Happy Sunday! I’m back again posting about food I’ve eaten recently, from snacks to home-cooked meals. I am not vegetarian or vegan by any means, but I have stopped eating dairy, and finding alternatives can be tough at times. I never realized how much of what I normally eat contained dairy! Anyway, here are just a few things I recommend.
Snack: Carrot sticks with vegan ranch (available in most produce sections) and gochujang flavored almonds. I love the vegan ranch, and I feel less guilty using it as a veggie dip. Also, this was the last of my gochujang almonds. *sob*
Dinner: Creamy coconut milk and lemon salmon with green and yellow zucchini squash. I replaced milk and cream for a can of coconut milk in this recipe. I used 3/4 of a can, the juice of half a small lemon, and some dried parsley for this sauce. I lightly seared the salmon first, then added the sauce ingredients and the zucchini, covered, and let simmer for 10 minutes. The salmon was so tender and delicious!
Lunch: BLT wraps with veganaise (available in most produce sections) and lemon iced tea. I don’t know why I’m so obsessed with lemons lately. But they are great in my tea!
Dinner: Pan-cooked rosemary and garlic steaks. As my first adventure cooking steak, I think it turned out pretty good. After searing the steaks on bkth sides several times (until the desired doneness, checked via meat thermometer), I used olive oil instead of melted butter, rosemary, and crushed garlic to make flavor the steaks. I didn’t want them to cook anymore, so I just held the pan and tossed the oil around in the pan a couple minutes, covering both sides of the steaks. This was actually what my husband and I did for Valentine’s. We also made simple garlicky mashed potatoes and baked green beans with olive oil and Worcestershire. We topped the steaks with a drizzle of Worcestershire as well. Delicious!
Dessert: Lastly, I made some peanut butter bars with a chocolate peanut powder (from Fresh Essentials) and fake organic butter (brand was called Melt). I used 2 tablespoons of melted “butter,” 2 large spoonfuls of chunky peanut butter, 2 tablespoons of the chocolate peanut butter powder, and 4 tablespoons of powdered sugar. Mixed together, this made a thick peanut buttery layer to go on the bottom. I then used dark chocolate chips, melted in a bowl over a pot of water to make the chocolate layer. An hour in the fridge and, voila!
The powder is dairy-free and suggested to use for baking, shakes or smoothies, etc. The back also has a recipe for making chocolate peanut butter, so I may try that next time with different liquids to see what makes the best peanut butter.
Thanks for reading! Any suggestions on what I should try next?