Hope you all had a wonderful holiday weekend! Mine was great! Although I must say that for the past couple of days I've been feeling a bit....idk, some-kinda-way, so I haven't been feeling much blogging. *shrugs* Sometimes its like that.
Anyhoo, I recently tried winging another vegan recipe. I started with my usual basics: sauteed onions & fresh garlic in evoo. Then I filled it with all sorts of veggies on hand; portabello mushrooms, sweet potatoes, zucchini, red & green bell peppers, kale & tempeh. And I added one of my fav spices - curry. Love that stuff!!
I put them on a bed of watercress- a new herb to my pantry.
Then decided to top it with parsley.
Yes, I got really excited about the parsley. Lol.
And no, I'm not that huge a fan of parsley.
What I will & won't do the next time:
Overcooking - I thought that I needed to steam the sweet potatoes but it was totally unnecessary.
Complete prepping before cook start - I started cooking the vegetables and wasn't even finished cutting them up. Bad move. This also added to the food being overcooked.
Overuse of some herbs - Check out the amount of parsley on that plate (above pic). Lol. Nuff said.
Bottom line - That will not happen again.
I paired it with one of my green smoothies.
Kiwi- Pear Green Smoothie
Kiwi-Pear Green Smoothie
2 chard leaves
3 kale leaves
2 ripe kiwi
1 ripe pear
2 scoops of Ruth's Hemp Protein Powder (raw,gluten-free)
1 heaping T of organic Coconut Oil
2 T of Chia powder
1.5 - 2 C of distilled water (depends on thickness preference)
Blended all ingredients to perfection. Enjoyed some with my meal and put the rest in mason jars & refrigerated immediately.
Peace.
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