My new feature for bYb is a weekly menu update. I plan on listing what I'm preparing at home as well as what's left in the fridge that needs to be eaten along with some recipes for the week. The purpose is to inspire you with a new flavor or ideas, but also as a personal focus on what I'm consuming or need to include in my dietary thoughts.
On the menu:
To be eaten:
This recipe comes from Jeanne Lemlin's Simple Vegetarian Pleasure, which was one of the first vegetarian cookbooks I owned. It's filled with many great recipes I return to frequently. If you have a vinaigrette recipe you like, feel free to substitute it for the one below. I find that salad dressings are the perfect place to sneak in a little healthy twist. Here, you can substitute flax seed oil for all or some of the olive oil in the dressing and it will still be delicious.
1 can of chickpeas, drained a rinsed
1 small fennel bulk, stems and fronds removed, halved a thinly sliced
10-12 black olives of your choice, coarsely chopped (I used niçoise, which are one of my favorites.)
1/2 cup, thinly sliced red onion
3 tbsp chopped flat leaf parsley
10-15 large, cherry tomatoes halved or quartered
Dressing:
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp red wine vinegar
3 tbsp flax seed oil, olive oil or a mixture
salt and pepper to taste
Combine all of the ingredients in a big yellow bowl. For the dressing, combine the mustard, garlic, vinegar, salt and pepper. Whisk to combine and then drizzle in oil as you continue to whisk. Pour the dressing over the combined ingredients and allow to mix and mingle for about an hour. Serves three as a main course, or more as a side.
Update: Here's the smoked apple sage 'sausage' in a salad with onion and tomato. It wasn't over meaty, but very delicious!
On the menu:- Mududara (lentils & rice or lentil pilaf)--more on this and a recipe later
- Chickpea Salad (photo above, recipe below)
- Curried Cauliflower Soup with white beans
- BBQ Riblets
- Smoked Apple Sage Field Roast 'Sausage' with onions and butter lettuce
To be eaten:- Assorted soups (tomato, tom ka & butternut squash)
- Snapea Crisps (I think I have recommended these before, so forgive the repetition, but they are so good. They're tasty, nutritious, low in cars and high in protein. And tasty. You can find them at Whole Foods or Cost Plus World Market. There's also a Caesar flavor, but I'm not as found of that.)
- Almonds
- Citrus (we bought Texas oranges which were ugly, but tasted sweet. Remember, it's what's on the inside that counts!)
- One huge Honeycrisp apple
This recipe comes from Jeanne Lemlin's Simple Vegetarian Pleasure, which was one of the first vegetarian cookbooks I owned. It's filled with many great recipes I return to frequently. If you have a vinaigrette recipe you like, feel free to substitute it for the one below. I find that salad dressings are the perfect place to sneak in a little healthy twist. Here, you can substitute flax seed oil for all or some of the olive oil in the dressing and it will still be delicious.
1 can of chickpeas, drained a rinsed
1 small fennel bulk, stems and fronds removed, halved a thinly sliced
10-12 black olives of your choice, coarsely chopped (I used niçoise, which are one of my favorites.)
1/2 cup, thinly sliced red onion
3 tbsp chopped flat leaf parsley
10-15 large, cherry tomatoes halved or quartered
Dressing:
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp red wine vinegar
3 tbsp flax seed oil, olive oil or a mixture
salt and pepper to taste
Combine all of the ingredients in a big yellow bowl. For the dressing, combine the mustard, garlic, vinegar, salt and pepper. Whisk to combine and then drizzle in oil as you continue to whisk. Pour the dressing over the combined ingredients and allow to mix and mingle for about an hour. Serves three as a main course, or more as a side.
Update: Here's the smoked apple sage 'sausage' in a salad with onion and tomato. It wasn't over meaty, but very delicious!