This lovely morning started with me sleeping in a couple hours later than I usually get up, then getting up and making myself a wonderfully sweet and savoury bowl of oatmeal that completely disappeared!
I cooked some oatmeal in water with wheat bran and at the end stirred in some melon that I scooped out to make the bowl, half a small cantaloupe, a little larger.
The melony bowl of oats was topped with what looks like a mountain of goat cheese and dried cranberries.
Well, I lie when I say the bowl was completely eaten. But it is rather environmentally friendly….
I spent the rest of the morning, and into the afternoon grocery shopping and running errands. I takes me several hours because I walk everywhere, and like to shop in several different directions. Though, I do enjoy myself doing so. There were ice sculptures being set up on the sidewalks! I wish I could have taken pictures, but my camera battery was charging at home.
When I got home I was pretty hungry but wanted to start a couple cooking projects, so I had a quick container of yogurt with Nature’s Path Pumpkin Flaxplus granola and a touch of stevia.
I then set to work in the kitchen, transforming these ingredients into something I’ve been seeing a lot of and was eager to try.
And I must agree, if mine turned out anything like like the store bought or original recipe version, it is absolutely delicious. What did I make? Well, I’m a bit unwilling to pay $5 for a bottle of something so high in fat and calories, so instead instead of Annie’s Naturals, I drew some inspiration from FatFree Vegan Kitchen and whipped up a batch of gorgeous goddess dressing. I don’t know if it tastes the same as Annie’s, but I’m definitely falling in love with it.
The ingredients, all thrown into a (mini) food processor, yielding 12 tablespoons dressing:
- 1/3 package (100 g) lowfat silken tofu
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tbsp dried parsley
- 1 tbsp dried tarragon
- 3 finely chopped green onions (green part only, no white)
My version (using the Calorie Count Recipe Analyser) works out to 18 calories/tbsp, 1.4 g fat, .8 g protein, .7 g carbs, and 50 mg sodium.
The dressing made it’s first appearance in my very late lunch of fish wraps. The outside is my favourite winter green, collards, which where spread with dressing and rolled around some baked Lake Erie striped bass.
The fishy goodness was paired with a juicy pink cara cara orange.
Meanwhile, all afternoon I had had a pot of chickpeas simmering on the stove and when they were cooked through, I again made use of the food processor to produce a batch of roasted garlic hummus. The creamy spread was sprinkled with green onions and enjoyed with a pile of celery and cucumber slices.
Now it’s getting to be time to catch up with some TV, Monk and Psych are calling my name. I’ve been eating meals very late today so I’ll probably have a more substantial snack before bed, but I’ll post it tomorrow.