After phoning my brother I came to the conclusion that the “esthetics” of my meals typically peak after the first few days from grocery shopping. If anyone has anyone solutions to this issue please leave your thoughts down below. In the meanwhile enjoy this photo of what I ate for a vegan dinner because if I didn’t photograph my meals would you really believe I am surviving off of plant protein?
This yummy salad makes a nice change from white potato salad (and is much more nutritious, too). Serving it over lettuce with the addition of black beans makes it a meal. Delicious any time of year, it looks especially lovely on a buffet table during an autumn get-together.
Besides spinach another dark, leafy green such as chicory or escarole may be substituted. Be sure to wash the greens extremely well before using it. To make gluten free, use gluten free pasta.
Having an audience to cook for sure does put some pressure on finding the old ,,thinking cap” sitting in a layer of dust.
Feeling adventurous, I decided to experiment outside of the Vegan Cookbook I have and utilize the variety of spices in my cupboard to whip up this mildly spicey yet satisfying concoction of vegetables.
This YUMMY salad makes a nice change from a white potato salad. Serving it over lettuce with the addition of black beans makes it a meal. Continue reading
This recipe is GREAT over cooked rice or quinoa, so if you have some on hand, dinner can be ready in minutes. Or, instead of serving over a grain, you may spoon the beans or lentils into a warm flour or corn tortilla before adding the toppings. Making well with the several bags of groceries, my excited friends brought back from their Darmstadt adventure, a slight twist-packed quite the punch. Throwing in some finely cut chili pepper given to me by an adventurous friend who had traveled to Indonesia along with some lentils, and mixed in chia seeds with some vegetable broth to add flavor to the rice this was surely a step in the right direction towards improving my cooking.