfection!
 
 

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