But then there’s fresh bread to. I felt like a cat in the kitchen as a turkey bakes. What smell is better than bread baking?

Amazing start to the day.

This cheese.

Whole wheat thin crust, red peppers, tomato paste pesto-like, zucchini, fresh thyme, mushrooms and “tofu feta”.

The very berry good flan plan.

And a couple pieces of leftovers of the banana-chocolate ripple bread:

1/2 cup 50% cocoa chocolate chips
1/4 cup hot water

1/2 cup unsalted butter
1 cup sugar

1 ripe frozen banana
1/4 cup sour cream
1/4 cup almond milk
1 tsp almond extract

2 cups whole wheat flour
1 tsp soda
1/4 tsp baking powder
1/4 tsp salt

2 eggs, separated
1/4 cup sugar

Melt the chocolate in the water on a double burner and set aside.

Cream butter and 1 cup of the sugar. Beat until light.

Mix the dry ingredients. Mix the egg yolks and rest of wet except egg whites. Preheat to 350 degree.

Alternately add wet and dry to the creamed butter. Beat the egg whites until they make peaks and add sugar to stabilize. Fold the whites into the batter.

Put 1/3 of batter into a 9×3 pan and add half the melted chocolate. Add a third of batter then rest of chocolate. Run a fork thru for a ripple. Add last of the batter. Bake for an hour.

Here’s a close up of the raw vegan burger. There’s some pesto and another sauce.

Raw vegan burger with salad. I think the word burger threw me off too literally. The patty and the bun were pretty close in texture and density. It is pretty rare to stump me on what I’m looking at or what I’m tasting but some of this did. It’s kinda nice to not have the same options as everywhere offers.

Hubby had a raw vegan pizza. He thought it was great. It was a crisp seed crust. Those are pink pickled onions and cashew uncheese as well as a very long thread of raw beet.

Part of the menu.

A lemon tart with coconut instead of cream. A strong enough lemon taste to give fair competition to the coconut and to the nut crust.

And a hot chocolate with vanilla bean shot. And all the powders they have — vanilla, chocolate and cinnamon on the whipped cream because life is short. And a hummus-veggie wrap.

And some lovely sun and one on the patio.

After boiling the cauliflower and sweet potato, puree.

After making a roux, seasoned with dried sage, fresh oregano and pepper, adding almond milk and scoops of the veggie puree.

Last of my aunt’s cucumbers. Strong-flavoured end of season ones, peeled, mixed with ground pepper, dried dill, sour cream and minced onion.

The pattypans were scooped out with a little olive oil in them before baking.

Shallots, sun-dried tomato and cream in the egg. On second(-too-late) thoughts, maybe the remaining cream would have been better used to make a sauce around the mushrooms than added to the eggs. Cooked them too fast to be fluffy anyway.

Can’t decide which image I like better, so both with the thyme garnish on top.