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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