It’s the usual biscuit recipe with a few things added.
Capers, daiya, nutritional yeast, a few sprigs of rosemary, it all worked in quickly while the baking powder is most reacting. An overworked dough isn’t flaky.

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 1/2 Tbs sugar
1/2 cup cold margarine
3/4 cup almond milk.

Baked at 425 for 15 minutes until starting to brown and firm.

Some with jalapino on top, some not.

A better look at that lasagna in leftovers. Lasagna’s often better on day 2, all firmed up.

Edamame hummus is new with sesame seeds and lemon juice topper.

In the back and below is the Vegan Lasagna with cashew cheese

the morning glory-
the well-bucket entangled
I ask for water

The leaf comes from the story of exchanging waka from a distance with the two interested parties not meeting, at the beginning even a handmaid intervening to approve letters before they get to the lady. Eventually if the poem exchange goes favourably, the man may ask his love interest to meet. They meet on each side of the screen. If that goes well, they may eventually advance to face-to-face. But in the meantime she may be so wishing to receive mail that even a leaf dropped will make her heart skip a beat, hoping for a letter.

The chrysanthemum is the traditional flower of the emperor. It is a motif on kimonos and is on the national passport. It is tied to the seasons as a kigo in haiku. A famous Basho poem is about the scent of the flower set in contrast against all the buddhas.

This wagashi is a sugar that is tumbled and stirred for 2 weeks letting the sugars crystalize around a grain of rice.

They were served under covered lids.

The chef, Shinobu Sakane, is in the background (to left) while Sawa explained the stories of the foods.

Two ladies assisted to serve the sweets and tea to the 28 or 29 of us gathered for the haiku meeting.

Wagashi is part of the tea ceremony. Here a sencha tea, a green tea is set to the right side of the sweet.

The inside, eaten with this little stick, is a sweetened bean paste.

We split the chocolate mouse cake with ginger crumb base.

The first chocolate I’d had in several days. No post-eating cravings. I’ll keep eliminating it just in case it is exacerbating something. Substituting stimulant of chems, of info-to-brain with stimulating thru physical movement in those impulse-times and see what changes.

Fruit, pizza, crackers.

Tamarind candy.

Chocolate dipped strawberries seemed to have caught my lens.

The Tibetan dumplings that tasted like standard Indian or Somalian samosas with a filling of spiced potatoes and peas. There was a hot chili sauce to mix with soy sauce which hubby liked but it was rightly spiced as is for me.

The Shogok Khatsa was curried hashbrowns with onion and hot green peppers.

The pickled radish was my favorite part of the meal, a beautiful balance to to the heat, vivid color, different look and nice punchy flavour. The Ting Momos seemed like standard white bun dough, twisted and steamed until crunchy and dar in the middle.

Lucy recommended Everest at 232 Queen St., Toronto. It had a menu split between Italian, Indian, and Tibetan. We went towards all Tibetan.

The room is nice with a dropped ceiling that looks like a wooden xylophone and sheer iridescent curtains around. The staff was professional and warm. A good quiet nook at that time of day. Love how their menu writes all the vegetarian dishes in green text. An easy skim out of the dark text. Wish every restaurant would do that.