This is healthy and filling, and I just like having it ready to eat.
[I made this for lunch today. My fresh broccoli florets and fresh red kale for salad weren't fresh enough anymore that I wanted to eat them uncooked, but they weren't unfresh enough to warrant tossing them either, so I made them into soup. I threw some julienned carrots in there too just to clear them out of the fridge. They were leftover from something. The kale added a lot of bulk and some texture but changes the flavor very little. I sprinkled nigella seeds on top. One bowl filled me up. It's good.]
Kale Salad with Avocado Goddess Dressing (from The How Not to Die Cookbook, pg. 72)
This will use up the last of my homemade vegan ranch dressing, as well as the wedge of vegan blue cheese in the fridge with a best by date in October. Mostly I need to buy salad greens and make the buffalo tofu (which will also use up a lot of the hot sauce and some of the vegan butter in the fridge).
If I start broccoli seeds soaking today, I can have them sprouted for this in a week. It'll also use up some of my tofu, BROL, vegan kimchi, and some of the red miso currently taking up too much space in the fridge.
Curried Lentil & Kale Soup (from The How Not to Diet Cookbook, pg. 31)
I'm always looking for easy ways to consume more beans/lentils and dark leafy greens, so this is at the top of my "soups to try" list. The How Not to Diet Cookbook has multiple soups and salads I'd like to try in the coming weeks.
No comments:
Post a Comment