What Vegans Eat – Day 53


Breakfast: What a joy and a luxury to be able to think – what do I want to eat and then have it? This morning I wanted Polenta cereal and I got it, thanks to Gary who made it, topped with a Blueberry-Pear-Banana Compote.
Lunch: As we were thinking of Passover and Easter foods, Gary made this Easter preview – Kale’s Nest with Polenta Eggs and Sweet Potato tree stems. Simply put, he made the polenta “eggs” from leftover polenta from the morning’s breakfast, kale salad with a variation of our favorite Seed Caesar and Little Seed Caesar Dressings, and Baked Sweet Potato Fries.
Daily Green Juice: Kale, Collards, Celery, Lemon, Carrots
After a full day of work for Responsible Eating And Living, we took turns in the kitchen, making music. Not music really, holiday food, but the way we flowed harmoniously preparing the different dishes, it felt like music! Gary took stock and made stock, two versions, light and dark, one for the soup and the other for the brisket sauce.
I made the Gefilte Fish. Here is the base – ground almonds.
After adding the onions and seasonings, I steamed them.
On to the matzo balls. I use Nava Atlas’ most excellent recipe. Sometimes, when I am out of quinoa flakes I make them with rice flour, which made a much heavier ball. I like all quinoa best which is how I made them here, and they are gluten-free. Here they are baking.
I freed up the kitchen for a while so Gary could make the brisket. While he cooked I thought, hmmm, I should make dessert. I grabbed the Vegan Holiday Cooking from Candle Cafe and found the Flourless Chocolate Cake recipe and made it. It was easy! It’s hard for me to follow a recipe exactly and I did make some modifications using less oil and baking powder, agave instead of maple syrup, but I learned a lot in the process and plan on making more of this kind of cake again soon.
We sat down to a lovely meal.
The Gefilte Fish.
Matzo Ball Soup
Two kinds of Brisket, Mushroom and Tempeh.
The Flourless Chocolate Cake with Macaroon Crust

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