Monday, May 12, 2014

Les Bouchées Quotidiennes

Let me say this: I have hated pickles most of my life. Just the thought of them was enough to make me sick. But now, if I can find just the right kind, I love them. I guess I can chalk this up to my latest love affair with briny, fermented foods. While these pickles are a little expensive, they're well worth it if you can splurge on accoutrements for burgers (or snacking). They also make whiskey sour, extra spicy, and IPA brined pickles. Unlike pickles, I've loved mustard for as long as I can remember. Now that I'm older, I prefer spicier, brinier mustard varieties. Lusty monk is made in Asheville, so it's local, and there are tons of whole mustard seeds in just one jar. So be prepared to feel the burn! I can't wait to put both of these jars on everything. Last night I had leftover veggie burgers with pickles and mustard, and it was heavenly.

I probably sound like a broken record by now, but I am seriously loving red cabbage with Asian flavors. This recipe comes from Isa Does It and it consists of a sesame Asian slaw, quinoa, edamame and sesame broiled tofu. Alright, maybe I'm a little obsessed with this combo lately. I added some cooked quinoa for extra protein, which worked great here. I'm definitely going to double the ginger miso dressing next time because it's so delicious! I can't wait to try red cabbage in different ways this summer.

I used to LOVE getting black bean nachos at Mexican restaurants. Honestly, I sometimes wish I could go to a Mexican restaurant for a big plate of nachos, guacamole, and maybe a margarita. Sadly, this isn't possible for me, but these vegan breakfast nachos definitely make it a little easier! These are topped with roasted potatoes, black beans, scrambled tofu, chopped tomatoes, guacamole, cilantro, and chili lime cholula. I wanted to make the queso but I am out of miso paste right now. These nachos are incredible, which is an understatement, and they would be perfect for a Friday night in! We ate ours with a mix of Kraken, lime and hot ginger ale to make for a perfect meal.

Now that is sort of "officially" summer, I've been craving fresh basil like crazy! I finally bought a little "pre-planted" basil pot to grow in my windowsill. I used it on Friday to make this creamy vegan garlic lover's pasta with tomatoes and GF pasta. I love that this pasta doesn't use soaked cashews, but it's still super creamy and quick to make! I didn't roast my tomatoes in order to make this dish a little quicker, and it was still delicious. 

This isn't food related, but I just had to share: my first knitted scarf! I've been working on it on and off for almost a year, but I finally finished it the other day! It's made from about 1 and a half standard balls of purple yarn. This is the first thing I've ever knitted, so I'm pretty proud of myself! I can't wait to try other projects this summer. It's hard for me to knit during the school year, but hopefully I can find more time this coming semester!

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