The weather has been absolutely gorgeous! Sunny days and breezy warm nights, exactly what I love about the beginning of warmer months. While I can't wait to get back to work, it's been so nice to have all this extra time to cook, and take walks, and listen to rock n roll. Last night, my sister requested some of Isa's marvelous Chickpea Cutlets and I had some cauliflower and green beans I needed to use. So, it was decided- Chickpea Cutlets, Mashed Cauliflower, and steamed green beans, topped with Derek's wonderful gravy, which as you can tell by the picture, he went a little crazy with.
I also made some apps to satiate the hunger pangs. I made a lovely artichoke, which happens to be one of my favorite veggies (Kale wins the race!). I mixed some Dijon mustard, Veganaise, and lemon juice for the sauce.
Here's a how to guide on how to cook and devour this masterpiece of a veggie!
Then, I made my very favorite food in the entire world; BOBCATS! These were inspired by Derek's stepdad, who made these wonderful treats for us when I wasn't vegan. He put normal Swiss cheese on mine, and prosciutto on the rest. It's something a little decadent we like to treat ourselves to when we happen to have all the acronyms in BOBCAT: Balsamic, Olive Oil, Bread, (Vegan) Cheese, Avocado, & Tomato!
Cut small slices of bread, drizzle with olive oil, top with slices of avocado & tomato, and vegan cheese if you please. Then drizzle maybe 1-2 tbsp of balsamic on the whole plate of BOBCATS. I like mine without cheese, but other might prefer the cheese. :)
You can also toast the bread in the oven before you add the toppings. Bake on 400 for 10 minutes.
Either way, the little pieces of heaven will having you praising the food gods.
For the mashed cauliflower ( which is an excellent substitute for potatoes, and more nutritious too.), I used
this recipe which turned out REALLY well.
Steam the green beans for 20-30 minutes, or until tender. Add a little butter and minced garlic and serve.
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