Today we visited my in-laws for the holiday. That means, of course, that we had to bring something to eat but, surprise, surprise! My mother-in-law made a vegan potato salad (that she found from reading my blog)! It was delicious, made with fingerling potatoes (blue potatoes, too, in there!) and Kalamata olives, along with artichokes. And my sister-in-law brought some fresh asparagus with olive oil and lemon juice. As you can see, my lunch was outstanding! I even brought along some multigrain bread made by the Sprout House in Grosse Pointe Park and also my Earth Balance Buttery Spread. Both were a big hit, even with the meat eaters.
We brought Spring Minestrone adapted from Super Natural Cooking:
2 tbsp olive oil
2 shallots thinly sliced
1 clove garlic, minced
3/4 C brown basmati rice, rinsed
6 C vegetable stock
1 C sugar snap or snow peas, trimmed & cut in half
8 spears asparagus, trimmed & diagonally sliced into 1-inch pieces
1/2 C green peas, fresh or frozen
Sea salt & ground pepper to taste
1. Heat olive oil in a large saucepan over medium high heat then add shallots & garlic & saute until soft.
2. Add the rice & cook, stirring for one minute, then add the stock & bring to a boil. Cover, lower heat, & simmer until rice is tender about 35-40 minutes.
3. Add vegetables & spices to taste. Simmer a few minutes more then serve immediately. You want to add the vegetables just before serving so they stay green & crisp.
It was so nice to be thought of; the meal choices are definitely improving when I’m eating with family. Thank you. xo