Although documenting plant-based food creations has taken the back burner lately in the midst of major happenings (like art shows and races), my life has certainly not been absent of nutritious and delicious vegan eats (neither has Andrew’s). These eats include quite a bit of seasonal grub—like pumpkin smoothies, beet salads, and leafy greens.
One seasonal green I’ve come to love this year is mustard greens. The best (and most convenient) part about these particular greens, is that they are as home grown as you can get. What I mean is, there just so happens to be a forest of mustard greens growing in my backyard.
Did I mention they’re gigantic? These voluptuous greens have been regularly serving as a base for my salads this season, and a green addition to vegetable medleys. One night Andrew even surprised me by wrapping my macaroni and cheese inside one of these leaves, lettuce wrap style.
Anti-Dye Pasta Salad
This afternoon, I decided to clip some greens from the yard and incorporate them into an Anti-Dye pasta salad. Why the name? Because this pasta salad is packed with powerful anti-inflammatory ingredients (mustard greens and turmeric), and turmeric is a natural dye.