Yesterday I was finally put to the test. We were offered free Annie's cafe for lunch at work, however there were no vegan options. I could've opted for a salad and asked for no meat, but I had already packed my Mardi Gras salad that I was looking forward to, so I went with that. Then, some sweet/evil colleagues ordered Tiff's Treats, which I again had to refuse. But, I felt like one tough cookie and not deprived at all, so I'll chock it up to a win.
One large component of my success yesterday was snacking on a KILLER olive tapenade I whipped up. So easy, yet so satisfying salty. Give it a try:
1 cup pitted kalamata olives
1 tablespoon roasted garlic
2-3 tablespoons olive oil
Salt and pepper to taste
Pulse the olives and garlic in a good processor, then stream in olive oil to reach desired consistency. Season with salt and pepper and you're done!
I've been eating the tapenade with The Pioneer Woman's Olive Focaccia Bread, which is a favorite in our house.
For dinner, I had spotted Stetted's recipe for Indian-Spiced Mushrooms and Lentils a few weeks ago and knew I wanted to make it. She describes it as almost stew-like, and she's right! It was really satisfying. I didn't have any naan, so we ate some just with a fork and I tried some in a tortilla as well - pretty good! Also, I'd never prepared lentils before, so this was a fun experiment - they were easy! If you're looking to mix things up, definitely try this dish!