This year we’re going to Sweden for Christmas and we’re so excited since it’s been since before Bella was born (2005) since we spend a holiday there. Because we’re leaving next week I’m working under the eat-out-of-fridge-freezer-panetyr-and-buy-as-few-thing-as-possible rule to empty out fridge/freezer/pantry for the family who is doing a house exchange with us.
Yesterdays dinner was a result of that so we ended up with veggie burgers, quern nuggets and seitan cutlets served with mashed potatoes, broccoli and a very nice crisp red cabbage parsnip salad. I served the protein under a layer of BBQ sauce, yum. Noah also got egg yolks for his dinner.
1/4 head of red cabbage, shredded, use a cheese slicer
1 small parsnip, peeled and grated
1 large orange, peeled and diced
1/4 cup fresh basil leafs, minced
2 tbs olive oil
1 tbs honey
1 tbs raspberry vinegar
Salt & pepper to taste
Combine everything and toss with dressing.