Thursday’s lunch salad was inspired by two things: a leftover head of savoy cabbage threatening extinction in the fridge and a recipe for crunchy lime cabbage slaw from my new favorite blog, Eggs on Sunday.
Eggs on Sunday is written by Amy, a fellow foodie who shares many of my own philosophies about eating:
I believe in cooking with whole, natural and organic ingredients, celebrating seasonal foods, and supporting local farmers by using local ingredients whenever I can. I’m not “officially” vegetarian, but I try to choose meat, dairy and eggs from animals that I can trust have been cared for, raised and processed humanely. I love to garden — the process of growing your own food is immensely rewarding and fun. I believe in taking time to enjoy food, and in relishing the joys of delicious food!
Diary for Thursday, February 19, 2009
Short(ish). 1000 meters. Went at about 10am.
Black bean tostada with lime and chili cabbage slaw
The tostada: refried black beans, onions, tomatoes, corn, avocado, lettuce, cilantro, tomato
The lime and chili cabbage slaw: I made one amendment to Amy’s recipe – I added half of a hot red chile. Next time I’ll add a whole one. This rocked.
Scrambled Tofu with Pan-Fried Brussels Sprouts
The scramble: tofu, potato, onion, garlic, carrots, tomato, brussels sprouts, turmeric, oregano, soy sauce, fresh parsley
The sprouts: Golden Crusted Brussels Sprouts