Breakfast: When I got up I was in serious multi tasking mode. I pulled out the remaining head of kale and a bag of carrots that I wanted to do something with because I knew we would be getting a GoOrganicNYC delivery with more carrots and kale along with other fresh produce. But I got distracted with some computer work. Gary took the kale and carrots I had set aside and made a Kale Carrot Slaw with the remaining Creamy Balsamic Dressing we had. It was stunning and made a lot for later in the day.
Lunch: The remaining cooked split peas became soup blended with some Cashew Cheese Fondue. We had it with more Kale Carrot Slaw.
Dinner: I came home from recording my IT’S ALL ABOUT FOOD show and once again, the aromas in the apartment hallway were so inviting. We had pasta tossed with a sauce made from the remaining Cashew Cheese Fondue and added roasted red peppers and tomato paste, along with Baked Tofu and more Kale Carrot Slaw.
