I hope this post finds all of you doing well. I’ve missed you! It’s been a busy busy couple of weeks, but I am back at it, more excited than ever.
Last weekend I went to Food Blog Forum 2014 in Asheville, NC. Unlike many of the participants there, I had been to Asheville many many times before. This time was SO different, though. I felt like a royal guest! The conference was held at the Biltmore House and Estate, one of the largest privately owned residents in the United States. I am almost ashamed that I had never previously been (after all, I’m a freakin’ NC native) but at the same time, it was not lacking in luster one bit.
Anywho, as was to be expected, the conference did provide a lot of food. Unfortunately, though, only two of the multiple meals provided were vegan. I’m going to admit that I let my tastebuds get the best of me, and I ate a meal’s worth of really good cheese and really great fish. I kept it pescatarian, though, and I felt awesome knowing that ALL of the food provided was grown in or around Asheville, and with consciousness. Amen to that!
Nonetheless, raising my head above vegan water made me crave creamy when I got home. I am back to vegan eating and living, but not without some challenge! Hence, my next few recipes may be more simple than ever just to help me keep ‘em coming!
Until next time, know that I’m even more excited about the list of recipe ideas I’ve created than ever. Also, you can expect more posts from here on out, so PLEASE be sure to check back more often!
With Love and Lavender,
1/4 cup Sauerkraut
3 Baby Bella Mushrooms, sliced
5 oz. Curly Leaf or Tuscan Kale (1/2 of a pre-washed bag), torn and washed
2 tbsp Dijon Mustard (I used Gray Poupon!)
2 tbsp Just Mayo
1/4 cup Filtered Water
1/2 tsp course Black Pepper
Salt to taste
1. Heat a large skillet or wok to medium.
2. In a small bowl, mix mustard, Just Mayo, water and pepper until mixed and runny.
3. Add kale, mushrooms, and creamy mixture to the skillet. Saute for 3-5 minutes until wilted and warm.
To serve: Top with cold sauerkraut, salt, and your favorite savory veggie burger! I used Organic Sunshine brand's Barbecue burger. The sweet/savory combo worked GREAT with the mustardy kale!