Oh yes, my friends, it is officially the start of “May 2-4” here in Canada! Three days of NO WORK! Who doesn’t love the beginning of a holiday?! I have no exciting plans, mind you, and am perfectly content with it. I’ve been pretty busy on weekends over the last little while but May seems to be a quiet month for me and, considering the mid-term I have on Wednesday, I could use a quiet weekend!
I kicked the day off with my second attempt at overnight oats! The first time I tried them I was not impressed, I found it too tart and not heavenly like everyone was saying. But I’m nothing if not stubborn so I thought I would try it with Liberte’s vanilla-flavoured greek yogurt and WOW!!!!! I understand now! It was so good! I can’t explain it anymore than if you threw rolled oats in with your favourite yogurt! 😛
These luscious overnight oats contained the following:
- 1/3c rolled oats
- 1/3c vanilla soy milk
- 1/3c Liberte vanilla greek yogurt
- 1/2tbsp ground flaxseed
- 1/2tbsp chia seeds
- 1tbsp raspberry pie filling
- 1tbsp almond butter
- 2 sliced strawberries
- face rocking
Seeing as it’s the Friday of a long weekend, work was D-E-A-D. So I spent most of the day dreaming up what I wanted to make for dinner tonight. It had to be special because Alan started at his new company yesterday after some extended time off!
It was a total experiment with one hit and one, not miss, but something I wish could have turned out better!
Vegan Pecan Encrusted Seitan with a Black Bean and Corn Salad
The salad was super duper easy and really quite yummy. It was inspired by the quickly over-ripening avocado we had on the counter!
- 1 can black beans (rinsed)
- 1c corn
- 1 avocado, diced
- 1 bell pepper (I used orange for colour)
- 1/2 cucmber, diced
- 1 tomato, diced
- 1 clove garlic, minced
- 1tsp chili powder
- 1tsp paprika
- 1/4c lemon juice (next time I think I’ll use lime though)
- 1tbsp olive oil
All you need to do is throw the ingredients together in a bowl and toss! DONE! NEXT!
These, I wish, had turned out like they did in my mind! But, alas, they did not. I think mainly it was because the seitan was WAY too salty and drowned out the flavour of the pecan. Next time I may try it on tofu or something. Also, I think I’ll bake it next time as well, I found that it didn’t cook all the way through on the grill. Try it if you like and let me know if you come up with something that works better!
- 2tbsp ground flaxseed
- 6tbsp warm water
- 1tbsp flour
- 1pkg seitan
- 1/2c of ground pecans
Stir the flaxseed and water together really well. This is your egg replacer! Next, stir in your flour until the mixture forms a paste. Next, cover your seitan pieces in the mixture! On a plate, add your pecans and roll the seitan through it until covered. Grill on medium heat for about 1-2mins per side. Serves 2-3
I served these dishes with a side of homemade hummus and some garden vegetable Breton crackers.
And, of course, we washed it down with some nice Shiraz courtesy of Jackson Triggs. I’m on a mission to taste all the shiraz made in Ontario in 2007! 2007 yielded an AMAZING crop for wine-making so it seems everyone (at least in the Niagara region) decided to try and make as many different wines as they could! The Niagara region isn’t exactly known for their shiraz but a boat-load of them have sprung up from that year and I must say, they are QUITE comparable to my favourite Australian shiraz!
What’s your favourite way to spend a long weekend?
P.S. Oh yes, if you haven’t yet, run over to Google and check out the homepage! <3