Some Meals of the Week
I recently made Snowdrop's sesame nuggets for the third time, these are always a taste of heaven - she is ingenious, I tell ya! I remember clearly, the first time I made these, with Carmella during our diva uncooking extravaganza. These gems were near the top of our "to do" list that week, and we were two happy girls when they came out so well.
Ok, so I ended up getting a 2 for 1 deal this week when I had leftover sauce from this recipe. For a quick and easy dish I mixed together spiralized zucchini, chopped veggies, the sweet n sour sauce, a sprinkling of sesame seeds and some spicy seasoned nuts - Dinner in less than 10 minutes. Donchya just love those?
A sprouted almond/veggie pulp/yellow flax seed crust made up the base, topped with a basic sundried tomato marinara: hydrated sundried tomatoes, fresh tomatoes, red bell pepper, fresh basil, lemon juice, olive oil, sea salt, dried oregano, and garlic. Over that I layered thin rounds of zucchini, and strips of red bell pepper, followed by chopped red chard mixed with some basil pesto (something else I like to make a big batch of and always have on hand). Next I added crumbled up nutloaf (another leftover item in the fridge), and last but definately not least - a drizzling of cheesey goodness - Made with macadamia nuts, pine nuts, lemon juice, nutritional yeast, water, and sea salt.