Vegan and gluten free homemade stromboli with organic pureed tomato sauce, Daiya mozzarella, artichoke hearts, fire roasted bell peppers, and vegan and gluten free pepperoni.
Maple mustard carrots, gluten free vegan potato and onion pierogi halushki kapusto, dill red potatoes, green beans, sauteed beet greens and stems with whiye wine and garlic, and cashew sour cream.
Homemade barszcz (sour beet soup) with homemade gluten free uszke (mushroom dumpling) and homemade vegan gluten free “rye” bread.
Schar gluten free vegan roll with a potato carrot cheeze whiz sauce, onion and bell peppers, tomato sauce and beet, carrot, potato, and brown rice and oat flour sausage.
Chinese sweet rice cake
1.5 cups sweet rice flour (glutinous flour)
1 cup white rice flour
0.5 cup sugar (I used truvia baking blend plus a little extra stevia)
1.5 cups water
25 grams dried goji berries soaked overnight
2.5 ounces dried lotus seeds soaked overnight
50 grams dried jujube (red dates) soaked overnihht snd pitted
275 grams of sweetened red bean paste (about half a can)
Mix flours, sugar and water.
Remove pit from jujube.
Chop lotus seeds and jujubes.
Add jujube, lotus seeds and goji berries reserving a handful for sprinlink on top of cake.
Spray a cake pan with cooking spray.
Pour batter into pan.
Place drops of red beans paste throughout batter.
Sprinkle remaining jujube, lotus seeds and goji berries.
Steam for approximately 25 minutes.
Number 4 is the best. It’s really interesting to read about what others think about the US and to also learn about our differences.