I whipped through a couple of cooking projects this afternoon. Having tasty, healthy food on hand for work lunches/quick suppers is a must, since I have such a weird schedule these days!
Cold Soba Noodle Salad:
I dressed cooked buckwheat soba, a cabbage/carrot slaw package, frozen thawed edamame, julienned red pepper, green onions, and tofu in "Sesame Miso Vinaigrette" (with optional ginger, of course,) from La Dolce Vegan. Even though the soba noodles are the slightest bit undercooked, this is SO yummy.
I also made a favorite of mine, Greek-style pasta salad:
Whole-wheat fusilli, chickpeas, cucumbers, tomatoes, olives, artichokes, and feta, dressed with a couple of splashes of "Wolffie's Balsamic Vinegar Dressing," also from La Dolce Vegan. I cut the maple syrup called for in the dressing down a little bit, and I think it's still too sweet for me. Otherwise, this is also fantastic!
For snacks, some roasted red pepper hummus:
I made my basic, no-measure hummus, with a whole red pepper, roasted and peeled, thrown in for color, deliciousness, and extra nutrition.
AND, look what Dan brought home from the Asian grocery store:
LYCHEES! Yum. I think I've been sneaking one every time I've walked by the bag this afternoon. Juicy, sweet goodness.
My Bamix has had quite the workout this afternoon, making both dressings AND hummus. (And that's not including the smoothie I made for breakfast earlier today.) Woo! It's nice to know that if you spend a hundred bucks on a stick blender, it's going to kick it for years.