Weekend & Avocado Miso Dressing

Hi and happy Superbowl Sunday! We’re having a casual family gathering where I’ll be enjoying the company and commercials more than the game. And trying not to eat too many chips and guacamole!

Friday hubby and I headed to Tower Bridge Bistro again for this weekend’s vegan menu and sampled everything between us. The charred and tangy romaine salad with croutons and crunchy capers was divine.

The potato soup was hearty, creamy, and very nice.

There was also these quinoa cakes with veggies, very filling.

And these fabulous crunchy polenta rolls on a bed of chard, kale, and walnuts in a tangy sauce.

Dessert was very creative with these soft, oat chocolate chip cookies that were more like hearty and sweet bread pudding patties and delicious.

And berry custard served in a classy wine glass.

Lots of great inspiration in this weekend’s menu, especially the charred salad and quinoa cakes and ideas are already turning on how I can recreate them.

I’m still working through items in the freezer to clean it out a bit and we had just one veggie burger left in this package of Amy’s Quarter Pound Veggie Burger.

At 210 calories a pop, they’re not super low-cal and I’m not a fan of the huge burger format like hubby is. But 20 grams of protein per patty isn’t shabby and turns out the patty broke up nicely into a kicky broccoli oil-free stir fry with spicy salsa for a hearty, high-protein lunch.

I topped it with nutritional yeast and was very full after!

Miko didn’t understand why I wasn’t sharing the spicy dish with him, he’s a huge broccoli fan.

Finally I created a new dressing too inspired from a Kristen Suzanne hemp dressing recipe. But her version used hemp butter and oil, I lightened it up using an avocado instead and tweaked the spices for a little more flare.

The texture is very thick and creamy, awesome for coating a salad.

And the flavor has a kicky and tangy cumin flavor with a ginger and garlic kick, great for adding a lot of flavor to a flat salad.