Love does not consist of gazing at each other, but in looking outward together in the same direction.
~Antoine de Saint-Exupery
Even when you think everything is ready to go for the wedding, little things keep popping up. Rob needs to buy a belt; maybe I should get my nails done before we leave; we should pick some readings for the ceremony; we each need to write our vows. So while I have been silent on the blog, life has been anything but.
Rob and I want a short and sweet ceremony. We didn’t even discuss readings until I sat down to write my own vows. I was inspired by some absolutely fabulous quotes. So much so that I wanted them a part of my ceremony. So now we have readings.
I kind of want to tell you all about our choices (I am that excited about them) but I don’t want to ruin the surprise for my guests who also read my blog. So, you will have to wait (sorry for the tease). If you want some vegan wedding porn, this one looked super cute (eco friendly on a farm!).
Otherwise, as we try to eat the remainder of our perishables before we leave, this is a perfect way to chow down. I consider these as almost non-recipes since it is basically roasted vegetables, beans, rice and a sauce. Here I returned to our staples, sweet potatoes, broccoli, chickpeas and brown rice. We love steamed broccoli but since I was roasting the sweet potatoes, in went the broccoli as well. The sauce is a lovely pantry-friendly creation (ignoring the ginger and garlic) with a heavy dose of miso and toasted sesame oil with a tahini base (although certainly not overpowering). Humble or not, this is a great meal to have on hand.
Miso and/or tahini dishes shared here previously:
Buddha Veggie Bowl with Ginger-Miso-Lime Dressing
Braised Tempeh and Green Beans in a Sesame Sauce
Macro Veggie and Tempeh Bowl with Miso Tahini Sauce
Simple Sesame-Miso Soba Noodles with Kale & Red Pepper
Wild Rice and Edamame Salad with a Lemon-Miso Dressing
Yam, Zucchini and Chickpea Salad
I am sharing this with Bookmarked Recipes.
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