Whew what a weekend! Friday night, my sister-in-law and three of her friends came to Atlanta to stay with us and go see all the free concerts going on for the Final Four (Zac Brown Band, Ludacris, Sting and Dave Matthews Band were among the performers). I ran home from work that afternoon to
clean the entire house tidy up a bit and get some snacks set out for their arrival. I saw this the other day – its dead on…
My sister-in-law and her friends are all very active and healthy-eaters, so I tried to have snacks for them that were tasty but healthy too! I set out homemade Beet Hummus with chopped bell peppers and carrots for dipping, Chocolate Beet Cake (minus the peanut butter icing), and some Cape Cod salt n vinegar chips (obviously not healthy but just plain good!). For dinner, we headed over to Decatur to a rustic farm to table restaurant called Cakes & Ale. They have excellent small plates, so everyone shared several apps and desserts and got something light for the main course. (Note this restaurant is not particularly vegan friendly although there are plenty of vegetarian options).
Saturday morning, I took Monty on a 3-mile run (p.s. the cherry blossoms are in full bloom in Atlanta which made for some spectacular scenery!) and then the Hubs and I hopped a plane to West Palm Beach, Florida for a wedding in Delray Beach. Delray Beach is A-mazing!! Who knew? I had never heard of this place, but it is beautiful! The downtown area is cobblestoned and lined with local stores and restaurants. Palm trees dot the sidewalks and beaches giving this sunny spot a tropical feel. We have definitely added this town to our list of places to visit (for more than 24 hours!).
After wrapping up the wedding festivities – which involved a really fun 80’s band called The Spazmatics – we flew back to Atlanta on Sunday morning. We made it in time to have a late lunch of vegetarian/vegan Pho that we got to go from a local vietnamese restaurant…
And then took Monty to the dog park in the 70 degree weather!
Aside from the Friday snacks, this was the first weekend in a while that I haven’t done ANY cooking. In lieu of cooking, I’ll share with you a quick and easy recipe that I made for Hubby and I a few Friday nights back. These flavorful wraps were accompanied by a side of tv shows we had missed during the week (Mindy Project, The Following, Revenge…) and an early night in – can’t beat it!
Curried Tofu Wraps
- 1/4 cup raisins
- 1/4 cup chopped celery
- 1/4 cup diced onion
- 1 package extra firm tofu (+ oil for sauteeing)
- 1/2 t paprika
- 1/2 t fresh grated turmeric (can sub (to taste) for ground turmeric if you don’t have fresh)
- 1/4 cup vegan mayo
- 1 t curry powder
- 1 t salt
- spinach (1-2 cups)
- 4 whole wheat/grain wraps
1. Drain and press tofu for at least 2 hours.
2. Slice tofu into cubes and then saute on medium heat with oil until tofu is firm and all sides are golden. You will need to flip tofu every few minutes in order to get all sides.
3. In a large bowl, combine curry, salt, paprika, turmeric, and mayo.
4. Add in the raisins, celery, onion and tofu and stir to combine.
5. Spread 1/4 of the spinach onto each of the four wraps and then top with 1/4 of the tofu mixture. Enjoy!