May 10, 2012
Okay, well, I’m not gone yet, so here’s another meal. Baby portobellos marinated in Balsamic and stuffed with my homemade cashew cheese (and then baked) & microgreens, with fried sweet potato wedges (fried in my wok in sunflower oil, tossed in apple cider vinegar with pink sea salt), steamed kale, and spinach salad with sautéed garlic, pine nuts, and truffle couscous.
Tomorrow we’re probably just having Field Roast hot dogs again, so this is seriously probably the last photo until I’m back from SF. But once again, I’ll be back, and hopefully inspired from all the fancy vegan eating we’ll be doing.