Chili (looks good, but looks are deceiving)
I over slept this morning. Apparently Soldier Ride wore me out more than I knew, so for breakfast we decided to step outside our comfort zone and make 4 ingredient pancakes and compote for breakfast. Wait… that’s what we always have. Sorry, today was a go-with-what-works day as we ate breakfast late and that threw the day off. Today is also is the day I finally got sick. We had heard that most people feel really crappy the first couple of weeks. Well, I crammed the crappy into 2 days. Now I need to clarify – I hardly ever get sick and when I do it is normally the plague or H1N1 or something terrible like that. The Lady adapted and for lunch she made veggie chili, this is a long running dish at our house but it is normally made with salt. It was not the most amazing meal we have had, I ate little to none, and was not that sad. For dinner the Lady made Chana Masala (curried chickpeas), and this may be my new favorite food. I ate only a little, and was sad because of it. However, she did whip me up some chocolate cookies made with beans since I had a bit of a sweet tooth. I might love chocolate beans.
We also knocked out chili for the week.
To get ready for the week, we used this day to prep dressings including more of the rocking caesar salad dressing, cut veggies and catch up on the ever compelling Pretty Little Liars.
- Chana Masala (recipe here – omit salt and oil, so sauté in water; served without grains, but added raisins and red pepper)
- Chili (just kidding… you don’t want it)
- Vegan Ceasar Dressing (below)
Vegan Caesar Salad Dressing – Based heavily on the recipe here by Elise of Hungry Hungry Hippie. She did a great job with it, I just had to modify it to work for us without the salty stuff, then I added a couple of extra ingredients to make it taste more like my momma’s. It was awesome, and I was really craving it. Thanks Elise! This makes about a bottle worth if you bought it at the store. Keep that in mind if you are only making it for yourself.
- 1 c. Cashews, soaked for as many hours as you can stand it. They’ll get creamier in the dressing.
- 1 c. Water
- 1/4 c. Nutritional Yeast
- 1/4 c. Lemon Juice
- 1/8 c. Tahini (could omit if you want it lower in fat)
- 1 piece of Sushi Nori (roasted seaweed used to roll sushi)
- 1/8 c. Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 2 Cloves of Garlic
- 1 Tsp Black Pepper (can add more; fresh ground is better)
Blend drained cashews and water until smooth. Chill to thicken. Try at least 30 minutes. Add remaining ingredients and blend until smooth.
Notes from Elise: The longer you soak the better. It will be soooo much creamier and smooth. I soaked my nuts (a combo of brazil nuts, cashews, hazelnuts, and marcona almonds) for 10 hours. Then I drained them, added the water, blended them, and refrigerated it overnight. It gets much thicker when chilled so I highly recommend you don’t skip the cooling step. Plan in advance! Start soaking for tomorrow’s lunch now! You can’t over-soak the nuts.
Any combo of white nuts will taste great. I’m partial to a mostly cashew and brazil blend, but macadamias, hazelnuts, and marcona almonds all work.