Today’s breakfast was quite a start to the day. We had orange juice, millet cereal with pine nuts and cranberries, papaya, and a plate of hashed browns, snowpea leaves, tofu and cabbage, and steamed bread. The steamed bread and greens were terrific.
Lunch commenced with noodle and cabbage soup. This was tasty.
Followed by one of our favorites so far: tofu and broccoli with a light peanut sauce.
Also a mixed vegetable curry, which I did not take a photograph of.
Dessert was super-unique and special – Chinese sweet rice ball soup. We loved it and it’s so cute, too!
Dinner’s soup was what I am calling “seaweed bowtie soup.” With a slight hint of toasted sesame oil and the mild seaweed strips, nothing can beat the health benefits and flavor of this warming comfort food!
We loved the cauliflower with coconut sauce. The chickpeas were very tender and the cauliflower, like broccoli, soaked up the flavor of the sauce very well.
Rich really liked the next one; it has a rare kind of mushroom that I don’t know how to spell or pronounce, also with carrots and cabbage.
Who wants carrot cake for dessert? I do, if it’s made by Lotus. While the cake may seem lonely without frosting, Rich and I concur that no extra sweetness is needed. “Superiorly spiced and adorned with raisins and walnuts” is a good way to describe this treat!
