I also made up a big batch of hummus... added in some crushed fennel seeds, sprinkled on some toasted sesame seeds, and then topped it with a dash of argon oil from our recent trip to Morocco. Wow, that argan oil has a *beautiful* flavor - nutty like hazelnuts, but lighter. Very delicious! It was a lovely little dinner affair!
This is one of Mr. Vegan Eats & Treats most favorite meals of all time. Any time I say "what should we have for dinner tonight?," he invariably says "Tofu Watercress Salad!!!!" This recipe is from The Healthy Hedonist. The whole thing comes together in under 30 minutes, and it's full of delicious and super-nutritious watercress, along with a very delicious asian-inspired dressing. Highly recommended indeed!
Here are some goodies from the garden recently. Purple Queen "green beans", delicious strawberries, and some tasty zukes. Mmmmm, garden bounty is the best!
This is a typical breakfast for me lately... a HUGE mountain of fruit. The strawberries are from my friend Jane's farm, and then I just add whatever else I've got around: blueberries, blackberries, nectarines... After I took this picture, I added a big dollop of unphotogenic plain soy yogurt. I always use Wildwood brand soy yogurt, because it is the only plain soy yogurt that is unsweetened. I like my yogurt tart, thank you very much!
Also, my friend Sophia came over recently for some pickling action! You may recall that the two of us embarked on our maiden voyage of pickling together last year... so we decided to make a tradition of it. This resulted in me running around the house all morning making up a song about "Pickle Pals for Life" and how once you have a Pickle Pal, you must stick with your Pickle Pal forever, because these are the rules of the Universe. As you can see, we even made fancy little labels for our dill pickles.
Look how many pickles!! Six jars each! Last year we made Dill Pickles and Bread and Butter pickles... but after tasting the glory of homemade dill pickles, we knew what our priorities were! 100% Dill, baby! Pickles, we has them.
You can see that it is very hard to remain cool and sophisticated when you have just finished making yourself 6 jars of dill pickles.
Sohpia with her giant bounty of pickled goodness! In order for the pickling magic to occur, we have to wait until sometime in September before we can open them. This is the worst part of pickle making for sure. So, until then, I have tucked them in the cupboard where they will not tempt me.
I have been a naughty blogger lately... though you'd never know it, I've been cooking up all sorts of lovely meals, and taking all sorts of pictures, so I promise more blogging this week. I'm gonna catch up with that memory card!