carrots & broccoli with (mostly) raw red lentil hummus.
1 cup dried red lentils, soaked overnight, about 10 hours
1/3 cup tahini (i couldn’t find any raw tahini, hence why this is “mostly” raw)
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/3 jalepeño, seeded (or 1-2 dry red chili peppers)
2 tsp light miso
2 tsp balsamic vinegar
1 tbsp olive oil
salt and freshly ground pepper
Combine soaked red lentils and all the ingredients (minus the salt and pepper) into a food processor or blender, and process until hummus has achieved a smooth consistency. Add a little water, about 1 tablespoon, if it seems too thick. Season with salt and pepper to taste.
Breakfast Buffet Benefit:
Mini Pancakes (strawberry, blueberry, chocolate)
Jalapeño and Corn Gravy
Brown Sugar and Banana Oatmeal Hummus
Manicotti with tofu ricotta, portobello, garlic, zucchini, onion, green and red peppers.
Club sandwich with marinated and grilled tofu, tempeh “bacon”, lettuce, tomato, vegenaise and spicy mustard with a side of hearty miso soup with soba noodles and veggies.
The special of the day was an incredible mix of sweet, tangy and spicy. One of the best sandwiches I’ve ever gotten here, or anywhere for that matter. The soup, on the other hand, wasn’t the best I’ve ever had. Something about it just didn’t hit me right but it wasn’t bad. Maybe the awesomeness of the sandwich just overtook it haha.