Hello my sweet Little Lambs!!
I hope that your weekends felt long, your cocktails were strong, your naps frequent and your Sunday Scaries mild.
I had a great weekend! Although, it did include a couple of mishaps. I lost my wallet somewhere below 23rd street (I think) and sometime after 1 am (I’m pretty sure). I slept through my workout on Sunday morning. I started texting a DBFB (Dangerous Boy From the Past) because, well, there’s no real good reason. I spilled my latte all over the Style section of the New York Times before I go a chance to read it–yes, I still get a physical newspaper. Yet, it was still an amazing weekend. I tried vegan food at a *happening* place in Brooklyn, caught up with a friend over cocktails at sunset, got a ton of work done and got to my favorite workout class–albeit a little later in the day.
As I reflect on this weekend and gear up for a busy week ahead I can’t help but feel like I failed at (young) adulting. I’m pretty sure my more adult friends spent their weekends sorting laundry, getting to bed early, plowing through their inboxes, checking their credit, cleaning grout or something else responsible.
Let me be perfectly clear: I am NOT going to be doing any of that real adult bullshit anytime soon. But, I thought I might try and dabble in Adulting this week. I thought a reasonable place to start would be with lunch, more specifically, not spending $15 a day on a salad. Because, I’m told, that at some point I’ll want to save that money for stuff like houses and cars and weddings and blah, blah, blah.
I decided to make a hearty Caesar salad because it’ll last all week and if I have to make lunch everyday I know I’ll resort to waiting in line for 25 minutes at Sweetgreen. Not only is kale one of the most signifying foods of the 2000s, it is also fibrous and veiny and will hold dressing and mix-ins perfectly without getting wilted. Once you make the salad you are COMPLETELY done–nothing to do day of. I know there is nothing more valuable than getting in those extra five minutes of sleep after hitting ‘snooze’ and that’s why this salad is so great. Make it on Sunday and just package it the night before to throw into your bag in the morning.
- 1 15-oz can chickpeas
- 1 tsp. olive oil
- ½ tsp. sea salt
- 1 tsp. garlic powder
- ¼ tsp. ground white pepper
- ⅛ tsp. cayenne pepper
- ½ cup raw cashews, soaked for at least two hours
- ¼ cup water
- Juice of 1 lemon
- 2 tsp. vegan Worchestire sauce
- 2 ts. capers
- 5 cups kale, washed and cut
- 10 cups romaine, washed and cut
- 1 tbs. sesame seeds
- Preheat oven to 400 F.
- Rinse chickpeas and dry in a tea towel until skins release.
- Mix chickpeas, white pepper, cayenne, 1 tsp olive oil, ½ tsp. garlic powder and ½ tsp. salt
- Roast chickpeas for 25 minutes, they will harden as they cool
- Add cashews, water, lemon juice, worchestire sauce, and capers to a blender. Blend until smooth
- Add chickpeas, sesame seeds and dressing to kale and romaine, massage dressing into lettuce until completely combined.
- Store in an airtight container for up to 7 days.