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Saturday, November 27, 2010

3 day catering for a meditation retreat

Weekend of November 26-28
menus


Day one
lunch
pozole
quinoa pilaf

dinner
tempeh terriyaki
seaweed salad
sweet potatos, purple cabbage and kale stir fried with ginger
rice

day 2
lunch
wild rice/basmati rice salad w/ dried cranberries, pine nuts and mixed greens
dal/pumpkin soup

dinner
tofu dengaku
burdock/lotus kinpira
carrot/beet/daikon/hijiki salad w/ umeboshi sesame dressing
rice

day 3
mixed bean soup
whole oats with mushrooms and peas and mixed greens

dinner
adzuki bean/kabocha stew
dandelions with walnut miso dressing
lotus root pickled with shoyu
daikon pickled with sencha
burdock pickled with sichuan peppercorns and sesame

end of retreat, treat

pear/pecan tart with vanilla oolong ice "cream"

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