Whew! I can’t believe it’s been so long since we last posted. It’s also been awhile since we have been in the kitchen cooking a proper meal, but it happened last night!
First, let’s jump back a couple days. We did go raspberry picking on Saturday morning and it was fun, but quite chilly out. We picked about 5 pounds of raspberries and most of them went straight into the freezer. Of course some went straight into our mouths, but I also made a raspberry puree with pomegranate-cherry juice and poured a pina colada over it. Yum!
Tuesday was my birthday and Ryan was in charge of the surprise outing. He took me on a drive through many cities and side roads and eventually ended up at Midtown Global Market. This place has been on my to-do list all summer, so it was the perfect surprise! Midtown Global Market is in Minneapolis and was opened a few months ago. It’s an open setting for many global vendors to sell clothes, jewelry, groceries, produce, and even has food vendors. We split a vegetarian tamale and a strawberry smoothie before heading to Pepitos for my birthday meal. Here are our goods from the market:
Last night we were finally organized enough to make a meal. We had a bunch of beets that needed to be cooked, so we roasted them per Melody’s suggestion in orange juice, thyme, Dijon mustard, and red onion.
They turned out okay. I guess I wasn’t really clear on how to roast them. Was I supposed to cook them in the liquid, or roast them and then pour the liquid over them? Any insight? They took a long time to cook, so I’ll be trying them with some blue cheese for lunch today.
Then, I used a recipe from Real Food Daily for Blackened Tempeh and Caesar Salad. The tempeh was marinated all day in soy sauce, brown rice syrup and herbs. Then it was dusted with spelt flour and spices and baked.
The Caesar dressing was made with silken tofu, miso, lemon juice, capers, veganaise, olive oil and nori sheets (for the anchovy flavor).
This turned out really well. The dressing was great and we had almost all ingredients except for the miso. I also picked up some veganaise and I am amazed – the previous vegan mayo that I had was the texture of silken tofu and didn’t spread. I’m so excited to use the veganaise more.
Hope everyone has a great weekend!! We’re off to Bar Abilene for yet another birthday celebration for me tonight. The tequila is calling my name.