20 min biking; 35 min. walk
From the glorious pages of Vegetarian Times, we found our dinner recipe. The March 2007 issue features a peanut butter recipe extravaganza. Knowing how much I adore this particular condiment, I considered it special treat written just for me. Here’s the recipe that gave our dinner some crunch.
Napa Cabbage Salad with Peanut Dressing
Adapted from Vegetarian Times, March 2007
Dressing:
3 T creamy peanut butter
3 T rice wine (mirin)
1 T white wine vinegar
1 tsp honey
2 T soy sauce
2 tsp minced fresh ginger
sprinkle (or more, to taste) red pepper flakes
Salad:
1/2 a head of napa cabbage, shredded
1/2 bell pepper, thinly sliced
1 carrot, grated
3 green onions, sliced
1/4 c. unsalted peanuts (optional but adds great crunch)
Mix the dressing in a small bowl. Mix the salad ingredients and toss with dressing. Serve.
Along with this great salad, I used the Morningstar Farms Chicken Strips. George liked them much more, I’m sure because they’re pre-seasoned. They did taste better than the beef. I made stir-fry with broccoli and carrots.
What I ate today. . .
420 a – slice of flax bread, toasted, with peanut butter & honey
440 a – bite-size samples of new Starbucks coffee cakes, one RF, one regular
600 a – double tall caramel macchiato with skim
800 a – leftover 1-1/2 c. Mexican lasagna, one more coffee cake sample
1130 a – 1/2 quad venti caramel macchiato with skim; 4 T homemade hummus with serving garlic pita chips and 3 carrots
100 p – two peanut butter cookies
200 p – 1/4 c. mango sorbetto
300 p – cup of tea with two squirts vanilla and a splash of milk
530 p – 2 c (or so) cabbage salad and serving stir fry
800 p – two peanut butter cookies
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