Day 119: Quick Burritos with a Magnificent Mango Salad

This was supper FAST. The burritos were the simplest version I make, 1/2 slice lo-fat cheddar cheese, 1/4+ cup canned Vegetarian re-fried beans, and 1 tablespoon Salsa from a jar rolled up in a flour tortilla.

The mango salad made it a meal.

Fresh baby spinach, diced mango, red onion and sliced almonds. Dressed with balsamic vinegar and olive oil, salt & pepper.

Day 120: Veggie Burgers & Sweet Potato Fries

Veggie burgers topped with sauteed onions and cheddar cheese.
Sweet Potato Oven Fries with Avocado Dip
Served with a salad of Spring Mix, grated carrots and chopped celery.

I used this recipe for the fries
http://www.foodnetwork.com/recipes/ingrid-hoffmann/sweet-potato-oven-fries-with-avocado-dip-recipe/index.html

and the dip - except I cut the mayonaise from 1/3 c to 1 TBS (and I use Vegenaise - 1/2 the fat, no eggs) and I used 1 TBS of  low fat sour cream instead of 1/3 c cream cheese.
The dip absolutely lifted the fries (and the burgers) to another level - but we all agreed that next time we would try leaving out the sour cream and the mayonnaise.

Day 117: Polenta and Vegetables

Needed something for dinner quick after a busy day celebrating Purim and shopping with S. Looked in the cupboards and found polenta - so we made this. It was instant polenta, which I have seen disparaged on other sites, but for a quick, comforting, filling, and tasty meal, it can't be beat.

Here's what we did. Cut and onion in half and then into thin slices, minced a clove of garlic, and put them in a pan with a little olive oil to cook for a bit. Rinsed a package of baby spinach leaves and took the bag of broccoli florets that I froze last Saturday - before we left for South Carolina - out of the freezer. When the onions were soft and starting to brown, threw in the spinach and let it start to wilt, then the broccoli and let that heat through. Meanwhile, quartered about 6 Calamata olives, then threw them in with the vegetables.

Made the polenta according to the package directions, then added 1 tablespoon of butter, about 1/2 cup Parmesan cheese and a couple of tablespoons of chopped sun-dried tomatoes.

Split the polenta among four plates

Topped the polenta with the vegetables, then threw some cubed fresh mozzarella on top - Voila - dinner

We had this with a quick chick pea salad made from a can of chick peas, 3 stalks of celery chopped and 2 carrots chopped, mixed with some Newman's Own Light Balsamic dressing.

Day 112: Kale Colcannon and White Beans with Onions

I wanted to make something for St. Patrick's Day, and Corned beef is not an option, so I made Colcannon. Lots of Colcannon recipes use cabbage, but I prefer Kale and there happened to be some lovely looking Kale at the grocery store, so I made it with Kale. Since we don't eat corned beef, and D. asked, "Where is the protein?" I made some white beans with onions, garlic, and a splash of white wine vinegar to go along with the potatoes and kale. Our second course was Kerry Gold cheddar cheese with apples and some Irish Soda Bread.

I boiled and mashed some Idaho potatoes with butter, salt, pepper and soy milk. I chopped up a bunch of kale and cooked it in a heavy fry pan with some water and salt & pepper. then I mixed the two together. for the beans, I chopped a yellow onion and a couple of cloves of garlic, sauteed them in a little olive oil, then mixed with the beans, some salt and pepper and a splash of white wine vinegar.

Day 111: South Carolina Trip Day 4: We make it home without going hungry due to our dietary choices

Lunch: Chipoltle - 2 very very large Burritos, 1 salad with black beans, veggies, cheese, & salsa, and 1 kids meal cheese quesidilla.

Dinner back at home - see Ziti with Ricotta cheese post

Day 110: South Carolina Trip Day 3: Vegetarians on the road

Lunch: leftovers from Day 2.

Dinner: Wildflour Market & Bakery, Roanoke, Virginia
http://wildflour4thst.com/

Found this place on line and used the GPS to get us there from the FABULOUS hotel we stayed at called Cambria Suites.

I had a quesidilla with avocado, cheese and tomato, L/ had the mushroom lasagna, D. had a millet burger - which he said was outstanding. S. had a Greek salad - and some of my quesidilla. We all had cake for dessert - it was D's birthday. Everything was tasty but not outstanding - with the possible exception of the millet burger which D. thought was well done in all respects, including the garnishes and the bread it was served on. The cake was very very very good.

Day 109: South Carolina Day 2 - proving that vegetarians can eat well on the road!

South Carolina Trip Day 2:
Lunch:

Mediterranean Tea Room

I had 

• Mijadarah
• • $8.75
• lentils and rice cooked together spiced with cumin and caramelized onions, served with falaheen salad and pita bread.
• The rice was a little dry but tasty and the falaheen salad (tomatoes, cucumbers, peppers) was excellent. the pita was soft and warm. The portion was so large, I had the leftovers for lunch on Day 3.

Dinner:

http://huntergathererbrewery.com/

• Tofu Marsala

  Pan-fried tofu with portobello & onions deglazed with sweet marsala

  This was served with perfectly cooked asparagus that seemed very fresh and the best mashed potatoes I have had in a very long time. The tofu was perfect, the sauce was  fabulous. The portobella mushroom slices were also good, according to S. who ate them because I am not fond of mushrooms.

  
  

  I want to find a recipe for tofu marsala!
  $12.