Breakfast started out a little bit differently today, with millet and barley cereal with toasted pine nuts and raisins. It was very creamy and delicious. We had our fresh-squeezed juice and waited for what was next! The main course was a tofu, cabbage, and tomato scramble similar to our lunch yesterday, which was a good thing! Also very fluffy pancakes served with blueberry syrup and potatoes.
Next we delighted in a steamed rice cake with a pineapple (I think?!) topping.
Today a Tai Chi group came for lunch, so we received what was described as a “special” lunch. “Huh,” we thought, “Isn’t all of this really special?!”
The first item was an avocado roll with a unique wrapper and peanut sauce drizzle. In addition, we received seaweed and beets at the beginning of our meal. The beets were the best I had ever tasted and seemed to have cilantro and another spice added.
Then came the soup, this time a coconut base, a tad spicy, with soy chicken pieces, chickpeas, cucumber, and carrot. I called this “Better Than Tom Kha.” Of course I love both [vegan] Tom Kha and Lotus’s coconut soup!
On to the main courses, this lunch we got brown rice sweetened with brown sugar and first a stuffed tofu dish. The tofu has cucumber and banana inside and the sauce is very sweet! It was a surprise of flavors! I found myself wondering where Lotus received her recipe ideas.
Beautifully presented, you can see that these wraps are light yet still contain an array of ingredients, including vermicilli noodles, toasted pine nuts, tofu, cucumber, and carrots.
Rich and I were both delighted to find that our lunch dessert would be that pumpkin pie we had last night. I did not take another photograph. Rest assured, our stomachs were happy.
Dinner began with a seaweed and bean curd skin soup. It also had some type of green but I don’t know which kind! I do know that it tasted very good. 
Next in line was vegetarian ginger chicken with green bell pepper and carrots. The sauce was so good and the veg chicken soaked up the ginger flavor very well. We found half of a hot red pepper in our dish, too, which explained the slight spiciness. I wouldn’t change a thing – it was perfect.
This next dish has pesto, one of our favorite garnishes! It is stuffed bean curd skin with vegetables inside and topped with the pesto. VERY tasty.
Regretably, our dinner plates emptied. But light shines down and we have a dessert! Another mung bean crepe, this time topped with blueberry sauce. I’m thinking this blueberry sauce goes well with everything, except savory dishes, of course!
October 25, 2006 at 4:51 pm
Have I died and gone to food heaven?! it all looks totally over-the-top amazing — but double wow on the wraps. that is such a pretty presentation. your taste buds must be so thankful!
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