Wednesday, July 3, 2019

Vegan Jerk Chicken! Black Bean Bowl! Avo Toast!

Last Saturday, I went on a long bike ride that took me all over town. I started with a trip to the Cooper-Young Farmers Market, where I picked up one of Lulu's Baked Carrot Cake Muffins with Cashew Cream & Wine-Macerated Blackberries. Yes, it was as magical as it sounds. Perfect bike riding fuel!

From there, I rode back home to put up the hamburger buns I'd picked up from Lulu's. Then I biked downtown to the Big River Crossing bike/ped bridge that goes over the Mississippi River and into Arkansas. I'd planned to ride around Arkansas for a bit and head back, but the Arkansas side was closed off due to river flooding. So I turned around and headed back into Tennessee! 

Then I biked back to Cooper-Young to meet Megan and Pam for lunch at Imagine Vegan Cafe. I was famished by then, and everything sounded good. But I finally settled on the Jerk Chicken Sandwich (hoagie bun with sauteed vegan chicken, pineapple, and creamy jerk sauce). I had broccoli & vegan cheese on the side.

My all-time favorite cookbook is The No Meat Athlete Cookbook. It's the one book that I rely on more than any other. I'm slowly trying to cook my way through the whole book. Earlier this week, I made the Black Bean Pineapple Bowl with Roasted Veggies. This has a base of roasted sweet potatoes, topped with roasted pineapple, bell pepper, and onion, lime-spiced black beans, avocado-lime dressing, pepitas, and plantain chips. The chips were from a bag (Sprouts brand), but this would be especially good with some homemade fried plantains.

Speaking of No Meat Athlete, I also listen to their podcast every week. And host Matt Frazier often talks about his quick, kid-friendly go-to meal of Refried Bean Tostadas. I had some leftover refried beans that needed using, so I looked to see if his recipe was online. It was! I used this simple recipe to make these crispy baked tostadas stuffed with beans, vegan cheese, salsa, and onion, topped with tomato, lettuce, salsa, and avocado-lime dressing. On the side, I had some Spanish brown rice that I made.

And finally, here's some Avocado Toast! With local heirloom tomato from the CY Farmers Market and red onion. 

Hope y'all have a perfect 4th of July! I'll be taking the day of blogging to grill out and light fireworks with my friend Greg!


Sarah said...

Yum, what beautiful meals! That muffin is perfect bike riding fuel and looks delicious! The sandwich looks incredible as well and your avocado toast looks so fresh and delicious! Hope you had a great 4th of July with Greg!

Jennifer said...

It all looks so good! My 2 1/2 year old son saw the Jerk Chicken Sandwich and asked for it lol.