Happy Saturday! So glad it’s the weekend and the weather is sweet! But I had to spend a good part of it indoors today catching up on house work from being sick and lazy most of the week. :-P By lunch time, our kitchen was still bare, it’s been over a week since my last market trip (gasp!). I did have one more Sunshine Burger in the freezer, carrots and sprouts to create an odd, but tasty, lunch.
I crisped it up over medium heat with a little olive oil.
While I threw together a dressing of miso, agave nectar, Dijon mustard, and coconut vinegar.
Then crumpled the burger with carrot ribbons and sprouts and tossed in the dressing.
It actually was a delicious lunch with a little sweetness, tang and the crunchy burger crumbles made a great texture add.
But no worries, I did make it to Whole Foods before dinner time to load up. :-) $117 later, our fridge is packed! For some reason, I really wanted to use the huge jicama I picked up in a dinner salad. Since it’s kind of sweet with a cool, crisp texture, I decided on a spring-themed fruity salad.
Which Ani’s Orange Miso Dressing from Ani’s Raw Food Kitchen is perfect for with salty and sweet thing going on, especially when I grated extra fresh ginger into it.
I loaded the salad with shredded jicama, spinach, chopped oranges and apples, sprouted black quinoa, cucumber, carrots and sunflower seeds before coating it in the dressing.
Since Follow Your Heart Vegan Gourmet Cheddar was on sale at Whole Foods, I couldn’t resist.
And it seemed perfect to grate on top of the masterpiece salad.
Love the sunlight in this pic, so nice for a change!
Hubby was so sweet to make vegan garlic bread in the oven for us to share using Earth Balance, so I had garlic bread with my sweet salad for an interesting combo. It was a wonderful dinner, especially when washed down with a little wine.
Have you ever tried Sunshine Burgers?