Spicy Kasha-Veggie Salad

I’ve had a bag of kasha in my cupboard for quite some time now. I was never really sure what to do with it. Sure, I realize you can just cook it and serve it like rice, but I wanted to something more exciting with it. And so the bag sat there. Now faced with an international move, I was determined to finally put my kasha to good use. And so I decided to make Susan Voisin’s Spicy Kasha Vegetable Salad.

I made a few changes to Susan’s recipe. First off, I added more veggies. I believe there was radish, carrot, green onion, tomato, yellow bell pepper, and celery. Second, my grocery store was out of fresh parsley and mint, so I omitted those. Essentially my dressing was a combo of lemon juice and sriracha…yum!

uninspired and tales of woe…and a cool license plate

I’ve just been uninspired in the kitchen lately. I’ve been busy with school, wedding planning, and some other things that keep one busy. I just haven’t been in the mood to cook and when I do it’s usually something quite basic that isn’t really blog-worthy. The one thing that I’ve been eating about once a day for a couple of weeks now is a salad with grilled tofu and a spicy peanut dressing. First up I grill some tofu on my handy dandy George Foreman that I received at my shower. I put that on top of a plate of mixed salad greens. Then I whip up a yummy dressing. For one giant salad I use:

• 1 tbsp. natural peanut butter
• 1/2 tbsp. maple syrup
• 1 tsp. miso
• 1/2 tsp. sriracha (adjust to suit your tastes)
• enough water to achieve desired consistency

I mix these ingredients up in a little dish and then pour over my salad. It’s a quick way to make sure I’m eating healthy.

In other news, we have been experiencing insane weather this month. Observe: Here we have last Thursday – below freezing, snow/rain, absolutely miserable:

Here we are 24 hours later – 68 F, sunny, lots of green:

On an unrelated note, how is this for an awesome license plate? It’s not mine, I was just driving home and happened to be behind this vehicle. It says ‘GARLIC’: