Balsamic-glazed bok choy, sweet and sour stir-fried cabbage, portobello satay, and broccoli with black bean sauce
Mixed vegetable curry, red lentil daal, basmati rice, avocado, yogurtless raita
Craig made delicious Indian food for us!
Indonesian-style tempeh with green beans and cauliflower, cucumber salad, bok choy, brown rice
Indonesian-style here means the tempeh, green beans, and cauliflower are each separately deep fried in coconut oil before being stir-fried together with an onion-y spice paste.
Sushi Rice with Sesame Spinach, Roasted Turnips, Edamame, Cucmber Salad, Sarah’s Green Beans, and Garlic Mushrooms
This meal is a perennial favorite when visiting family in Chicago. The sweet, tangy, sushi rice is the perfect foil to a variety of warm and cool simple vegetable dishes.
Pizza Bianca
Pizza with a white sauce made of fresh silken tofu mashed with onions and garlic sauteed in good quality olive oil, topped with kale and olives.
Tapioca Pudding with Strawberries
Tapioca Pudding
2/3 Cup Tapioca Pearls
1/3 Cup Sucanet
1 can Coconut Milk
Sliced Fruit (for topping)
Soak the pearls in 1 cup of water for at least 1/2 an hour. I usually start this soaking just before dinner, and then make the pudding afterwards. Add the coconut milk and sugar to the tapioca mixture and boil, stirring constantly, for about 10 minutes, until tender. Add more water as needed if it is too thick.
Tofu a la King With Biscuits and Salad
Mushrooms and onions sauteed in a flour thickened soymilk sauce with tofu and peas.