My mom prepared tempeh piccata from Chef Chloe's cookbook with oven-roasted brussels sprouts. The meal was divine. She even bought a special bottle of wine as a holiday treat!
Dessert was, um, ridiculous. It was a cobbler with a salty,buttery, pecan-y streusel topping atop a spicy, juicy fruit compote, of sorts. She bought my FAVORITE (brand, not flavor, although the flavor was good) Vanilla Island Coconut Bliss non-dairy treat to pair with the already decadent dessert.
As is our custom, we rounded out the night with what is becoming a more and more lackluster game of Scrabble.
Tonight's dinner was inspired by Green Kitchen Stories' Green Lentil and Yellow Beet Salad recipe. However, in mine I used red beets instead of yellow because that's all Whole Foods had; I left out the pea shoots since I polished mine off the other day; I definitely left out the raw onion because first of all, yuck, and second of all, my stomach would hate me; and I omitted the poppy seeds from the dressing (I thought I had some on hand but I did not). Other than those few alterations, I kept my salad pretty true to the original recipe.
This salad was, like, one of the loveliest things I've eaten in awhile.
Since becoming vegan, I have grown to adore beets. I used to abhor them but now, serve me a beet, roasted, and I'm in heaven. I will definitely be making this dish again. It was so easy, satisfying and flavorful! Additionally, I love that it introduced me to a new green: beet greens! They were surprisingly delicious--soft, not too bitter and not too chewy!
I had a little too much fun arranging my beet greens...ha!
And aren't the illustrations for this recipe adorable?