It has been way too long since I’ve done a WIAW post. If you ever need inspiration for a different, fun, creative meal, be sure to check out Jenn’s blog for hundreds of ideas – so fun!
For this week’s post, I want to share three new to me meals. I decided to branch out a little while grocery shopping this week and picked up a couple of new ingredients, and I think it paid off!
So, let’s get started…
First up, we have a spinach, tomato, carrot, goat cheese, tempeh salad topped with Annie’s Goddess dressing…
Tempeh is a kind of soybean patty. It’s different from tofu in that it’s almost burger like. The kind I picked up also included some garden vegetables.
I’ve only cooked with tempeh once before, and I honestly wasn’t a huge fan. While shopping this week, I picked it up thinking, “Hey, why not. Everything deserves a second chance.”
So, when cooking with it this time around, I stuck with the instructions on the back. I heated 1/2 tablespoon of olive oil in a pan, cut my tempeh into small cubes, and cooked it in the oil until it started to get brown and crispy. And then for a special kick, I added a few dashes of soy sauce right before taking if off the heat.
The verdict the second go around? It tasted a lot better then I remember. However, I think I’m much more of a tofu lover.
Next up is a meal comprised of familiar sounding ingredients that I’ve never thought to combine all together before.
This is a quinoa, black bean, sweet potato bowl topped with salsa and goat cheese…
Super duper easy and filled with protein. The only step that required some prep work was peeling and cubing the sweet potato and cooking it in a tablespoon of olive oil. I decided to go with a simple stovetop method this time around. Good call on my part.
And finally, I leave you with a goat gouda, tomato, and basil mayonnaise sandwich on toasted rye. A-mazing!
I bought a wedge of some goat gouda this weekend at Whole Foods after reading so much about it on Gina’s blog. I absolutely love goat cheese, so again, I thought, “Hey why not.” I think I’m in love, y’all. This cheese tasted nothing like what I expected it to (I had very low expectations). It’s not tangy like crumbled goat cheese. In fact, it’s very creamy and slightly sweet. I can’t wait to use it more in different recipes. YUM!
Oh, and I made the basil mayonnaise by combining a small spoon of olive oil mayo and a couple of squeezes of a tubed basil herb blend.
Happy WIAW, everyone!!!
So now it’s your turn…did you try anything different in the kitchen this week? Any new recipes ingredients, cooking methods?