Wow Monday got here fast, back to reality today after a lovely relaxing day yesterday. Long runs from home are going to be a challenge for awhile with a lot of construction going on, one of my favorite running paths just became a construction zone for a new subdivision. So I took a little road trip yesterday to another nice running trail in town for my long run and it was a perfect change of scenery.
About a mile of the trail runs through flat, wetland nature preserve completely exposed to the wind before heading into hilly trail paths, very challenging and a great workout!
After getting home, cleaning up, and banging out a few chores, I threw together a huge spinach salad for lunch with sprouted mung beans and Gena’s Carrot Miso Dressing.
Dinner wasn’t so raw last night, but it was a fun collaboration of vegan foods hubby and I created, I threw together a curried tempeh and cauliflower skillet while hubby roasted potato wedges and carrots with fresh rosemary for a delicious plate.
Hubby has been trying more and more vegan foods to replace meat in his diet and I’m so proud of him! In the past I’ve had a hard time finding vegan meat alternatives that he’s really liked, but he found these Boca non-GMO Soy Vegan burgers with great texture and flavor.
And he really likes that they’re high in protein while being low calorie.
His favorite way to serve them is to cook two stove top, slice in half and serve in a hearty wrap with romaine, mustard, catchup, and other veggies.
If you’re looking for a hearty vegan burger, give these a try. And he has one attentive fan every time he cooks them.
I dived into a new 5 lb. bag of Nutiva Organic Hemp Seeds from our freezer to create a new dressing tonight.
True, the bag is not cheap with prices fluctuating between $45 – $70. But not expensive considering it usually lasts me 6 months and stores nicely in the freezer. And hemp seeds are just fabulous for making creamy dressings or tossing into salads. Tonight I decided to create a simple, but fiery dressing with a nice savory kick.
Fiery Sour Hemp Dressing
- 1/2 cup shelled hemp seeds (or hemp hearts)
- 1/2 cup water
- 1 tbsp. apple cider vinegar
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1 tbsp. nutritional yeast
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The ingredients can be tossed into a blender and blended in minutes.
To create a beautiful orange creamy dressing.
I coated a large romaine sprout salad in it for a meal salad.
And a colorful dinner was served.
It’s been ages since I’ve had a french dressing, but this dressing reminded me of a creamier version with a savory kick from the paprika and a satisfying tang while adding a smooth creamy texture that coated the salad evenly.