Breakfast: We love waffles. Have you figured that out yet? I should count how many times we eat waffles in a year. This morning we had Light and Crispy Oat Waffles with Peanut Butter Cream. There’s nothing to making peanut butter cream. Just take a couple of tablespoons of peanut butter in a bowl and beat in a tablespoon of water. Add more water until it is still thick but creamy and pourable. If you like you may add a little maple syrup to it to give it a little sweetness.
Lunch: Gary is now into making tahini dressing from sesame seeds, not from sesame butter. He took some organic sesame seeds and blended them with a little vinegar and water to make a creamy dressing and tossed it on Romaine Lettuce with Avocado and a dusting of Nutritional Yeast. This is a favorite basic salad.
Passover is coming up and we like to bring our new “traditional” favorites to the family sedar. We can always count on my mom to make the Vegan Chopped Liver. We make the Matzo Ball Soup, the Vegan Gefilte Fish and the Flourless Chocolate Cake. Today, Gary prepared the soup broth starting with chopping the lovely vegetables. We always start with carrots, onions and celery. We received yellow, purple and orange carrots in our GoOrganicNYC order this week and we’ve been ordering red onions more often lately instead of yellow or white. The purple carrots and the red onion make a rich dark broth.
Daily Green Juice: Kale, Collards, Celery, Carrots.
Dinner: I took the easy way out for dinner and reheated the Lasagna Al Forno Gary made and saved for me when I was away last week. He happily finished up the remaining waffles from breakfast.
