How did you celebrate the 4th of July? Hopefully by spending the day outdoors. The weather in my area has cooled down to the 90s. Last week for most of the week it was over 100 degrees. But I guess I should not complain because last summer was very hot and dry here. This summer, so far has been quite mild and we have had occasional rain.
We spent time outside while we were grilling. My sister and her husband visited. They are both omnivores, so the hubby grilled their dinner while I worked on the side salad and dessert.
I made a salad using Brussels sprouts. I do not like cooked Brussels sprouts, but raw Brussels sprouts are great.
Brussels Sprout Salad
4 cups Brussels sprouts, shredded
1 medium apple, peeled and finely chopped
1/2 cupe dried cherries
1/2 cup walnuts, toasted and chopped
1/4 cup olive oil
1 tsp apple cider vinegar
1 tablespoon maple syrup
1 tablespoon brown mustard
1/2 tsp salt
1/4 tsp pepper
For the dressing, I put all of the ingredients in a small jar with a lid and shake until combined. As all bowl can be used and whisk the ingredients.
In a large bowl, toss the Brussels sprouts, apple, cherries and walnuts. Ad dressing right before serving. Toss to combine and serve.
For my dinner, I used the Mediterranean Grilled Tofu recipe but substituted Portobello mushrooms. Another substitution listed in the recipe is tempeh. The Portobello mushroom was just as good as the tofu. I am sure anything would be great with this topping on it. The topping is a combination of artichoke hearts, spinach, tomatoes, olives and onion. The dressing for the topping is flavorful too. Check out the recipe here or in my previous post.
For dessert, I used a recipe from Amber Shea Crawley’s book, Practically Raw Desserts. It is the Dark Chocolate Truffle Tart with Macaroon Crust. This dessert was awesome. It is very easy to make too. The crust has dates in it, which adds a hint of sweetness and helps bind the crust. Amber has a great blog with beautiful photography and recipes too.