Change as opportunity

The planned menu for today was a chickpea crepe filled with a savory melange of butternut squash, mushrooms, and the ever-so-in-depth herb, sage. I did not have a chance to make the crepe batter the night before, which was recommended from the chef. So first thing this morning I went for it: chickpea flour, soy milk, salt, and arrowroot. Wait! Where was the arrowroot? Nowhere in sight so I subbed cornstarch with my fingers crossed. After several attempts and several different pans later: the crepes were a no-go. The batter just wasn't having it. Actually, it wasn't letting go of the pan. So good-old trustworthy brick dough once again came to the rescue. This stuff is amazing and turns our real crisp after baking. I have to admit that I was a bit dissapointed, and embarassed, that the crepe didn't work out. But hey, sometimes change is an opportunity. It's all in the mindset.

Butternut squash, mushroom, and sage parcel with sage aioli

Organic field greens in balsamic vinaigrette

The filling was made by sauteing a blend of yellow and red onions, fresh sage, mushrooms, and butternut squash in extra-virgin olive oil. Super simple. The parcels were then filled with the saute and Daiya vegan mozzarella, which melts like a charm. It really does. A sage aioli made of canola oil-based mayonnaise, soy milk, lemon juice, sage, raw garlic, and extra-virgin olive oil finished the dish. All-in-all, it was pretty tasty.

In moments like these, I must remember toand "one another" includes yourself.