Digression: I’m hosting the Gluten-Free Ratio Rally tomorrow, so be sure to tune in!
Hooray! Despite freezing temperatures, we’re being persistent in our insistence that it is spring.
Evidenced by Ryan and I making almost identical dishes.
I’m supposed to be out rock climbing right now, but some people will never be on time in their lives. Happily, however, I’m finishing all of the things that I wouldn’t have gotten done later to-night.
So my Gluten-Free Ratio Rally post is all primed and ready to go for the morning.
And here I am now.
To-night, instead of our usual division of labour, I made one lunch, and Ryan the other. (He would have been the benevolent boy that he is and made both lunches, knowing that I would have been busy rock climbing, but I’m going out with a boy whom I used to date, and it seemed odd to Ryan to be at home slaving over a hot stove whilst I was climbing rocks and then pounding pints with this friend. I was inclined to agree.)
So what’s a vegan to make that takes almost no grocery shopping and even less time to put together?
Nutty tempeh salad!
I made up the recipe from the ingredients list of the nutty tempeh salad that A Market serves in its prepared foods section. Win!
- First lunch: Golden chickpea and artichoke salad, from YeganYumYum
- Second lunch: Nutty tempeh salad, to be served with pita (recipe to follow sometime)
To find out just exactly what vegans eat, click there for a link to the category.