For breakfast yesterday, we had a bowl of fruit. Bananas, raspberries, mangoes… pretty basic.
For lunch, we used the AMAZING onion bread and made veggie sandwiches. Merilynn used the Pierogi cheese filling from the other day and made a tasty mayo-type sauce out of it to go on the sandwich.
For an afternoon snack, we had chia seed and mango pudding (recipe here) with fruit.
And for dinner we had THE MOST AMAZING winter soup I have ever had in my life. Seriously, amazing. It’s from the cookbook Horizons: New Vegan Cuisine. Well, it’s actually a off-shoot from the Calabaza Puree with Roasted Cinnamon Oil recipe from that book. Merilynn made some fantastic improvements and it is to die for. Its so rich, flavorful, and SPICY. But not cayenne spicy, it’s cinnamon and clove spicy. Mmmm.