Each day brings more amazement as we try more of the food that Lotus prepares…
Breakfast was similar to Sunday, except we had cranberries with our multigrain cereal instead of raisins; pancakes instead of French toast; and a banana-tofu pudding topped with blueberries and green tea powder instead of grapefruit and persimmon.
Dissatisfied with the lunch offerings of a local health food store and not wanting to do any driving, we chose to have a lunch at Ocean Lotus as well. We thought we would just have something quick, like a sandwich. We should have known better… 
The soup had an excellent broth, was pumpkin flavored with parmesan and pepper sprinkled on top. We also had two entrees and rice! The tofu with cabbage and tomato was delicious – one of my favorites so far (but wait til you see dinner). I couldn’t even begin to describe the flavors. The other one is mixed vegetables, and the potato flavor really brought this together. Dessert was an Asian pear topped with blueberry sauce and chopped nuts – also a favorite among us, so sweet and juicy!
Imagine our delight when we received a soup as well for dinner. Today was quite a chilly day, so warmth in the form of soup was welcome. Rich doesn’t normally like watercress, but this soup’s broth and light miso flavor transformed the watercress into something he liked! Like magic…
I do not know what the next dish was; I can only attest to its deliciousness and unmatchable taste. It was almost like a stuffing but shaped into thin strips?! Perfectly seasoned and especially good with the cooked cabbage underneath, this disappeared before our next entree…
This item was a gluten/seitan dish with thin layers and a crispy outside, served on top of shredded lettuce and with sweet & sour sauce. Another perfect solution to our hunger.
Each day we are welcomed by smells from the kitchen. Lotus’s talents extend far and wide. I took a bite of this pumpkin pie and couldn’t even dissern what the unique berries in it were. Rich informed me that they were raisins, must have been soaked in a sweet syrup prior to adding them to the pie. WOW! This agar/arrowroot (I didn’t ask, but it was some type of thickener) pie tasted much better than even a tofu pumpkin pie or a creamy pie. I really enjoy the light desserts!
