This has nothing to do with cooking, but I just have to say that Yosemite is the most beautiful place in all the world. It’s healing and good for the soul.
Colourful Food
This. Was. SO. Fun. To. Make.
Plus it’s pretty and colourful.
Sautéed Kale + Roasted Purple Cauliflower with Garlic + Butternut Squash Mac n’ Cheese
Lot’s of cooking.
Spicy Coconut & Almond Crusted Tofu. Served over couscous and green onions.
Sweet potato & leek casserole.
And ending with Garlic Soup.
Not vegan, sorry. But I had to show it off - I had to peel 44 cloves of garlic for this.
Well - I had more, but the photos are on my phone and my phone is freaking out right now. So that’s it.
Just another salad.
Got a new salad dressing recipe from a friend while I was in LA this weekend - rice wine vinegar, sriracha sauce & sugar. It’s spicy, yummy & fat-free!
Served with a mango salsa for colour.
And since I needed to add some protein and all I had were some kidney beans, I put them in there too. Hmm, it would have tasted better with black beans or maybe garbanzo beans instead. But, such is life. And it was still super tasty!
Cous Cous plus Falafel Patties
Crazy days = packaged food. Plus I’ll be travelling Friday through Thursday, so not much fresh produce in the fridge.
This meal took about 10 minutes to put together. Boil some vegetable stock with some Earth Balance butter. While it’s boiling cut up vegetables (I used tomatoes, zucchini & cilantro). Once the liquid is brought to a boil, take it off the heat, add the cous cous & vegetables, mix and cover. Then I made the falafel patties….mixture from a box. :/
By the way, I finally hiked Land’s End this weekend:
Buckwheat noodles w/ Garlic & Artichoke sauce
It tastes better than it looks - it needs colour. Next time I’ll add spinach when I puree the artichoke hearts.
