our hike, not so much. Ian and I were both feeling a little under the weather, but wanted to get out of the house to do something. I looked up a nearby “hiking” trail and we persuaded Olive to join us.
I packed us pesto, roasted red pepper, tofurkey, cucumber and cheese sandwiches and a Yuengling for fun!
We parked and ate our lunch in front the “waterfalls”.
We walked for 2 minutes, hit a no trespassing sign and walked back to our car .
Dinner made up for the crappy hike.
tzatziki and carrot sticks
fennel, almond, olive, fig and grape salad
mushroom gruyere tart (Ian said this was the best thing I have ever made!), inspired by a recipe Ian’s mom sent me a year ago but I could not find it anywhere! Google search to the rescue.
It is pretty simple to make.
Dough=1 refridgerate pie crust, folded over, brushed with egg wash
- 12 oz wild mushrooms, sliced
- 1 white onion, finely chopped
- heaping tbsp of chopped fresh thyme (would have been good with rosemary too)
- ~tbsp olive oasis olive oil
- s and p to taste
- béchamel sauce:
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup warm milk
- 4 oz grated gruyere cheese
- * I didn’t end up putting in all of the sauce, just about 3/4 of it*
and for dessert….
inspired vegan chocolate mousse, made with silken tofu, semisweet chocolate, agave nectar/maple syrup, unsweetened cocoa powder, vanilla and a splash of almond milk, sprinkled with raspberries and sugar. I was weirded out at first because of the tofu, and I thought I could taste it, but it still tasted good. Ian said he LOVED it. (I didn’t tell him there was tofu in it until the very end). He said he wants me to make it again.
Happy NEW YEAR!