Hey guys!

Glad my storage tips were helpful.

Question of the week: what’s a girl to cook when she’s out each night, leaving her apartment at 6:30 a.m. each morning, and working in between? There are obvious answers to this question: big salads, quick soups in the Vitamix (easy to make before work), overnight oats (I’m loving some variations on Angela’s vegan overnight oats right now, made with homemade almond milk), and dips and spreads from my Sunday food prep. But of course, I get a little sad when a week or two goes by wherein I don’t try out any new and exciting recipes, both because I miss my culinary arts, and also because I hate coming to you, my readers, empty handed!

Last night, at 11:15 p.m., as I attempted to breeze through some work reading, answer a client email, and brush my teeth for bed all, I also gave a little thought to what I could possibly prepare that would cost me no time at all, and would also help me use up some veggies before my trip to Chicago this coming weekend. I wanted something versatile, fresh and raw, and adaptable.

What I came up with was a recipe for simple marinated raw veggies. Is it my most ingenious recipe? No. My most photogenic? No. My most original? Certainly not. But it is quick, easy, tasty, and close to nature, which means it fits all of my criteria for quality eating. And my favorite thing about these veggies is that you can do with them what you will: dump them on salads, snack on them plain, throw them on top of zucchini pasta, eat them with soup, eat them with cooked grains or a baked potato: the options are limitless.

So, too, are the veggies you can use. I had carrots, cherry tomatoes that were on the brink of mushiness, zucchini, and peppers that needed using, but I would love to try this with broccoli (shame on me for not having any at home), cabbage, artichoke hearts, celery, and jicama. Whatever produce you like, go ahead and use it. And while you’re at it, feel free to vary the spices: dill and oregano would be lovely here! Also note that I used dried herbs because they were all I had, but you could definitely use fresh ones instead.

Gena’s Simple Marinated Vegetables (serves 2)

For the marinade:

1/8 cup olive oil
1/8 cup lemon juice
1 tbsp agave nectar (optional)
1/8-1/4 tsp salt
1/4-1/2 tsp dried thyme (I went heavy on the thyme: I love it!)
1/4 tsp dried basil

For the veggies:

1/2 large or 1 medium carrot, sliced thin
1/2 large or 1 medium zucchini, sliced thin
1/2 cup cherry tomatoes, halved
1/2 large bell pepper, chopped

In a bowl, pour about 1/2 the marinade over veggies, and use your hands to coat them very well. Place vegetables in the fridge overnight; in the morning, they ought to be soft, tart, sweet, and delicious!

I love that these require little more than chopping; that I put them in the fridge overnight and they emerged tender and tasty; that I’ll have them on hand for the next two days or so to brighten up my otherwise rushed and boring packed meals. They’re beautiful alone:

[Side note: not bad for office photography, right?]

Or in a salad, as in today’s lunch: massaged kale, marinated veggies, and Lydia’s luna nori crackers:

As usual, simple is delicious.

A brief word about the next few days: I’ll be checking in tomorrow and on Saturday, and trying to post at least a meal or two that’s inspiring. On Sunday, I’ll be leaving for Chicago for a few days, returning on Tuesday night, and hitting south Florida on Thursday for a spontaneous beach weekend (yay!).

While I’m darting hither and yon this week, I’ll have four incredible guest posts for you, as well as my own blogging from the road, complete with tips (I’m sure) on how to handle travel as a vegan. Please forgive me in advance for the fact that I won’t be showing you much cooking or uncooking for the next few weeks; I hope to make up for it with some tasty restaurant reviews, some photos of sand, and some familiar faces from the blog world!


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