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?
PrintGrilled Summer Vegetables with Creamy Lemon Herb Vinaigrette {+ a bit of news!}
Ingredients
- 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
Instructions
- 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.
Natalie says
Ohhh what a good idea! Usually those kinda dressings have tahini in them and I was hoping yours would be a bit more unique 😀 Looks so nice! I’ll have to keep an eye out for a yogurt that isn’t super sweetened.
The Frosted Vegan says
It is perfect! I don’t know why I didn’t think of tahini, but the yogurt ended up being perfect! 🙂
Medha @ Whisk & Shout says
CONGRATS! Oh my god, that’s beyond amazing. That’s more than a bit of news 🙂 These veggies look awesome and perfect for when I want a filling meal but don’t want it to be super heavy 🙂
The Frosted Vegan says
Thanks Medha! : ) I kind of am still in ‘shout it from the rooftops happy’ mode, ha!
Saniel says
Congrats, take the time to think of what Is you really want for your day small & intimate, destination, big& lavish. I planned a small & intimate (30ppl) in 30 days in Savannah historic square with the help of family for a reasonable budget. It was beautiful and loved how everything came together. Don’t forget the vegan food and honeymoon.
The Frosted Vegan says
Thanks for your words of wisdom Saniel! I love hearing how other people did their big day : ) Savannah sounds perfect, it looks gorgeous!
Kathleen says
Wow. Great news! So happy for you. Can’t wait to watch the excitement unfold. Best wishes.
The Frosted Vegan says
Thank you Kathleen! : )
Danielle says
Congratulations! Very exciting. I just read a friend’s blog about her wedding and because the florist costs were so crazy expensive, she did them herself! They looked amazing and she saved thousands. Check it out: http://soakandsimmer.blogspot.com/2014/07/wedding-week-flower-arranging.html.
The Frosted Vegan says
Ah thank you! This is perfect, flowers are so expensive and hers look gorgeous!
Julia says
CONGRATULATIONS! aAAAHHH! I’m so excited for you! I’m happy to hear you had such a wonderful engagement, and bring on them cocktails, sister! I can always use a nice booze cruise 😉
These grilled veggies look amazing. That sauce?! Sluuurp!
The Frosted Vegan says
Thank you so so much Julia!! Your comment made me smile, I love it! 🙂 Cocktails for dayzzz.
sweetphi says
CONGRATULATIONS girl! What a fantastic post to share your news in, so pretty and delicious sounding! You’ll have so much fun planning it, if you need any help or just want to vent, I’m here for you 🙂
The Frosted Vegan says
I’m going to have to take you up on that, sooner rather than later! 🙂
AlaskaVegan says
Congratulations! Love the dressing idea and am looking forward to hearing more about those cocktails and the wedding menu planning!
The Frosted Vegan says
Thank you! I can’t wait to plan wedding food, it’s going to be my favorite part!
Dianna says
I don’t know how I missed this exciting news, but I’m glad I backtracked and discovered it! 🙂 Congratulations to you & your husband-to-be, Abby! Such an exciting time, I hope you enjoy every second of it. <3
Alex Caspero MA,RD (@delishknowledge) says
Congrats!!! So exciting!!! Enjoy every minute of it- I know everyone says that but being engaged is such a fun time! This recipe looks delicious!
The Frosted Vegan says
Thank you Alex! xoxo
Ashley Melillo says
Congratulations on your engagement, Abby!!! What an exciting time this must be for you! Also, this dish looks so fresh and delicious, and that creamy lemon vinaigrette sounds AMAZING!
The Frosted Vegan says
Thank you!! xoxo
Ami@NaiveCookCooks says
CONGRATULATIONS girl!!!
hippymomelizabeth says
Hope your happy, Soon you’ll have a FROSTEDBABYVEGAN….It goes fast