gloATL had a weekend of performances set up at the Old Fourth Ward Skate Park and even though it wasn’t clear exactly what would be happening, we decided to check it out. But first, we grilled out over at Star & Simon’s. Or, we watched Simon grill and then enjoyed eating it.
Field Roast’s frankfurters are the best veggie dogs you can get.
Simon made a rack of Gutenfleischer’s ribs. Nom.
We brought leftover chili and Daiya to top the dogs. Star made a kale and kelp noodle salad. And we brought chips & ranch dip.
After dinner, we walked the still-in-progress Beltline to the skate park.
The dancers were in the skating bowls and also moving through the crowd. Skating continued during the performance and sometimes the skaters intricately worked their way through and around the dancers.
Apparently it was a style of dance called Gaga.
After watching and getting rained on a little bit we headed back. And had the Old Fashioned Chocolate Pudding Pie from Vegan Pie in the Sky with coconut ice cream.
Now I know I’ve made Polenta with Lemony Asparagus and Chickpeas before, but I guess I didn’t blog about it. It’s an awesome Spring dish. I used the stove top method for the polenta, used a little oil to fry up the onions and roasted the asparagus rather than steaming it. Polenta isn’t as hard as people make it out to be. It’s pretty forgiving.
Vegetarian Cooking for Everyone by Deborah Madison is one of the first vegetarian cookbooks I owned. It was a gift in .. 1996, I think. And even now as a vegan I use it on a regular basis.
This time I cracked it open for a lentil soup variation, Lentil Minestrone. The only veganizing the recipe requires is to replace the parmesan with a vegan version, or just omit it. This soup straddled the line between a minestrone and a straight up lentil soup. It hinted at Italian seasoning without the obvious oregano and basil. I’m always a fan of something that cooks in one pot and can be a meal in a bowl. With lentils, pasta and a nice veggie assortment this one meets my meal in a bowl needs.
The tempeh wings from the Don’t Eat Off the Sidewalk zine are always popular around here. They’re much better for you than the processed wings you can get. I’ve successfully cut back on the Earth Balance in the sauce before, but didn’t bother this time. I like my sauce on the side so the wings stay crispy. On the side we’ve got some leftover breakfast potatoes and steamed broccoli.
Falafel isn’t that hard to make, but when I saw frozen bags of falafel balls at Trader Joe’s and they were vegan I decided to try them out. These were really good. No complaints at all. I whipped up a quick tahini sauce to drizzle on top. It was tahini, hot water, garlic and lemon juice, I think.
The Kale Slaw with Red Cabbage and Carrot is another recipe from the Whole Living Kick Start Cleanse. And another winner. Of course you pretty much can’t go wrong with kale. And this is another one that sticks to mostly seasonal produce. Also, it’s pretty!