While waiting for the results of my CT scan, I'm eating lots of salads and leftovers (and I'm sneaking in tomatoes here and there, Shhhhhhh!)
Haven't made anything really exciting as of late with all the back and forth to the doctor and all 'round feeling icky most of the time, but I'm positive we're on the verge of figuring this out and getting me back to my normal, frenzied-food creating self.
The above is a salad I made last night with a head of Boston lettuce (love the texture of this stuff!). Boston lettuce is a variety of Butter lettuce. I'd never really used it before (i'm a romaine and/or spinach gal) but the Cap'n thought it would be nice on wraps and it's organic and hydroponically grown so we tried it. Wondering about it's nutritional value, I found that it to be rih in calcium, magnesium, potassium, sodium, and vitamins A, B, C, and K.
So I topped it with sliced cukes, an ugly tomato (the tomato that tastes like a tomato!), chickpeas, green onions, a sprout medley (peas, lentils, and adzukis), and some carrot ribbons. Rather than making my own dressing (so lazy) I opted for our favorite store-bought ginger variety (next to my sesame variety which, while great in sprout salad, isn't the best on a big, green concoction).I love making salads, not only do you get to immerse yourself in fresh, vibrant, raw ingredients, but they're so fun to assemble and create beautiful, artful masterpieces that taste wonderful!
With the salad, I defrosted some Portabello Seitan Stroganoff (love this stuff!) and served it with DeBoles Organic tomato and lemon pepper spaghetti. Dusted with fresh black pepper and some nutritional yeast? This was heavenly!I splurged with this pasta as we typically stick to only whole wheat or nonwheat pasta's as a rule. this was a great departure, tho, and as it's all organic, not such a guilty pleasure! :)
i've also been nibbling on leftover seitan that I once again turned into nuggets and a load of brussel sprouts (seriously, i think that's been three of my meals in the last three days). Paired with a salad, it's my favorite comfort food meal.
I just treated myself to some new vegan cookbooks (the Garden of Vegan being one of 'em) and cannot wait to shake off this funk and create some new (or, new to me, anyway) stuff to share with all of you! But for now? let's get another look at that salad! hehe :)