Sorry to disappear with no warning - I've been enjoying a wonderful and very busy week of yoga workshops & classes. I'm brimming with energy and inspiration, but there hasn't been much time for cooking or posting. But, I have made a few goodies...
First, I made this very nice dessert bread for our Yoga Bookclub meeting. It's an avocado-pecan bread with lime glaze. Very sweet and very delicious. The recipe was from an old issue of VeggieLife magazine. It caught my eyes way back when - and I finally made it. That dark area is where the lime glaze seeped into the bread, for extra flavor!
Here's one of the many salads we've been enjoying this week - cucumbers, beets, carrots, celery, arugula sprouts, kidney beans, & hemp seeds (oh yeah and lettuce of course!). Besides the kidney beans and hemp seeds, every thing is grown locally! I love that.
Well, I really really really like tofu ricotta these days - ever since I discovered the Tofu Ricotta recipe in "Voluptuous Vegan." This is a quick pizza - a *fabulous* Vicollo brand cornmeal crust from the freezer, some garlic, some tofu ricotta, and some delicious tomatoes. One of the farmers at our farmers market is selling this amazing organic tomatoes, grown in a green house. Oh, they are so red and juicy and tomato-y. It's wonderful.
A nice little hummus sandwich. You can see my inferior-looking store-bought tomatoes. Here is the secret to a sophisticated and elegant hummus sandwhich: sprinkle on some fennel seeds. It's amazing! I learned this from a wonderful little local veggie lunch spot called "Black China Cafe." Oh, it's a very nice touch, try it!
I used the second half of my Trader Joe's premade polenta tube for a repeat of my polenta timbales. Served with tofu ricotta (of course), roasted tomatoes with fresh rosemary, caramelized onions, garlicy spinach and slightly burnt roasted butternut squash slices. OOOOH this was good!
I promise not to disappear for so long again. :)