FoodFash

Adventure Begins in the Kitchen

Welcome Home Salad

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I mentioned yesterday that I bought a bunch of greens on my way home from the airport.  What I didn’t mention is that they were completely uncoordinated greens.

As I set out the veggies for their photo op, I thought to myself ‘this doesn’t look very good’.  But I kept coarsely chopping in preparation to use the salad chopper I’ve been unintentionally neglecting.

In hindsight, I should have left out the red onion and green pepper – I wasn’t in the mood for such strong flavors.  And the olives were neither a good nor bad addition.  Romaine, avocado, carrots, and cucumber would have hit the spot.

But then the choppedness happened and, aside from an occasional oddball onion/pepper bite, all was well in my world.  Perhaps I should leave the chopper on the counter as a constant reminder of how good I feel after a vegilicious lunch!

What is your favorite chopped salad combo? 

Happy Gameday!

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A Yogi Tea with a spiritual quote of the day is far from a typical gameday beverage.  But with a week of DC travel ahead of me, a calm Labor Day weekend is the wiser choice.

I was torn between incorporating the leftover Pizza Fusion tapenade into my breakfast or eating straight up leftovers.  Decisions, decisions.

Incorporated breakfast won!  I scrambled an egg, spinach, and vegan cheddar til fluffy and set atop a tapenade covered piece of sprouted wheat toast.  It was a hearty little breakfast.

Happy gameday to you all and Gooooooooo Gators!

Ye Olde Barley

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I’d be lying if I said I had high expectations for dinner tonight.  I was hoping for an empty pantry miracle and the fact that I was able to create something edible, well I’ll consider that the miracle.

Hulled barley leftover from my fourth blog post ever?  Ok!

Once I passed the shock that a. the barley was still good and b. I could pinpoint the exact moment I last used it, I dumped a couple cans of beans, oil and vinegar, and some spices in a cast iron pot and then gracefully spilled the spices all over the floor.  Oops!

This recipe wasn’t tasty enough to share.  But!  I do think the barley and bean combo was delish and would love to hear your suggestions on what ingredients I could have added to make it a share worthy dish.

Sneaky Veggies

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I had a decent amount of extra shredded “cheese” and zucchini from the fillo cups I made the other night and thought making some mac would be a functional use of said leftovers.

FoodFash Mac

(1 serving)

1/2 cup brown rice pasta

1 teaspoon Earth Balance

1 teaspoon crushed garlic

1/3 cup non-dairy cheese

1/4 to 1/2 zucchini, shredded

1/2 to 1 tablespoon nutritional yeast

Prepare brown rice pasta per the package instructions, drain, and put back in the pot.  Add all of the ingredients except for the yeast and stir until the non-dairy cheese is mostly melted.  Add the nutritional yeast and stir until evenly distributed.  Then, serve yo mac!

Zucchini is my all time favorite sneaky veggie because, when shredded, you can barely tell it’s there.  Zucchini also has high quantities of fiber, vitamin A and vitamin C,  making it a supremely kind form of trickery.

What’s your favorite sneaky veggie?