School's out for the summer!
School's out- forever!
Well, not really forever. Today was graduation day at Daiku's school- this means the end of lesson plans, teaching, advising, and grading for the year. Now, we can turn our attention to the summer and all the promise it holds. And, now I can come back to blogging regularly.
Here are two fabulous warm-weather meals that we have had recently. I love this time of year, when the produce comes in, the farmer's markets start up, and thoughts turn to barbeques, picnics, the beach, you name it.
First, some Barbequed Seitan Ribz from Fatfree Vegan. As soon as I saw this recipe, I knew we had to try it- and am I glad that we did! Words can not express how fabulous these are- please make some right now!
We grilled them on the stove-top grill, since the little hibachi hasn't come out from hibernation yet. The BBQ sauce was home-made because there were no BBQ sauces available that didn't have high-fructose corn syrup as their first or second ingredient- yuck!
The ribz were served with fresh corn topped with lime juice and chili pepper, some home-made potato salad, some cantaloupe, and a dill pickle. Vegan ribs, y'all! Why aren't you making these yet? Go, go!
The second summery meal was a hummus spread. I had made a huge batch of garbanzo beans, and Daiku used some of them to make a spicy hummus. To serve them, we had a mixed green salad, some olives, some harissa, sprouts, cut-up tomatoes, cucumbers, and onions, white and whole-wheat pitas, and... collard green leaves!
I'd seen some fellow bloggers (Melody and Laura) use raw collard greens for wraps, and I was intrigued by the idea. I want to eat raw for one month this summer, just to become familiarized with the cuisine and see what it's like. The one thing I'm afraid of with raw foods is feeling satiated because I have a ravenous appetite (could you tell?!). These collard green wraps make me optimistic, though- they were very satisfying and filling. (Yes, I know, hummus isn't raw, this is just a start, m'kay?)
Raw collard greens are tender and tasty. Can someone tell me why the traditional American method of cooking them has been to boil the bejeeesus out of them for hours in pork water until they're limp and gray??
Ok, I'm off to catch up on all your fabulous blogs, and I promise to post every day for the next week!