Wednesday, May 14, 2014

New Stuff

A trip to the grocery store means lots of new recipes to try.  I started with a crock pot oatmeal.  This is another way to cook the steel cut oats without a lot of work.  Before bedtime, the oats, frozen mixed vegetables, water, cinnamon, vanilla cashew milk and nutmeg are added to the pot.  In the morning, breakfast is ready.  The cashew milk was a new item, I had been wondering when I would see this product.  I have not tried alone, but  it worked well in the oatmeal.
Later in the morning I made a drink from soaked dates, maca powder, cinnamon, ice and water combined in the blender.  It tasted like what I would imagine date milk tasting.
Lunch was a large salad of spinach, very strong purple onion, soaked almonds, red pepper and mushrooms.  The dressing was made with lemon juice, dijon mustard, maple syrup, olive oil, garlic powder, pepper and hemp seeds.

Maple Dijon Salad
For an afternoon snack, I made some raw cookie dough balls.  Walnuts, quinoa flakes, vanilla, and dates were combined in the food processor. Chopped chocolate chips were then mixed in.  The dough was rolled into balls and chilled in the refrigerator.
Cookie Dough Balls
For dinner we had a Pesto Pasta.  The pesto was made with basil, garlic, cannellini beans, pine nuts, nutritional yeast, lemon and olive oil.  The pesto was served over brown rice spaghetti.  The beans made the pesto much richer than regular pesto.
Pesto Pasta
A side salad rounded off the meal.  I mashed avocado and lemon juice together and topped spring mix with it.

1 comment:

Renard Moreau said...

[ Smiles ] So far, I like what I see — vegan cuisine.