Breakfast: Gary had flown to California yesterday and I was on my own. I had a full day ahead of me. I wanted to prepare a bunch of dishes so that I would not have to think about cooking once I got into my “robot mode” and started working. While I made the food, I put together a quick bowl of leftover cooked Steel Cut Oats topped with Blueberries, Chia Seeds and Cashew Milk.
Dinner: My friend Rachael came all the way from Brooklyn for dinner. She lives only a few miles away but traveling by subway can take a long time and this time it took 90 minutes. I wanted to have everything ready for when she arrived. When she arrived we caught up a bit and sipped on Ginger Chili Tea. Then we sat down for dinner. I made the Roasted Squash Soup from the Vegan Holiday Cooking from Candle Cafe cookbook. I topped it with some Cashew Cream.
The next course was a Baby Greens Salad tossed with Creamy Balsamic, and topped with Blueberries and Red Onions.
I loved Gary’s new Tournedos de Riz Sauvage recipe and thought I would “test” it out. I made it with the Sauce Dijonnaise which is unbelievably good and served it with String Beans.
For dessert, I kept it simple with Poached Pears with Raspberry Coulis.
Evening: After Rachael left, I cleaned up and then sat down for seconds!