Monday, October 21, 2013
Wow. This came out of nowhere!
After a long time of thinking about what to make for dinner, I settled upon some Gardein Scallopini Cutlets. I wanted to try them in the George Foreman Grill.
For sides, I initially wanted brussels sprouts, but found that our frozen ones were waaaay too old and freezer burned, so instead I used mixed frozen veggies. I really wanted gravy, because I always want gravy, and figured some instant mashed potatoes would be a perfect vehicle for that. I also threw together a lemon-butter-parsley sauce for the veggies and chik'n. Finally, some whole cranberry sauce pulled everything together.
Sunday, October 20, 2013
Ack! This week completely escaped me for food blogging!
Hopefully this week I will be more consistent.
This week also marks VegFest Minneapolis 2013! It is coming up already! I will be volunteering at the festival, so come check it out!!!! Lots of fun and food!
OK. So the photo above is a quick soup I threw together. Again, I got major help from the Pacific Vegetarian Pho Soup Base that I added to thinly sliced garlic and onions. I threw in vermicelli rice noodles, then removed from heat and stirred in some "power greens" which was a mix of spinach, baby kale and baby red chard (mainly spinach).
For the tofu: I grilled them on the George Foreman Grill for a bit, then slathered on some quick cilantro-ginger-hot pepper sauce, cut into mini triangles and set on top of the soup.
What can I say? The temperature is dropping here and soup is comforting and fairly easy to make.