Illustrations, doodles, and crafty projects from a busy-bee SF Bay-area gal.
All images are my own unless reblogged/otherwise noted. Personal images © Yifan Luo.
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Tonight, I get to eat all of these 100% vegan yummies at Red Lentil for $22! Thank you, Boston Vegetarian Society! A delicious meal where no sentient beings had to suffer…now that’s something to be thankful of :)
Hot Spiced Cider
Saffron Cauliflower Soup - Roasted cauliflower, carrots, celery, cashew milk and onions, topped with saffron and drizzled with chive oil
Cinderella Squash Bisque - Cinderella squash, spiced apples, vegan crčme fraiche and candied pumpkin seeds
Maple Pear Salad - Rum lemon roasted Frijs pears, chili oil toasted pecans, frisée, and pomegranate seeds tossed with cranberry vinaigrette
Far East Ceviche - Peruvian potatoes, avocado, grilled Belgian endives, trumpet mushrooms, chilies and passion fruit tossed with five herbed truffle oil and lemon dressing
Black Eyed Pea Fritters - Black eyed pea fritters served with house fig chutney, chive oil and red pepper chipotle lime remoulade
Garbanzo Bourdetto with White Beet Skordalia - Garbanzo beans with tomatoes, white wine, mint, oregano, olives and white beet skordalia
Mushroom & Chestnut Wellington - A hearty mushroom chestnut bake wrapped in seasoned collard greens
Pumpkin Moroccan Stew - With fall vegetables, chickpeas and apricot
Parsnip Carrot Mash
Saffron Infused Israeli Couscous - Served with Cilantro Walnut Pesto and Harissa Oil
Frozen Pumpkin Mousse with Walnut Toffee Crunch
Apple Charlotte with Vanilla Ice Creme and topped with Kumquat Cranberry Sauce and Whipped Creme
I’m super excited!