Made it through another busy Tuesday, woohoo! Leela did too by spending most of it under her layers of blankets.
Poor girl still has snuffly sinus issues after weeks of taking medication for a sinus infection and we need to go back to the vet about it.
Miko is happy as always and ready to party when we get home for the day.
I’m ready to play in the kitchen and threw together another simple avocado salad dressing with a nice tangy and savory mushroom flavor that isn’t too strong. It’s kind of like cream of mushroom soup dressing, but smoother and creamier.
Mushroom Avocado Dressing
- 1 avocado, seeded and scooped
- 1/2 cup chopped mushrooms
- 1 tsp. onion powder
- 2 tbsp. apple cider vinegar
- 1 clove or garlic
- 1/2 cup water, as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The texture is very thick and rich.
Great for coating a salad.
And this hearty meal salad with mixed greens and black beans worked wonderfully with the dressing.
The flavor is tangy with a mild garlic kick and savory, rich mushroom flavor. Not too strong which is perfect for me, I can only take a certain amount of mushrooms before the flavor and texture builds up which I’ve been trying to get over since they are nutritionally dense.
If you’re not a huge fan of raw mushrooms, this dressing is a great way to start warming up to them.
And I’m very proud of hubby! He was at Whole Foods without me and found Beyond Meat Beast Burgers! I’ve been looking forward to these coming out for awhile since he’s a fan of the huge burger format and these are huge!
23 grams of protein per patty is not playing around! More protein than a beef patty and more omegas than salmon with a decent amount of vitamins.
He grilled one of the patties and made a burger wrap using Hampton Creek Chipotle Just Mayo.
Isn’t it pretty?
More exciting is that he loved it! It’s his new favorite vegan patty that tastes a lot like beef for him!