It’s that time of year already, my birthday. Well, not until early next week, but I’m taking a couple of days off work to make it a long celebration weekend. And the weekend started off nicely when I came home to these gorgeous roses from hubby.
Then we headed out to The Chef’s Table for a fancy dinner out. There is typically not a lot of vegan options on their menu, or any at all in this case.
But they’ve never had a problem doing a custom vegan dish since there are talented chefs whipping up plates at the bar. And last night it was a lovely vegan risotto with local tomatoes and mushrooms.
A beautifully colorful and light dish with a delicate drizzle of oil and baby greens.
It’s been a lazy and relaxing day here today which has been nice after a crazy work week, Miko has been getting lots of tickles.
We had a nicely long workout at the gym this morning and I was craving something hearty for lunch after hitting all the weight machines and made a huge kale, tempeh, and hemp seed salad for lunch.
After lunch we ran boring errands to PetSmart and Target before ending up at Whole Foods to grab some fun dinner ingredients. Since it’s my celebration weekend, I grabbed a splurge snack food – Earth Balance Vegan Cheddar Squares. This is a total splurge food that I would rarely by, but it’s a special occasion and curiosity got the best of me after seeing many people gush about these online.
These are the vegan equivalent to a certain popular snack food that I haven’t had in ages, so long that I wouldn’t remember what they tasted like. But the crackers look a lot like them.
And they’re darn tasty! Very cheddar like with a hearty toasted crunch. Maybe just a tad greasy, but that’s okay for an occasional snack treat, right?
For dinner I re-mixed my kale salad leftovers with a new dressing recipe that I scratched down on a whim because I was craving fresh ginger and translated that into a dressing using the ingredients we had.
Raisin Ginger Dressing
- 1/4 cup raisins
- 1/4 cup shelled hemp seeds
- 1″ thick chunk of fresh ginger
- 1 small clove of garlic
- 2 tbsp. lemon juice
- 2 tbsp. tamari
- 1/4 cup of water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings.
The texture of the dressing is thick and creamy, perfect for coating.
And the flavor is wonderfully fun with a sweet and savory gingery garlic kick, great for balancing the stronger texture and flavor of raw kale.
A plate that’s guaranteed to appeal to many guys, right?