Ugghhh…the dreaded veggie wrap tray. Cold, moist, bland, barely edible. Crudites. The shittiest hummus you’ve ever bothered to eat. Cookies that definitely aren’t vegan but you might sneak a bite because you just want something that might taste OK, but then they taste like nothing.
Anyway.
I made that kind of stuff, but not so shitty that you don’t know how you’ll make it through the rest of this very long, very boring day.
First up, hummus. Instead of regular chickpea-based hummus, I went with white beans (cannellini, specifically, because it’s what I had on hand) and roasted a whole little head of garlic to throw in the blender with it. The remaining ingredients–olive oil, juice of half a lemon, tahini, salt and pepper–are pretty basic, because I really wanted that sweet, roasted garlic to sing. Served with fresh veggies for color and crunch. Easy-peasy.
Next, the veggie wrap. No mere crudites wrapped in a fucking tortilla, no sir. I started with baked tofu, seasoned simply with soy sauce and a dash of liquid smoke. Then I whipped up a quick massaged lacinato kale salad with a thick, creamy dressing made with herbed cashew cheese, nooch, more nuts, and red wine vinegar. I also wanted avocado, but I didn’t end up using much because they were not great when I cut into them. The big whole wheat tortillas I bought got a quick warm-up on a griddle pan before filling them with tofu and kale. Simple, but full of flavor and texture.
And you know I already had cookies from yesterday’s junk food post. Mmmm, cookies.