I miss the long weekend already, it was quiet and relaxing and somewhat productive. Shadow slept most of it during the days so he could run up and down the halls screaming at 2am.
I spent some time studying for an IT certification exam with a happy chihuahua in my lap.
And ate this simple chard/soy curl veggie soup two nights in a row for dinner.
Hubby tried Gardein’s Chick’n Scallopini vegan “chicken” breasts.
He topped one serving with sauteed mushrooms and broccoli and had another serving sliced in a quesadilla tonight.
The verdict from him for a hearty vegan alternative: Good, not great. Texture was okay, but needed added flavor with sauces. Still a nice, versatile vegan meat alternative that’s low carb and high in protein with 14 grams per serving.
I passed my certification exam today and celebrated by creating a new dressing recipe using up coconut flakes I have in the pantry. I blended them with curry, Dijon mustard, and miso paste for a powerful and kicky dressing with more of a chunky texture.
Coconut Curry Dressing
- 1/2 cup coconut flakes
- 2 tbsp. apple cider vinegar
- 1 tsp. curry powder
- 1 tbsp. miso paste
- 1 clove of garlic
- 2 tsp. of Dijon mustard
- 1/2 cup water
Place all ingredients into a blender and blend to smooth, but slightly chunky texture. Serve and enjoy. Makes 4 servings.
I used it to coat a spinach tempeh meal salad and it added pleasing colorful pop.
The flavor is punchy with kicky garlic, slightly sweet coconut, and tangy curry and Dijon flavors. Almost a little too strong by itself, but pretty awesome spread over plain spinach.