What's this? Why, a VWAV knish. I made a large roasted garlic and carmelized onion version with Thomas, and a smaller roasted garlic version for myself.
These knishes are in the first three recipes I made from VWAV - I don't recall the exact order but other two were tempeh bacon and the classic pancakes, then I was more than hooked.Knish, organic ketchup, sesame green beans minus the sesame and roasted corn on the cob.I don't think I've posted this yet - it's sweet and savory tofu scramble from a couple weeks back. This was made using those two little bell peppers I showed a few posts back. There's also biscuits and gravy and steamed yellow wax beans.I received tomatillos in my csa share and was nervous about what to do with them. I threw a few in scrambles, but then went all out for a true salsa verde: The salsa verde is on the left, the recipe I used is here. It's one of the spiciest things I've ever made, and I cut the heat in half and added some cherry tomatoes! I do actually like things spicy, on top of that.
Still pretty tasty - I added a bit of lime juice and squirt of agave to cut the heat.
On the right is some organic medium salsa that was storebought, and a plate of nachos with fyh cheddar. I swear I'm done with the fake cheez kick...I just had this craaaving.My food processor thinks it's the star of the show - here it is prior to pulsing a chunky eggplant-tomato dip. The recipe is from New Seasons Market, Thomas and I tasted it there and he wanted the recipe. It has eggplant too, which I've mentioned that he isn't a fan of. If anyone wants I can repost it at a later time.On french baguette slices hanging out in the sun.Italian baked cubed tofu. <3 This is for yesterday & today's lunch salads.
The holy bed of salad greens (no spinach indeed). I was inspired to throw green beans in from a salad on yellow rose recipes. To think I'd never included them before, for shame. These fresh ones (haricot verts) have the perfect crunch.
Okay, that's it from me till later next week when I return from my trip.