Grilled Eggplant, Bean Salad, And Vegan Cashew Cream
Today was another colorful day of eating for me! I’m fairly sure I woke up this morning looking forward to last night’s leftovers for lunch. That sounds a little sad, but the black bean casserole was so good. After a morning of walks and mini-adventures, I sat down to this plateful of goodness. I gave the last piece of Gardein chick’n to the little man, because he really enjoys it, and just ate the vegan casserole goodness underneath. I think next time I’ll probably shred the chick’n and incorporate it into the casserole.
For dinner, I grilled eggplant brushed with olive oil in my trusty cast iron grill pan. I think I may be in love with that thing. Anyway, it turned out beautiful and so delicious. I’m a sucker for those sexy grill lines. To go with the eggplant, I lightly steamed fresh green beans and made a navy bean salad. I’d prepared the navy beans earlier today, not sure what to do with them, but they were so tasty chilled and tossed in a homemade balsamic vinaigrette with tomatoes. When I made the bean salad, I kind of figured it to be one of those, “I’ll throw this together and never think of it again” recipes, but since I enjoyed it so much I think I’ll play around with a little spice and post the recipe next time.
As a little treat I made cashew cream and strawberries after dinner. The little man went crazy over this stuff and at one point was trying to use both his fork and his spoon at the same time to minimize utensil to mouth turnover time. It’s so simple to make by just blending soaked cashews and a little cold water until light and creamy. I like mine with a little powdered sugar, but I skipped it this time just for the sake of not eating the sugar. I guess cashew whipped cream is a winner; my family loves it, it saves me time, and there’s no sugar!