In honor of St Patrick's Day and Spring occuring in the same week, I present a spread of green food!
My first homage to my favorite color is this lovely little kohlrabi. I have often passed kohlrabi in the produce department, thinking, I will use you someday when I know how to use you, kohlrabi. Then one day I decided I might as well just try it, because that someday would never come.
I brought him home, peeled him, chopped up him and his greens, and boiled them in a tiny amount of water (I think of this as being like steaming, but with fewer dishes to wash afterwards) until tender, and topped him with a mixture of dijon mustard, black pepper, and olive oil.
Results: Delicious! I thought it tasted like cauliflower, maybe a little sweeter. Kohlrabi = success!
Sauces with mustard, in them, by the way, are my new favorite way to top anything. Like Kale and peas (and some corn):
This mustard sauce was mustard, lemon juice, black pepper and olive oil.
And this yummy-yet-unphotogenic salad was all green!
Ingredients: 1 Green Apple (shredded), a lot of spinach, 1 Tbsp Pepitas, 1 Tbsp lime juice, 1 tsp olive oil.
Finally, forget the years of abstaining from animal products: I think what REALLY makes me a vegan is that I made this smoothie one day for breakfast and loved it.
Ingredients: 2 big fat kale leaves, 1 over-ripe banana and a handful of frozen mango chunks.
Look, even my smoothie's contemplating going outside to the lovely (though chilly) spring weather...
I'm breaking down and getting a new computer in the next week or two, folks, so expect more from me soon!