We’re just over a week in the new place and even though things have been crazy with the move, we’ve still managed to fit in a whole lot of yummy food, and I’ve been snapping pictures like mad (as usual). This weekend’s veggie burger experiment was the catalyst I needed to get me back into my food diary posts. No Calories, though, just the food and good times…
Food and Exercise Log | Saturday, July 25, 2009
Vegan Cornmeal Crepes with Tofu Creme and Blackcurrant Sauce
I filled the cornmeal crepes with silken tofu blended with agave nectar, lemon juice and lemon zest. Then made a quick Blackcurrant Sauce by heating up a punnet of blackcurrants in a small pot with a crazy amount of sugar (and it still was unbelievably tart). I added some fresh banana, apricot, and toasted sliced almonds to the mix. It was yum!
Walk to Oaksey and back for some food and drink supplies for lunch/dinner. ~4 miles.
Chickpea Salad with Tahini and Lemon
I took a photo of this lunch but it was waaay overexposed. Here’s the story: I tossed chickpeas, cucumber, tomato and fresh parsley with tahini, lemon juice, salt and pepper, then served it on a bed of lettuce and carrots. Highly enjoyable, but I little under-filling. I was famished by the time dinner came around.
Sweet Potato and Black Bean Burgers with Cabbage Salad
So I tried a new burger bun recipe from Andrew Whitley’s Bread Matters book. The recipe was for “baps” which could be adapted for burgers, but the buns turned out totally flat – they looked like cookies! On the plus side, this recipe for Sweet Potato and Black Bean Burgers turned out the best veggie burgers I’ve ever made. They were still mushy, but I LOVED their flavor – lots of caraway seeds and chili. I’m still tweaking the recipe to achieve a less mushy burger, so I’ll forgo posting a recipe until I master it.
The cabbage salad, on the other hand, is always a hit. It’s uber simple and has infinite variations. If you’re in the market for a coleslaw that’s NOT mayo-based, this one’s for you.
1/2 head cabbage, finely sliced or shredded
4 green onions, sliced
1/2 cup slivered almonds, toasted
2 Tbsp sesame seeds, toasted
1/3 cup olive oil
3 Tbsp cider vinegar
2 Tbsp sugar
Combine the cabbage, onions, almonds, and sesame seeds in a large bowl.
Make the dressing by combining the olive oil, veingar, sugar salt and pepper in a jar with a tight lid. Shake really well.
Toss the dressing with the cabbage mixture shortly before serving. (You probably won’t need all the dressing, so pour on just enough to suit your taste and save the rest for round two!)
Variations: The original recipe calls for 1 package of ramen noodles crumbled into the salad. I don’t do this cuz ramen noodles are weird, but I confess, it’s tasty. Other tasty additions: shredded carrot, broccoli slaw, toasted sunflower seeds, raisins, apples, raisins… it’s versatile!