Good morning and Happy Thanksgiving weekend to my Canadian readers. :)
The warm beautiful weather continues!
Yesterday was a madhouse up in here.
I was busy with work when I found out that I advanced to Round #4 of Project Food Blog. Thank you so much for your votes!!! I realized that yesterday was my only chance to bake up my recipe submission because we are going away for Thanksgiving this weekend. The submission is due Sunday! Cue major panic. ;)
Let me just say that I didn’t get to bed until after midnight and my kitchen now weeps!
Last night, I needed a quick dinner and I also made enough of dinner so there would be leftovers to bring to my in-laws this weekend. Whenever I go away I always try my best to bring one vegan dish along.
I started by cooking a bunch of lentils on the stovetop and then I grabbed these CSA veggies from the fridge:
Have you ever seen a cuter green pepper?
I wanted to pickle it so I could stare at it forever, but ultimately I ended up chopping it up. ;)
I also threw in some chopped celery when I noticed that we had some to use up.
Dressings don’t get any easier…
After draining and rinsing lentils, add into bowl with veggies…
Now make your dressing!
Black Pepper Balsamic Vinaigrette
and oil + minced garlic. I used Sunflower oil and 1 clove of minced garlic.
Switch into a bigger bowl when you start spilling things everywhere… ;)
and adjust seasonings as needed.
Delicious, nutritious, and ready in a snap. :)
The perfect high-protein take-along side dish to supplement lunch or dinner.
Check out, what I picked up this week…
I decided I wasn’t going to ever have coffee if I had to drag out and clean our huge coffee maker each day (the last thing my kitchen needs is another appliance in use!), so after reading all your rave reviews, I took the plunge and got a French Press.
I also think I want to grind my own coffee beans fresh. Does anyone recommend a good coffee grinder?
I’m off to squeeze in a workout, shower, pack, and then we are off to the in-laws! Have a great day.