I hate to break the Christmas candy streak, but the extent of my candy-making these days is opening the bag of Ghirardelli Peppermint Bark Squares.
But I did do something creative.
And I have a cute cat and puppy photo to share. Peace reigns - temporarily.
Poor Fenway. My daughter sent a matching sweater for him, but she kind of misjudged the size.
Back to the creative cooking.
I can't remember exactly where I saw the idea for this, but someone had posted a link to one of those prepared meal services that had plant-based meals. They had a recipe that used some kind of sunflower seed puree to make tacos. How's that for vague?
Well, I didn't have the fancy sunflower puree, but I had tomato sauce and lots of sunflower seeds.
Actually, what I had was some leftover sauce that had ricotta cheese swirled into it. I reheated it and added a pile of sunflower seeds. Then I ladled that over a pile of blue corn chips and melted some cheddar cheese on top.
It was the perfect Saturday lunch.
I enjoyed the combination of sunflower seeds and sauce so much, that I mixed some kale in and served it over pasta. This time I used mozzarella melted on top.
The sunflower seeds gave it kind of a meaty texture. They didn't have their crunch because of being mixed in the sauce, but they were a nice addition. And of course cheese makes everything good!
I'll definitely do this again.
What do you think?
