I told you it was going to be a plant based week after our indulgent vacation and I meant it! P is also teething and has no appetite for meat so why bother buying and cooking it for anyone?
This menu was one for the books. All fantastic and fresh and super tasty – just the kind of fare you need after excessive overeating and drinking. Ya know?
On our first night back home, I threw this together. Our fridge was practically empty except for the 400 tomatoes. And I picked several more pints that ripened while we were gone too.
So clearly the tomatoes were the feature of the dish. But I also made a zingy lime vinaigrette to go with it – zest and juice of 1 lime, red wine vinegar, olive oil, paprika, salt and pepper – which I massaged into some kale and spinach. Then I tossed in some cilantro and sweet corn (off the cob). And finally added quinoa.
All in all, a simple but satisfying start to the week.
The next night I made this vegan korma (again). I paired it with brown rice and it’s phenomenal flavor wowed us yet again.
Kale and white beans and sweet potatoes, what’s not to love?? I could eat this every day for the rest of the week. Sadly, I packed the leftovers for Kyle’s lunch.
I’ve made this grain salad with mango, sprouts, and creamy avocado dressing before and it was just as good this time around.
I tweaked it ever so slightly and used red quinoa instead of farro and used plain goat milk yogurt instead of greek yogurt.
As soon as I saw this spring salad with hemp seed dressing I knew it was happening. You had me at hemp seed dressing. I need to make more because there weren’t enough leftovers and I want to coat everything in it.
I added 1/2 a red bell pepper to it because I like that flavor in raw dressings. It worked beautifully. And since Kyle isn’t keen on radishes, I used celery for some crunch. The lettuce mix included chard from our garden, arugula, spinach, and kale. Other than that it was just peas. Sometimes simple is all you need.
Paired with GF bread (that I bought in Hawaii and brought home in my luggage) and butter.
On Wednesday we went to farmer’s market per usual, and I tried a new vendor’s food. This is a vegan and gluten free dosa stuffed with cauliflower and red potatoes. It was good, but the sauces on the side made it great.
The only day we went off menu was Thursday because I had just gone to Costco where I saw Vicolo’s veggie pizzas were back in stock! Heyo!! So instead of this roasted chickpeas with grapes and feta I baked off some pizza. Mmmmm.
Something about quinoa is just so summer to me!
I’ve been needing some tomato ideas – one of my piano students brought me a hundred tomatoes from her garden! Thank you!!
I usually feel the same way after vacation! And I’ve recently moves to South Korea which has made it really difficult to get good veggies without paying seriously high prices!
I love any salad that has quinoa in it. I’ve converted many an unhealthy eater to learn to make quinoa and make their own salads! Great ideas with the tomatoes, too. We have quite a bit right now. I think I’m going to make a salsa!