I turned 45 today! We’re on our way to Pennsylvania for Labor Day weekend so my darling, omnivore husband made me a vegan dinner on Wednesday night.
He prepared a bean burrito with refried beans, sauteed onion and squash, avocado and Tofutti sour cream
and made up a fabulous salad. Here’s his recipe (written by him)
db’s Bugs Bunny Salad
Adapted from about 3 different recipes on the web
- 2-3 cups of grated carrots
- Approx 4 ‘big’ tablespoons of Vegenaise
- About 2 tablespoons of fresh squeezed lemon juice (eye-ball it)
- About 2 tablespoons of olive oil (eye-ball it)
- big handful of raisins (golden or dark, you choose)
- Average handful of walnuts (or not, your choice)
- Salt and pepper to taste.
Grate approximately 2-3 cups (I was closer to 3 cups) of carrots. Use the food processor with adapter or do what I did – use a veggie peeler and do it the old fashioned way. Set aside in a large mixing bowl. Throw in the raisins and walnuts (or not!)
In a small bowl, whisk together the Vegenaise, olive oil, and lemon juice.
In the large bowl, pour the dressing over the carrot and raisin / nut concoction. Throw in salt and pepper to taste, and mix with your hands (wash them first, please) to get the best coating of yummy dressing goodness possible. Taste test, and adjust seasonings (more dressing, more salt, etc.) as necessary.
Chill in the fridge for about 30 minutes to let it all “come together”. Eat and make classic Bugs Bunny jokes (or in my case, say them to yourself.) [note from JL: sorry, I didn’t watch Bug’s Bunny like he did and I don’t get the jokes!]
If that weren’t enough, he tracked down a baker who made a vegan birthday cake!
He calls me “cupcake”
Adorable, yes?
The older (!!!) we get, the less interested we are in presents (no kids = we buy what we want, when we want) so we keep it casual. But he couldn’t resist getting me this
The perfect coffee mug cozy!
Here’s to another 45 years!
