Besides our usual pancakes (sans sausage—need to go grocery shopping!) and coffee yesterday morning, we enjoyed some soup and a salad Jim made Saturday for lunch. Jim rarely follows recipes at all. Let’s just call it a Bulgur & Bean Salad, with corn, onions, mixed herbs (thyme, basil, & chives), celery, carrots & mixed greens. The dressing was a blend of olive oil, Dijon mustard, balsamic vinegar, & agave nectar.
The Vegetable Soup was made with corn, carrots, vegetable broth, celery, bulgur, onions, turmeric, paprika, garlic powder & peas.
And, for dinner, we ate this:
Coconut Lime Basmati Rice adapted & greatly altered from Eat, Drink & Be Vegan:
1 C dry basmati rice (you can also use brown, just cook it for 40 minutes instead of 15-20)
1 13-oz can of light coconut milk
1/2 C water
2 tbsp fresh lime juice (we didn't have so we used lemon balm leaves from the garden--it was perfect!)
1/4 tsp sea salt
In a saucepan, combine rice, coconut milk, water, lime juice & salt. Bring to a boil, then lower heat & simmer 15-20 minutes until liquid is absorbed.
Garlic & Chive Sautéed Tofu/Seitan: all you do is cut up firm tofu into strips or cubes, and the seitan into chunks, pat them dry, then sauté in a little olive oil. We added garlic greens and chive tops (flowers) from the garden and sprinkled a little all-purpose spice in as well.
Finally, we made some Roasted Purple Asparagus from the Farmers’ Market by cutting up the asparagus, drizzling a little olive oil & sea salt, then roasting in the toaster oven for about 10 minutes at 350 degrees.