First Meal: Yesterday’s Brown Rice Pasta with Peas was so good, I looked forward to having the leftovers. I warmed them up, adding in Red Onion and Mushroom Powder to the buttery sauce. It was even better than last night.
Second Meal: I cooked a pot of Millet for Millet Maki. Some rolls I filled with Avocado and Sesame Seeds.
We defrosted the cooked Purple Sweet Potatoes and the cooked Blue Hubbard Squash we had frozen before our weekend trip to California. I used the Purple Sweet Potato in some of my Maki Rolls.
I had fun lining up our vegan, fish-free Maki on this Fish Platter. Fish are your friends, not food!
Gary made a delicious Mash with the Blue Hubbard Squash and Coconut Milk.
