So, yeah. I haven’t posted in a few days, mainly because…I got a second job! My pal Lindsay was able to score a temp job for me at Meals on Wheels. I’m helping them receive donations during the holidays, and while it’s all data entry, the people I work with are wonderful, so I love it! So I cook in the morning, come home, shower and eat, and it’s off to work again. After months of having my afternoons all to myself, it’s been a little hard to be working all day. I miss knitting in the afternoon, listening to podcasts, or reading a book, blogging, surfing the web, or sewing. But hey, it’s a little extra money, it’s fun, and it’s helping out people in need. I’m not sure how long it will last, maybe a week, maybe a month.
Anyway, I haven’t had as much time to blog, since my evenings have been filled with ashtanga yoga classes or wine dinners or stitch n’ bitch parties. All the same, I thought I’d share a few fun things with you.
- Rice Dream Horchata! Oh my, this stuff is good. We sometimes order horchata at Mexican restaurants, but I’ve never attempted to make it at home. And here it is, already made, and dairy-free.
- Vegan Lunch Box. This mama is the bomb. Her child takes the most awesome lunches to school every day! I have found so many great ideas here for meals and snacks.
- Erik’s Diner podcast. I’m loving this guy. It’s all vegan news and interviews, recipes and ideas.
- A delicious vinaigrette. This stuff is so good…toss it with some baby spinach, black beans, diced avocado, diced tomatoes, and whatever else you have. Yum.
Dijon Lemon Vinaigrette
- 3 tablespoons vegetable broth or water
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 2 teaspoons vegetarian Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Combine all ingredients in a jar, cover tightly, and shake vigorously. Store in refrigerator.
For my favorite version, Cilantro-Lime Vinaigrette, add 2 tablespoons minced fresh cilantro and 1 tablespoon lime juice.
Makes 2/3 cup.
Source: Cooking Light magazine.