I went to the farmer's market this morning and discovered that my one of favorite vendors, The Cultured Kitchen, was back after a long hiatius. I was so happy to see them! They make a lot of raw, vegan products. A lot of them are cashew based, so those are out, and some of them are fermented, so those are out as well. But I they have some sunflower based spreads that are really good. I got a garlic chive spread and an olive tapenade. I came home and had some of the tapenade on rice crackers. I had a bit of itching and then I was really sleepy, so I think my bf will finish the tapenade. But I used the garlic chive spread when I cooked dinner, and it was AMAZING!
So for dinner, I sauteed carrots, butternut squash, rainbow chard, chicken and ginger in the garlic chive sauce and some olive oil. I added more granulated garlic, some sea salt, and a sprinkle of coconut aminos. Then I put it over steamed brown, red, and black rice. I packed away the leftovers in the freezer so I can take them to work for lunch on Monday.
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