Lunch with Lillie

My new friend Lillie, eco/design blogger and all-around awesome girl came over to make lunch with me (she had a day off for passover - how awesome is that?). These were the fruits of our labor: leftover curried split pea soup, braised kale, red leaf lettuce salad with balsamic vinaigrette and cherry tomatoes, french bread and chevre. A lite, yummy lunch for a sunny day in LA LA land.

Thai Curry

Had a jar of Thai Kitchen green curry paste and some tofu on the verge of spoiling, and the lemongrass I bought sunday at the farmers market, and it was time for dinner.

So out of my "Vegan with a Vengeance" cookbook, by Chandra Moskowitz, came this incarnation of her Thai curry recipe.

I overdid it on the lemon/lemongrass a bit, but it proved to make the dish a bit more refreshing. The curry didn't turn out quite as spicy as I like, so I sliced up some daikon radish a (a mild radish - you can find at asian marketplaces and most of the booths at the farmers markets that sell bok choy, lemongrass, etc) and shook a little hot sauce over them. Now, for dessert...no pict but I've been making popsicles with Chocolate silk - a pleasant, healthy, vegan version of the infamous 'fudgesicle.'

Curried Split Pea Soup and Kale Salad

I was in search for an easy, one-pot dinner, and had the dressing, hummos and rice made already. 5 minutes prepping and 30 minutes of simmering later I had curried split pea soup, kale salad with tahini dressing, walnuts and cranberries, brown rice cake and herbed hommos.