Eat Your Vegetables

Sunday we took a carload of "essentials" to Megan. Then we took her to dinner at a restaurant called La Shish. The menu was a blend of Indian and Middle Eastern foods. We ordered 2 entrees and they came with soup and salad. The salad was your typical greens with Greek style dressing minus the spinach leaves. Then they brought the bread which was the naan that Jason makes.
The main dishes were very delicious. One was rice with grilled shrimp and vegetables. The other was a thick ring of hummus surrounding a stew of lamb and vegetables. You dip the naan in the stew and hummus and eat it. Yummmmmmeeee.

We dropped Megan off at her photo lab and went to Whole Foods Market. The superstore for organic and health freaks. We love wandering around in there. Randy tastes the cheese samples and drools over the huge cheese selection. I search for all the different soy based products to stock up on. Like soy yogurt(it doesn't taste like yogurt but it's smooth and creamy and fruity).
Then we checked out their cafeteria and deli. Wow what a lot of yummy looking stuff. I got ideas for foods I've never attempted before.

Tonight's dinner:
Lembas (Elven waybread)

grated daikon radish, one
grated carrot, 3/4 of 1-lb bag baby carrots
minced onion, one
minced garlic, 2 cloves
sea salt and ground pepper to season
Steam 8 minutes.
Cool.
Add:
cilantro, 1 bunch leaves removed from stems

In separate bowl mix:
1-1/2 C. flour
1/2 C. cornmeal
2 T. olive oil
2 eggs, slightly beaten
1-1/4 C. soy milk
sea salt and ground pepper to season

Fold vegetables into batter. Mix well.

Put large spoonful on waffle iron or panini maker and cook until browned.
Serve with favorite condiments: butter, catsup, sour cream, Ranch Dressing or salsa.
It stores well and can be reheated in toaster oven.

To pan fry, use only 1 C. milk and fry in about 4 T. oil until browned on both sides.

A box without hinges, key or lid
Yet golden treasure inside is hid.

Answer: egg

Laters,
Mom