It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.All vegans have heard it from people who are bent on making excuses for why they won't go vegan: "I could never live on salad."
And neither could we! If there's one meal type that I've neglected in my Foodie Friday posts, it's definitely salads. Don't get me wrong, I love a good salad, but I'm generally eating anything but salad.
However, I've been eating a few more of them lately, since I'm trying to exercise and eat well in order to be the best matron of honor ever to wear a pink dress.
So as not to get bored with my nightly bowls of crudité, I've been experimenting with salad toppers that add substance, flavor, and a dash of protein.
First up is tempeh. I sliced it, tossed it in a pan with about a tablespoon of olive oil, sprinkled it liberally with ground ginger (because that's how I roll), and sautéed it until just barely browned on the edges.
It tastes great warm from the pan or cooled. I usually only use half a bar at a time, so I store the rest of the prepared tempeh in an old margarine tub for another day.
Next I tried my hand at agave-glazed pecans from 1,000 Vegan Recipes.
They turned out sweet, chewy, and crunchy--perfect for a salad with dried fruit like cranberries or cherries.
Last but not least, I made my 100th recipe from 1,000 Vegan Recipes: roasted chickpeas.
They were slightly crunchy on the outside, creamy on the inside, and had just a hint of salt. I admit that most of these didn't make it onto a salad, because I ate them straight from the bowl.
Come back next week for Foodie Friday's first birthday--there will be presents... for you!