I've been a little computer absent lately...the weather here is so nice and springy, thunderstorms and all =) that you just have to be outside. This weekend we built our little garden a fence to protect it from the neighborhood kittys. I'm so excited, got a few more types of seed, all the garden fun will begin soon. I just have photos of some of our recent meals here to share in this post.
Here was a little snack before I met up with Mom and a friend for some yarn and seed shoppping. It's leftover cabbage leaves from coleslaw, carrot, avocado, and leftover liquid gold dressing. These are the kind of things I would choose to eat for lunch everyday.
I also had a few days down with a cold =( I'm back in action, and grateful for making it thru the winter/flu season with only this cold. leftover miso soup was eaten...
and an icy blueberry banana date shake for my sore throat
These ravioli have been on sale at the co-ops, we had these for dinner with Miso Lemon Tahini Sauce and thawed green beans.
and a big massaged kale salad with sauerkraut and cauliflower
WF has a new flavor of Sunshine Burgers in, so you know I had to check them out. It's BBQ and is tied now as favorite with Southwest, yum! Here's a giant plate of lunch: leftover coleslaw, bbq sunshine burger, avocado, liquid gold dressing on Ezekiel toast with collards and dijon mustard.
I am mindful of the amount of soy we consume here, it's not a staple in our diet (well, ok only in Bragg's!) I do feel that the whole forms of it are healthy (edamame, tempeh, tofu, miso) That being said sometimes I get a craving for tofu (yes I love the flavor even just pretty plain). I used the recipe from Meghan Telpner's blog Making Love in the Kitchen. It's an orange maple marinade for tempeh, we were having tofu and it worked the same. I let it marinate a bit in the fridge and baked for 20 minutes, flipped, 10 minutes in a 350 oven. Here they are marinating.
After, served with marinated raw cauliflower and raw cheddar cheese sauce. Holy cow, good!
and a big salad with the usuals
if you make the raw cheddar cheese, I'll warn you that you'll want to eat the entire jar!
working on eating the jar ;) with a little bit of guacamole
Tofu Red Lentil Shakshuka
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