I am seriously bummed about this unfortunate news from Cafe Gratitude, just heart breaking!
With great sadness we are announcing the upcoming closing/sale of all Northern California Café Gratitude’s.
This has been a crazy week with work, we’ve been making up for the long weekend and I’ve been feeling pretty wiped with barely enough energy to hit the gym and play with this little guy.
Who seems to be too fast for my macro lens lately. :-)
Dinners have been all about fast and simple so far this week and Gena’s Gingery Sunflower Seed Pate fit the bill for last night’s dinner. But I made it even simpler pouring all the ingredients into the Vitamix instead of dirtying the food processor which worked fine.
I also used collard wraps instead of nori and skipped the romaine since I didn’t have any, oops.
Dinner came together in literally less than 10 minutes and the ginger in the pate was wonderful with the fresh apple slices.
The pate was thick enough keeping the wraps from dribbling all over the plate. And I assembled a few more wraps while I was on a roll for pack for lunch today, that worked out great.
Since the last few evenings have been cold and very foggy, I was craving something hot tonight and grabbed a splurge food from the fridge, Daiya Shreds. I rarely buy it because of the price and they’re nutritionally void compared to a fresh, creamy hemp sauce. But once and awhile is fun, especially when on sale at Whole Foods. :-)
I simmered quinoa in veggie broth with chopped tomato, red pepper, grated carrot, chili powder, cumin, lime juice, and a pinch of cayenne for a Mexican theme.
Then melted a huge fistful of Daiya Cheddar Shreds into the simmering mixture.
And topped my serving with more of course.
What I got was a rich and creamy quinoa mixture with a slight spicy kick, not bad at all for a 20 minute dinner. It was very filling and comforting after a long day of running around in the cold and before another chilly run after dinner.