We just got home from a week in Florida, I've gained four pounds, and it's hot here at home for pretty much the first time this summer, so I'm making cold, veggie-filled foods. Here's what we're having this week:
Veggie Summer Rolls
Pasta Salad
My version of pasta salad is 1) vegan now, and 2) tastes better now that I've started using Annie's brand Tuscan Italian for the dressing. It's heavy on the sun-dried tomato taste, which goes well with the other ingredients. I don't normally love sun-dried tomatoes, but this dressing is less acidic than the other Italian dressings I've used and it works well.
Veggie Burgers and Asparagus with Lemon-Caper Mayo
For the days Sameer is fasting, I plan to live off Super Salad with Garlic Caesar Dressing & Hemp Hearts (The How Not to Die Cookbook, pg. 83) and leftovers from the nights I do cook, and I'll feed Simran crudites and veggie dogs or Gardein chik'n fingers.
I'm going to buy an avocado too and make some chocolate popsicles from the cherry chia chocolate pudding base in The How Not to Die Cookbook and blend some canned pineapple with the coconut milk in my pantry and a bit of agave nectar to make some piña colada popsicles, which Simran liked the last time I made them.
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