It's been a week of simple eats - which is just fine with me.
One of my favourite quick meals is a Sol Cuisine gluten-free, vegan burger, topped with pickles (gotta have my pickles), ketchup and mustard. That's what I had for lunch yesterday, along with rice chips and hummus. Dinner was sushi, picked up while I shopped at the grocery store. I then stopped in to borrow a book from my sister-in-law. They were having dinner and her hubby gave me a lovely mix of potatoes and sweet potatoes, as well as broccoli. My timing was good.
Here are some other tasty highlights from the week for this What I Ate Wednesday:
On Sunday "Husband Cooking" night, my husband made this delicious veggie soup with tomato broth, navy beans, spinach and rice. Yum!
He also made chickpea burgers with oats and a coating of Panko breadcrumbs. Remarkably, my daughter loves these burgers. It's hard to get any protein into her otherwise. She is a carb queen.
As I said in my Sunday menu planning post, I made a yummy sandwich one day using leftover veggies, rapini and white bean spread. I added Daiya vegan mozzarella shreds, wrapped the tortilla in half and heated it in a pan to melt the vegan cheese. I could go for another right now actually.
I am really enjoying this Citrus Zinger, which I won recently from Ashley Benson Fitness. I'm trying to drink more water (aren't we all?) and I find this helps. You squeeze a half of a lemon or orange right on the bottom of the bottle, and keep it there if you want to add extra flavour as you drink. You can put apples or kiwi or whatever you like in the water too.
Only problem is, my kids keep drinking from my bottle. They want their own Citrus Zingers now!
Looking to Enhance Your Vegetarian Cooking Skills?
Feast, "an online cooking school for the common man," is offering a vegetarian cooking class, starting on May 15th. Participants will learn techniques such as poaching, fire roasting, blanching and vegetable transformation. I'll be taking the class myself, because I would like to "fancy up" my cooking a bit. I'm really looking forward to making Coconut Curried Vegetable Noodles with Cauliflower Steaks. The course is vegetarian, rather than vegan, but I'll be "veganizing" my dishes.
The first class will be released on the same day for everyone to encourage students to share their experiences. Each week, Feast will release your next class. Once you get access to a class, it's there for you to enjoy forever.
Each class, by chef Jeremy Umansky, uses a combination of quick videos and step-by-step images to walk you through the process at your own pace. If you want to see what it's all about, try their fermentation mini-class for free. I want to become a "culinary champion" like Jeremy promises!
Get 15% off the Vegetarian Cooking Class!
The code womanRL15 will take 15% off of the cost of the vegetarian class. You can sign up here. Let me know if you sign up and we can help each other through!
What's your favourite cooking gadget?
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