We had a multi-day Valentine's extravaganza this year. Snowmageddon 2015 continued, with Mother Nature dropping another 20 inches on top of the 6.5 ft we already had on the ground. Cecyl was so worried that we wouldn't be able to make it out for dinner that he came up with a back-up menu and went to Whole Foods to get all the ingredients!
Luckily we made it out for an amazing meal at Study. Cecyl arranged for a 7-course tasting menu to delight both vegans and omnivores. Such a treat!
On Sunday night, Cecyl made me an incredible meal - a yummy salad with spinach, portobello mushrooms, tomatoes, alfalfa sprouts, green goddess dressing, toasted quinoa with hazelnuts; followed by acorn squash stuffed with red quinoa, mushrooms, and pepitas; finished with sweet lavender and chocolate (vegan) ice cream from FOMU!
Tonight, I created an encore version of last night's dinner. I took the leftover tomatoes, tossed them in olive oil, balsamic vinegar, salt, pepper, and garlic, and roasted them in the oven for 30 minutes at 400 degrees. I also re-roasted the quinoa and hazelnuts and put them on top of the spinach and alfalfa sprouts with some vinaigrette. For the entree, I wilted some greens (collards, rainbow chard, and kale) with soy sauce, garlic, lemon juice, and olive oil to create a bed. I used the rest of the acorn squash, sprinkled it with cinnamon, sprayed it with coconut oil, and filled it with leftover cauliflower rice pilaf, and stuck it back in the oven at 400 degrees for about 40 minutes and put it on top of the greens.
Luckily we made it out for an amazing meal at Study. Cecyl arranged for a 7-course tasting menu to delight both vegans and omnivores. Such a treat!
On Sunday night, Cecyl made me an incredible meal - a yummy salad with spinach, portobello mushrooms, tomatoes, alfalfa sprouts, green goddess dressing, toasted quinoa with hazelnuts; followed by acorn squash stuffed with red quinoa, mushrooms, and pepitas; finished with sweet lavender and chocolate (vegan) ice cream from FOMU!
Tonight, I created an encore version of last night's dinner. I took the leftover tomatoes, tossed them in olive oil, balsamic vinegar, salt, pepper, and garlic, and roasted them in the oven for 30 minutes at 400 degrees. I also re-roasted the quinoa and hazelnuts and put them on top of the spinach and alfalfa sprouts with some vinaigrette. For the entree, I wilted some greens (collards, rainbow chard, and kale) with soy sauce, garlic, lemon juice, and olive oil to create a bed. I used the rest of the acorn squash, sprinkled it with cinnamon, sprayed it with coconut oil, and filled it with leftover cauliflower rice pilaf, and stuck it back in the oven at 400 degrees for about 40 minutes and put it on top of the greens.
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