Every evening here is a dinner eating competition between Skipper and Miko, who can finish their bowl of V-Dog fastest?
And move on to each others bowl to clean anything that was left behind. Then hang out in the kitchen and beg while we’re making dinner.
I had a serious case of the blahs this weekend that I blame on the rain and coming from a busy and weird week. Saturday was kind of a bust because it rained all day, which is great, we need it. But I got stuck at the mall for nearly 4 hours while I waited for what should have been a quick software update for my car at the dealership. Turns out it wasn’t so quick on a busy weekend even though I made an appointment. And the mall is just not fun when you’re not in a shopping mood!
I did have a little fun in the kitchen for dinner when I finally got home and sipped a glass of wine. I threw together a quick mixture of bread crumbs, nutritional yeast, Trader Joe’s Everyday Seasoning Blend, and a little salt and pepper to roll chopped zucchini, yellow squash, and tempeh in to bake.
I baked them at 400 degrees for about 35 minutes and they got nicely crispy.
And were just fun dipped in a little ketchup for a kid-style dinner.
Sunday I still had a little bit of the blahs after a mediocre run outside and trying to catch up on laundry and chores at home before heading out to a cheer leading show for my niece. Initially that was supposed to be a quick 1-hour show, but it ended up being over two hours of being crammed in very uncomfortable seating jammed a little too close to strangers in a small gym. Still the show was great, cheer leading is a pretty extreme and serious sport with more gymnastics than cheering now, wow! They also served dinner at the event which we passed on because it wasn’t vegan or even health friendly. You take a small bag of Doritos and mix in taco meat and the other taco contents, crunch it up, and eat the contents out of the bag with a fork. Seriously. We weren’t the only adults passing on that mess.
Instead I threw together a quick tofu curry stir fry when we got home using veggie broth, curry powder, garlic powder, a dash of cayenne, and salt and pepper to taste.
And it was much better. :-)
Tonight I decided to get back into my high-raw grove with a new kale soup recipe that’s tangy, savory, sweet, and zingy.
Kale Apple Soup
- 1 cup fresh baby kale leaves
- 1 apple, chopped
- 1/4 cup shelled hemp seeds
- 2 tbsp. lemon juice
- 1/4 tsp. nutmeg
- 1/2 tsp. coriander
- 1/2 cup water
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 1 large or 2 small servings.
Ah, back to a vibrant green raw recipe, great way to start the week!
Okay, maybe it’s not the most appealing color, but the flavor makes up for it.