On the menu this past week I have made the following:
- TVP and pepper skewers with peanut sauce. Note: this was from my Tofu class which I have now completed. Only 2 courses stand between me and my Vegetarian Culinary Arts Certificate.
- A revamped version of tabbouleh salad. The changes? I roasted the tomatoes to bring out their lycopene; replaced the bulgur wheat with freekah wheat; used dried parsley and mint instead of fresh (simply because I didn’t have any); added a splash of pomegranate vinegar just for fun. Note: Use what you’ve got at hand to make facsimiles of the real thing. You may even like it better than the original recipe.
- A leftover dessert. I used leftover vegan pie crust, leftover lime curd (not vegan) and leftover white chocolate with coconut milk to make a lime curd tart. Note: Don’t let it go to waste! All food has a purpose, whether it be for resuscitated leftovers or compost.