When I get home from work, I’m usually confronted with the I-want-dinner-now stare from hungry chihuahuas.
Their dinner is always served before I start preparing our dinner so they can beg for dinner number two while we’re eating. I’m usually just as eager for dinner after a busy day, but like to keep things simple sometimes. While at Whole Foods last weekend, I got talked into a pricey jar of organic salsa when the sampling chef said she uses it in rice and quinoa. I decided to try that last night cooking 1/2 cup of quinoa with frozen corn and edamame in veggie broth and the salsa.
It was a simple meal, just simmer the ingredients stove top for 20 minutes and…
Dinner is ready.
I topped it with nutritional yeast and a seasoning blend for a simple and energizing pre-run dinner.
And had the leftovers for lunch today with Trader Joe’s Vegan Mozzarella Shreds melted on top.
It was a perfect simple and versatile dish where the leftovers could even be frozen for future fast and hearty vegan meals.
I kept things simple and raw tonight with a super simple and fast raw dressing using ginger, one of my favorite ingredients, and a banana for creaminess and a little sweetness.
Simple Ginger Dressing
- 1 carrot, chopped
- 1 banana, peeled and chopped
- 2 tbsp. lemon juice
- 1″ thick chunk of fresh ginger
- 1 tbsp. white miso paste
- 1/4 cup water
Blend all ingredients in a high speed blender and enjoy! Simple, right? Makes 4 servings.
For such a simple list of whole ingredients, the dressing packs a lot of flavor with a smooth and creamy texture.
In a vibrant orange adding appealing flare to salad greens.
It has a wonderful sweet and sour theme without being loaded with sugar and oil. And it was perfect to coat a salad in loaded with sprouts, apple, corn, and spinach.
And top with nutritional yeast, of course. :-)