The most intense day of cooking I've ever had. Today. We began at 5:45 this morning and made everything from scratch with almost everything on our menu vegan, with gluten-free and soy-free options. Fourteen hours later, after cooking all day, I am ready to check out!
B r e a k f a s t
Bagels topped with:
ricotta/hummus, cucumbers, and dill, or
ricotta, honey, and strawberry jam
Chocolate donut holes
L u n c h
Green salad with balsamic vinegar + olive oil
Baked + curried yukon gold wedges
Mapo tofu on rice with summer squash and leek
C o o k i e F a i r y
Steamed bun with sweet mung bean paste
D i n n e r
Green salad
Korean pancakes
Vegetable steamed buns
Deep fried green beans
Marinated, spiced cucumbers
Sweet tart with caramelized plums
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Photographic proof and recipes coming soon.
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