Venius

Heidi is always super-appreciative to any who will listen about the vegan cooking I do for her, but I have to confess that I may be totally starting to believe my own press about it. Plus, I like the challenge of it! Today? Breakfast was light and crispy waffles, Carolina peaches, toasted walnuts, and maple syrup. For lunch? Spelt spaghetti with a lemon-basil marinara and a zesty green olive, caper, toasted almond, and nutritional yeast topping. Dinner was beer-battered zucchini finger tacos with lime slaw and roasted corn, tomato and avocado salad.

I'm sayin!