This was so, so delicious. And I feel extra proud, because it was sorta my own invention. Taking the formula (and edamame pesto recipe) from Appetite for Reduction, I have created my own spectacular bowl!
Seriously. Do you? Because you’ll need it. I started making this salad yesterday.
I believe this is what they call a Chef Salad? Well, the chef is tired. And the chef forgot to put on the sprouts. And the chef needs a glass of wine and a nap. I don’t even drink, people. I will say this: this salad was (mostly) worth all the work. I loved the eggplant bacon, my tofu rocked it, and the herbed cauliflower kicks any crouton’s ass.
And I will also say that I found the dressing to be way over-dilled. That could be my fault, since I use freeze-dried dill. It says to use it like fresh. But I don’t think that was a good idea at all. I’d be willing to try this again, but possibly only when I feel like punishing myself with four hours of prep work in the kitchen.
This is our last bowl for this week, though I am going to make two more next week. This bowl ain’t pretty to look at either, folks.
I think this meal looks sort of like a crazy crab cake–at least the sauce on top. This may be my favorite bowl from the whole week, though you could just call it the beige bowl and be done with it. I had some chives–I probably could have thrown them on top. It’s got Caesar Chavez Dressing, bulgur, and roasted cauliflower (which, p.s., will make your house smell like hot butt when you cook it). But the dressing! So good. The shallot in it was raw, which was a little overpowering. I think next time I’ll possibly cook half the shallot, and leave the other half raw for some snap. That seems like a lot of work, though.
Also, I pretty much love any meal that has capers. And I love, love, love how creamy cashews make this dressing. All in all, I can’t wait to eat it again tomorrow! I also think this would be great with some jerk asparagus, also from Appetite for Reduction.
This is my second go-around with the 40-Clove Chickpeas and Broccoli from Appetite for Reduction. And this time it turned out much, much better. I used fresh broccoli this time, instead of frozen that I did not defrost. My cooking time was waaaay off the first time, and it was so very, very dry. However, it turns out that following the actual recipe leads to success! Uh, who knew?
I had originally planned to top this off with some patented (patent pending) mushroom gravy, but I forgot to buy the mushrooms at the store. Ha ha! So, in comes the Herb Roasted Cauliflower to save the day. I think I was supposed to put some oil in the breadcrumbs, but I totally forgot. It still turned out to be a terrific topping for this dish, and I would totally make it again. Easy, tasty, nutritious, filling–what’s not to love? Oh, that’s right…the gas. Let’s not speak of it.
After getting back from vacation, I think I was really eager to start making my own food again. Because I picked out only the most time-consuming, kitchen-destroying meals for dinner. Good grief! What was I thinking?
This pear and roasted red pepper salad from Appetite for Reduction is like the peacock of salads. Look at it! Also, please note that I totally forgot to buy the couscous–so I just used bulgur that I already had. Hey, it’s wheat, right? Yeah, I’m going to have to try to make this again. I have to take an aside here for the pears–I didn’t even know I liked fresh pears, I usually only have the tinny ones from cans. I was in heaven! I kept sneaking pear slices while everything else cooked.
And I wanted to make the Cauliflower Pesto soup to go with it (also from AfR), since neither recipe had as much protein as I needed to get that day. So, I fired up both food processors and got cooking. When my husband saw the mess I’d made, he went down on both knees in the kitchen, crying out in horror. Not really.
I thought this soup would be green! I have to stop using that dark, dark veggie stock. But it is sooooo tasty.
Both turned out really well, and tasted great together, which is no small feat for me and meal-matching. But the creaminess of the toasted pine nuts went really well with the sharper flavor of the roasted peppers. Hooray!