This week I had every intention of cooking 3 vegan meals (I'm trying to get us to be vegetarians at least three nights a week for health, environmental, and cost concerns).
Unfortunately, we added chicken to our chopped chicken salad (so good!) and turned our tofu lettuce wraps into steak salad. We did have one vegan meal, the minestrone soup with quinoa pasta. However, if there had been Parmesan in our fridge it would have been perfect! Better luck next week; vegan meals planned are: a veggie loaf, mushroom stroganoff, and apple bean bake. Here's what the Hardy's had this week:
The last time we were in Mobile, Cynthia made this amazing dressing that was like a salad in itself. She makes it from memory from a cook book called
The Well Fed Bridegroom, which she purchased at a cooking demo in New Orleans and later lost in a fire. I recreated this twice this week and would recommend you do the same. Here's a pic, followed by the recipe:
Recipe:
Olive oil or canola oil (I used half and half)
2 garlic cloves smashed, infuse the oil while you get the rest of the ingredients ready
chop and add however much of the rest you see fit:
green onion
shallot
fresh or dried thyme
fresh or dried parsley
chopped olives (one night I used kalamata, one night I used green, both were good)
scoop of sweet pickle relish
splash of pickle juice
splash of sweet relish juice
capers
cracked pepper
squeeze of lemon
pinch of powdered sugar
red wine vinegar (we just poured some wine straight from the bottle)
Friday night: Sushi picnic in bed
Saturday morning breakfast: coffee and beignets
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| I think Christian's are better than Cafe du Monde |
