I made a turkey salad with ~ 2 cups of roast turkey diced, 1/2 cup yogurt, 1/3 c chopped pecans, 1/4 c chopped green olives (stuffed with garlic and jalapeno peppers), a little diced onion, ~1 tsp tumeric, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper
Mixed all together, it looks just like chicken salad 🙂
Served with gluten free crackers and guacamole for a quick lunch.
Well, we prefer the Violife vegan cheese to the Meijer brand – the Meijer one is kinda clumpy and lumpy. And doesn’t taste as good.
Silked pork, sliced radish, and glass noodles with the sauce recipe from the package:
Made a “mac and cheese” with the vegan “cheese” from Violife, broccoli, and ham.
The pork loin dries out easily, so I tried silking it this time. Thin slices lightly coated with cassava flour and salt. It sat for about 30 minutes and then was boiled until not quite cooked. Sauteed with onions, broccoli, and a soy/maple/stock mixture. Served with rice — the pork wasn’t dry!
This was good, but still not quite a creamy, cheesy sauce. I started by roasting a head of garlic – drizzle in olive oil, wrap in foil, and bake at 350F for about 45 minutes.
Saute about 1/2 a cup of diced onion in 1 Tbsp of olive oil. Add one 14 oz can of cannellini beans and heat. Put in blender along with roast garlic, 1/4 cup of bone broth, 2 Tbsp lemon juice, 3 Tbsp nutritional yeast, 1/2 tsp salt, and 1/2 tsp pepper. Blend to a smooth consistency, adding more bone broth if needed. Serve with … in this case chickpea rotini.
Banana flower – very cool as you peel off the tough, red, outer petals, you find proto-bananas
After you peel off the tough leaves, chop the banana flower and soak it in lemon water for at least 20 minutes. This was a sauteed salad — next time, we’ll try it raw.
This was spectacular – I’ve been looking for a replacement for “mashed potatoes”, and tried mashed yuca root. You’ve got to peel it and, as I learned after making it the first time, there’s very fibrous bits at the ends and running down the middle. Chop the root into small chunks and boil in salted water for about 25 minutes.
Remove from the water and mash while they are warm. Mix in a little coconut oil, salt, and garlic.
I made braised shortribs and roasted parsnip today. I also made a baked version of tostones. Steam the plantains (cut the ends off, steam or microwave for ~3 minutes per plantain), cut them into rounds, then squish into a flat nugget. Lightly coat with salt and olive oil, then bake at 425. 10 minutes, flip, and ten more minutes. It could use some sort of sauce, but they are very similar to potato nuggets.
Saute 4 cloves of garlic in 1/2 cup olive oil. Add salt and 1 lb of medium shrimp (peeled and deveined). Cook for a few minutes until the shrimp is cooked. Add 1 Tbsp of lemon juice and 1 tsp of lemon zest. Toss with cooked garbanzo spaghetti. A quick, and tasty, meal.
