Breakfast: It’s a big food day. We’ll getting ready to prepare six recipes and photograph them for the upcoming Food Revolution Summit. Are you registered yet? You will not want to miss this amazing FREE event. Gary whipped up some Light and Crispy Oat Waffles. Who likes waffles? We do! And we have them a lot. Because we can. And you can too! The recipe is easy and good for you too.
Lunch: There was food shopping to do. Then we had to pick up a few items for the photo shoot. We walked all around our neighborhood. It was a great workout. Of course we got hungry. What do you do when you are getting ready to prepare lots and lots of recipes? Eat out! Yes, we were near Green Zenphony and we went right in. We tried the Veggie Ribs Appetizer again, only this time in the restaurant. Last week we had them at home, in a delivery order. They were fantastic this time, so good fresh and hot out of the kitchen.
Veggie Roast Pork Noodle Soup was Gary’s main dish.
Breakfast:
Triple Mushrooms and Bean Curd was for me.
Oranges are typically served at the end of the meal. I find them to be one of the most beautiful foods to photograph.
Daily Green Juice: Kale, Collards, Celery, Carrots, Ginger, Lemon.
Dinner: We were extremely sated when we began to make the six recipes. That’s a good thing. It helps not to be hungry when preparing food. Gary chopped the veggies for the Roasted Vegetable Dish which is a variation on our Roasted Winter Vegetables. This recipe has Butternut Squash, Yams, Turnips, Parsnips, Onions, Carrots and herbs. Here’s a tip: prep all the vegetables, leaving the peels and skins over some newspaper. It makes for easy clean-up.
Meanwhile, I was on the other side of the table, chopping the ingredients for a Tempeh Dish with Pineapple.
Here are all the ingredients, ready to go in the oven.
There are a gazillion Tofu Sour Cream recipes out there in the world. I don’t think we’ve made it the same twice. What is wonderful about making it yourself is you make it the way you like it. With oil, sugar and salt, or not! With lemon juice or vinegar. It’s your sour cream and it’s your choice! Sometimes we make it with cashews instead of tofu. That’s rich. This time we made it with silken tofu and two special ingredients that gave this sour cream it’s WOW. But you’ll have to attend the Food Revolution Summit for the recipe. The Tofu Sour was topped on Baked Red Potatoes and sprinkled with Chives.
Next up were the Baked Apples. It’s a little different from our REAL Baked Apples in that it uses Almond Butter instead of Chopped Almonds, which speeds up the prep time. Here they are, before baking. They look good, don’t they? I am thinking of NOT baking them next time and eating them like this, uncooked.
Another dish to make was a Chopped Salad. I LOVE chopped salads, but you have to commit to the chopping because all the ingredients need to be chopped fine. But the flavor is fantastic. Little Seed Caesar is the ideal dressing.
The salad is simply gorgeous. As you may know, I don’t like to salt my food but I love olives. The finely chopped, little bits of black, wrinkled olives happily delight my tongue when mixed in with the other crunchy textures and colors.
The last thing we made was the Green Smoothie. After all that cooking, this is the only thing I wanted to consume. It was refreshing and easy to digest.
Evening: Finally by about 1:30am the photo shoot was completed, the kitchen was clean, and the food was packed up to go in the refrigerator. We love our Pyrex covered containers and gave thanks to them this evening! We sat and had Vanilla Almond Rooibos tea to celebrate the end of a productive day.
