Today’s lunch and two snacks:
- Leftover vegan white bean gratin and raddichio salad
- Kale and banana smoothie with cinnamon
- Spicy bean dip with quinoa crackers
The crackers really should be called accidental cookies. I made them from leftover quinoa and sweet potato, and used coconut oil and chia seeds and sea salt to bind and season them. Upon tasting them, I realized I could have just added some stevia and probably ended up with something completely dessert-like, instead of ambiguously sweet. That said these crackers work well with the spicy bean dip.
The white bean gratin was a veganized version of a recipe I saw in this month’s Vegetarian Times (see here for a copy of the recipe). I made the recipe vegan and gluten-free with several substitutions an adaptations, and also reduced the oil in the recipe quite a bit. I will be sharing the recipe this week, but right now, all I can think of is time with my planner and journal so as soon as this lunchbox is posted, I am off for some reflective time.
********************************
Chat with me on Twitter or Facebook.
General Disclosures & Disclaimers
{ 1 comment… read it below or add one }
Yum!!! Is there anoything sweet potato can't do? I love that food!
{ 1 trackback }