It’s been a bit, right? I completely meant to/planned to post this new favorite recipe earlier this week (at first I thought I would get it up over the weekend, not so much), but other things happened, more about that later! After vacationing up North a few weeks ago, I ate and drank my way through most of Door County. The past few years our rounds have included always visiting one of my favorite places, the Wickman House. One of the best qualities of this favorite place that is they are always willing to accommodate different ways of eating, including vegan/plant based. I really appreciate that the wait staff and kitchen staff are so knowledgeable and willing to work with the front and back of the house to make sure an excellent dish is served. The waitress we had on this particular night even went as far to exclaim ‘ The chefs love a good challenge!’, making us feel like we were less of a pain by requesting an off the menu item. Our basic requirements were a dish that used veggies they had on hand and some sort of grain. We got more than we bargained for, in the best possible way! We were greeted with a plate full of seasonal veggies, couscous and two sauces. One was a simple balsamic reduction and the other was a creamy lemon vinaigrette that was so so good. My mission after that meal? Recreate that dressing!
I’m going to keep this post short and sweet, because really I want to just get to my exciting news already. You know how I said a few things had gotten in the way in delaying this post? Well it was all for a good reason, because over the weekend I got engaged! (Obligatory after engagement picture, here). Everything was a complete surprise and I couldn’t be happier that it happened that way. So, if you see a few more cocktail recipes around here in the coming months, you know why! (I haven’t even started planning, oy!). Do you have any planning tips or things you wish you had/hadn’t done? Tell me! I’ll take any words of wisdom. Thanks for letting me share my exciting news, let’s go make a cocktail and eat some veggies, ok?Print
- 3 cups assorted chopped veggies (I used sugar snap peas, carrots and summer squash)
- 3 cups cooked grain (I used quinoa, but feel free to use brown rice or couscous, whatever you have on hand!)
- For the dressing:
- 1 cup non dairy yogurt (preferable soy yogurt)
- Juice of 1 lemon
- 1/3 cup fresh basil
- 2 tablespoons cashews
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- pinch of paprika
- Grill the assorted veggies over a grill pan over medium high heat. When veggies are cooked (about 5 minutes), remove from pan and set aside.
- To make the dressing: Combine all the ingredients for the dressing in a blender, blending until thoroughly combined. Pour dressing over grilled veggies and grain, serving the dressing cold or at room temperature.