Thursday, May 26, 2011

A Fun Visitor

It has been an exciting week. We had a visitor from New York - Flat Stanley! He has done all sorts of activities with us.

Miniature golf.

Going to the park.

Going on a picnic (with crabby patty sandwiches - don't ask.)

He got his own Bears jersey and Cubs cap.
Then he went back to New York.

But the fun doesn't end - we have dogs that do tricks! At least someone uses that swing set.

And good food - Mediterranean Rice Salad. Brown rice, spinach, artichokes, basil, sun dried tomatoes, and lemon mint vinaigrette.

Some recipes from Appetite for Reduction: Caribbean Black Eyed Peas with Steamed Plantains (I used black beans). Was this ever delicious. Isa is right - steaming the plantains makes them far more delicious than frying them. I recommend not adding the salt.

Buffalo Tempeh - so wanted to like this, but it was so salty it was inedible. Maybe the fat that's normally in the recipe offsets the saltiness of the hot sauce? I didn't use a low sodium broth, but still.

Cool Slaw: yum. It has a blended cashew dressing. I find that really convenient, rather than having 3/4 of a box of tofu hanging around from a tofu based dressing, or having to buy expensive vegan sour cream or mayo.

I used this veggie mix to make the slaw. Much better than packaged shredded cabbage. It has green and red cabbage, carrots, jicama, celery, and a few other things. Also really good with goddess dressing.

It is cold and rainy in Chicago today, but the holiday weekend promises to bring sun and warmth!

1 comment:

Cadry said...

I've been meaning to try the Caribbean black eyed peas from AFR. I've never tried steaming plantains, but I'll definitely give it a go the next time they're available at my local grocery store. The buffalo tempeh in AFR is similar to the hot sauce glazed tempeh in Veganomicon. However, I think the hot sauce glazed tempeh has a much more interesting depth of flavor. It is great broiled or on the grill. It's still on the salty side because of the hot sauce, but not glaringly so.