A pretty morning moon, before the repetitiveness of the week, and every week pretty much:
Breakfast and snack:
I baked two loaves of spiced pumpkin bread using the recipe in Joni Marie Newman's Vegan Food Gifts, which ended up having a lot of substitutions including for the ummm...pumpkin.
Alternate breakfast - GF toast, avocado, black salt, cayenne pepper.
Lunch - spinach, roasted squash, parsnip, raw sunflower seeds with tahini, black pepper, and Braggs.
Alternate lunch: Isa's marinated kale salad with roasted butternut squash and lentils. Love it. The kale marinade has garlic and ginger alongside the usual suspects. I've topped it with cayenne or nooch.
Dinner: Lemon-rice soup, with spinach added, as well as a spoonful of tahini to thicken. Fresh black pepper on top.
What more could anyone want? Variety, maybe. Tomorrow night I should be cooking up some more things.