Hi friends! Yowza, has it really been almost a MONTH since I my last post?
I thought I better poke my head out here (hung down in shame though it is from my lack of blogging!) and say hello. May flew by with all sorts of fun: one minute it was Cinco de Mayo and a travel weekend with two of my cousins then the next thing I knew it was Memorial Day weekend (woot woot for holiday weekends)! And then a few days later it was already June and time for my mom’s visit. Phew! Busy month! It will continue at this pace until late June as I have a lot on the calendar. I keep joking that I’m going to have to take off the entire month of July to catch up!
The weather has been wildly windy but wonderfully warm so whenever I have a free chance to get out of the kitchen and soak up some vitamin D I’ve been doing that. I’ll let that be my excuse for my lack of blogging time. ;D
In the midst of it all I have still been making my “Shari style” meals. We had some friends over for dinner one night, so I made an Asian-inspired BBQ. (Most of my favorite meals are still the ones where I take what would be a meat-lover’s meal and find a way to make it vegetarian.) Saute shredded cabbage, shredded daikon radish and shredded carrot with a good quality organic hoisin sauce and you have a great substitute for pulled meat sandwiches. You can serve it as a lettuce wrap or on top of a slider bun, open-face style. Garnish with a little fresh chopped basil or cilantro. I also made a batch of black rice (also called Forbidden or Japonica rice), tossed with a sesame vinaigrette and mixed with some shredded carrot, edamame and topped with some chopped tamari almonds.
I love the flavor of buffalo wings (minus the chicken) so here I marinated slices of organic sprouted tofu in some Frank’s Red Hot sauce and grilled it. I took a small amount of some really strong blue cheese (you don’t need much), poured in a little almond milk and used a fork to mash the cheese chunks down into a thick sauce to serve on the side. I loved this meal!
We’ve been grilling a lot lately since it’s been so hot here. Here I grilled a homemade black bean burger, along with some zucchini slices and sweet potato fries. (Fans of Alexia frozen fries: put your fries right onto your grill if you don’t want heat up your kitchen with a hot oven – just lay down some foil or a flat cast iron griddle to keep them from falling through the grates).
Do you have any ‘meaty’ favorites that you like to convert to plant-based?
Have you been grilling out a lot already this season?
– Shari B. =)