After making sushi on Thursday night, I got excited about it and so Friday I decided to make myself some raw sushi for lunch.
I used alfalfa sprouts instead of rice, and the filling consisted of strips of raw zucchini, mushrooms, and green onions, all marinated for just a few minutes in a mixture of tamari, ginger, and sesame oil. I spread a thin layer of wasabi paste into the roll for some extra flavor. This was fantastic and far, far easier than dealing with sticky rice. A side of steamed edamame rounded out the meal quite well.
That evening, Bob and I met up with our friend Vesna and decided to go to The Grit for dinner, just one last time before he and I leave Athens (in less than a month now--wow!). I wasn't too hungry so I ordered a tabbouli salad, and ended up taking half of it home with me.
Bob ordered the noodle bowl--the day's sauce was a creamy roasted garlic sauce, which was kind of spicy and very smooth, but too much garlic flavor for me.
The three of us also shared an order of sweet potato fries. They're hard to pass up at The Grit, being seasoned so well with chili powder and cinnamon. See? We almost ate them all up before I remembered to take a picture. Hee hee.
So with that, Bob and I bid The Grit farewell--at least until we come back for a visit.
Yesterday for lunch I wanted to try raw zucchini noodles, which I made with my vegetable peeler. I've never used zucchini as pasta before, but it is something I will do again. This lunch was so light and fresh, with tomatoes and mushrooms and SusanV's white bean pesto, and a sprinkling of sea salt, sesame seeds, and nutritional yeast.
Last night we went to Vesna's for a stir-fry:
And she ended up crashing at our place, so I made a special breakfast of Vive's Blueberry Bounty Buns and fresh cantaloupe. The buns were delicious and not too sweet, and a cup of mandarin orange herbal tea complemented them so nicely.