September 05, 2013 September 05, 2013/ Morgan
I just had the idea to do this tonight (when.. well, frankly, I didn’t finish my drawing yet for the next recipe so there) so I didn’t take pictures of all of my meals. Next Thursday I’ll take pictures of everything I ate.
Maybe then I’ll eat less so I don’t have to take pictures.
So here’s dinner!
Vegan Shepherd’s Pie. The filling is a stew made of leftover lentil loaf and veggies. Topped with a lovely amount of mashed potatoes. Is it just me, or is it genius to cook a meal of veggies and mashed potatoes with the gravy built right in?
And Asian Cucumber Salad with toasted sesame seeds. I’ll post a recipe for this later. Oh hell, I’ll type it out right now.
Slice up one huge english cucumber into thin slices and throw into a bowl. In a small pan toast 1 teaspoon of sesame seeds over medium high heat. Watch out – those suckers will go from toasted to burnt in 1 second. No joke. Just stand there and shake the pan around until they start popping and get brown. Then dump them on top of the cucumbers. Add 2 Tablespoons of rice vinegar to the still hot pan and stir in 1/2 teaspoon of sugar and 1/2 teaspoon of kosher salt. Add a pinch of dried chile flakes if you dare. Then pour all of that over the cucumbers. Slice up a couple of green onions and toss everything together. Eat up!
Sure it doesn’t go with Shepherd’s pie really but its what I wanted. And what the chef wants, the chef gets!
September 05, 2013/ Morgan/ 
