I'm determined to plan better to get the most out of the veggies. I start by looking at what I won't use and see if I can juice it. Starting with the peas. I shelled them - It took about a half hour while I rewatched the inspiring documentary Fat, Sick, and Nearly Dead (Watch it for Free!) - and I'm going to juice the pods. Not sure how it will work out, but there seems to be a good deal of water in them.
I'm trying to think more raw, but sometimes when I'm hungry, raw just sounds not-so-appealing. So I took a raw trick - collard green wrapper - and stuffed it with my cooked veggie and tofu scramble.
I sautéed a sliced spring onion and one chopped shitake in annato oil, then added a handful of chopped amaranth and about a 1/3 cup of crumbled tofu with some turmeric and taco seasoning. I put one collard green leaf on top of the scramble in the pan, then topped with a lid and turned off the heat and left it for about a minute. This softens it up, but it still holds together so the filling doesn't leak through when you roll it up like a burrito and eat it. I then topped it with a radish pico de gallo (from my Sweet Grass leftovers below) and some homemade cashew cream and hot sauce.
I also ate at Sweet Grass (yes, again) last night and got amazing vegan roasted garlic soup and a setian quesadilla.
|Roasted Garlic Soup|