indian summer vegan dinner with some spritz

it’s been busy around here so finding quick, easy, and healthy meals to make on the nights that i do eat at home is essential. these are a few newbies, topped with an oldie.

these spicy-cheesy kale chips tasted like the spicy version of a healthy cheetoh. i ate the entire bowl. to myself.

spicy-cheesy kale chips

1 bunch of kale, stems cut out, and cut into 1-inch pieces (i used leftover red kale)

1/4 cup nutritional yeast (i found mine in the bulk/bin section at whole foods, cheapo)

1 tablespoon olive oil

2 tablespoons red pepper flakes

2 small garlic cloves, minced

1 teaspoon flaky sea salt

1. preheat oven to 200°f.

2. mix all ingredients together in a large bowl.

3. lay kale on a large baking sheet in a single layer. bake for 45 minutes or until all leaves are crispy.

asian cabbage wrap i threw together. i was sick of the same salad dressings i use so i concocted the one shown here. plus these wraps are a sweet, wheaty contrast to the tangy soy sauce and cabbage combo.

cabbage wrap

1 cup shredded cabbage

1/4 cup chopped bell pepper

1 tablespoon chia seeds

whole wheat tortilla

asian-hummus dressing (for one wrap)

1 tablespoon of your favorite hummus

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame seeds

1/2 teaspoon agave or honey

1. whisk together dressing.

2. roll wrap up and eat.

spritzer potential ingredients. really all you need is sparkling water and white wine. equal parts seltzer and wine. lemon gives drinks a nice little zing, especially in the summer. i have been totally obsessed with this alta maria sav blanc it’s great and refreshing.

couldn’t help ourselves. darren and i have had a frequent buyer’s card sitting on our fridge for a week now. gives us a free pound of froyo – we still spent a little money after that. yikes. frozen gummy bears and jelly beans. yum. i heard once that froyo doesn’t have any calories though.

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