Later on I made a smoothie with raspberries, pineapple and beet greens.
While I was making dinner I made a juice with beets, and pineapple. Very basic, but very good. Pineapple is the best at muting the dirty, I'm sorry "earthy" taste of the dreaded beet.
For dinner I made Tabbouleh salad and served it with lemony garlic potatoes, and salad with hummus dressing. Full disclosure, the Romaine was in my crisper drawer on it's last breath, so I chose to use it. This is a saving money challenge so wasting food because of rules is just not going to happen.
The lemony garlic potatoes are from Veganomicon, and I have made them so many times I have the recipe memorized. I haven't even made them in almost a year, and the recipe still came right back to me. They're that good. I will say that I cut the amount of oil a lot when I make them. The recipe calls for 1/3 of a cup, and I use like one tablespoon, last night I used only one teaspoon.
|Love that color!|
|So tasty and satisfying!|
I have a couple of leftover carrot hot dogs, so I think I'm going to mash them up and use them as a binder for the lentil burgers I'm making today. They'll do double duty, bind and add a great salty, smoky flavor!I think what I like most about this challenge is that it's forcing me to get creative, and I feel like my brain is buzzing lately!