Table settings with strawflowers, homemade vegan butter with red sea salt, and flameless candles in (stale) coffee beans.
Images
Tonight’s dessert: cheesecake tartlets (thank god for Kite Hill) with orange zest and a nutty cocoa crust, with blackberry compote (+ cinnamon and orange juice)
WTF IT’S WORKING!
Freestylin’ it, I guess
Pan alla mama
Bread rising, biscotti resting, squash resting…
Mom testing the pasta recipe (we won’t have a thin pasta on Thanksgiving, but gotta make sure everything will work)
Baby kale, delicata squash, thinly sliced beets, hemp seeds, tomato sauce with lemon zest and garlic
Cotch hipping
Brussels sprout fried rice with chickpeas and mushrooms, topped with cilantro-parsley-garlic coulis and avocado, ‘cause why not?
Homemade tortillas, veggie fajitas, fresh guacamole, beans and spinach. Super yum.
Homemade tortillas make ANY taco at least twice as good
#VeganMoFo Day 26, part deux: breakfast potato … Nachos? Kinda? With kale, purple potato slices, black beans, and cashew sauce. Using up stuff in my fridge. Still in the spirit of the challenge, though tomatoes will be hard to find in the apocalypse.
Sigh. So today’s post is a fail…
Trying a new Korean place in downtown SJ with great veg options (Hodo Soy tofu!). Check it out! http://homkoreankitchen.com/