This week I've been eating mostly lentils on a bun with cheese and Zina's homemade vegan dill sauce. But tonight I got a little fancy with some potstickers. Well not too fancy... they were frozen (from Sunflower market). But I made some dipping sauce using approximately this recipe (substituting Sriracha for fresh peppers).
I made a quick Miso soup on the side (from a mix, as described here), and also used up some Kimchee and pickled ginger that I had leftover. Quick and easy for a weeknight!
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