It’s Thursday which means my fridge is embarrassingly empty. Seriously, it’s a sad scene. Work has been so stressful that I’ve had no motivation to go shopping after. Plus with hubby on business travel again, I have less motivation to shop and meal plan for just me. But a nearly empty fridge can be a good excuse to use food up and get creative. This is what I dug up for dinner:
Since I still had plenty of cultured veggies left, I decided to try a mustard dressing to go on the salad.
Hemp Seed Mustard Dressing
- 1/2 cup shelled hemp seeds
- 1/2 cup water
- 1 tbsp. Dijon mustard
- 2 tbsp. nutritional yeast
Blend all ingredients in a high speed blender until smooth and creamy. Makes about 2 servings.
I threw together a salad of cultured veggies, chopped romaine lettuce, carrot ribbons, sliced radishes, and cilantro, then coated it in this dressing.
The Dijon mustard went very well with the dilly tang from the cultured veggies and complimenting the slight sour kick.
If you’re a mustard fan, give this quick and creamy dressing a try.
One thing that’s been a pain for me is chopping cilantro, I’ll try to separate the leaves from the stems or hack away at it too sloppily mixing in too much stem. I finally decided to YouTube it and found this much easier and faster way to chop cilantro. And it’s a super quick video.
Hmm, would never have thought to roll it! What veggies do you hate to chop?