Poor Shadow, he misses hubby so much this week that he refuses to leave his side of the bed where he waits and pouts.
He stays parked there all day and most of the evening until he gets lonely enough to settle for getting a little attention from me. After another non-stop day at work, I’m tempted to stay in bed with him all day tomorrow. After three lonely nights, I’m ready for him to come home too.
The situation in the kitchen is equally desperate since I’m running low on fresh veggies and was in no mood to grocery shop after work. But one thing preparing raw vegan recipes has taught me is that a salad can be thrown together using just about any odd combo of ingredients. Tonight I dug celery, carrots, sauerkraut, and a red pepper to throw together a salad.
As much as I love my Microplane grater, my cheap and easy-to-clean Ikea grater fits the bill for lazy salads.
I did the Lemon Tahini dressing from Ani’s Raw Food Essentials, which I liked because to came together fast in bowl whisking with a fork giving my over-worked Vita-Mix a night off.
And the dressing coated my salad creation nicely with a bright tang.
Served with lightly salted edamame, dinner wasn’t too exciting, but quick and good.
I was worried that the salad would be too strong with so much sauerkraut/cultured veggies, but it was nicely punchy without going overboard.
I’m really digging the huge jar of cultured veggies in the fridge, it lasts a long time and adds a great zing too salads. And it’s a lot cheaper than the stuff I used to get at Whole Foods. It’s pretty simple to do, initially setting up the jar takes about 15-20 minutes of chopping and shredding veggies, but it takes just a few days to culture then you get a huge jar that lasts in your fridge. If you’re interested in trying it, see this post.