“B” is for Blueberry Vinaigrette

Despite the disappearance of sunshine in Portland, I’m still eating salad like it’s the middle of summer. Today I decided to make some vinaigrette for a raw kale salad that is on tonight’s dinner menu. The last of my frozen (hand-picked) summer blueberries disappeared into a massive smoothie last week but I really wanted blueberries in my salad dressing. What to do, what to do… As luck would have it, there are still a few jars of homemade blueberry jam in my pantry! So, I whipped up a blueberry vinaigrette in a matter of minutes. It is tangy, fruity, and simply delicious. I have yet to toss it with kale and sliced almonds, but I know it will be tummy pleasing :)

Easy Blueberry Vinaigrette

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tablespoons blueberry jam (my jam is very low in sugar, but use whatever you prefer)
Small pinch of salt
Freshly ground black pepper, to taste

Combine all ingredients in a glass jar. Put on the lid, and shake, shake, shake! Store in the fridge.

Color for Cloudy Days

Just a quick post featuring some simple and colorful meals to ward off the cloudy days :


Veggie Pizza - Homemade crust and sauce topped with mushrooms, bell pepper, spinach, olives, and some seasoned Papa G’s Tofu – Pizza is often a weekly staple and I am happy about that!


Spicy Tofu Triangles on a Bed of Lettuce – The recipe for this meal is in Vegan Express. This was served with a lemony couscous and steamed broccoli. I really enjoy the simplicity and quickness of all the recipes I have made so far from Vegan Express. It is a great cookbook to own if you have lots of busy workdays and just want a tasty, fast, delicious meal. In the summer I can appreciate the recipes even more because it will give me more time to spend outside flying my kite, riding my bike, and causing trouble.


Future tulips! Hooray for Spring! Although, it did hail twice yesterday in Portland and the snow levels dropped quite low on the mountain…