Also, just to give you a quick update on a couple of things: When my husband and I got back from our anniversary a few weeks ago, we started a "food plan" for chubby vegans, erk. Yes, I may like my food a bit too much. Thankfully, this is a perfect post to display a salad recipe! Anyhow, I'm incorporating a recipe of mine about once a week for my family to practice portion control with my recipes, and also to have something to blog about. :-) So, that's why I've been coming on weekly, instead of every three days. I hope you'll be patient with me during this time. When I'm fit and trim and where I want to be, I'll have more posts. If you're curious about the food plan, it's put out by http://www.vegfamily.com/ (an online magazine), and the website is http://www.veganweighdown.com/. I got lucky and am one of the testers, so I didn't have to pay anything, and I give feedback on recipes and the website. I don't know what membership costs.
Secondly, I'm going to be a tester for a blogger who just got a cookbook contract - yay! Kathy over at http://healthyslowcooking.wordpress.com/ has got just three months to come up with 150 recipes. I can't post her recipes on my blog, but I have permission to publicize her, like I'm doing now. How does this fit in with my food plan? Well, for the next couple of months, I'm going to have juggle both things and work on portion control. It doesn't seem like her recipes will be giving me problems with calorie-overload. So, all in all, it seems like my own cooking is sliding to the "back burner" (get it?), but I will post at least once a week. Thanks for understanding!
Now for the salad! Isn't it a purty picture?
4 tomatoes, cut into wedges
Approximately 5 to 6 oz. vegan mozzarella cheese, cubed small
1/4 cup packed fresh basil leaves, cut into ribbons (directions below)
3 Tbs. olive oil
1 Tbs. balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
To cut fresh basil leaves into ribbons, simply stack the leaves on top of each other, five or six at a time, roll up and cut into thin strips. You'll have nice thin ribbons of fresh basil - yum. Toss these with the rest of the ingredients into a medium bowl and chill for at least an hour. Bring out and toss again before serving. Feeds five hungry vegans.