I did a breakfast sandwich this morning. I pulled the Acorn Squash Baguette out of the freezer and heated it up. I used the end piece as a roll for mock breakfast sausages with butter lettuce and ranch dressing. The sausages are from Field Roast which is still my fav of the fake meats.
At lunch I made a veggie burger. This one used flaxseed, baking powder, rice starch and oil to replace an egg. I added bread crumbs, roasted problano and jalapeno peppers, shredded carrot, parsley and veggie crumbles (faux ground beef). I topped it with a green chili sauce.
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| Veggie Burger |
There was a salad on the side made with butter lettuce, tomato, avocado and topped with lemon vinaigrette.
Dinner featured a stuffed bell pepper. The stuffing was made with brown rice, onion, veggie crumbles, garlic and tomatoes. On the side were garlic haricot verts. The beans were steamed in a mix of sesame oil, soy sauce, rice vinegar and lots and lots of garlic.
Normally, this would have been an alcohol free night, but we scored a bottle of our favorite and hard to find champagne. Charles Heidsieck rose.
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