Cooking so much.

Saturday, November 29, 2014

For Lunch was a brunch set out for the media to come a see the lovely Cuchara Club .
so we made all of this delicious show food! 

Mini Tofu/Tempeh/Seitan Sandwiches 
Salad -in-a-bite Cucumber Rolls 
with Blanched Carrots, Raw Radish, Tofu Dill apple cider vinegar syrup sauce
Mini Adzuki Bean Rice Balls with Wasabe and Umeboshi 
Miso Soup
Tofu Cheese Cake 
Made with Tofu, Maple Syrup, Kudzu, Agar-Agar, Vanilla, 
and a Almond Crust 

and right after that I assisted in a great Cooking class done by Pilar Benitez 
she made
Millet Porridge with sweet Vegetables
Sauteed Kale and Tofu
Pressed Cabbage with Grated Apple
Pressed Radish Pickles with Mustard 
For Dinner
Seitan Pasta Vegetable Stew

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