After writing about my tendency to be uncomfortable in extreme heat yesterday, I was stuck in a thunderstorm in a Whole Foods parking lot when venturing out for Memorial Day Dinner ingredients. I didn’t mind though, because within a half an hour, the weather dropped ten degrees. The only thing that changed in the night’s festivities was that our feast was moved indoors. Everyone contributed to the preparation of the meal and it turned out to be a tremendously delicious, yet overly filling night.
A few weeks ago, I was sent some coupons for free chips from Food Should Taste Good. In the past, I’ve had the Multigrain variety and seriously loved them. They were the perfect balance of sweet and nuttiness from the sunflower seeds, flax, sesame seeds and other grains. Last night, we tried the new Blue Corn Chips and Jalapeño flavors. I preferred the Blue Corn Chips because they had a similar sweetness as the Multigrain, with the addition of the same seeds. I’ve always loved Blue Corn chips but have never had them with quinoa, brown rice, oat fiber, and seeds before. I could eat them daily. However, the Jalapeño were also very tasty and paired perfectly with the Corn Salsa my mom had made. Both would be great with Guacamole too. But what isn’t? In all honesty, I know that I will be buying these Food Should Taste Good chips again. I adore the nuttiness from the seeds and grains too much to not let myself enjoy them again soon.
A slightly messy & partially consumed corn salsa photo…
For our Memorial Day meal, I wanted to make a very simple salad focusing on two local ingredients.
My mother has said that she never has really enjoyed radishes fully. In hopes of changing her mind, I sliced them very thin (without a mandoline because of a horrible experience last summer) and tossed them on top of the local lettuce my parents also picked up at the farmers market.
Earlier in the day, I made Angela’s Better than Bottled Balsamic Vinaigrette that she had adapted from a Dreena Burton’s Eat, Drink, & Be Vegan. Often, I make a simple balsamic dijon vinaigrette, but this dressing was knock-your-socks off good. Really, just make it. It may be the maple syrup that makes it incredible, and a little sweetness never hurt anybody.
My father had picked up the worlds largest rib eye steaks for the rest of the diners to feast on, but my sister decided to go the veg route and share some marinated grilled tempeh with me. The inspiration for the Tempeh was from Kathy’s Lunchbox Bunch blog, my latest obsession. She created a great compilation of her favorite bbq foods for the weekends festivities that will come in handy for the upcoming summer. We also had sweet potato fries, a staple in our home.
Notice the raindrops on the plate? I tried to snap these in the only remaining sunlight I can find, on our back steps…
A favorite seasonal dessert, a Martha Stewart recipe for Apple Berry Crumble, was made by my mother. I asked her to swap the butter for Earth Balance buttery sticks and she used whole wheat pastry flour in place of white. Although she was hesitant to make such changes, we all agreed that it tasted just as wonderful as before. The five of us devoured this spooned over So Delicious Vanilla Bean coconut milk ice cream.
Lets just say, we went to bed with full, happy bellies.
-Do you consider yourself a traditionalist when it comes to desserts? My father, the Brit, who called our dessert “pudding” wouldn’t allow oats to be added to the crumble topping tonight. We all knew it would be a great idea since oats could add the perfect crunch, but we decided not to because it was already veganized.
-Look how tasty this Gluten Free bread recipe looks on Aran’s Cannelle et Vanille blog. I haven’t ever made a yeast bread, and am unsure of what I am really afraid of. Unfortunately, most gluten-free baked items use an abundance of eggs. Maybe this will be a challenge for this week, a veganized gluten-free yeasted bread recipe. Do you bake your own bread?
-The No Meat Athlete’s post about The Vegetarian Diet for Athletes was tremendous. He also interviewed an inspiration of mine, Brendan Brazier, about All Things Energy. I love reading about other athletes who feel they can adequately fuel themselves with a plant-based diet. Of course, I am an advocate of finding whatever works best for the individual, as well.
I hope everyone is having a lovely week so far. I may be heading to one of my favorite spots next Tuesday with V. I really am wishing it works out as planned.