Last Tuesday I made brown rice with sauteed tofu, portebellini, porchini and button mushrooms along with mushroom stock for a liquid. Also on the plate was roasted squash with a real maple syrup and cumin marinade, a mix of roasted zucchini in pesto, roasted red peppers and fresh basil. The meal came with the usual fresh bread and an orange chocolate covered poached pear stuffed with dried apricots, almonds and maple syrup.
