Friday
Dinner
Coconut Curried Blue Hubbard
Squash Soup with Roasted Garlic
Indian Roti
(gluten free)
Basmati Rice, Saag (kale),
Mango Relish
Spiced Potato Salad and Many
Beans salad
Fresh Greens with salad
dressing (nuts)
Chai Tea (caffeine free)
Saturday
Lunch
Sunchoke Bisque (Fresh bread,
butter, margarine)
Gluten free Pain de Campagne,
Wild Leek Pesto
Ellen’s Kale Potato Balls
Greens, White Miso Salad dressing,
pickle beans, cheddar, nuts
Gluten free sage cookies
Wild Peppermint Tea
Saturday
Dinner
Miso Soup (Fresh bread, rice
crackers, pesto)
Saffron White Basmati Rice
(seaweed Gomasio)
Broccoli stir-fry
Nori Rolls, dipping sauce,
wasabi, pickle ginger
Greens, Japanese Saladdressing or white miso dressing
Tamari almonds, roasted
sunflowers and pumpkin seeds
Mint and Calendula Flower Tea
Sunday
Lunch
Leftover soup
Quinoa casserole, leftovers
Pesto, vegan cheese...
Greens with leftover dressings
Devilish Eggs, sharp cheddar,
nuts, leftover salads
Blackberry Apple Lattice Pie
with gluten free crust, Bee Balm Tea
Hi Cella and Lydia and Emma,
ReplyDeleteThank you all so much for the lovely experience and delicious meals. Can I request you to post the recipe for my favorite (the curried no-meat balls)?
Thanks in advance, and with best wishes,
Ram
Thank you Ram. I'm sorry I took so long to post it. We've been so busy trying to plant the gardens before the rain (it's been such amazing weather!).
ReplyDeleteI remember you also asked about the vegan cheese and I told you it was more complicated then a recipe. Too long for me to post... :) The book that inspired me is from Miyoko Schinner, Artisan Vegan Cheese.I highly recommend it.
Enjoy and have fun!
Cella
Thank you so so much, Cella! All the best with the gardening.
ReplyDeleteI really appreciate the recipe and pointers. We are hoping to all come back and see you next year hopefully! :)
Best wishes,
Ram