Hello! Did you all survive the Super Bowl last night? I had a blast at my sister's house, where she hosted a "Green & Gold" football party, complete with Green & Gold Jello Shots!
I was happy that the vegan challenge hadn't started yet, because I was dying to try my sister's homemade beer cheese soup...it was so good! I also decided to bring some decadent Golden Heath Bar Blondies, which were decidedly NOT vegan.
I doubled Jenna's recipe, which involved browning butter (a first for me.) It was kind of scary, but smelled sooo good.
Ok, now onto the vegan food!
This morning I had an English muffin with peanut butter, a banana, and coffee with coconut milk for breakfast.
I was happy to find that the English muffins I already had were vegan. Although bread seems like a simple enough food, it will oftentimes contain dairy and/or honey, so be sure to read the labels!
Lunch was nice and easy. Kate found this Amy's frozen meal that I had stashed in the freezer awhile back.
As far as frozen meals go, Amy's are the best. Wholesome, real, organic foods that actually taste good. And they make determining if something is vegan really easy!
This Indian meal really hit the spot - giving me something warm to eat that was ready in just a few minutes.
For an afternoon snack, I had 2 Lara Balls. These are a new flavor I tried: Cherry Almond. They work out to be about 90 calories apiece.
Cherry Almond Lara Balls
(makes 12 balls)
- 10 dates, chopped
- 1/2 c dried cherries
- 1 c raw almonds
- 1/4 tsp cinnamon
- Puree the dates, cherries, and cinnamon in a food processor until it forms a paste. Set aside in a medium sized bowl.
- Pulse the almonds in a food processor until crumbly, like wet sand. Add to bowl with fruit paste and thoroughly combine.
- Divide the mixture into 12 pieces, and roll/squeeze into 12 balls.
- Store in the refrigerator.
Dinner brought about another great, new recipe!
Orzo with Kale, Tomatoes, and Lemony White Bean Sauce
- 1/2 lb orzo (4 servings)
- 1 bunch of kale, cut into small pieces
- 1 c chopped tomatoes
- 1 15 oz can of white beans, drained and rinsed
- 1 large clove of garlic, roughly chopped
- the juice of 1/2 lemon
- fresh parsley, salt, & pepper, to taste
- 1/4 c pine nuts (optional...but so good!)
- In a dry pan over medium heat, toast pine nuts. Shake pan regularly so as not to burn. Once golden, remove from pan and set aside.
- Add kale and 1/4 c water to the hot pan. Stir and steam until bright green and wilted. Set aside.
- Add the white beans and garlic to the bowl of a food processor.
- Add vegetable broth, one tablespoon at a time, and puree until smooth. (I ended up using about 3/4 c of broth.)
- Add bean mixture to pan and warm over medium heat. If too think, add water or broth to thin to the consistency of cream sauce. Season with salt, pepper, parsley, and lemon juice.
- Cook orzo according to package directions. Drain and add to sauce along with chopped tomatoes and kale. Stir to combine.
- If using, garnish with toasted pine nuts.
Creamy...without any dairy!
I'll admit, it this dish was practically screaming for a sprinkle of Parmesan, but I think the pine nuts totally made up for it.
And now I'm going to munch on a few squares of dark chocolate while we watch a movie. Goodnight!