Here we are at Sunday again, this weekend really flew! Looking forward to a productive and good week – yeah, that’s it. And I have a new reason to look forward to Sunday nights with a new show on the Cooking Channel, How to Live to 100 with Jason Wrobel, a high-raw vegan chef with tons of energy and passion. The title is a bit off for me because living to an old age is only a partial reason to live a healthy lifestyle, for me it’s more about being healthy to enjoy life more in the present. But I’m excited to see a plant-based recipe show and the recipes, tips, and inspiration featured. Jason does a nice job of throwing in enthusiastic nutritional tidbits about the ingredients and how they can improve your immune system and even sex life. And he has a cynical, non-vegan neighbor that stops by the set to humorously accuse Jason of eating algae and rocks before being wowed his recipes. Give the show a try for plant-based inspiration and quick, fun nutritional information.
Hubby and I are still obsessed with the pressure cooker, but it was his turn to play with it tonight. And a man cooking is just sexy, right?
He found a pressure cooker recipe for onion soup that he even veganized for me. While he worked on the masterpiece, I threw together a simple salad with organic micro greens and the lemon herb dressing from Jennifer Cornbleet’s Raw Food Made Easy that was simple to whisk together in a bowl in minutes.
It also seemed like a great opportunity to try Trader Joe’s new vegan mozzarella shreds.
The flavor is good, very mozzarella-like, but the texture was more like grated Parmesan, firm and a little chewy.
I liberally sprinkled it on the soup and salad, but it sank into the soup and became gooey. It still added a nice flavor and texture.
And the shreds went nicely with the tangy and crunchy salad, I’ll definitely buy it again.