It has been a week in the new house and we’ve given our new barbecue a quick initiation.
Part of the beauty of the new grill is that meals are simpler. Fresh vegetables with a touch of oil, salt and pepper along with a veggie burger. It still hasn’t stopped me from pinning more creative recipes (follow my vegan BBQ pinterest board here).
These BBQ lentils are from my pre-BBQ days and a fun way to switch up your BBQ protein if you are tired of veggie burgers. While you could eat these as a side, I opted to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy topping.
Do you have any favourite recipes for the BBQ? I highly recommend these balsamic roasted portobellos which have been my go-to option whenever I had access to a grill in the past. I am also curious which brand of veggie burgers is your favourite. There are so many options. The one I have liked so far has been “Veg Out” Quarter Pounder. Oddly enough, I can’t even find a link with it on the google interwebs to share my find with you.
Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.
Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.
The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.
I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:
Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch
This is definitely different than the others.
I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.
Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:
PPS. I am sharing this with Bookmarked Recipes.
What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)
It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!
I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, Heal. You have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.
Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.
After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.
Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.
The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.
Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!
Recipes from Crave, Eat, Heal spotted elsewhere:
Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)
PS. There is still time to enter the giveaway for Superfood Juices here.
See below for the worldwide (!!) giveaway.
I don’t pay attention to food trends, mostly because I have learned I am usually ahead of the pack! Quinoa before the masses. I was talking about amaranth in 2010! Kale and cauliflower, I have you covered… Although I am still waiting for the world to catch on to the love of beans.
Anyways, Bon Appetit top prediction for 2015 is gyros.
Vegans need not fret. I am presenting to you: jackfruit vegan gyros for 2015.
Gyros sound finicky and complex. They are probably confused mostly in their pronunciation (hint: it sounds more like euro).
And yes, I also think jackfruit is looking to be the next culinary trend (and humble-brag alert, I’ve been eating jackfruit since 2012).
This recipe is courtesy of Robin Robertson’s Vegan Without Borders. A very prolific author, this particular cookbook has focused on mostly authentic vegan recipes from around the world. The cookbook is divided into sections based on geography and highlights recipes from Europe (Italy, France, Spain and Portugal, Greece, Eastern Europe, British Isles), The Americas (United States, Mexico, The Caribbean, South America, Africa, The Middle East, India, and Asia (China, Thailand, Japan, Korea, Vietnam, Southeast Asia Islands).
The recipes, so far, have been solid. They are earmarked as gluten-free, soy-free, low oil/no oil and quick and easy. Because Robin has tried to maintain authenticity to the dishes, there are a bit more convenience foods as ingredients than I like (sour cream, cream cheese, etc) but you could definitely try substituting homemade versions, too.
These gyros, though, were fabulous. The jackfruit had an excellent texture, similar to pulled pork and the flavours were bright and fresh. Because I didn’t have yogurt or sour cream on hand, I made my own version of tzatziki which complemented the pita well. I opted for a tofu base since I thought the meal needed an extra hit of protein.
As leftovers, once I ran out of the pita, this was also excellent as a quinoa bowl, with the jackfruit and veggies piled high and a generous serving of the tzatziki overtop.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living anywhere in the world. To be entered in the random draw for the book, please leave a comment below telling me about your favourite cuisine (Thai, German, etc). The winner will be selected at random on February 1, 2015. Good luck!
I planned on making this with grits.
Cajun beans and greens with grits. Obviously.
I even smuggled some grits home from Trader Joe’s when we left Houston.
As I prepped the ingredients for this quick and easy bean skillet, I nonchalantly brought out the grits. Another 30 minutes? No way the sun would last for them, so I photographed the beans as the sun quickly faded away and then waited for quinoa. I was worried I would have to tend to the grits continuous, like polenta, so I chickened out in the end.
Next time, there will be grits.
As I write this, it is snowing outside.
Not that it will last and stay on the ground, but it definitely marks the beginning of fall. The leaves and temperatures have both fallen.
I walked to the Saturday farmer’s market this morning and they had finally moved it indoors. With everyone crammed into a smaller place, it was cramped and crowded but I still walked away with my stash of apples. Earlier, Rob and I tried to go apple picking where we had gone a few years ago. Turns out that the farm was subsequently sold and the DIY apple picking was no more. Since the farmer’s market is so close to our home, we didn’t pursue it further this year.
While we typically eat the apples as snacks and in our morning oats, this time, I added it to a savoury autumn salad. Roasted cauliflower is combined with quinoa with Indian-inspired flavours such as roasted coconut with a touch of sweetness from the apple and raisins. I then drizzled my favourite curried maple tahini dressing, which I usually reserved for my chickpea and carrot salad with excellent results. I needed to double the dressing since this salad was so voluminous.
Did you see snow, too?
It is nice to be home again. While I have a very bare kitchen (some borrowed knives, cutting board, pot and frypan only with a few containers), I am still happy to be starting my new life. We had dedicated more time for unpacking over the long weekend, but since we had nothing to unpack, we spent more time at my parents, thoroughly exploiting their fully functional kitchen.
We quickly gravitated to make old favourites: Tamarind Lentils, Pad Thai, and Moroccan Carrot and Chickpea Salad. Then, finally itching to make something new, I decided to make a spin on two of my other favourite salads, aka The Best Lentil Salad and The Best Chickpea Salad. This time, I used lentils, capers and currants but with a dressing more similar to the tahini-maple-curry dressing from the chickpea salad. I added some greens, too, which I like to add to lentil salads. It was so delicious, it barely lasted one meal.
Got to love simple salads like this. What is your favourite summer salad?
I am sharing this with My Legume Love Affair hosted by Lemon in Ginger, No Croutons Required, Healthy Vegan Fridays, Credit Crunch Munch, Souper Sundays, Eat Your Greens and this week’s Virtual Vegan Linky.
You know Rob is a keeper when he doesn’t kill you when it is time to pack. And a) you have essentially doubled your cookbook collection while in Houston (although I limited myself to 10 books for my move) and Rob is now packing your heavy books; b) while you should be packing, instead you are cooking the last of the bits in the refrigerator, so I am still net loss worth for packing. And then there’s c) please don’t pack my cookbooks I still want to review! Eventually I had to give in…. and help pack. And thankful that most books I receive to review come in electronic form.
Especially after making my own e-cookbook, I have grown to appreciate digital books. They have their pros and cons. They are easier to search, but not as fun to read. I miss the ability to curl the pages and find new random recipes. Although they are definitely easier to move. They also allow me to write posts in the airport.
Afro Vegan is Terry Bryant’s new cookbook. A lover of good food, he has managed to fuse soul comfort food with gourmet twists. His muses vary from Caribbean soul cuisine, Southern US down home cooking and African menus. Pecan cornbread with dukkah? Sweet plantain and Fresh Corn Cakes? Peanut Pumpkin Fritters? Jamaican Patties Stuffed with Maque Choux? Spinach Peanut Sauce? Trust me, it all sounded good to me, I was sad I haven’t had enough time to explore it.
While a bit more complex than my weeknight meals, there are more simple and more elaborate dishes. Delicious and innovative all-round. I loved, loved, loved my version of his Southern black eyed peas, I shared it before the book was even released to the masses. Now I am sharing another great soup, which I simplified by skipping the dumplings. This black bean stew, inspired by the Brazilian feijoada, is more tomato-heavy than my previous versions, but still nice and hearty and simple enough for an easy meal.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere (except maybe the moon). To be entered, please leave a comment here, any comment. I will randomly select a winner on July 30, 2014. Good luck!
Recipes from Afro-Vegan shared elsewhere:
I love when it is going to be a delicious week.
I am too lazy/tired to cook during the week, so I make everything on the weekend. A new batch of oatmeal. I create 3-4 different dishes, with possibly some fresh rice mid-week. Rob helps with the rice. His rice always seems to taste better even if we use the same rice cooker.
Anyways. I digress.
I love delicious surprises in the kitchen.
I was wooed by Tess’ creamy cauliflower soup in her latest cookbook. However, I knew cauliflower and leeks, alone, would not be a filling meal. Beans. I need some beans. Where are the beans? I could have easily blended white beans into the soup, but I don’t like pureed soups.
Keeping things a bit more texturally complex, I ran with bacon-flavoured roasted chickpea croutons! Because I was going to use the oven to roast my chickpeas, I roasted my vegetables, too. It helped to free up a coveted soup pot and oven burner, too.
I guess I get surprised by some of my successes. Light and fluffy yet still filling, the soup was as easy as blending together roasted vegetables with some spices. The bacon chickpeas added a salty-savoury topping that contrasted the soup wonderfully.
And somewhat off-topic. Not soup-related, but related by all things delicious. You know what else we recently discovered that was glorious? Trader Joe’s Soy Creamy Cherry Chocolate Ice Cream. GAH! Annie clued me in early on that their coconut-based ice creams were delicious and they helped tame the Texan heat in the summer. Now that we’re cycling in the heat, this has become our new way to cool off.
What have you been enjoying lately?
Thank you, guys, for pointing out some technical difficulties with my last post. Everything should be working fine now, so don’t miss your chance to win a new cookbooks and try out a fabulous recipe for Cuban beer-infused black beans.
Because, this was so revolutionary that a stranger came up to me at a grocery store, as I was picking out a head of broccoli. Have you tried roasting broccoli? OH MY GOSH. SO GOOD!
In my head, I was thinking: Yes, of course, I have tried it. Broccoli is great roasted! While you could just roast the head, I have got you covered with more creative options: a delicious Forty Clove Chickpeas and Broccoli and even atop a Roasted Veggie and Kale Pizza (with a quinoa-bean crust).
But it is true. Roasting broccoli doesn’t happen nearly enough. We usually opt to steam it so I decided to roast this newest head. While you can simply roast broccoli with nothing more than a touch of oil with some salt and pepper, I dusted it with curry powder first and then broiled it until it was slightly charred and tender. I then added it to some pan-roasted tomatoes and carrots, quinoa, fresh arugula and toasted cashews topped with the piece de resistance: quick-pickled raisins conferring a salty-sweet-acidy tang, nicely balancing the whole dish. The recipe inspiration came from Joe Yonan’s Eat Your Vegetables and his original recipe is for a single serving. This would be way too much work for a single meal, so I doubled it. Furthermore, I recommend doubling it again to last a few more meals as you’ll love the mix of flavours.
Have you ever tried roasted broccoli?
Stop me if you’ve heard this one already:
What did the eggs benedict say to the rest of the breakfast table?
Hardy, har har.. Rob told the joke a few times over the holidays.
With the balmy Houston weather and having returned back to work, it does not really feel too much like holidays. In fact, I am at a loss what to do for New Year’s Eve. Rob wants a party. I, however, will be working all day. And, to be honest, I doubt Rob or I will make it all the way until midnight. We are such party poopers. Early risers, we go to bed early as well. With a morning alarm for 5 am, I am usually the earliest to wake. However, two of my co-workers have their alarms for 4:30am. They beat me! Obviously, we need to invite them over after work. Celebrate St John’s, Newfoundland’s new year at 9:30 pm and then call it a night. Last year, Rob and I celebrated by watching the Sydney fireworks at 8am, but alas, I will be busy at work, already.
Even if I am not headed out for a party, at least I may provide you with some party fare. Splendid warm but still delicious cold as leftovers, here is a protein-packed spinach and artichoke dip. Definitely not as heavy as real cheese dips, this is more of a veggie-centric dip whipped together with some silken tofu. There is more of a hint of cheesiness, thanks to the nutritional yeast. I don’t particularly enjoy nooch-heavy cheeses, but this was pretty good. It is a nice way to bring a dish that could double as a main, should your other options be limited, and you eat a bunch of it. You could totally chow down on a quarter of this, easily. And you should.
What are your plans for New Year’s Eve?
PS. The winner of The Cheesy Vegan is Shannon.
Yesterday, we had a potluck at work. Non-denominational for the holidays, there was an Italian theme. In addition, the organizer reminded us of some food restrictions in our department: nut allergies, no eggs, gluten-free and vegetarian.
My original plan was to bring the vegan cheese log, but figured the vegans would appreciate it more. Indeed, they loved it possibly more than me! Instead of bringing vegetables for the non-vegans, I shared a treat that did not even seem vegan: the very best chocolate truffles! Also, because it met all of the listed dietary restrictions! It is nut-free, egg-free, dairy-free as well as free of artificial sweeteners and flours. It is also (almost) raw. Not quite raw because I use non-raw cocoa powder. I think a few people were scratching their head wondering exactly what was in my truffles since I had such a long list of what was not in them. All yummy, though!
(Of note, I discovered the truffles are super soft after being at room temperature for 3 hours… and I think the best remedy for this would be coat them in a magic shell!!)
I am a bit behind on my potlucks, though. At our last work potluck, celebrating Thanksgiving, I did represent the veggies with this salad. We have made this holiday-inspired ruby red dressing a few times after Emma suggested it. It adds a gorgeous colour to your salad and the delicious sweet-tart cranberries in the dressing is balanced by orange juice and maple syrup.
Pictures here with lettuce, dried cranberries, pecans and pumpkin seeds, I find it pairs amazing with brown rice or curried chickpeas to make a complete meal. Apples and cucumbers make a nice contrast, too.
I asked Rob to take photos and he told me he wanted to highlight the pretty red dressing by drizzling it in fun patterns overtop the salad. It was a bit challenging with a spoon. He may have picked up on my hint that squeeze bottles would make a nice gift (and under $5!). In actuality, he told me we already had squeeze bottles: I just need to finish the agave nectar. Not too hard after I made 3 batches of the best truffles ever within the past week. ;)
Would you have gone with the salad or chocolate?? (Or both?)
While I prefer Brussels sprouts roasted, I also like them slipped into scrambles, skillets, stir fries, pastas, soups and salads. The last on my bucket list (I think) was to try them raw, shredded into a slaw.
Raw versus cooked. Talk about something new. Now the endearing term “little cabbage” comes to light. Shredded Brussels sprouts let their true Brassica family roots shine through, with a definite cabbage undertone. Here it is paired with a sweet maple Dijon mustard dressing with sweet dried cranberries and local Southern pecans for some crunch.
Not sure whether raw Brussels sprouts are for you? I am certain this would be delightful with roasted ones, as well. Sometimes, it is nice not to wait for your vegetables to roast or to try something different. Something a bit lighter in spite of its wintery feel.
This salad is courtesy of Raw & Simple, which I verily enjoyed (un)cooking through this summer, amid Houston’s hot heat. Judita has written a cookbook with easy, tasty recipes without the fuss of complicated raw show-stoppers. Some delicacies are included, too, though. She incorporates a few non-raw ingredients like maple syrup, as evidenced by this recipe. I recommend her simple Raw Chunky Tomato Marinara with zucchini noodles, Calexico Salad, Five-Pepper Vegetable Chili, and still want to try her Southwest Corn Chowder, Healthy Mary (a spin off a Bloody Mary), Thai Veggie Noodles, Raw Meat and Cheese Pierogies and her Wild Blueberry Meyer Lemon Cheesecake.
A few typos aside, I really enjoy this cookbook and want to share it with you.Thankfully the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me which recipe you’d like to try the most (or if you have a recipe from Judita that you recommend). Have a look through the table of contents of Raw & Simple on amazon (or my list below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on November 30, 2013. Good luck!
Other recipes from Raw & Simple shared online:
Mushroom Miso Soup
Strawberry Spinach Salad with Sweet Balsamic Vinaigrette Dressing
Sunny Peach Salad with Chipotle-Maple Dressing
Nacho Cheese Dip
Thai Veggie Noodles
Raw Chunky Tomato Marinara Sauce with Zucchini Noodles
Pumpkin Spice Smoothie
Apple Pie Smoothie
Hazelnut Fig Shake
Oatmeal Walnut Raisin Cookies
Superfood Seed Bar
Wild Blueberry-Meyer Lemon Cheesecake Squares
Note: I purchased my own copy of Judita’s cookbook. I was under no obligation to share a review. The opinions expressed are entirely my own.
After so many people recommended Meetup a few weeks ago, I have really been making an effort to get out and meet new people and experience new things. I like the Houston meetups so far because they don’t fill up so fast. I often tried to sign up for Toronto meetups but they would fill up before I knew whether I could commit to the event. Houston also has quite a variety of groups. Since there are so many groups, it has become interesting to see which of my “interests” has people with which I click the most.
My blog is mostly about healthy vegan food, so I picked a raw vegan potluck as my first foray into social gathering.
The meeting was tucked at the top of Central Market, with a pretty view of the colourful aisles of groceries. However, the most beautiful produce was upstairs, in our room. The spread of delicious food was incredible. Foodie heaven! Lots and lots of salads. Some were more simple and others more elaborate. A lot of classic raw dishes, too: raw zucchini spaghetti with marinara, raw walnut tacos, guacamole and lots of delicious raw crackers. Zucchini pesto roll-ups were unique (and very good). I honestly thought there would be more desserts, but the two that were there were incredible: raw peach cobbler and superfood nut butter cups (I recognized Sarah’s recipe).
I had master plans to bring Genevieve’s raw tropical jicama nachos but when I went to assemble the dish after work, my pineapple was not ripe enough and my peaches were screaming: eat me NOW! So, at the last minute, I ended up making this salad. It passed the taste-test with flying colours, and off I ran.
As we each introduced the meal we brought, I felt a bit sheepish because I ended up picking a dressing with maple syrup, which is technically not raw. This is not a problem for me, and I think most people still tried it because there wasn’t much left by the end of the night. In any case, I thought it was delicious. I usually eat my kale salads with a citrus dressing, but the maple-miso dressing worked really well with the sweet peaches, earthy kale and crunchy hazelnuts. It would be perfect for picnics, too.
Have you ever been to Meetups in your city?
You don’t know how good you had it until you leave.
Except I already knew how great Toronto was… Sure, it had its quirks but it has been my favourite city to live in.
This weekend, Rob and I watched a movie that epitomized why I adore Toronto, and then some. Take This Waltz unashamedly showcases the beauty of Toronto. The colourful palate of Parkdale, the quirkiness of Kensington Market (although, to be fair, I have never seen a picnic bench outside Essence of Life) and the touristy rickety rickshaws. Despite living in Toronto for 5 years, both of us discovered more fun things about Toronto. There is an indoor scrambler at Centreville, complete with dance music and lights. Even I think that sounds awesome!
Despite Hannah’s latest ode to Toronto, complete with Kensington jenga and mung bean ice cream, my heart tugs only gently.
In the meantime, while I am accumulating more ideas for things to see and do when I return, I am focusing on where I am now. Because, you know what – Houston is pretty awesome, too! My time here will be short, so I better capitalize on these evenings which are a balmy 25C. Perfect when relaxing/napping on a hilltop while next to an outdoor Shakespeare performance.
And that mung bean ice cream? I bet it can’t compare to Ripe’s (vegan, homemade) coconut-almond peanut butter ice cream with chocolate chips and date caramel. (SOOO good!)
Anyways, it is salad week. Here is a simple zucchini noodle salad with a bruschetta-like topping with tomatoes, basil and garlic. Late summer in a bowl. A salad in another form, without leafy greens, but with long zucchini noodles. The next time I made this, I added chopped almonds for a bit more crunch. Delicious!
This is my submission to this month’s Bookmarked Recipes.