Monday, May 5, 2014

Meny May 5, 2014

Smoky black-eyed peas, kale and onions in tomato sauce. Pineapple, banana, strawberry, blueberry, flax seed smoothie. Forgot to take a photo but there are leftovers!

Lentil salad from yesterday with baby kale.


Leftover pizza from Saturday's dinner and a basic side salad with Annie's Woodstock Dressing. Love that stuff.

Since it is Cinco de Mayo (a totally Americanized holiday) and I never need an excuse to have Mexican food I thought hmm, what can I do besides yet another Mex-style salad which are a mainstay in my diet. Mini Pepper Nachos! Let's be real here, this ain't the same as a plate full of corn chips, boca ground, daiya and vegan gourmet sour cream but it IS delicious.
Mini peppers halved and scooped, jalapeno cashew based cheese sauce, soy curls* with cumin, paprika, oregano, granulated garlic and red pepper flakes, black beans, jalapenos, green onions, shredded iceberg lettuce, salsa and guacamole. Freaking good.

*I don't think I would buy soy curls again. They're highly processed and I've just never really loved them. I've had this bag at least 2 years. This is the best way yet as it gave some crunch to the dish since I all but burnt them!


  1. You manage to keep such a huge variety of fruit and veggies in the house -- how do you do that without some of it going bad?

  2. Very funny, smart ass. I was all excited to come here and read about some special crisper bag or storage technique that I was unaware of. FAIL. ;-)