Breakfast: My preferred breakfast is savory most days, and Gary prefers sweet. While Gary had Corn Thins with Apricot Butter and Peanut Butter, I warmed up our Brown/Red/Black rice blend and topped it with Mushroom Gravy, leftover and frozen from Thanksgiving and reheated.
Dinner: Sometimes the kitchen calls me and it was one of those days. There were a few dishes I wanted to make. First course consisted of a very Green Salad with Tahini Dressing. Note the glasses filled with the pink beverage. I steamed Red Cabbage leaves for the main dish and saved the vitamin-rich steaming water, poured it in glasses and added ice and Lemon. It’s a nice drink and nothing goes to waste.
Cooked Leeks topped with an oil-free vinaigrette were also served. French vinaigrette is typically made with Red Wine Vinegar, Dijon Mustard and Olive Oil. I simply substituted Tahini for the oil and voila! C’est la vinaigrette!
I was really cooking today! I made baked Onion Rings. They are like crack, they are so good. And they are good for you. How can that be? You must try this recipe.
The big dish of the dinner was Stuffed Red Cabbage with Tomato Sauce. It’s RED. I stuffed the cabbage with our Brown/Red/Black rice blend sautéed with Onions, Carrots and Celery, Herbes de Porvence and Nutritional Yeast.
Evening: Later in the evening we had Teeccino and I got to finish the last little piece of Purple Sweet Potato Pie, which was served a la mode with Soy Ice Cream.
