Monday, August 7, 2017

Happy Jackson Snack Boxes #34

I've been trying some new recipes, and also making my own old incidentally vegan recipes from my omnivore days, so there are recipes for everything here if you want to try them out: carrot zucchini chickpea fritters on a bed of baby spinach, corn and tomato salad, and vegan tzatziki.

This was good. The tzatziki was thicker than I'd like, but otherwise really nice. I used dill rather than mint in it, because I'm more a dill person than a mint person. If I had a better blender, you wouldn't get the occasional little grit of cashew, but I'm okay with that at the moment. It goes well on the fritters. Altogether, this lunch took advantage of the bounty of summer, with about 10 different kinds of vegetables.

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