Dinner tonight was simple, filling, and easy to make–albeit not as photogenic as I might have hoped. (It’s amazing how hunger trumps food styling and lighting!)
- Sweet potatoes “baked” in the microwave. (So utterly easy!) If you’ve never done it, use a fork to poke some holes in the skin of a scrubbed sweet potato, pop it in a microwave-safe dish (preferably not plastic) with a little water, and cover. Cook for 6-7 minutes or until tender, turning the potato over halfway through. To speed cooking further, slice the potato in half lengthwise.
- Spinach with (vegan) cashew cream sauce. I used Joel Fuhrman’s “Kale with Cashew Cream Sauce” recipe from Eat to Live, replacing the kale with cooked frozen spinach. Made a tasty topping for the sweet potato, too
- Basic lima beans. Made from frozen following the package directions. Nice with a pinch of sea salt and a good grind of fresh black pepper.
- Baby greens salad with sliced radishes, and tahini dressing from Kris Carr’s awesome recipe in her bestseller Crazy Sexy Diet.
I also had not one but two (whoops) small date-walnut brownies that my parents sent home with Jeff and me last night after having us over for a fantastic plant-based dinner. At least the brownies were a whole-food indulgence; my mom used Toni Bark’s raw brownies recipe featured in the July 2012 issue of O Magazine, minus the avocado frosting. So good!
That’s all for now; check back tomorrow for another plant-based dinner!