Racing toward the finish line, we have some great results to report:
Last Night I made the Greeen Bean Stuffed Portobello Mushrooms V+++ on pg 99. Oh my gosh, what a delight. This would be a meal I would prepare for a king or for my son Loren, who is home now from Sweden. He is the one who got us all started on this plant based diet. He is a tough critic and he even rated it V+++.
For dessert, I made the Carob Peppermint Hedgehog Balls. I think they are the best of this type of dessert that I have ever tasted. They rated V++
Colleen is cooking up a storm. Yesterday, she made the Pasta with Roasted Cherry Tomatoes pg 122 and reated it V+++. She said it was a fast and easy recipe and delicious!
She also, made the Garden Medley Delight pg 33 which she rated V+. She said it seemed very healthy but not her cup of tea.
Today, I baked the Banana Nut Bread pg 160 and it is not only tasty but it also looks beautiful. The loaf rose nice and high and the texture is light and moist not like most vegan quick breads that I have baked where they are heavy and soggy. I'd give it a V++
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Bill made the Gazpacho yesterday and he loves it. I am not a big Gazpacho fan. Today he is making the Fruit Soup on page 33 and the Green Cabbage and Mushrooms on page 100 for our wellness meeeting. I am going to email you the changes to the Gazpacho recipe soon and will fill you in on these two recipes.
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