Eaten Up

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Agnoloti

A cheese-filled flag pasta, more of the wild rice mixed in with some zucchini and some black bean salad to the side.

Chocolate Zucchini Cake

3 eggs
1 cup brown sugar
1 cup white sugar
Dry:
2 1/2 cups whole wheat flour
1/2 cup Black and Green organic cocoa
1/4 cup Dagoba xocolatl (hot pepper cocoa)
3 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp chinese 5 spice mix
Wet:
1/2 cup almond milk
2 tsp vanilla
Preheat over to 350 degrees. Butter a 9×13 pan (or bundt pan). […]

Muffin

A pecan bran oat snack by the canal.

Wild Rice

The wild rice and mushroom casserole recipe was topped with a mushroom sauce instead of it mixed in. Beside it is the cucumber salad made with mayo and dill. Towards the back is the black bean salad in an oil, vinegar and onion mix topped with parsley.

Tofu Topped Pizza

Firm tofu marinated in balsamic vinegar, Worcestershire sauce, sesame dressing, grilled with onions until caramelized used to top the thin crust pizza with mushrooms and what cheese was at hand, the canned Bonjour de France Brie.

Mangia

The restaurant always has such a consideration towards ingredients. Presentation is in no way offhand except elegantly so. This is combining two specials, the veggies (stir fried well and roasted well) of one with the main dish of the other and then asking to divide one meal between the both of us which they […]

Peach Cobbler, Sorta

It’s pretty enough but…

Don’t try this one at home…to make a cobbler don’t empty pantry into pan…everything including the limes and the yogurt (prune incidentally), and the pancake mix of cran-lemon. The glass has raisins. I also threw in an egg, whole wheat flour, honey and 4 peaches. However it could have been great. The […]