Wednesday, January 24, 2007

It's Easy Bein' Green!

Last night's dinner was a conglomeration of all things in the fridge that needed clearing out before the weekly grocery shopping trip. Just so happens, everything was green. From the night before, Shepherd's Pie with lentils and adzuki's on the bottom, onion, carrot, and green beans in the middle (all seasoned with sea salt, pepper, thyme, oregano, and a bit of sage), and my Green Goddess Potatoes (mmmmm, kale!) on the top:I served the leftovers up with some the remaining green beans, which I roasted (thank you, blogger friends, for this wonderful idea!), and some sauteed then steamed Garlic Broccoli. Both were drizzled with a miso/almond butter sauce that was loosely based on a recipe I found on the miso container (miso, tahini, lemon juice and water became miso, almond butter, lemon juice, water, and some agave). Honestly? those veggies needed no accompaniment, no matter how much we love miso. The night before I'd served this Shepherd's Pie with a simple green salad of butter lettuce, cukes, red pepper, shredded zucchini, and some green onion. I topped mine with some Mikoto ginger dressing and mmmmmm, amazing how good a simple salad can be!Couple of before that, I found that I had some FYH Mozz. in the fridge (I swear, I don't love this stuff, keep telling myself to stop buying it, but it just ends up in the cart every so often at the health food store...I keep thinking it will redeem itself, but it never wins me over entirely). Made a killer quesadilla that, likely, would have been even better sans 'cheese'. I started with some garlic herb wraps (using a bit of EB on the bottom and top), put on a little FYH, added some sauteed spinach, mushroom, onion, and red pepper (with a pinch of chipotle pepper), a little more FYH, and in the oven it went to bake until puffy and crispy. I mashed an avacado with garlic, sea salt, and lime juice for a simple quacamole and topped each quarter with that and a tiny bit of Tofutti's Better Than Sour Cream (now this stuff, i love!), then served it to m'self with some of the salsa I made the other day. Mmmmmm. These were fantastic, even if the FYH finally melted, but did so by becoming a watery mess oozing out of the quesadillas. I think next time I'll do a pesto or something instead of the FYH. I also whipped up another batch of my lentil walnut burgers (this time using adzukis in place of black beans as it's what we had on hand). Into the freezer for quick meals any time. The Cap'n can't stop raving about these, how they look like real hamburgers, smeall like real hamburgers, TASTE EVEN BETTER than any hamburger could. Gotta love that! Wanting to eat these on some vegan bread, I tried my hand at the Sassy Soda Bread from La Dolce Vegan. I only used half the optional sesame seeds (that's all I had and I think that the missing ones would have just made this already great loaf better) and think the recipe could use a little more salt, but overall this stuff is amazing. It's so gorgeous and big, and slices well with no yeast whatsoever. I've even been loving it toasted with a little Earth Balance. 'm tellin ya, making my own bread is NOT gonna be good for my waistline...but my tastebuds are sooo very happy!


urban vegan said...

SOMEBODY made their US RDA of VItamin C (and porbably VItamin A, too).

Anonymous said...

My favorite way to eat "quesadillas" is with a thin layer of hummus. The hummus really helps hold them together (just like cheese) and lends a nice flavor. Try it next time.

Amey said...

mmmmmm.... nice lookin' food!

The sheperd's pie with the green goddess potatoes is a great idea!

What recipe do you use for your burgers? I could really use a good homemade burger recipe.

Dori said...

Love the green post!

Although quesdillas are fun we have never really gotten "in" to them, but I have tried flavorful hummous in them and it was good.

I think your burgers looks marvelous too.

Linda said...

That soda bread is exploding with happiness! Congrats!

I second the hummus idea from vivacious vegan.