Month: November 2018
Mexican Hot Chocolate Snickerdoodles
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Needed better/fresher cinnamon. Ended up a little thin, so don’t squish them too much when pressing them into sugar mix. It was a good idea to add chili to sugar/cinnamon mix!
Seitan Mushroom Stew
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Put fresh mushrooms in (quartered) instead of dried. Really like getting the contrasting bites of them in the stew! Was a little bit appetizingly brown/white after adding the flour mixture. Baby carrots were not a great idea but we used what we had!
Topped with green onions and microgreens.
Vegan Thanksgiving 2018
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Hasselback Butternut squash a la Thomas…needed miso and/or shiitake powder/concentrate to make it more savory!
Black Rice and shiitake mushrooms – good and dramatic compliment to the hasselback – buy some wild rice from natives!!!!
Roasted Veg – Brussels + Cranberry + Sweet Potato + Leek – pretty good flavors
Vegan Stuffing
Vegan Mashed Potatoes
Winter Spice old fashioned – Cut Spike Scotch-style whisky w/ Grand Marnier, clove, anise, orange peel, orange bubbly
Cashew Chèvre – Fermented with probiotics! Served raw, with herbs and olive oil drizzle. I couldn’t stop eating it! It was so tangy and creamy.
Instant Tapenade
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Kalamata. Habañero pickled garlic. Capers. Green olives. Artichoke hearts. Pickled jalapeños. Pickled ginger. Shallot. #whateverelseisinyourfridge.
Pulse all in food processor. Duh.
Individual omelettes w/ hashbrowns
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Isa’s omelettes turned out fluffy and delicious, but needed more seasoning. Topped with her sausage and some green onion. Hard to remove from pan. Use cupcake liners next time!