Sunday lunch: Kale, carrots, red cabbage, dried figs, sesame seeds and chickpeas marinated in turmeric/vinegar/garlic and onions. Dressing: Soy garlic dressing.
One of our favorite places to dine in San Francisco is The Plant Cafe. Their menu contains great selections of plant based dishes. For starters, we had the shiitake spring rolls and two different types of kale salad. Tina picked the Wasabi Burger while I chose the Spicy Red Thai Curry for our main courses (not pictured here). I’ve brought friends at the restaurant and they always have something for everybody to enjoy.
Lunch today: Sweet potato and kale soup.
I spent Sunday morning making a pot of miso soup. I was feeling under the weather the past two days and was craving for something light and healthy. The recipe is very simple: Boil 6-8 cups of water. Add all ingredients together- baby bokchoy, garlic, onions, mushroom and any other vegetables you have on hand. Simmer until everything is cooked. Turn off the heat. Get a cup of broth from the pot and dissolve a tablespoon or two of miso then pour it back into the soup. Adjust seasonings to taste.
Last Saturday, we ate lunch at a new restaurant in Petaluma called Topsy’s Kitchen. It was an impromptu choice and we were happy to find that they had a tomato based Gordo bean dish on their menu. The entree came with a plate of greens and a sweet potato biscuit (not vegan). We asked the server if we could supplement our meal with roasted vegetables and they accommodated our request. It was fantastic!
Lunch today: Adobo green lentils and volcano rice with steamed carrots, broccoli, swiss chard and braised purple cabbage.
We’ve always wondered what to do with the the pulp leftover from making our own non-dairy milk. T finally found a recipe simple enough to make for a quick dessert.
Chocolate Mousse: 1/2 cup pulp, 2 tbsps. non-dairy milk, 1-2 tsps. coconut nectar (or sweetener of your choice), 1 tbsp. cocoa powder, 1/8 tsp sea salt. Stir until all ingredients are incorporated together. Add nuts or dried fruits if desired.
Recipe adapted from Yum Universe.
Lunch today: Lentil biryani with steamed kale and grated carrots. We doubled up on the spices since we felt it was tepid when we cooked this dish the last time. Recipe from The Great Vegan Bean Book by Kathy Hester.
Lunch today: sweet and sour braised red cabbage. I had it with red rice, pinto beans and a garlicky tahini dressing.