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
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Salad -in-a-bite Cucumber Rolls
with Blanched Carrots, Raw Radish, Tofu Dill apple cider vinegar syrup sauce
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Mini Adzuki Bean Rice Balls with Wasabe and Umeboshi
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Miso Soup
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Tofu Cheese Cake
Made with Tofu, Maple Syrup, Kudzu, Agar-Agar, Vanilla,
and a Almond Crust
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and right after that I assisted in a great Cooking class done by Pilar Benitez
she made
Millet Porridge with sweet Vegetables
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Sauteed Kale and Tofu
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Pressed Cabbage with Grated Apple
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Pressed Radish Pickles with Mustard
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For Dinner
Seitan Pasta Vegetable Stew
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