I am constantly asked "but what do you eat"...like all I eat is salad and
broccoli all day.
This is a dinner I prepared...I didn't plan it....I just used what was in the frig.
Portobello mushrooms in a red wine reduction served over a
roasted poblano pepper,
creamed (cashew cream with my home grown herbes de provence seasoning),
fresh carrots and corn topped with caramelized whole sage leaves,
stuffed artichoke bottoms served over a bed of braised balsamic vinegar arugula, grilled tofu slice, grilled avocado
and a slices of roasted acorn squash.
I have not eaten animals for decades now...recently (in the last two years) I adopted a plant based diet and I must say that it has inspired and enhanced my cooking and my approach about how I think about flavors and textures. When you use only fresh (& organic) ingredients the end results
can only be amazing.
