You know when people are grilling out in the summer, and you’re a vegetarian so you’re like, “Sure, I guess I’ll have the hockey-puck frozen veggie burger so I can partake in the grilling too,” which makes you feel all whomp whomp? Or when you have a delicious homemade veggie burger ready to go, but you need to turn on the oven in your hotter-than-hell apartment because your patties won’t hold up on the grill?
It’s a decadent, fully-loaded salad that reminds me of sitting by the Seine with Ryan and a glass of chilled white wine.
Ryan and I have been back from Paris for less than two weeks, but while looking through my pictures for this post I realized it feels like a dream. The best kind of whirlwind, but one that I feel more removed from than I expected so quickly. I want it back!
Before we get to the aforementioned salad, I wanted to share some of my favorite pictures and experiences of the trip. If you’re here for the recipe, feel free to scroll on down to the bottom of this post :)
A bartender who often makes drinks that are thrown out and replaced with a glass of wine. A bartender who once made a triumphantly delicious drink, but realized only after the fact that it packed a bit TOO much of a punch. A bartender who’s still honing her craft. It’s like when I started experimenting with baking and thought I could just throw ish together and it would work out. THAT kind of bartender.
Fortunately I have perseverance and patience, which is how this little cocktail is heading your way today.
I had every intension of sharing zucchini chips with you this week, but those will need to wait, because this week we’re celebrating. If you follow me on Instagram, you may have seen that Ryan and I have some news…
I’m in a bit of a tofu phase lately, which probably sounds weird to most of you. As I’ve admitted before, tofu, when not prepared correctly, is downright gross. Yes, gross. This vegetarian isn’t denying it.
However, if you learn how to infuse it with flavor and amp up the texture, it opens up all kinds of meat-free food doors, like tacos, sandwiches, salad toppings etc.
Whenever I find a restaurant that prepares tofu well, I have an internal celebration. I particularly like when I find menus with crispy fried tofu. Well seasoned and crispy tofu may be one of my favorite foods. Such a vegetarian, I know.
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.