I’m convinced that all veggies ever really need, raw or cooked, is: olive oil, a squeeze of lemon, salt, and freshly cracked black pepper. This also makes a much more preferable salad dressing compared to the store-bought versions, with who knows how many preservatives and weird ingredients in them.
(I’m reading a book called Pandora’s Lunchbox right now, a detailed look into the processed food industry of America. You couldn’t even imagine how much seemingly whole ingredients can be chemically altered. And who knew that CHEERIOS of all things really aren’t that good for you anyhow? Very eye-opening)
This salad is romaine lettuce, tomatoes, the simple dressing I just mentioned, and shaved parmesan.
Breakfast oatmeal layered in a jar
A lentil bolani (middle eastern tortilla with some type of stuffing, bought from hummus tent at farmers market), pesto and baba ganoush from the same place, and sautéed spinach.
Scrambled eggs for hangover breakfast in bed. Eggs with salsa, cherry tomatoes, and cilantro.
I got goat cheese and eggs last time I went grocery shopping, so you may be seeing some vegetarian recipes for a while. Also, my new camera finally arrived in the mail, hence this very nice picture :)! I got an idea for this pizza thing and was waiting all week to have the time to make it. It’s whole grain flatbread topped with pesto, goat cheese, and caramelized red onions glazed with balsamic. On the side is a simple salad with cherry tomatoes and balsamic vinaigrette. Best dinner.
Made vegan lemon bars today! Or should I say, one big single serving lemon pan… The gist of it is a crust made with almond meal and coconut, and tofu filling. Last time I tried tofu substitute was for a cheesecake and the tofu-y taste was still pretty obvious there so I was a little nervous, but for this one the citrus and sugar completely masked it. Found the recipe on 86lemons.com (and props to this wonderful vegan recipe blog too for sharing it), look for it there :)
Next experiment will be Baked Almond Feta… I’m intrigued.
I absolutely love corn. It’s an amazing addition to any dish, salty, spicy or even sweet! And packaged corn is great and all, but after making it a few times fresh off the cob, I’ve realized that flavor-wise it simply doesn’t compare— you really gotta try it sometime and taste the difference for yourself. That being said though, it’s definitely more hassle to prepare, so for convenience’s sake in this dish I just used frozen corn and cooked it like the package said, and then dressed it up with salt, pepper, red pepper flakes, lime and cilantro. Kind of like a simple corn salsa type thing :)
“Forget meadows. The city’s new park will be filled with edible plants, and everything from pears to herbs will be free for the taking.”