Purple Thyme & Recipes for the Week of March 12, 2012
Forgive me, but last week was a week of recovering from travel to Chicago and back. While I was able to take in several art establishments in the city (the conference I attended was for the literary arts), I did experience a lack of vegan, gluten-free dining options. I ate, in fact, a lot of hodge-podge meals from Whole Foods pre-cut veggie mixes and bananas paired with almond butter. It wasn’t the most successful meal-planning venture of my life.
So, imagine my great relief to return home and see a lovely bunch of purple thyme awaiting me on the counter.
I set to work immediately, and soon had a lovely bowl of gluten-free pasta, with olive oil and thyme, and stir-fried cabbage, yellow bell pepper, onions, and tempeh. Served with fresh ginger tea, it was a perfect meal.
One of these days, I need to put together a go-to meal planning list for “on-the-road” snacks. What do you usually do when you’re planning to fly or travel by car? What do you take with you during the traveling part, and what do you do once you arrive in the unfamiliar city?
Served over quinoa, this sounds delicious!
1 head cauliflower, broken into small pieces
a few handfuls of arugula or spinach
1-2 tablespoons olive oil
2 tablespoons golden raisins (soak for a few minutes if they’re not plump)
1-2 teaspoons white wine vinegar
2 tablespoons capers (drained)
2 teaspoons minced tarragon
1-2 tablespoons agave (or sugar of your choice)
salt and pepper
Tuesday, March 13: Italian Potato Salad (from Green Kitchen Stories)
2.2 pounds small potatoes, scrubbed and halved
15-20 cherry tomatoes, cut in half
5 stalks celery, chopped
4 tablespoons pickled capers, drained
1 small red onion, thinly sliced
15 olives, pitted
fresh basil, chopped
4 tablespoons olive oil
juice of 1 lemon
salt and pepper
Wednesday, March 14: Broccoli & Pistachio Soup (from Love and Lemons)
1 tablespoon vegan butter or oil
1 shallot, chopped
2 cloves of garlic, chopped
2-3 cups of broccoli florets
1/4 cup pistachios, toasted
2-3 cups water or broth
1/4 cup milk of your choice (Love and Lemons used coconut milk)
splash of white wine (or white wine vinegar)
2 teaspoons arrowroot powder or cornstarch (optional)
salt & pepper to taste
red pepper flakes, optional
You can really add any assortment of veggies and protein to spring rolls. They work wonders for leftover salads, when you just have a few bites left. Serve these rolls with a good, homemade peanut sauce (I like this one), and you’re good to go.
8 rice wrappers
1 medium sweet potato
1/2 medium onion
1 garlic clove
1 tablespoon chili flakes
2 tablespoons honey (or agave)
1 1/2 tablespoons rice vinegar
salt to taste
Have a great week, everyone!