The day after I got back from Sydney, Andy got back from his field trip, so the past week has been spent lounging at home, running errands around town, but mostly taking a holiday from uni. But it's also been a bit hot (especially compared to Sydney). And, given that Andy has spent the last two months eating food that gets shipped to the island on a barge, fresh veggies have been a big part of our recent menu.
First up, a pile of salad featuring lettuce, basil, tomato, cucumber, and lightly sauteed carrots, onion and zucchini, topped with a Fry's vegan chicken schnitzel. The dressing on the salad was my favourite sunflower butter and miso combination, and it was so morish. Served with a giant piece of bruschetta, this was a light but very filling and satisfying dinner.
We love mexican-inspired food, so even though it isn't authentic, this Mexican-ish salad was super yummy. Lettuce, the crunchy bits from a wombok, some spinach from the garden, capsicum, lightly sauteed carrots, zucchini and onion, topped with a spicy and tomatoey refried beans and a fried green tomato salsa. Yum!
And finally, Asian Cole Slaw--wombok, grated carrot and grated sweet potato with a sesame oil and five spice dressing. Served with broccoli with peanut sauce, and Andy's invention of rice croquettes. This whole dinner was delicious.