Post-scriptum.

WTF Strawberry.

This turned up in a pint of strawberries we bought at the grocer's. It's... enormous. Here's my itty bitty homegrown variety pictured below, organically container grown.

Holy freaking crap is probably the phrase I'm looking for. I've never seen a strawberry this big. I really hope this is just innate to the variety of strawberry I purchased and not the result of some freaky-deaky GMO or fertilizer treatment, but I've become a bit of a food conspiracy theorist over time...

Enjoy that shortcake, folks.

Cheers!

Almost Instant Gratification.

Let's get something straight here. I -LOVE- to cook from scratch, but when my stomach's rumbling, hungry bitch mode is imminent, and I can list at least seven things I'd rather be doing than spend #value hours in the kitchen - it really isn't a practical solution. I really do love salads, but... more often than not, I equate dinner with a warm and satisfying meal.

Quandary? Not quite. There IS a delicious alternative to crippling mid-week culinary burnout!

HOT SPINACH TABBOULEH SALAD


Note: this recipe is vegan .

You will need:
* 1 box tabbouleh mix (should come with spice packet, just add water!)
* 3/4 to 1 cup tomatoes, any variety, diced
* 1 1/2 cups fresh baby spinach
* 6 cloves garlic, minced
* 1 Tbs extra virgin olive oil
* juice of 1 lemon (optional)
* salt and pepper to taste

For the tabbouleh, follow the instructions on the label. I use Near East brand tabbouleh mix - just add one cup boiling water, stir well, and refrigerate for thirty minutes. Seriously, can anything beat that? After completing all necessary grainy ministrations, add olive oil to a wok or skillet and bring to medium high heat. Add the garlic and tomatoes, and saute for a minute and a half to two minutes, or until the liquid from the tomatoes has filled the skillet and the garlic is sufficiently softened. Pour the prepared tabbouleh into the pan, add salt and pepper or lemon juice as desired, and gently combined the spinach into the mix. Stir the for a couple of minutes until the spinach is softened and well incorporated into the mixture.

That's it. Serve up with toasted pita wedges and hummus if desired, or spoon over lettuce leaves and cooked, shelled edamame for a hot and cold salad - one of my favorite leftovers-to-lunch quickies.

This recipe works out particularly well because, truth be told, I really don't care for raw tomatoes. The trivial amount of time they spend in the skillet eliminates the mushy, watery factor that really puts me off of them, and I don't have to slice them up absurdly fine and shove them into anonymous veggie sandwiches to mask the texture.

Mmn. That is EXACTLY what I wanted. Tasty, filling, full of greens and good for you. Don't be afraid to add more spinach or to combine some raw spinach leaves into the mix if it suits you - the more good stuff, the merrier. Serve up with a chilled bottle of Reed's Spiced Apple Cider for an edibly orgasmic experience.

Bon bloody appetit, folks. Cheers!

Snackfood Confessional.

I feel like my first efforts were unfairly hijacked, and as this blog just proved its usefulness yesterday...

Torr: HONEY, I CAN'T FIND A RECIPE.
Me: @#$^! IT'S ON MY USELESS BLOODY BLOG.
Torr: <333 ^_^ :D LOL FLATBREADZ kthxbai*

... I really can't bring myself to let it fall by the wayside totally.

So this seems like a great time to bring up my love of snacking.

Yes ma'am, snacking.

Though I'm absolutely a proponent of vegetarians as purveyors of very naughty habits, I'm really not convinced that noshing between meals deserves the heinous rep it's been branded with in recent years. Certainly, snacking rounds out my diet as I typically eschew large meals - and sadly, I don't appear to be experiencing any ill effects as a result. I don't take a normal lunch break, and variety is the cornerstone of my cravings, thus many of my "meals" consist of any bits and pieces that strike me as tantalizing, or staggered munching throughout the day to keep my bitch streak at bay.

So, what's the punchline? Your homework: compile favorite vegetarian snack list, add a witty riposte, post to comments.

Here's mine:

* smoked almonds + tamari
* organic frozen berry medley, as is
* Whole Soy and Co. peach soy yogurt
* fresh fruit: strawberries, oranges, pummelos, mangoes, pomegranates
* whole steamed edamame
* vegetable gyoza, cold
* bars: Odwalla Super Protein, Kashi TLC Honey Almond Flax, Kashi Roll
* pistachios
* raw almond butter
* chilled tabbouleh salad
* Riceworks: Salsa Fresca + sliced avocado
* chocolate covered cacao nibs
* baked sweet potato fries + fresh herbs

Erika, you know which one you're at fault for. x.x

* paraphrased edition; emphasis mine