I haven't posted in forever! Mainly because I've been swamped in school work. On the upside, this week is spring break, which means I have a whole week to cook whatever I want! When I'm not working or studying for AP tests, that is. Also, I've completed a ten piece art portfolio for one of my classes, focused around the theme of the balance and harmony of veganism.
I haven't been doing a lot of cooking, because my schedule hasn't allowed it, there are a few things I've made here and there.
One thing I've been craving a LOT of lately is seaweed. I don't know if my body is in need of some minerals, but I'm wanting it all the time. I've had seaweed salad at restaurants a couple times, and I'm assuming they use kelp noodles. Since I don't feel like ordering kelp noodles off of the internet, I just used arame.
makes one serving
1/3 cup dry arame, soaked for at least ten mintues or until it's tender
1 tbls toasted sesame oil
1/2-1 tsp nama shoyu, or soy sauce
1/2 tsp rice vinegar
While the arame is soaking, mix the sesame oil, shoyu, and rice vinegar.
Toss the arame with the dressing.
Top with sesame seeds and a quarter of an avocado.
Enjoy! It's very easy and very yummy.
If you haven't heard of Dandy-Blend, it's a nice caffiene-free alternative to coffee. It doesn't taste exactly like coffee, but the roasted roots they use gives it a similar feel. I need to jazz it up a bit if I'm making it to replace my usual coffee buzz, but it's good stuff. And dandelion is great for you!
For a mug full:
1 slightly heaping tbls of Dandy-Blend
1/4 tsp cinnamon
chocolate hemp milk
plain rice milk
Pour as much hot water as you normally would for a mug of coffee into the mug.
Put in the Dandy-Blend and the cinnamon and mix.
Fill the mug about 1/4 inch higher with chocolate hemp milk, then fill the rest of the mug up with rice milk as you normally would.
What you get is a slightly chocolately, spiced herbal drink that's pretty tasty.